Wait, did you say scrambled pancakes? Yes! Yes, I did! We love making Scrambled Blueberry Pancakes, and we think you will too.
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.
– Pancake Batter – Blueberries – Lemon Juice – Butter
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.
Add your blueberries to your pancake batter, making sure to coat the berries well.
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.