Can you scramble pancakes?

Yes, absolutely! Scrambled Pancakes are a fun and easy way to enjoy the flavor of pancakes without the fuss of flipping individual cakes. You simply pour the batter onto a hot skillet and scramble it into smaller pieces as it cooks.

What is another name for scrambled pancakes?

Sometimes, Pancakes are called "pancake scramble" or "pulled pancakes." In my family, we often just call them "scrambles" when we're talking about breakfast. These names all describe the method of cooking the pancakes by scrambling them in the pan.

Does IHOP put pancake batter in their scrambled eggs?

No, IHOP doesn't add pancake batter to their scrambled eggs. Their famously fluffy scrambled eggs are achieved through specific cooking techniques, not by adding pancake batter. Adding pancake batter would significantly change the flavor and texture of the eggs.

What are Austrian pancakes called?

Austrian pancakes are typically known as Kaiserschmarrn. These are a different kind of pancake altogether – they're light and fluffy, often shredded or torn into pieces, and served with fruit compote and powdered sugar. They're delicious, but distinct from Scrambled Pancakes.

Scrambled Pancakes: 5-Minute Easy & Delicious Breakfast

Description

A fun and easy twist on traditional pancakes, perfect for a quick and delicious breakfast.

Ingredients

Scale

1 cup all-purpose flour (or gluten-free all-purpose blend)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (dairy or non-dairy)
1 large egg
2 tablespoons melted unsalted butter (or oil)
1 teaspoon vanilla extract (optional)

Instructions

1. Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Add wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using).

3. Combine wet and dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix – a few lumps are okay.

4. Heat the skillet: Heat a non-stick skillet or griddle over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.

5. Cook the pancakes: Pour the batter onto the hot skillet, using about 1/4 cup of batter for each “pancake.” Let the pancakes cook for a minute or two, until bubbles start to form on the surface.

6. Scramble: Using a spatula, gently scramble the pancakes into smaller, bite-sized pieces. Continue cooking, stirring occasionally, until the pancakes are golden brown and cooked through, about 3-5 minutes total.

7. Serve: Remove the Scrambled Pancakes from the skillet and serve immediately.

Notes

For extra fluffy pancakes, let the batter rest for 5 minutes after mixing. Adjust heat as needed to prevent burning. See variations for sweet and savory options. Can substitute gluten-free flour and non-dairy milk.

Cook Time: 3-5 minutes
Category: Breakfast
Method: Pan-fry, Scramble
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (estimate)

Keywords: Scrambled Pancakes, pancakes, breakfast, brunch, easy breakfast, quick breakfast, kid-friendly, gluten-free, pancake scramble, pulled pancakes