Scotch Pancakes

These Scotch Pancakes will make your morning!  They are fluffy and delicious!  You can cover them with this raspberry sauce and/or maple syrup for a delicious breakfast that will start your day off right.

You’re probably wondering what the difference is between “regular” pancakes and “Scotch” pancakes, also called Scottish pancakes.

Scottish pancake recipe from The Wanderlust Kitchen

Well, as far as I can tell, the main differences are that Scotch pancakes are thicker than regular pancakes and they taste about six thousand times better. There’s extra sugar, egg, and baking powder which means they are sweeter, richer, and fluffier. Can I get an Amen?

If you’re a regular reader you already know that I inadvertently signed up for a lifetime of frustrating Saturday mornings spent trying to pry the husband out of bed. I’m an early riser, and he… is not.

So far, the best way I’ve found to get his lazy bones out of bed and ready for a fun day of weekend activities is PANCAKES. But not just any pancakes.

Scotch pancakes… from scratch.

What are Scotch Pancakes? Learn how to make Scotch pancakes in this recipe from The Wanderlust Kitchen

This method works even better when I put a little bit of raspberry sauce on top of the pancakes.

Oh, who am I kidding? Let’s go with a LOT of raspberry sauce.

Scotch Pancakes recipe from The Wanderlust Kitchen

I’m a total sucker for pancake pictures.

I don’t have a recipe for the raspberry sauce because I don’t think it qualifies as a “recipe”, per se. It’s just a bag of frozen raspberries from the freezer aisle (where most frozen stuff lives) brought to a boil in a saucepan with some sugar. How much sugar? Eh, start with a half cup and work your way up.

Raspberries can be a bit tart sometimes, so taste a few several spoonfuls as you go and make it as sweet as you like it.

Just look at all of that cascading-goodness.

Scottish pancakes recipe to learn how to make Scottish pancakes from The Wanderlust Kitchen

So I have something funny to share with you about pancake recipes. Check out this happy little screen shot from Google Trends:

pancakes

This shows the popularity of people searching for “pancakes.” Notice all those little spikes happening once per year? Those are all occurring the week before Valentine’s Day in February.

I mean, come on, people. Pancakes need not be a once-per-year event.

It’s easy! I promise!

Make them for your wife. Or your husband. Or for yourself because you are awesome and you deserve it.

Pancakes Scotch from The Wanderlust Kitchen

Take a big, fat bite.

Ah, breakfast.

Here’s the Scotch Pancake Recipe!

Scotch Pancakes

Scotch Pancakes

These Scotch Pancakes will make your morning!  They are fluffy and delicious!  You can cover them with this raspberry sauce and/or maple syrup for a delicious breakfast that will start your day off right.

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

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

Instructions

  1. Sift together the flour and baking powder into a large bowl.
  2. In a medium bowl, whisk the eggs and sugar together until combined. Whisk in the milk.
  3. Use a spoon to make a well in the flour mixture, then pour in the wet ingredients while continuing to whisk.
  4. Pour in the melted butter and stir, gently, until the butter is mixed in to the batter.
  5. Heat a cast iron skillet or griddle 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. Let cook for 2 or 3 minutes until bubbles appear on the surface and the edges look golden brown in color. Flip the pancake and let cook for another minute until lightly browned. Keep warm in a pre-heated oven set to 200 degrees. Continue with remaining batter.

Nutrition

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 551|Total Fat: 12g|Saturated Fat: 6g|Trans Fat: 0g|Unsaturated Fat: 4g|Cholesterol: 117mg|Sodium: 732mg|Carbohydrates: 94g|Fiber: 3g|Sugar: 21g|Protein: 16g|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!


 

November 29, 2013 | Last Updated on August 29, 2019 by Linda

30 thoughts on “Scotch Pancakes”

  1. 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

    Reply
    • 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 !

      Reply
  2. 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.

    Reply
  3. Well, the peak in google searches for pancakes in early february would be expected.
    Or, is pancake day only a UK thing? (If so, you folks are missing out – it’s an excellent reminder to consume excessive amounts of sugar…)

    Reply
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  5. I don’t what I did wrong but I couldn’t even pour the batter. It was like really sticky bread dough. I had to spread it across the griddle in a big sticky mess. Is this normal?

    Reply
    • Hmm, that definitely doesn’t sound normal. It’s a little thick, but not like bread dough! This happened to me once when I forgot the melted butter.

      Reply
    • Just add a little more milk till it’s thick enough to spoon out and dollop onto the griddle. It will shape itself as it settles.

      Reply
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  7. The name of this recipe should be changed to Scottish Pancakes. Scotch is something you drink, Scottish refers to anything related to Scotland. This is a common mistake made by Americans.

    Reply
    • Thanks for the info, Isabel! It’s too late for me to change this one, but I’ll be sure to remember this in the future! 🙂

      Reply
    • I am not sure that I would qualify the use of ‘Scotch’ for ‘Scottish’ as a mistake. It would be more appropriate to say ‘archaic’ or a region difference in usage. Anyway, what we drink is actually Scotch whiskey (i.e. whiskey of Scotland). Scotch technically is a contraction of ‘Scottish’ which, of course, means ‘of Scotland’ in the English language. Just because the word has fallen out of favour in the UK does not make it incorrect.

      Reply
    • But in the UK they are called Scotch pancakes, Isabel, not Scottish pancakes, so our American cousins are entirely correct in using this name. (In Scotland, they are called drop scones, however).

      We also have Scotch eggs here – no one would call them Scottish eggs. Scotch bonnet chillies are never referred to as Scottish bonnets, neither for that matter, is the actual headgear!

      It’s perfectly OK to use the word, Scotch, when referring to foods and drinks (if that’s what they’re called e.g. Scotch pancakes) but it’s not OK to call Scottish people Scotch. Scots, however, *is* perfectly acceptable.

      Also, Michael, Scotch – the drink, when it’s from Scotland, is whisky, not whiskey… just sayin’! 😉

      Reply
  8. I made these pancakes and they turned out fluffy and looked
    amazing…but all I could taste was baking soda. Is 5 teaspoons
    correct?

    Reply
    • Oh Janet, I’m so sorry! It looks like I made the most amateur mistake ever and wrote soda instead of powder in the recipe. I wrote about baking powder in the post itself, but completely messed up and wrote soda in the recipe. Thank you so much for bringing this to my attention, and I’m so sorry that you had to bite into a pancake and taste nothing but baking soda! However, if you do not have baking powder, you could substitute by using 2 teaspoons baking soda and three teaspoons cream of tartar. Again, my most sincere apologies!

      Reply

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