This recipe for Scotch Pancakes (aka drop scones) makes light and fluffy mini pancakes. Serve stacked high with warm jam and extra fruit.
Imagine waking up to the aroma of a traditional Scottish breakfast and, in the heart of it, mouthwatering Pancakes. It was during my time living in England that I first encountered these golden, fluffy delights. This recipe is based on those served at our favorite breakfast spot. With a subtle sweetness and a hint of vanilla, they quickly became a cherished Pancake Day (Shrove Tuesday) ritual when my son was little, and we still keep the tradition alive today.
Are you ready to embark on a culinary journey that promises fluffy, golden, and slightly sweet delights? Our easy Scotch Pancakes (also known as Drop Scones) are the perfect morning treat to satisfy your breakfast cravings. With this easy-to-follow recipe, you’ll be whipping up these delectable pancakes in no time.
Why This Recipe Works
- The easy method ensures a light, fluffy pancake with a crispy outside.
- With a touch of granulated sugar and a hint of vanilla extract, these pancakes have a naturally sweet flavor that pairs wonderfully with various toppings.
- Versatile Toppings: Whether you prefer classic butter and jam, maple syrup, or fresh fruits like blueberries and raspberries, these pancakes are a versatile canvas for your breakfast creativity
What Are Scotch Pancakes?
Scotch pancakes, also known as drop scones, are delightful morning treats smaller than American pancakes and are celebrated for their fluffy texture.
These pancakes are often enjoyed in Scotland and have gained popularity worldwide for their bite-sized, airy goodness. They are typically made with a batter incorporating baking powder, resulting in a light and fluffy texture. This makes an easy breakfast perfect for stacking and topping with your favorite ingredients. Scotch pancakes are a delightful addition to any breakfast table, whether served with golden syrup, fresh fruits, or creamy yogurt.
Serving Suggestions
For added indulgence with classic flavors, drizzle them generously with rich maple syrup and pair them with crispy bacon for a sweet and savory delight.
If you’re craving a fruity twist, try spreading these fluffy pancakes with luscious strawberry preserves or the vibrant flavors of blueberry jam.
Whether you choose maple syrup’s comforting sweetness or jams’ fruity goodness, these pancakes are the perfect canvas for your breakfast creativity. Enjoy each bite, savoring the delightful combination of flavors!
Erren’s Top Tips
- To use self-rising flour instead of plain flour, simply omit the baking powder from the recipe since self-rising flour already contains a leavening agent. This adjustment will ensure your pancakes rise perfectly while maintaining their wonderful flavor and texture.
- To ensure an even mix and avoid overmixing, mix the dry and wet ingredients separately before combining them.
- For light and fluffy pancakes, allow the pancake batter to rest for 5 to 15 minutes before cooking to activate the leavening agents and let the gluten relax.
- Maintain consistent pancake sizes by using an ice cream scoop or measuring spoons.
- Avoid excessive heat on your griddle or skillet to prevent pancakes from burning prematurely.
- When it comes to butter or oil, moderation is key. One tablespoon is adequate for 12 to 16 pancakes, or you can omit it entirely.
- To test the pan’s temperature, cook a small test pancake first to ensure even cooking and that lovely golden brown hue.
- Resist the urge to press down on the pancakes while they’re cooking. This helps maintain their fluffy texture and prevents them from becoming dense or compact.
- Minimize flipping and allow the pancakes to cook until they achieve a beautiful golden color on one side, avoiding multiple flips that can affect their texture.
Storage & Freezing Instructions
Storage: For up to three days, you can keep any leftover pancakes in an airtight container in the refrigerator. Simply reheat them in the microwave or warm skillet for a quick and satisfying breakfast.
Freezing: Lay the pancakes in a single layer on a baking sheet and place them in the freezer until firm. Then, transfer them to a freezer bag or container. They can be stored in the freezer for up to two months. When you’re ready to enjoy them, reheat in the toaster, oven, or microwave for a quick and delicious breakfast anytime you desire.
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Let’s Make Traditional Scotch Pancakes Drop Scones Recipe
Ingredients
- 1ā cups all-purpose flour
- 1½ tsp baking powder
- 3 tablespoons granulated sugar
- 1 tsp vanilla extract
- 1 egg
- ¾ cup milk
- 1 tablespoon neutral oil or a little butter for greasing
Instructions
- In a mixing bowl, combine the all-purpose flour, baking powder, and granulated sugar.
- In a separate bowl, add the egg along with half of the milk, and vanilla extract. Use a whisk to beat the mixture until combined.
- Create a well in the flour mixture and using a whisk, mix in the wet ingredients until it becomes a smooth, thick batter. Gradually incorporate the remaining milk to achieve a batter with the consistency of heavy cream (or pouring cream); you may not need to use all of the milk.
- Next, heat a large non-stick frying pan and lightly grease it with oil. Drop spoonfuls of the batter onto the hot pan, leaving enough space between each for them to spread. When bubbles start to form on the surface, carefully flip the pancakes using a spatula and cook the other side for an additional 30 seconds to 1 minute, or until they turn a light golden brown.
- Transfer the pancakes to a wire rack and cover them with a clean tea towel to keep them soft. Continue cooking the remaining batter using the same method.
- Serve immediately with your choice of toppings, such as butter and jam, maple syrup, honey, yogurt, blueberries, raspberries, or other seasonal fruits. Enjoy your delicious pancakes!
Tips + Notes
- Stir just until the flour is moistened to avoid over mixing. A few lumps are fine!
- Traditionally these are mini pancakes, but if you want them larger, go right ahead.
- Make a small test pancake to check the pan temperature. If your pancake is overcooked on the outside and raw on the inside then simply adjust the heat.
- I serve them with butter and warm raspberry jam, but they are just as good with syrup and a side of bacon.
- To make your pancakes consistent in size, use an ice cream scoop or quarter-cup measuring cup to add the batter to the pan.
Nutrition Information:
Step by Step Instructions
Preparing The Batter
In a mixing bowl, combine 1ā cups (160g) of all-purpose flour, 1½ teaspoons (7g) of baking powder, and 3 tablespoons (37g) of granulated sugar. These dry ingredients will form the base of your pancake batter.
In a separate bowl, add 1 large egg, half of the ¾ cup (177ml) of milk, and 1 teaspoon (5ml) of vanilla extract.
Mix the wet ingredients well, then create a well in the flour mixture, and pour in the egg mixture.
Create a well in the flour mixture, and using a whisk, mix in the wet ingredients until it becomes a smooth, thick batter. Gradually incorporate the remaining milk to achieve a batter with the consistency of heavy cream (or pouring cream in the UK); you may not need to use all of the milk.
For light and fluffy pancakes – Allow the pancake batter to rest for 5 to 15 minutes before cooking to activate the leavening agents and let the gluten relax.
Prepare the Pan
Heat a large non-stick frying pan on your stovetop. Lightly grease it with sunflower oil. This will prevent the pancakes from sticking.
Cooking The Pancaked
Using a ladle or measuring cup, drop small spoonfuls of the batter onto the hot pan (about 2 heaping tablespoons will do), leaving enough space between each one for them to spread.
Keep an eye on the surface of the pancakes. When bubbles start to form, it’s time to flip them. Use a spatula to turn each pancake carefully.
Cook the other side for 30 seconds to 1 minute or until they turn a light golden brown. As each pancake is done, transfer it to a wire rack. Cover the pancakes with a clean tea towel to keep them soft and warm.
Repeat the process with the remaining batter until you’ve used up the batter.
Serving
Finally, serve your delicious Scotch Pancakes immediately. You can customize them with your choice of toppings, such as butter, and drizzle them with warmed raspberry jam.
FAQs
The main differences are that Scotch pancakes are thicker and smaller than regular pancakes.
Scotch pancakes are also known as ‘drop’ or ‘dropped scones’, because soft spoonfuls of the mixture are dropped onto the pan. Scones originated in Scotland, and scotch pancakes are one of its many forms. They are not thin like traditional crepes.
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Hannah Canavan says
Just made these with my kids and they LOVED them! Topped with maple syrup, absolutely perfect šš¼
Erren's Kitchen says
Maple Syrup is a game-changer isn’t it Hannah!
Douglas Weir says
Came across your blog after looking to see what the difference between Scotch pancakes and American pancakes were after my daughter’s friend compared my Scotch pancakes to her sister’s American ones. Glad you found pancakes you liked in the UK, though your recipe is missing a key ingredient, a good dollop of golden syrup. I also tend to use self raising flour rather than baking powder.
Chris says
These are just the perfect mini pancakes! Love them!
Erren says
Awesome, Chris! So glad to hear it!