Fluffy Scrambled Pancakes One-Bowl (Printable)

Soft and fluffy pancakes made effortlessly in one bowl, cooked to golden perfection in a skillet.

# What You Need:

→ 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 milk
08 - ¼ cup plain Greek yogurt or sour cream
09 - 2 tablespoons unsalted butter, melted (plus more for cooking)
10 - 1 teaspoon vanilla extract

→ Optional Add-ins

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

# Directions:

01 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - Add eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry mixture; whisk gently until just combined, allowing slight lumps.
03 - Fold in any desired optional 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 and let it cook undisturbed for 1 to 2 minutes until edges begin to set.
06 - Using a spatula, gently scramble and fold the batter similarly to scrambled eggs, forming large, fluffy curds.
07 - Continue cooking and folding for an additional 3 to 4 minutes until fully cooked and lightly golden.
08 - Serve warm with maple syrup, fresh fruit, or preferred toppings.

# Expert Tips:

01 -
  • No flipping means no broken hearts or burnt bottoms—just soft, fluffy curds of pure breakfast joy.
  • One bowl, one skillet, and ten minutes of actual cooking time makes weekday mornings feel less like a chore.
  • The gentle folding as they cook creates pockets of tenderness that make each bite feel intentional and indulgent.
02 -
  • Temperature control is everything—medium heat allows the bottom to brown gently without rushing the inside, while too-high heat will burn the edges before the center cooks.
  • Don't underestimate the yogurt or sour cream; it's the ingredient that rescued my pancakes from dry disappointment and made them taste almost custard-like.
03 -
  • Separate your eggs and whisk the whites to soft peaks before folding them in for maximum fluffiness—this is the secret that turns good pancakes into cloud-like ones.
  • Keep your skillet temperature steady by not opening your kitchen windows or standing in front of the fridge while cooking; fluctuating temperature is your silent enemy.
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