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Okay, so you’re probably thinking, “Scrambled… pancakes? What?!” Trust me, I get it. But these aren’t your grandma’s pancakes (unless your grandma’s super trendy!). They’re *Scrambled Pancakes*, and they’re about to become your new favorite quick breakfast. As a self-taught home cook from Seattle with a love for unfussy meals, I’m always looking for fun, unfussy ways to make food feel special, and this recipe totally fits the bill! Plus, it’s Pinterest-perfect – totally shareable and guaranteed to get you some love on social media. This is a super fun twist on a classic!
Why You’ll Love These Scrambled Pancakes
Seriously, you NEED these in your life. Here’s why:
- **Ridiculously Easy:** We’re talking faster than ordering takeout. Perfect for those crazy mornings!
- **Super Quick:** From bowl to belly in like, 15 minutes? Yes, please!
- **Trendy Breakfast:** Ditch the same old routine. These are a total Insta-worthy upgrade. Think “pancake remix!”
- **Crazy Fun:** Scrambling your pancakes? It’s like permission to play with your food! Kids (and adults!) love it.
- **#BreakfastGoals:** Get ready for all the likes and shares. Your friends will be begging for the recipe, trust me.
What You Need to Make Scrambled Pancakes
Okay, let’s gather our goodies! This recipe is super simple, so you probably have most of this stuff already. But here’s the lowdown:
- 1 cup pancake mix (I usually use Bisquick, but any kind works!)
- ¾ cup milk (any kind – dairy, almond, soy, you name it!)
- 1 large egg
- 2 tablespoons butter (for that golden goodness!)
- Optional toppings: syrup, fruit, chocolate chips (because why not?)
Seriously, that’s it! See? I told you it was easy. Now, let’s get cooking!
How to Make Scrambled Pancakes: Step-by-Step
Alright, here’s the super-easy rundown on how to make these crazy-delicious scrambled pancakes. Don’t worry, it’s practically foolproof!
- Mix it up! Grab a bowl and toss in your pancake mix, milk, and egg. Whisk it all together until it’s just combined. Don’t overmix! A few lumps are totally fine.
- Butter time! Melt the butter in a non-stick skillet over medium heat. Make sure the whole bottom of the pan is coated. This is *crucial* for preventing sticking (and sad, burnt pancake bits).
- Pour and scramble! Pour the pancake batter into the hot skillet. Now, here’s the fun part: grab your spatula and start “scrambling” the pancake as it cooks. Break it up into bite-sized pieces, like you’re making scrambled eggs.
- Cook to golden perfection! Keep scrambling and cooking until the pancake pieces are golden brown and cooked through. It usually takes about 2-3 minutes. You’ll know they’re done when they’re not wet or gooey anymore. Be careful not to burn them!
- Serve and devour! Slide those scrambled pancakes onto a plate and pile on your favorite toppings. Syrup, fruit, chocolate chips… go wild!
Seriously, that’s all there is to it! So easy, right? Now go forth and make some scrambled pancake magic!
Tips for Perfect Scrambled Pancakes
Want to take your scrambled pancake game to the next level? I’ve got you covered! Here are a few tips and tricks I’ve learned along the way:
- Don’t overcrowd the pan! If you’re making a big batch, cook the pancakes in smaller portions. Overcrowding lowers the pan temperature and can lead to soggy pancakes, and nobody wants *that*!
- Low and slow is the way to go! Keep the heat at medium. Too high, and you’ll burn the outside before the inside is cooked. We want those fluffy, golden-brown pieces, not charcoal!
- Butter is your friend! Seriously, don’t skimp on the butter. It adds flavor and helps prevent sticking. Plus, everything’s better with butter, right?
- Spice it up! Add a dash of cinnamon or nutmeg to the batter for a little extra flavor kick. You could even throw in some sprinkles for a fun, colorful twist. It’s all about making these your own!
Ingredient Notes and Substitutions for Scrambled Pancakes
Okay, let’s talk ingredients. Got a picky eater? Dietary restrictions? No sweat! Here’s the scoop on swaps and what really matters:
- Pancake mix: Gluten-free? No prob! Just use your favorite gluten-free pancake mix. I’ve tried a bunch, and they all work pretty well.
- Milk: Dairy-free is totally doable! Almond, soy, oat milk… they’re all great substitutes. Just make sure it’s unsweetened, so your pancakes aren’t *too* sweet (unless you’re into that!).
- Egg: If you’re egg-free, try a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let it sit for 5 minutes to thicken). It won’t be *exactly* the same, but it’ll still be yummy!
- Butter: Dairy-free butter alternatives work great here. Coconut oil works in a pinch, but it will add a slight coconut flavor.
Basically, don’t be afraid to experiment! This recipe is super forgiving, so have fun with it!
Serving Suggestions for Scrambled Pancakes
Alright, you’ve got your scrambled pancakes, now what? Time to load ’em up! Here are a few of my favorite ways to serve ’em:
- **Classic Syrup Stack:** Can’t go wrong with good ol’ maple syrup! Drizzle it on thick. My favorite part is when it soaks into all the nooks and crannies.
- Fruity Fun:** Add fresh berries – strawberries, blueberries, raspberries… whatever you’re feelin’! A little whipped cream never hurts either!
- Chocolate Chip Craziness:** Sprinkle on some chocolate chips (milk, dark, white – you pick!). These are especially good while the pancakes are still warm, so the chips get all melty.
- Savory Surprise:** Get wild and try ‘em with a fried egg on top. Sounds crazy, I know, but trust me, it’s delicious!
Honestly, the possibilities are endless! These scrambled pancakes are like a blank canvas for your breakfast masterpiece. So get creative and have fun!
Frequently Asked Questions About Scrambled Pancakes
Got questions about how to make the BEST scrambled pancakes ever? I’ve got answers! Here are a few of the most common questions I get asked (and a few I think you *might* be wondering):
Can I make Scrambled Pancakes ahead of time?
Okay, so these are definitely best fresh! But, if you *really* need to, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good whisk before cooking. I don’t recommend cooking them ahead of time, though – they tend to get a little… sad. Nobody wants sad scrambled pancakes!
What are some good toppings for Scrambled Pancakes?
Oh, the possibilities are endless! Seriously, go wild! I love fresh fruit (especially berries!), chocolate chips, whipped cream, syrup (duh!), nuts… You could even do a savory version with a fried egg and some hot sauce. Don’t be scared to experiment!
How do I prevent my Scrambled Pancakes from being dry?
Great question! The key is not to overcook them. Keep the heat at medium and don’t cook them for too long. They should be golden brown and cooked through, but still slightly moist. Also, don’t forget the butter! Butter = moisture and flavor. Adjust milk in the batter for desired consistency.
Are Scrambled Pancakes easy to make?
Seriously easy! If you can make regular pancakes, you can make these. It’s the same batter, just a different cooking method. It’s honestly one of the quickest pancake recipes ever!
Nutritional Information Disclaimer
Heads up! Nutrition info is just an estimate, okay? It’ll change depending on the brands and amounts you use. It’s not an exact science, so take it with a grain of salt (or a drizzle of syrup!).
Did You Love These Scrambled Pancakes? Rate and Review!
So, what did you think? Did these scrambled pancakes rock your world? I’d love to hear from you! Leave a comment below and let me know what variations you tried or what amazing toppings you used. And hey, if you loved them, give the recipe a rating and share it with your friends on social media! Let’s spread the scrambled pancake love!
Print
Scrambled Pancakes
- Total Time: 15 min
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Make these easy and quick scrambled pancakes for a fun twist on a classic breakfast.
Ingredients
- 1 cup pancake mix
- ¾ cup milk
- 1 egg
- 2 tablespoons butter
- Optional toppings: syrup, fruit, chocolate chips
Instructions
- In a bowl, mix pancake mix, milk, and egg until combined.
- Melt butter in a non-stick skillet over medium heat.
- Pour pancake batter into the skillet.
- Use a spatula to scramble the pancake as it cooks, breaking it into bite-sized pieces.
- Cook until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- Adjust milk for desired consistency.
- Add toppings after cooking.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg