Make the batter:

Cup of Yum
1. In a medium bowl, whisk the eggs. Add the milk, vanilla extract, and melted butter and mix to combine.
2. In a large bowl, sift together the flour, baking powder, and sugar. Make a well in the middle and pour the wet mixture. Whisk the batter gently to combine, working from the outside of the bowl in.
3. Let the batter sit for 5 minutes. This helps hydrate the flour and gives the scramble a better texture.

Cook:

1. Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
2. Immediately, pour ½ cup to 1 cup of pancake batter onto the greased pan. How much you can fit will depend on the size of the pan you're using. Generally, I'd say about ½ cup of batter per person. Let the large pancake sit on the hot surface and cook for 30 seconds to 1 minute until a light crust begins to form.
3. Use a silicone spatula to gently lift the pancake and fold it over, like a quesadilla. Once folded over, use the silicone spatula to break up the pancake into large and small pieces, letting the uncooked batter ooze out and cook, while flipping them around (or over) until the pancake scramble cooks through. Repeat this process with the remaining batter.

Serve:

1. Keep the scrambled pancakes warm while you cook the remaining batter. Serve warm with dusted powdered sugar on top, dipped in maple syrup, berry syrup, or with apple sauce.