Scrambled Pancakes

I suppose this is a lot like German Pancakes or something similar, but we always called them scrambled pancakes. Maybe because they’re made in a skillet like scrambled eggs or something. They’re more dense than fluffy pancakes, but they’re still delicious. I remember my dad always ate these with Worcestershire sauce for some reason, but everyone else ate scrambled pancakes with syrup.

If you’re making these gluten free, just switch out cup for cup flour for the regular. It turns out amazing! The picture for the recipe was made gluten free. FYI, I only used 5 eggs the last time I made it because it looked the right consistency–and it was wonderful.

Scrambled Pancakes

  • Servings: 4
  • Difficulty: easy-medium
  • Print

A great breakfast, if you’re looking for a departure from regular pancakes.


  • 6 Eggs (or 5 if making gluten free)
  • 1 ½ c. Flour (or gluten free flour)
  • 1 ½ c. Milk
  • 2 Tbsp. Sugar (heaping)
  • 1 tsp. Salt (heaping)
  • 1/4 c. Butter


Whisk together eggs, flour, milk, sugar, and salt (can be lumpy). Melt butter in electric skillet heated to 350° (or heat a large, deep frying pan on medium-high heat if you want thicker pancakes). Then pour in batter. When the batter is getting more solid around the edges and slightly brown on the bottom, they’re ready to flip (this can be a little messy sometimes). Cut pancakes in 4 with spatula before flipping. Cook until golden brown.

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