Fluffy Scrambled Pancakes

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour

02 - 2 tablespoons granulated sugar

03 - 1 teaspoon baking powder

04 - ½ teaspoon baking soda

05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs

07 - ¾ cup whole milk

08 - ¼ cup plain Greek yogurt or sour cream

09 - 2 tablespoons unsalted butter, melted (plus extra for cooking)

10 - 1 teaspoon vanilla extract

→ Optional Add-ins

11 - ½ cup blueberries, chocolate chips, or diced fruit

# How-To Steps:

01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

02 - Add eggs, milk, Greek yogurt (or sour cream), melted butter, and vanilla extract to the dry mixture; whisk until just combined, leaving some lumps.

03 - Gently fold in any preferred optional add-ins such as blueberries or chocolate chips.

04 - Heat a large nonstick skillet over medium heat and lightly brush with butter.

05 - Pour the batter into the skillet and let it cook undisturbed for 1 to 2 minutes until edges start to set.

06 - Using a spatula, gently scramble and fold the batter as it cooks, breaking it into large, fluffy curds.

07 - Continue folding and cooking for another 3 to 4 minutes until fully cooked and golden.

08 - Serve warm topped with maple syrup, fresh fruit, or your favorite accompaniments.

# Helpful Tips:

01 -

One bowl means less cleanup and more time enjoying breakfast with your coffee.
The scrambled texture is naturally forgiving, so imperfect cooking actually looks intentional.

02 -

Medium heat is non-negotiable; high heat makes the outside brown before the inside cooks, and you'll miss that fluffy texture entirely.
The batter will seem thicker than regular pancake batter, and that's correct—it's what keeps the scrambled pieces soft instead of falling apart into mush.

03 -