Scrambled Blueberry Pancakes

Wait, did you say scrambled pancakes? Yes! Yes, I did! We love making Scrambled Blueberry Pancakes, and we think you will too.

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I had some help with the photos in this post. I’ll explain down in the directions why my scrambled pancakes usually look a little bit different than what these photos show.

Scrambled Blueberry Pancakes in a White Bowl

Why You’ll Love Scrambled Blueberry Pancakes!

  • They have a unique texture! – What do scrambled pancakes taste like? Well, they definitely taste like pancakes, but the texture is different.
  • They’re a fun twist on a favorite! – Traditional Saturday morning pancakes are always fun, but this idea changes things up a bit. Scrambled pancakes are an interesting way to enjoy a family favorite with a new twist.
Scrambled Blueberry Pancakes in White Bowl
  • They taste delicious! – Who doesn’t love the combination of slightly sweet pancakes, fresh juicy blueberries, and the warm stickiness of maple syrup?!
  • They’re easier for kids to help with! – Have you ever had an eager child pull up a chair and beg to be allowed to help you flip pancakes? Flipping pancakes can be a bit tricky, but scrambled pancakes are easy, easy. Let the kids come to the counter!
  • It’s a quicker way to feed a crowd! – Have you ever found yourself at the stove, making pancake after pancake after pancake in an effort to have enough to feed your crew, and the first ones have gone cold before you finally have a stack high enough? No longer! You can scramble up all of the batter in one go and have it on the table in next to no time!
Scrambled Blueberry Pancakes on White Plate

Ingredients Needed to Make these Scrambled Pancakes

This recipe is all about the cooking method!

Whether you have a family favorite pancake recipe or prefer to reach for a box of ready-made mix, you can’t go wrong.

Ingredients for Making Scrambled Blueberry Pancakes - Sitting on Kitchen Counter Top
  • Pancake Batter – Okay, so this either counts as one ingredient if you use a premade pancake mix, or perhaps upwards of five ingredients if you’re making your batter homemade! It’s entirely up to you. 
  • Blueberries -Fresh blueberries taste particularly delicious. If they’re on the larger size, you can cut them in half before adding them to the batter. Frozen blueberries have a nice juice to them that adds a bit of flavor to the whole batter. I wouldn’t suggest using canned blueberries, as they’re typically more suited to pie fillings.
  • Lemon Juice – This is an optional ingredient you might enjoy trying! To brighten the flavor of anything with berries, you can simply add a teaspoon or two of lemon juice, either fresh or bottled. Many pancakes mixing include baking soda, and lemon juice reacts with baking soda to make light and fluffy pancakes.
  • Butter (or Coconut Oil) for your skillet or griddle.

How To Make Blueberry Scrambled Pancakes

Here’s how you’re going to scramble your pancakes – I promise it’s easy!

  1. First, whip up your pancake batter. Take your dry ingredients, add some eggs, some milk, and perhaps a splash of oil, melted butter, or vanilla. Whatever your recipe requires. Make whatever swaps you need to! Do you need to avoid dairy? Use water instead of milk. Are you trying to avoid seed oils? Melted butter takes the place of vegetable oil. Around here, we make use the most simple pancake batter from either Sam’s Club or Costco.
  2. Add your blueberries to your pancake batter, making sure to coat the berries well. You’ll be stirring the pancakes while they cook, and the blueberries will want to fall out if you don’t make sure they’re well incorporated beforehand. *In these photos, you see that the blueberries were not well incorporated into the batter. You may prefer to make yours this way, but we actually like ours fully stirred into the batter before we scramble.
  3. It’s time to heat your pan. Heat a non-stick pan or griddle over low-medium heat, just as you would if you were scrambling eggs. Then melt a pat of butter or small scoop of coconut oil in the pan.
  4. Pour the blueberry pancake batter into your pan, but don’t start stirring the batter right away. Wait about 10 or 15 seconds, and then use a spatula to begin scrambling the batter. Push the batter around like you would eggs, letting it set for a couple seconds each time you turn fresh batter down to the bottom. Low and slow! – Low heat and slow stirring – just like when you’re making scrambled eggs! This will give you larger, fluffier chunks of pancake.
  5. Once the pancake batter has started to separate into small pieces, continue to move them about the pan and cook them until the outsides are that nice light golden-brown color.
  6. It’s time to serve! Place the pan on the table and enjoy the scrambled blueberry pancakes family style, or scoop them into individual bowls and top with your favorite pancake toppings. Maybe you want to add more blueberries on top – like shown in the photos included in this post.

Help! There’s Too Much Batter!

Making scrambled pancakes for lots of people?

Around here, we’re usually cooking for six people, plus any weekend guests we might have.

You can scramble up your pancake batter in batches – setting a 9″x13″ pan in a warm oven and transferring the scrambled pancakes into it while you cook up the next round.

Scrambled Blueberry Pancakes - Maple Syrup Being Poured on Top

Toppings For Your Scrambled Blueberry Pancakes

You probably don’t need my help to put together a delicious plate of your favorite pancake toppings, but here are some ideas just in case:

  • powdered sugar
  • blueberry jam
  • maple syrup
  • blueberry syrup
  • melted butter
  • whipped cream
  • fresh blueberries
  • chopped pecans
  • granola
  • honey
  • ricotta cheese
Scrambled Blueberry Pancakes on White Plate - Maple Syrup Being Poured on Top

Why do some of these photos make it look like there are olives on my pancakes? I promise they’re blueberries! It’s okay to laugh with me about this!

Scrambled Blueberry Pancakes in White Bowl

Scrambled Blueberry Pancakes

Wait, did you say scrambled pancakes? Yes! Yes, I did! We love making Scrambled Blueberry Pancakes, and we think you will too.
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 people

Equipment

  • Skillet or Griddle

Ingredients
  

  • Pancake Batter
  • Blueberries
  • Lemon Juice (Optional)
  • Butter (or Coconut Oil)

Instructions
 

  • First, whip up your pancake batter. Take your dry ingredients, add some eggs, some milk, and perhaps a splash of oil, melted butter, or vanilla. Whatever your recipe requires. Make whatever swaps you need to! Do you need to avoid dairy? Use water instead of milk. Are you trying to avoid seed oils? Melted butter takes the place of vegetable oil. Around here, we make use the most simple pancake batter from either Sam’s Club or Costco.
  • Add your blueberries to your pancake batter, making sure to coat the berries well. You’ll be stirring the pancakes while they cook, and the blueberries will want to fall out if you don’t make sure they’re well incorporated beforehand. *In these photos, you see that the blueberries were not well incorporated into the batter. You may prefer to make yours this way, but we actually like ours fully stirred into the batter before we scramble.
  • It’s time to heat your pan. Heat a non-stick pan or griddle over low-medium heat, just as you would if you were scrambling eggs. Then melt a pat of butter or small scoop of coconut oil in the pan.
  • Pour the blueberry pancake batter into your pan, but don’t start stirring the batter right away. Wait about 10 or 15 seconds, and then use a spatula to begin scrambling the batter. Push the batter around like you would eggs, letting it set for a couple seconds each time you turn fresh batter down to the bottom. Low and slow! – Low heat and slow stirring – just like when you’re making scrambled eggs! This will give you larger, fluffier chunks of pancake.
  • Once the pancake batter has started to separate into small pieces, continue to move them about the pan and cook them until the outsides are that nice light golden-brown color.
  • It’s time to serve! Place the pan on the table and enjoy the scrambled blueberry pancakes family style, or scoop them into individual bowls and top with your favorite pancake toppings. Maybe you want to add more blueberries on top – like shown in the photos included in this post.
Keyword Blueberry Pancakes, Pancakes, Scrambled Blueberry Pancakes, Scrambled Pancakes

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