Fluffy Scrambled Pancakes One-Bowl

# What You’ll 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 additional 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 blended.

02 - Add eggs, milk, Greek yogurt or sour cream, melted butter, and vanilla extract to the dry mixture. Whisk gently until just combined; small lumps are acceptable.

03 - Carefully fold in your choice of optional add-ins such as blueberries or chocolate chips, if desired.

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

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

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

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 Advice:

01 -

No flipping required, so you can cook half-asleep and still succeed.
The texture is impossibly tender, almost like a cloud you can eat with a fork.
One bowl, one pan, and zero stress make this the laziest pancake youll ever love.

02 -

Do not overmix the batter or the scramble will turn rubbery instead of fluffy.
Medium heat is your friend. Too hot and the outside burns before the inside cooks.
Let the batter sit for a minute before scrambling so the edges can set properly.

03 -