So wrong it’s right? Scrambled pancakes are trending on TikTok.
They look like scrambled eggs but they’re topped with syrup and fruit and people are eating them up. Are they any good? Make scrambled pancakes with me and I’ll tell you my true thoughts.
I love TikTok viral recipes as much as any basic girl, but when I first saw scrambled pancakes my reaction was a hard no. A little while later, Mike asked me if I heard of them. I told him I thought they look extremely unappetizing. Then he showed me kaiserschmarrn and my curiosity sparked.
What are scrambled pancakes?
Scrambled pancakes, as the name implies, are pancakes, that are scrambled. You add regular pancake batter to a pan and instead of letting it bubble and cook into a perfect round, you use a spatula to push the batter around, breaking it up into pancake curds. The pancake pieces continue to cook until the outsides brown and turn slightly crispy and the insides cook up soft and fluffy. From there, you serve them topped with your favorite pancake toppings.
How do you make scrambled pancakes
Make your batter – start with making your favorite pancake batter. I like a thicker pancake batter because a thin one won’t give you as fluffy curds.
Pour into the pan – heat a non-stick pan over medium-high heat and add either butter or oil (or the best of both worlds, which is both). When the pan is hot and ready, pour in the pancake batter.
Scramble – once the pancake batter is in the pan, let the bottom set for a couple of seconds, then grab a silicone spatula and start scrambling, pushing the batter around and making pancake curds, just like how you would scramble eggs.
Cook – once you break up the pancake batter into little pancake bits, continue to cook and crisp up the outsides, shaking the pan and flipping as needed. When the scrambled pancake bits reach a golden brown, they’re ready to serve.
Serve – scoop the scrambled pancake on a plate or into a bowl and dust with a generous amount of powdered sugar and any desired toppings. Dig in!
Scrambled pancake ingredients
all purpose flour – super simple classic all purpose flour is the base of all pancake recipes.sugar – some pancake recipes don’t include sugar, but I find that a bit of sugar is just what pancake batter needs, especially if you’re not partial to adding a whole lot of toppings.
baking powder and baking soda – lots of pancake recipes only use baking powder, but a combination of baking powder and baking soda gives this pancake scramble lightness and lots of loft. The buttermilk activates the baking soda, giving these pancakes extra volume.
egg – one large egg is what you’ll need for these pancakes. You can add to the buttermilk straight from the fridge.
buttermilk – buttermilk pancakes are superior to all other pancakes. Buttermilk adds heft, fluff, and tenderness. If you don’t have buttermilk at home, simply make some by pouring out 1 cup milk, removing 1 tbsp of the milk, and adding either 1 tbsp white vinegar or lemon juice to the milk. Stir the milk and vinegar/lemon juice and let it sit for 5-10 so it can thicken and buttermilk itself, then use it in the recipe.
How do you make sure the insides of scrambled pancakes are done?
After scrambling the pancakes, when the pancakes are in little pieces, be sure to continue cooking until the outsides are golden brown. You can grab one of the larger pieces and break it open to check if the insides are ready. You want them to be fluffy and soft inside, so be careful not to over cook. One to two minutes of stir-frying the pancake bits should be enough time to ensure they’re ready.
What do scrambled pancakes taste like?
Unsurprisingly, they taste like pancakes. But, the difference is in the texture. Because they’re scrambled, they get more crispy edges compared to regular pancakes. Plus, because they’re smaller, they don’t have as much of a doughy center. Instead, they’re a little more fluffy on the insides. When dusted with icing sugar, they taste a little like a healthier (is that possible?) funnel cake thanks to the form factor. They’re soft and sweet with craggily pancake edges.
What is kaiserschmarrn?
Kaiserschmarrn is an Austrian-Hungary pancake dish that is essentially scrambled pancakes. They are commonly thought of as shredded instead of scrambled, but the cooking process is pretty much the same. The name translates to “Emperor’s Mess” and that comes from the fact that Austrian Kaiser Franz Joseph I was especially fond of them. Classically, kaiserschmarrn is a dessert or a light lunch, instead of breakfast and instead of using a spatula to break up the pancake batter, two forks shred the batter in the pan. Think of it this way: kaiserschmarrn is scrambled pancakes grandpa.
The best kitchen tools for scrambled pancakes
non-stick pan – some people believe cast iron is best for pancakes, but I really believe in non-stick or ceramic. You never use high-heat for pancakes and the release you get from non-stick and ceramic can’t be beat. We’ve been looking to get some new non-stick skillets and this one and this one both look great. If you have a crepe pan or flat top grill, those will work great as well.
silicone spatula – silicone spatulas are one of my most used tools. You could use a flipper to scramble your pancakes, but silicone spatulas are absolutely superior because they can stand up to heat, scoop and bend, and go in the dishwasher.
sieve/strainer – for the perfect dusting of powdered sugar, you need a fine mesh strainer or sieve. It’s the difference between clumpy spooned on icing sugar and that ethereal, polished look of a light, even dusting. Any fine mesh strainer or sieve will do but I’m partial to this one which I also use for matcha.
Tips and tricks for scrambled pancakes
Use a mix of butter and oil
A mix of butter and oil with give you the best combination of flavor and browning. The oil prevents the butter from browning too quickly and the butter gives you a nice caramelized crust and flavor.
Don’t use too much batter
Even though we’re making a scramble, it’s best to not fill the pan with batter. If you add too much pancake batter to the pan, it will be harder to brown the outsides of the pancake bits and thoroughly cook the insides. Instead, add the same amount of batter as you would when making a regular size pancake.
Let the bottoms set
Letting the bottoms of the pancake set and slightly brown will give you larger pancake curds, which means your scrambled pancakes will be fluffier. Don’t immediately start scrambling the batter – unless you want tiny pancake bits for your scramble.
Finish with butter
Once your pancake scramble is almost cooked through, if you want to add some extra flavor and you’re a fan of the crispy edges on pancakes, finish with butter. When the pancake scramble is kind of set but pale and not yet golden, add a generous pat of butter to the pan. When it melts, make sure all of the pancake scramble bits have a light coat of butter and continue to cook until the butter browns the edges of the pancake bits.
Blackstone griddle scrambled pancakes
If you have a blackstone griddle, I’m jealous. Scrambled pancakes are absolutely the BEST thing to make on a griddle. Heat the grill to medium-high, make sure you have an adequate amount of butter or oil and then go ahead and pour out ALL of your pancake batter on the grill. Use your spatula to spread the batter out and flip and break up just like scrambled eggs. Because you have such a large surface, you can really make sure the pancake scramble cooks perfectly with crispy edges and fluffy middles.
What to put on top of scrambled pancakes
I love a simple dusting of powdered sugar. At the table, berries such as strawberries, blueberries, and raspberries are a delicious add on. Freshly squeezed lemon juice and granulated sugar is stunning. Oh, and pure maple syrup is always a good thing.
Are scrambled pancakes good?
Yes! I am happy to report that I was wrong to be put off by scrambled pancakes. It looked and felt wrong but it was so right. I think it depends on which photo slash video you saw first. I like my scrambled pancakes in larger curds, not tiny overly-cooked brown bits. Once you figure out your scrambled pancake preferences, I’m pretty sure you’ll love them too. To be honest, I’m not the best at flipping pancakes and if you’re anxious about that, scrambled pancakes are an absolute win.
That’s it – happy scrambled pancake making! I never thought I would be into them but here we are. Am I going to be making scrambled pancakes over regular ones? Maybe no. Am I going to enjoy a bowl of scrambled pancakes now and again? Definitely, yes! They’re fun, spoonable, and a little quirky, why not!?
xoxo steph
More viral-ish recipes to make
Scrambled Pancakes
They’re fun, spoonable, and a little quirky.
Serves 2
Prep Time 5 minutes minsCook Time 15 minutes minsTotal Time 20 minutes mins
1 cup all purpose flour1 tbsp sugar1 tsp baking powder1 tsp baking soda1 large egg1 cup buttermilk1 tbsp butter or oil for the pan, as needed
In a large bowl or large liquid measuring cup, whisk together the flour, sugar, baking powder, and baking soda. In a separate small bowl or liquid measuring cup, whisk together the egg and buttermilk, until the egg is completely incorporated. Add the buttermilk-egg mix to the dry ingredients and use a fork to gently combine, making sure most of the large clumps of flour break up and incorporate. Some small lumps are okay and will help keep your pancake scramble fluffy. Let the batter sit and hydrate for 10 minutes. Heat up a large non-stick pan over medium-high heat. Add just a touch of oil and a small amount of butter to the pan. When the butter and oil are hot, stir the pancake batter, then add a generous amount of the pancake batter to the pan. Let the pancake sit for 20 to 30 seconds to form a slight crust, then use a silicone spatula to scoop under the pancake and fold it up over. Cut and push the batter around the pan, making large pancake curds. Continue to cook the pancake scramble, flipping and shaking the pan as needed, until the outsides of the pancake scramble bits turn golden brown and the insides cook through. Remove from the pan, serve, and repeat with any remaining pancake batter. Serve dusted with powdered sugar and desired toppings. Enjoy!
Nutrition Facts
Scrambled Pancakes
Amount Per Serving
Calories 380
Calories from Fat 84
% Daily Value*
Fat 9.3g14%Saturated Fat 5.1g32%Cholesterol 113mg38%Sodium 164mg7%Potassium 220mg6%Carbohydrates 58.9g20%Fiber 2g8%Sugar 14.4g16%Protein 13.3g27% * Percent Daily Values are based on a 2000 calorie diet.
