Scotch Pancakes

Wake up to the irresistible aroma of Scotch Pancakes! Fluffy, golden, and waiting to be drenched in sweet raspberry sauce or maple syrup – a breakfast that promises a day of joy and energy.

A stack of pancakes on a white plate with butter on top.

What are Scotch Pancakes?

Scotch Pancakes differ from regular pancakes primarily in size and texture. They are typically smaller, thicker, and fluffier than regular pancakes, which are usually thinner and larger in diameter. Known also as drop scones in Scotland, Scotch Pancakes are similar to what Americans might call silver dollar pancakes.

Historically, these pancakes were made on a griddle pan or “girdle” in Scottish terminology. There was an incident where Queen Elizabeth II shared her own recipe for drop scones with U.S. President Eisenhower. After his visit to Balmoral Castle in 1959, the Queen sent him a letter that included her personal recipe for these pancakes. This gesture reflected her fondness for the dish and highlighted its cultural significance in Britain.

Reasons to Love These Scotch Pancakes

  • Their irresistibly soft and fluffy texture makes each bite feel like a cloud melting in your mouth.
  • Scottish Pancakes pair perfectly with a variety of toppings, from classic maple syrup to fresh berries, suiting all taste preferences.
  • It’s easy and fun to make! Simple ingredients and straightforward preparation make them a go-to for a quick yet delicious breakfast.
  • It has a comforting flavor. Scotch Pancakes offer a comforting, homey flavor of cozy mornings.

Recipe Ingredients

Scotch pancakes on a white plate, topped with butter and raspberries sauce.
  • Baking Powder: Acts as a leavening agent, helping the pancakes to rise and become fluffy.
  • Sugar: Adds sweetness to the pancakes and balances the flavors.
  • Whole Milk: Provides moisture and creates a smooth batter. It also adds to the richness of the pancakes.

See the recipe card for full information on ingredients and quantities.

Variations

  • Use Self-Raising Flour: Replace the all-purpose flour and baking powder with an equal amount of self-rising flour. This flour includes a leavening agent, eliminating the need for additional baking powder.
  • Sugar Variation: Substitute regular sugar with caster sugar for a finer, smoother texture. Caster sugar dissolves more easily, resulting in a smoother batter.
Scotch pancakes served on a white plate on a table.

How to Make Scotch Pancakes

Step #1: Sift together the flour and baking powder into a large bowl.

Step #2: In a separate bowl, whisk the eggs and sugar together until combined. Then, whisk in the milk.

Step #3: Make a well in the center of the dry ingredients using a spoon, and gradually pour in the egg mixture while continuing to whisk.

Step #4: Pour in the melted butter and stir gently until the butter is fully incorporated into the batter.

Step #5: Heat a cast-iron skillet or griddle on the stove over medium heat. Coat the surface with a little non-stick spray or butter, then ladle a quarter cup of batter onto the heated surface.

Step #6: Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look golden brown.

Step #7: Flip the pancake and cook for another minute until lightly browned. Keep warm in a pre-heated oven set to 200 degrees. Continue with remaining batter.

Scotch pancakes served on a white plate on a table.

Expert Tips

  • Keeping Pancakes Warm and Fresh: As soon as the pancakes come out of the pan, place them in a baking dish and either cover them with a clean tea towel or place them in the oven at 200 degrees F. This helps to keep them warm and prevents them from getting soggy until you’re ready to serve with butter, cream, jam, golden syrup, or your preferred toppings.
  • Grease your Pan: Use a little oil or butter to grease the pan. The butter will also add extra flavor and ensure a golden-brown finish to your Scotch pancakes.
  • Uniform Size: Use a ladle or measuring cup for consistent-sized pancakes.
  • Watch for Bubbles: Cook until bubbles form and the edges set, indicating it’s time to flip.
  • Don’t Press Down: Never press down on the pancakes while cooking; it squeezes out the air that makes them fluffy.
Scotch pancakes topped with raspberry on a white plate and a glass of milk on a table.

Frequently Asked Questions

Can I use a regular frying pan instead of a cast-iron skillet or griddle for Scotch Pancakes?

Yes, you can use a regular non-stick frying pan. Just ensure it’s heated to medium heat and properly greased to prevent sticking and achieve even cooking of the pancakes.

How do I know when the pan is ready?

The pan is ready when a few drops of water sizzle upon contact.

What’s the best way to flip pancakes?

Gently slide a spatula underneath and flip quickly but carefully.

Storage Info

Store Scotch Pancakes in an airtight container in the fridge for up to 3 days. For longer storage, wrap them individually and store in the freezer for up to 2 months. To reheat, warm them in a toaster or microwave for a few seconds. For frozen pancakes, thaw them overnight in the refrigerator and then reheat as above, or pop them directly in the toaster or microwave for a little longer, until they’re heated through and regain their original texture.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

A stack of pancakes topped with raspberry sauce.

Scotch Pancakes Recipe

Wake up to the irresistible aroma of Scotch Pancakes! Fluffy, golden, and waiting to be drenched in sweet raspberry sauce or maple syrup – a breakfast that promises a day of joy and energy.
4.4 from 62 votes
Pin Rate
Course: Breakfast
Cuisine: North American
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 545kcal
Author: Linda
Print Recipe

Ingredients

  • 3 cups all-purpose flour
  • 5 tsp baking powder
  • 2 eggs
  • 1/3 cup sugar
  • 1 1/2 cups of whole milk
  • 2 tablespoons salted butter - melted

Instructions

  • Sift together the flour and baking powder into a large bowl.
  • In a separate bowl, whisk the eggs and sugar together until combined. Then, whisk in the milk.
  • Make a well in the center of the dry ingredients using a spoon, and gradually pour in the egg mixture while continuing to whisk.
  • Pour in the melted butter and stir, gently, until the butter is mixed in to the batter.
  • Heat a cast-iron skillet or griddle on the stove over medium heat. Coat the surface with a little non-stick spray or butter, then ladle a quarter cup of batter onto the heated surface.
  • Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look golden brown.
  • Flip the pancake and cook for another minute until lightly browned. Keep warm in a pre-heated oven set to 200 degrees F. Continue with remaining batter.

NOTES

Storage Info:
Store Scotch Pancakes in an airtight container in the fridge for up to 3 days. For longer storage, wrap them individually and store in the freezer for up to 2 months. To reheat, warm them in a toaster or microwave for a few seconds. For frozen pancakes, thaw them overnight in the refrigerator and then reheat as above, or pop them directly in the toaster or microwave for a little longer, until they’re heated through and regain their original texture.

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 94g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 643mg | Potassium: 271mg | Fiber: 3g | Sugar: 21g | Vitamin A: 442IU | Calcium: 435mg | Iron: 5mg

Want more inspiration?

More Recipes You'll Love

About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




Comments:

  1. This recipe looks delicious, but it is identical to the recipe in Australia which is called pikelets! However, a pancake by any other name would taste as sweet!

  2. I’m happy you enjoy pancakes but I would like to point out we never eat pancakes piled up on top of one another we eat them one at a time with butter and jam or just butter or just jam and have then along with a cup of tea and we sometimes have them fried with bacon and egg that is if they are a day old. Please try to reduce the sugar when you make them which you can do quite easily by half, jam has plenty of sugar and you won’t notice the difference

    1. Well, begging to differ? I am Originally from Cornwall, and my Mother used to make us Scotch pancakes all the time. She used to make them without sugar, and pile them up with grated cheddar cheese and Marmite in between. Or we would have them sweet with honey, (because Maple syrup was never heard of.).. Now I’m sure that is not traditional, but they were awfully good to keep kids happy…
      I was going to say that this is the BEST recipe yet that I have found for scotch pancakes, and I was thrilled to make them today ?? Thank you ?? My die-hard American pancake lover husband LOVED them !

  3. Im scottish and i grew up with these.
    No better pancakes anywhere.
    And they are called Scottish drop scones or scotch pancakes where I live.