Tender, fluffy scrambled pancake batter cooked in a skillet for a quick, one-bowl breakfast delight.
# What you'll need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt
→ Wet Ingredients
06 - 2 large eggs
07 - ¾ cup milk
08 - ¼ cup plain Greek yogurt or sour cream
09 - 2 tbsp unsalted butter, melted (plus more for cooking)
10 - 1 tsp vanilla extract
→ Optional Add-ins
11 - ½ cup blueberries, chocolate chips, or diced fruit
# How to make it:
01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
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 desired add-ins such as blueberries or chocolate chips without overmixing.
04 - Heat a large nonstick skillet over medium heat and lightly grease with butter to prevent sticking.
05 - Pour batter into the skillet; cook undisturbed for 1 to 2 minutes until edges begin to set.
06 - Using a spatula, gently fold and scramble the batter in the skillet, forming large, fluffy curds similar to scrambled eggs.
07 - Cook and fold for an additional 3 to 4 minutes until pancakes are thoroughly cooked and lightly golden.
08 - Transfer to plates and serve warm topped with maple syrup, fresh fruit, or preferred accompaniments.
