Scrambled pancakes make breakfast easier.
You scramble your eggs, so why not scramble your pancakes?! It’s the newest breakfast sensation.
Studio 5 Food Editor Maddy Tolman gave this trend a try. The biggest draw to making scrambled pancakes: you don’t have to worry about getting the perfect pancake flip. With a scrambled pancake, the messier the better! No stressing about a perfectly puffy or pretty round circles, just scramble it all together.
Scrambled Pancakes
METHOD
- Preheat a skillet or griddle to medium-high heat.
- Mix and prepare your favorite pancake batter.
- Grease your hot surface with butter.
- Take 1 cup of pancake batter and pour onto your hot pan.
- Immediately start to ‘scramble’ your pancake batter, as you would if you were cooking scrambled eggs.
- Once the edges look golden brown, and you don’t see any more liquid batter, remove from heat.
Topping Inspiration
THE CLASSIC SCRAMBLE
Top with melted butter, your favorite maple syrup, and a sprinkle of powdered sugar.
THE CHURRO SCRAMBLE
Top with melted butter and a gracious sprinkling of cinnamon and sugar. (Equal parts of both)
THE STRAWBERRIES AND CREAM SCRAMBLE
Top with buttermilk syrup, whipped cream, and freshly sliced strawberries.
THE PEACHES AND PROTEIN SCRAMBLE
Top with a small sprinkle of Clean Simple Eats’ Peaches and Cream protein powder. (Found online or at Harmon’s Grocery stores!) Drizzle Uncle Bob’s Peaches and Cream syrup, and a dollop of whipped cream.
THE JAM SCRAMBLE
Top scrambled pancakes with a sprinkling of powdered sugar. Serve family style, on a large tray or charcuterie board with small bowls of jam or preserves. Dip to your liking!
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