Pancakes are a breakfast favorite, but have you ever tried scrambled pancakes? This creative twist takes all the flavor of traditional pancakes and transforms them into light, fluffy, golden scrambled bites that are perfect for scooping, snacking, or topping with fruit and syrup. They’re quick to make, incredibly fun to eat, and a hit with kids and adults alike!
Let’s explore how to make this playful, delicious recipe right in your kitchen.
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What Are Scrambled Pancakes?
Scrambled pancakes are simply pancakes cooked differently—rather than pouring the batter into round shapes, you scramble it in the pan, similar to eggs. The result? Light, fluffy chunks of pancake that are crispy on the edges and soft in the middle. They’re sometimes called “pancake bites” or “torn pancakes” and originate from European dishes like Austrian Kaiserschmarrn.
Why You’ll Love It
- Quick and easy – Takes less than 15 minutes to whip up.
- Great for kids – Perfect finger food for little hands.
- Fun to make – Scrambling pancake batter is a blast!
- Customizable – Add fruits, chocolate chips, or spices to make it your own.
- Perfect for busy mornings – Delicious hot or cold!
Serving Suggestions
Serve your scrambled pancakes with a generous dusting of powdered sugar and your favorite toppings. Popular ideas include:
- Fresh berries like strawberries, raspberries, or blueberries
- Banana slices for natural sweetness
- A drizzle of maple syrup or honey
- A dollop of vanilla yogurt for extra creaminess
- A sprinkle of cinnamon or crushed nuts
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Ingredients
(Yields 2 Servings)
- 1 cup whole milk (or milk of choice)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil (or melted butter)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar (any type)
- Cooking oil spray
- Powdered sugar, for serving
Toppings (Optional)
- Strawberries, blueberries, raspberries
- Sliced bananas
- Maple syrup or honey
How to Make Scrambled Pancakes
Step 1: Whisk the Wet Ingredients
- In a medium bowl, whisk together the milk, eggs, vanilla extract, and melted coconut oil until smooth and well combined.
Step 2: Mix the Dry Ingredients
- In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, and sugar.
Step 3: Make the batter
- Gradually pour the dry ingredients into the wet ingredients. Stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
Step 4: Cook the Batter
- Preheat a large nonstick skillet over medium heat and lightly coat with cooking spray or oil.
- Pour ½ cup to 1 cup of pancake batter onto the greased pan. How much you can fit will depend on the size of the pan you’re using.
- Generally, I’d say about ½ cup of batter per person.
- Let the large pancake sit on the hot surface and cook for 30 seconds to 1 minute until a light crust begins to form.
Step 5: Scramble the Pancakes
- Use a silicone spatula to gently lift the pancake and fold it over, like a quesadilla.
- Once folded over, use the silicone spatula to break up the pancake into large and small pieces, letting the uncooked batter ooze out and cook, while flipping them around (or over) until the pancake scramble cooks through.
- Repeat this process with the remaining batter.
Step 6: Serve and Top
- Divide them into two servings, and serve with fresh-cut fruit, powdered sugar, or syrup of your choice.
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Make-Ahead & Storage Tips
- Make-ahead: You can prepare the batter the night before and refrigerate it. Just stir well before cooking.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat: Simply warm them up in a skillet or microwave before serving.
Nutrition Per Serving
- Calories: 536kcal
- Carbohydrates: 67g
- Protein: 16g
- Fat: 23g
- Saturated Fat: 15g
- Cholesterol: 178mg
- Sodium: 1082mg
- Potassium: 318mg
- Fiber: 2g
- Sugar: 18g
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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Final Thoughts
- Scrambled pancakes are not only a delightful twist on a traditional breakfast favorite—they’re also quick, fun, and perfect for sharing. Whether you’re prepping a cozy weekend brunch or trying to surprise your kids with a new breakfast idea, this recipe is a winner.
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