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Easy Scrambled Pancakes
Fluffy, tasty and perfect for Pancake Day! Here’s how I make it…
Pancake Day is around the corner, and these scrambled pancakes are a fun way to celebrate.
I have to admit I am a bit late to the party, it is a viral Tik Tok recipe after all. Until recently, this kind of result was down to my many pancake-flip disasters, but thanks to this recipe, it’s now very much done on purpose.
I used self-raising flour and extra baking powder to create an ultra-fluffy texture. And of course, I served the pancakes with blueberries, strawberries, honey, and finished with a dusting of icing sugar.
Recipe Ingredients
Below are the ingredients I used to make this recipe:
- Self-Raising Flour & Baking Powder: You can also add a pinch of salt too.
- Sugar & Spice: I added caster sugar (granulated sugar is fine), vanilla extract and cinnamon for extra flavour.
- Egg: I used a large egg.
- Milk: I used full fat milk.
How To Make Scrambled Pancakes
Here’s a summary of how I make these pancakes. You can get the full recipe instructions on the recipe card below:
I start by adding flour, sugar, cinnamon and baking powder to my large mixing bowl. Then I give the ingredients a mix before adding in milk, vanilla extract and an egg.
I whisk the ingredients together until everything is evenly distributed.
I heat a non-stick pan over a medium heat and lightly grease the pan with oil (or butter on occasions). The pancake mixture is poured into the pan, I leave it to sit for 1 to 2 minutes before flipping the pancake over, then I use my spatula to break the pancake apart.
My Top Tips
A good indicator I use to tell me when the pancake is ready to flip is when bubbles form on the surface. Once you see this, turn your pancake over.
I prefer to eat these pancakes freshly made, but they can keep for up to 2 to 3 days, stored in an airtight container.
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