Fluffy Scrambled Pancakes

# Components:

→ 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 additional for cooking)

10 - 1 teaspoon vanilla extract

→ Optional Add-ins

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

# Method:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

02 - Add eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry ingredients; whisk until just combined, leaving some lumps.

03 - Gently fold in optional add-ins such as blueberries or chocolate chips, if desired.

04 - Heat a large nonstick skillet over medium heat and lightly grease it with butter.

05 - Pour the batter into the skillet and let it cook undisturbed for 1 to 2 minutes until edges start setting.

06 - Using a spatula, gently scramble and fold the batter as it cooks, creating large, fluffy curds resembling scrambled eggs.

07 - Continue folding and cooking the batter for 3 to 4 minutes until fully cooked through and lightly golden.

08 - Serve warm with maple syrup, fresh fruit, or preferred toppings.

# Expert Advice:

01 -

It takes all the joy of pancakes and skips the part where you stand over the stove flipping one at a time.
The texture is ridiculously tender, almost like a cross between pancakes and French toast scramble.
You can toss in whatever you have on hand: berries, chocolate chips, even leftover banana slices.

02 -

Don't rush the initial rest—letting the batter sit for those first 2 minutes undisturbed is what creates the fluffiest curds.
If your heat is too high, the outside will brown before the inside cooks, so keep it at medium and be patient.

03 -