Let’s get this out of the way: scrambled pancakes sound strange , but they’re genius. If you’ve ever found yourself rushing through breakfast, staring at pancake batter but dreading standing over a pan flipping, this is your new move. Instead of flipping full-sized pancakes, you scramble the batter in the skillet like eggs. The result? Crispy-edged, fluffy bites that cook in minutes and work for any time of day.
This recipe is especially handy if you’re feeding kids, cooking for one, or trying to use up odds and ends from your fridge. It’s faster, more flexible, and honestly, a lot more fun than traditional pancakes. You can keep it classic with maple syrup or go savory with herbs and cheese. I make this when I want pancakes without the patience.
Whether you call them pancake scrambles, chopped pancakes, or torn pancakes, it doesn’t matter. What matters is that it works. And it’s damn good.
Table of Contents
Why You’ll Love This Recipe
❧ 15 minutes start to finish — no flipping, no fuss.
❧ Pantry-friendly ingredients — you probably have everything already.
❧ Customizable — make it sweet, savory, or both.
❧ Kid-approved — the bite-sized pieces are fun and easy to eat.
❧ Works for any meal — breakfast, brunch, or lazy dinners.
❧ Great for using up leftovers — toss in fruit, chocolate chips, herbs, or cheese.
Ingredients
Here’s everything you need for basic scrambled pancakes. You can dress them up however you like.
• 1 cup all-purpose flour
• 2 tbsp sugar (optional — skip if going savory)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 3/4 cup milk (dairy or non-dairy — oat milk works well)
• 1 tsp vanilla extract (optional for sweet version)
• 2 tbsp butter or neutral oil, plus more for cooking
Optional Add-ins:
• Sweet: mini chocolate chips, blueberries, cinnamon, chopped bananas
• Savory: chopped herbs, shredded cheese, cooked bacon bits
Notes:
❀ If you only have self-raising flour, you can skip the baking powder and salt.
❀ Don’t overmix the batter — small lumps are fine and help the texture stay tender.
❀ Leftover batter can be refrigerated for a day. Stir before using.
How to Make Scrambled Pancakes (Step-by-Step)
❧ Mix dry ingredients
In a medium bowl, whisk together the flour, sugar (if using), baking powder, and salt. This helps the leavening get evenly distributed.
❧ Combine wet ingredients
In another bowl or large measuring cup, beat the egg, milk, vanilla (if using), and melted butter or oil. Make sure the butter isn’t too hot or it’ll scramble the egg.
❧ Stir to form a batter
Pour the wet mix into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are okay. Don’t overwork it — that’s how pancakes turn rubbery.
❧ Heat your pan
Place a nonstick skillet or well-seasoned cast iron pan over medium heat. Add a teaspoon of butter or oil and let it melt. Swirl to coat the pan evenly.
❧ Pour and scramble
Pour the pancake batter directly into the hot pan. Let it sit for 30–45 seconds to start setting, then begin stirring and flipping with a spatula — like you’re scrambling eggs. Break the mixture into bite-sized chunks as it cooks.
❧ Cook until golden
Continue cooking and flipping until all the pieces are cooked through and golden brown on most sides — about 3–4 minutes total. They’ll be crisp on the edges and fluffy inside.
❧ Serve hot
Transfer the scrambled pancakes to a plate and top however you like. Syrup, nut butter, jam, powdered sugar, Greek yogurt — it all works.
❧ Clean the pan and repeat if needed
If you’re making a double batch, wipe out the pan and re-oil it between rounds to avoid burnt bits.
Pro Tips
❀ Preheat the pan fully before adding batter. If it’s too cold, the pancakes will stick and turn soggy.
❀ Use a flexible silicone spatula to flip and break the batter easily without scraping the pan.
❀ Go half-and-half: try a sweet and savory version side by side for variety.
❀ Add mix-ins after pouring the batter in the pan. This keeps things evenly distributed.
❀ Store leftovers in the fridge and reheat in a hot dry pan for 1–2 minutes — they’ll crisp right back up.
FAQs
➲ Can I make this ahead of time?
Yes. Scrambled pancakes reheat well. Store them in the fridge in an airtight container for up to 3 days. Reheat in a skillet or toaster oven — not the microwave if you want them crispy.
➲ Can I freeze scrambled pancakes?
Absolutely. Let them cool, then freeze in a single layer on a tray. Once frozen, transfer to a zip-top bag. Reheat in a dry skillet straight from frozen — no thawing needed.
➲ Can I double the recipe?
Yes, and you’ll want to. Just use a larger bowl and cook in two or more batches. Don’t overcrowd the pan or they won’t cook evenly.
➲ What can go wrong?
• If your batter is too thin, the pieces will fall apart.
• If the pan isn’t hot enough, the pancakes won’t crisp up.
• Overmixing the batter makes them tough. Stir just enough to combine.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Fiber | 1 g |
| Sugars | 6 g |
| Protein | 7 g |
| Cholesterol | 90 mg |
| Sodium | 420 mg |
Notes:
• Based on the standard recipe without optional add-ins or toppings.
• Using plant-based milk or oils may slightly alter fat and calorie content.
• For more accurate numbers, use a detailed nutrition calculator based on your exact ingredients and brands.
Conclusion
Scrambled pancakes are the shortcut you didn’t know you needed. They’re quick, adaptable, and honestly more fun to eat than regular pancakes. Whether you’re feeding kids, flying solo, or just can’t be bothered to flip, this recipe delivers every time.
Want more quick and easy recipes ideas? Check out my:
❧ Easy Chicken Enchilada Recipe
❧ Hot Chocolate Bombs Made Simple
❧ Delicious Strawberry Shortcake Ice Cream Bars
If you try this recipe, leave a comment below and tell me how you served yours. Sweet or savory? Fancy or lazy? I want to hear it. And don’t forget to rate the recipe if it helped you out. #scrambled pancakes recipe #scrambled pancakes #easy scrambled pancakes
Easy Scrambled Pancakes Recipe
Fast, fun, and foolproof — these scrambled pancakes are your new go-to for lazy mornings or last-minute meals.
Type: Breakfast, Quick Meals
Cuisine: American
Keywords: scrambled pancakes, easy breakfast, healthy pancake recipe, 15-minute breakfast
Recipe Yield: 2 servings
Calories: 320 kcal
Preparation Time: PT5M
Cooking Time: PT10M
Total Time: PT15M
Recipe Ingredients:
- 1 cup all-purpose flour, 2 tbsp sugar (optional), 2 tsp baking powder, 1/4 tsp salt, 1 large egg, 3/4 cup milk (dairy or non-dairy), 1 tsp vanilla extract (optional), 2 tbsp butter or oil (plus more for cooking)
Recipe Instructions: In a medium bowl, whisk together the flour, sugar (if using), baking powder, and salt. In a separate bowl or large measuring cup, beat the egg, milk, vanilla extract (if using), and melted butter or oil. Pour the wet mixture into the dry ingredients and stir gently until just combined — a few lumps are fine. Do not overmix. Heat a nonstick or cast iron skillet over medium heat and add a small amount of butter or oil. Once hot, pour the batter into the pan and let it sit undisturbed for 30 to 45 seconds to begin setting. Then, using a spatula, gently scramble the batter by stirring and flipping, breaking it into bite-sized chunks as it cooks. Continue stirring and turning the pieces until they are golden brown on most sides and cooked through, about 3 to 4 minutes total. Serve hot with your favorite toppings such as maple syrup, yogurt, fruit, or nut butter.
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