Get ready to flip your way to deliciousness with our easy-to-make Scotch Pancakes recipe! These fluffy, golden pancakes are a beloved breakfast staple in Scotland and are perfect for satisfying your sweet tooth. Made with simple ingredients like flour, sugar, and milk, our Scotch Pancakes or Drop Scones are a quick and easy way to switch up your breakfast routine. Add your favorite toppings, like fresh berries and whipped cream, and enjoy a hearty, satisfying breakfast.
The only time it seems appropriate for people in the UK to eat pancakes is on Shrove Tuesday, which, quite frankly is incredibly sad because pancakes are too god to save for just once per year so these Scotch Pancakes are here to remind you that any day is the kind for pancakes.
Why you'll love these
Scotch Pancakes, also known as drop scones, are a traditional Scottish treat that are perfect for breakfast or brunch. Made with simple ingredients like flour, sugar and milk, they have a sweet and slightly tangy flavor that's sure to delight your taste buds.
Easy to Make
These pancakes are incredibly easy to make with my step-by-step instructions. They cook up quickly on a griddle or skillet, making them a perfect choice for a weekend breakfast or brunch. Plus, the recipe is easy to customize with your favorite toppings like fresh berries, whipped cream, or syrup.
These pancakes are incredibly versatile and can be enjoyed in a variety of ways. They are perfect for a quick and easy breakfast, but can also be served as a dessert or snack. They are a great option for anyone looking for a delicious and versatile recipe that's easy to make.
Ingredients and substitutions for Scotch Pancakes
- Flour: Plain or all purpose flour helps give our pancakes structure and forms the batter to cook nice pancakes. Plain flour additionally helps to soak up a little of that milk and egg moisture giving us a nice smooth batter that isn’t too runny. If you prefer, you can substitute with self raising flour in equal measure and leave out the baking powder.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our batter and add sweetness without adding additional flavors to the batter. You could substitute with light brown sugar or raw sugar, though this might affect the flavor of the pancakes.
- Eggs: As well as adding structure to the pancakes, the eggs bind everything together so are essential.
- Milk: Whole milk was used here and helps add moisture to our pancakes and balance out the flavors from eggs for the moisture in our batter. It also gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk of your preference.
- Baking powder: This helps our pancakes rise and gives them that fluffy interior.
See recipe card for quantities.
Equipment needed to make this
Mixing bowls: A medium mixing bowl is perfect to mix your batter, however, you will need a second bowl or a measuring jug to mix your wet ingredients before creating the thick batter.
Whisk: You only need a whisk to form the smooth batter thanks to adding the wet ingredients into the dry.
Heavy based frying pan: A heavy based frying pan will heat well and keep the heat, even on a low temperature to make those outer edges golden and resulting in fluffy pancakes.
More pancake recipes you’ll love
Klatkager - Danish Rice Pudding Pancakes
Frisuelos con Crema Pastelera - Pancakes Filled with Custard
How to make Scotch Pancakes:
Place the flour, baking powder and sugar into a bowl and stir together, forming a well.
Add the egg and whisk in the milk, adding in a slow stream to form a batter.
Heat 2 teaspoons of butter in a heavy based frying pan or skillet on medium heat until it’s bubbling.
Drop a ladleful of batter into the skillet, cooking until it’s bubbling and golden, flipping to cook the remaining side.
Serve a stack with a little drizzle of Scottish honey.
Dig in, whilst hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Breakfast
- Cuisine: Scottish
Fluffy and thick Scotch Pancakes or Drop Scones come together quick for a great stack to start the day!
214 grams / 1 ⅓ cups plain flour
6 grams / 1 ½ teaspoons baking powder
75 grams / ⅓ cup + 1 tablespoon superfine/caster sugar
2 eggs, room temperature
120 milliliters / ½ cup milk
- Place the flour, baking powder and sugar into a bowl and stir together, forming a well
- Add the egg and whisk in the milk, adding in a slow stream to form a batter.
- Heat 2 teaspoons of butter in a heavy based frying pan or skillet on medium heat until it’s bubbling.
- Drop a ladleful of batter into the skillet, cooking until it’s bubbling and golden, flipping to cook the remaining side.
- Serve a stack with a little drizzle of Scottish honey.
- Dig in, whilst hot.
Adapted from Scottishrecipes.com
- Serving Size: 4 pancakes
- Calories: 313 calories per serve
Keywords: pancakes, scottish recipes, breakfast recipe
Leave a Reply