Crave fluffy, hot pancakes but short on time? This foolproof recipe delivers delicious, lightly scrambled pancakes in minutes. Perfect for busy mornings!
Gather Your Ingredients
- 1 cup all-purpose flour (125g)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk (any kind)
- 2 tablespoons melted butter or oil (plus extra for cooking)
- Optional: 1 tsp vanilla extract
The 3-Step Process (Super Quick!)
Step 1: Whisk Dry & Wet Separately
In one bowl, mix flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, and melted butter/oil (and vanilla if using).
Step 2: Combine & Briefly Mix
Pour the wet ingredients into the dry ingredients. Stir just until combined – lumps are absolutely fine and crucial for tender pancakes. Overmixing = tough pancakes. Let the batter rest for 1-2 minutes while the pan heats.
Step 3: Scramble, Don't Flip
Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or oil. Pour roughly 1/4 cup batter per "scramble" section onto the hot surface. As soon as edges look set and bubbles begin to form on the surface (about 1-1.5 minutes), use a spatula to gently chop and scramble the batter into smaller, rustic chunks. Cook, stirring gently, for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter.
Pro Tips for Success
- Pan Temp is Key: Too hot burns, too low makes dense pancakes. Test with a droplet of water – it should sizzle and dance.
- Embrace Lumps: Seriously, stop mixing as soon as flour disappears.
- Don't Crowd: Give the scrambles room to cook properly in the pan.
- Serve Instantly: They're best hot off the griddle! Top with syrup, fruit, or yogurt.
Enjoy these light, flavorful scrambled pancakes – a faster, fuss-free twist on a classic everyone adores!
