This recipe for Scotch Pancakes (also known as drop scones) makes light and fluffy mini pancakes. Serve them stacked high with warm jam and extra fruit. This dish is perfect for breakfast in bed or a served for brunch.
When I first moved to England, I had a terrible time finding breakfast I liked. Breakfast in the UK is very different than American breakfast. The sweet things we eat for breakfast are served as desserts or with afternoon tea in Britain and I longed for American pancakes.
Every time we went out to breakfast, I was always disappointed. Then on a trip to London, we ordered breakfast to our hotel room and on the menu was scotch pancakes. I’d never tried them before and thought the description sounded close enough. When they arrived, I was surprised to see they were mini pancakes but small as they were, they were light and fluffy and the closest thing I’d seen to an American pancake. They came with butter and jam and they were delicious.
After our trip to London, I tried buying store bought scotch pancakes, but they were never quite how I remembered them. They were often tasteless and no matter what I put on them, they just weren’t the same.
So, I started searching for recipes to re-create those amazing Scotch pancakes I had in that London hotel. When nothing really fit the bill (long before I started this site), I created my own version and in my research, I found that they are also known as drop scones.
I tried many different variations and this recipe is the end result. These pancakes are light and fluffy and crispy on the outside. Traditionally they are mini pancakes, but if you want to make them larger, go right ahead.
I serve them with butter and warm raspberry jam, but they are just as good with syrup and a side of bacon.
To make them heat the butter in a pan and spoon small amounts of batter.
When bubbles start to form on the surface, flip the pancakes
Serve with warm jam or syrup and butter.
Enjoy every last bite!
More Great Breakfast Recipes
- Blueberry Muffins
- Crumb Cake
- Banana Nut Bread
- Sour Cream Pancakes
- Corn Muffins
- Lemon Blueberry Scones
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- ¾ cups all-purpose flour
- ½ cup sugar
- 1 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 2 tablespoons milk
- In a large bowl mix the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs and the milk.
- Make a well in the dry ingredients and pour in the egg mixture. Whisk until smooth, but thick.
- Prepare a griddle or frying pan on medium-high heat with a little oil or butter.
- scotch pancakes are supposed to be smaller than American pancakes so I use a tablespoon to drop heaping spoonful’s of batter on the pan to form pancakes.
- After about 2 or 3 minutes, when bubbles start to appear on the surface, use a spatula to flip them over.
- Cook for another minute, until lightly browned.
- Remove to a plate and cover with a clean dish towel to keep warm while you cook the rest of the pancakes.