Scrambled Pancakes

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg, separated
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, for cooking

Steps

1. 1 In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. 2 In another bowl, whisk together buttermilk, egg yolk, whole eggs, melted butter, and vanilla extract.
3. 3 Gently fold wet ingredients into dry ingredients until just combined.
4. 4 Beat egg white until stiff peaks form, then fold into batter.
5. 5 Heat butter in a skillet over medium heat. Pour 1/4 cup batter for each pancake.
6. 6 When bubbles form on top, scramble a bit of egg mixture into the center of each pancake.
7. 7 Flip pancakes when edges are golden and cook until both sides are cooked through.
8. 8 Serve warm with your favorite toppings.

Equipment

• skillet
• spatula
• mixing bowls
• whisk

Variations

• Add chocolate chips or blueberries to the batter for a fruity or chocolatey twist.
• Top with whipped cream and additional fresh fruit for a decadent treat.

Substitutions

• If you don't have buttermilk, use 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Pairings

• Bacon
• Sausage
• Fresh fruit salad

Nutrition

Tips

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• Use a spatula to gently fold egg whites to maintain airiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat.

Freezing: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Serve with maple syrup, fresh berries, and a sprinkle of powdered sugar.
• Pair with crispy bacon or a side of sausage for a complete breakfast.

FAQ