Scotch pancakes, also known as drop scones, are fluffy, thick little pancakes traditionally cooked in a frying pan or on a Scottish girdle (griddle). Soft on the inside and lightly golden on the outside, these classic mini pancakes are quick and easy to make at home.
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A Quick Look At The Recipe
✅ Recipe Name: Scotch Pancakes Recipe
🕒 Ready In: 15 minutes
👪 Serves: 4 -5 people
🍽 Calories: 79 calories per pancake
🥣 Main Ingredients: Flour, sugar, eggs, milk
📖 Dietary Info: Vegetarian friendly
👌 Difficulty: Easy
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Perfect for a lazy weekend brunch, Shrove Tuesday, or a quick weekday breakfast, Scotch pancakes are delicious served warm with butter, syrup, jam, or fresh fruit.
The batter is gently spooned onto a hot frying pan, creating small, round pancakes that cook up soft and fluffy.
Because the batter is nice and thick, it's really easy to work with and much simpler to flip than thin crêpes. In fact, my youngest loves helping to make these - she's 10 and finds them easy and fun, which makes them perfect for cooking together.
Love pancakes? You'll also like my easy buttermilk pancakes and air fryer pancakes.
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✔️ Why should you try it?
- Easier to make than crêpes - thick, forgiving batter that's simple to flip.
- Lots of topping options - delicious with sweet or savoury toppings.
- Kid-friendly - small, fluffy pancakes that are easy for little hands (and helpers).
- Great for feeding a crowd - quick to cook and easy to batch.
- Freezer-friendly - freeze well and reheat easily for busy mornings.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Flour - 175g self-raising flour - gives light, airy pancakes; plain flour with a little baking powder works too.
Baking Powder - 1 tsp - helps the pancakes rise and stay fluffy while cooking.
Golden Caster Sugar - 25g - adds sweetness and a hint of caramel; ordinary white caster sugar is fine.
Egg - 1 large, free-range - provides structure and richness to the batter.
Milk - 180ml whole milk - gives a thick dropping consistency; can use semi-skimmed or plant-based milk instead.
Lemon - zest of half a lemon - adds a subtle fresh citrus flavour; orange zest or none works as well.
Oil - for frying the pancakes.
Need to substitute an ingredient?
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🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the flour, baking powder, and sugar in a large mixing bowl and make a well in the centre. Crack in the egg.
Two: Pour in the milk and use a whisk to gently combine everything into a smooth, thick batter. Avoid over-mixing - you want it light and airy.
Three: Grate the zest of half a lemon into the batter and stir it through. You can swap for orange zest or leave it out if you prefer. Leave to rest for 10 minutes if you have time.
Four: Lightly oil a frying pan by soaking a piece of kitchen paper in vegetable oil and wiping the surface. Heat the pan on high for about 1 minute, then reduce to medium. Repeat the oiling between batches to prevent sticking.
Five: Drop a large spoonful of batter into the pan (or pour from a jug for easier handling). Cook until bubbles start to appear on the surface and the edges look set.
Six: Flip the pancake and cook for another minute, until golden and cooked through. Transfer to a plate while you cook the rest. Depending on your pan size, you can usually cook 2-3 pancakes at a time.
Top Tips
- Make sure your baking powder is fresh and within the best-before date.
- Don't overmix the batter. Overmixing can lead to tough, rubbery pancakes. Mix until just combined and no lumps remain.
- Use a paper towel to oil the pan between batches of pancakes to prevent them from sticking.
- Don't overcrowd the pan. Give each pancake plenty of space in the pan to cook evenly.
- Cook until little bubbles start to form on top of the pancakes. Flip the pancakes over with a palette knife or fish slice and cook for another 1-2 minutes.
- Keep the heat moderate. A moderate heat will ensure that your pancakes cook evenly and don't burn on the outside while still being raw on the inside.
🍴 Serving suggestions
Traditionally, scotch pancakes or drop scones were served for afternoon tea with butter and jam. These days, they are more likely to be served for breakfast or brunch. My kids enjoy them with Nutella and mashed banana. Berries and yogurt also make a nice topping for the pancakes, as does blackcurrant coulis, cinnamon-spiced stewed apples, and roasted rhubarb.
Serve up a special weekend brunch with these delicious drop scones, homemade peanut butter granola, and lots of fresh seasonal fruit. That will keep tummies nice and full until lunchtime.
Check out my what to serve with pancakes post for more topping ideas and serving suggestions!
Storage
Store - in an airtight container for up to 3 days and reheat them in the microwave for 10 seconds. You can reheat 3 pancakes at a time using this method.
Freeze - the scotch pancakes can also be frozen for up to 3 months. When cooled, place in a freezer-safe container, between layers of non-stick baking paper to prevent them from sticking together. Defrost and consume within 24 hours.
❓ Frequently asked questions
Scotch pancakes are slightly sweeter than American-style pancakes, with a small amount of sugar in the batter mixture. In contrast, American pancakes generally contain fat as part of the batter mixture, usually melted butter, whereas scotch pancakes do not.
The tradition of making pancakes came about to use up all the 'forbidden' foods before Lent in order to avoid spoiling and wasting food.
Traditionally scotch pancakes would have been served for afternoon tea with salted butter and jam. Nowadays they are more often served for breakfast or brunch with toppings such as berries, yogurt, and maple syrup.
Yes, you can make scotch pancakes ahead of time and reheat them in the microwave or oven. Just be sure to store them in an airtight container to prevent them from drying out.
Sweet Serving Ideas
Butter & syrup - classic and simple; golden syrup works beautifully.
Jam or preserves - strawberry, raspberry, or your favourite flavour.
Fresh fruit - berries, sliced banana, or stewed apples.
Creamy toppings - whipped cream, clotted cream, or Greek yogurt.
Chocolate or caramel sauce - drizzle for a treat.
Honey or nut butters - almond, peanut, or cashew spread for extra richness.
Savoury Serving Ideas
Cheese & ham - a quick savoury snack or brunch option.
Smoked salmon & cream cheese - for a more sophisticated breakfast or lunch.
Eggs - scrambled or fried on top for a hearty start to the day.
Bacon or sausage - pairs beautifully with mini pancakes for a brunch platter.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Pancakes not fluffy / flat. | Make sure your baking powder is fresh and in date, and mix the batter gently - just until smooth. Let it rest for a few minutes to help the pancakes rise and stay fluffy. |
| Sticking to the pan. | Lightly grease the pan each batch with oil or butter using kitchen paper, and cook on medium heat. Too high heat can scorch and stick. |
| Uneven cooking or raw centres. | Heat the pan to medium before adding the batter, and cook until bubbles appear on the surface before flipping so the centre cooks through evenly. |
| Too dense or rubbery texture. | Avoid overmixing. A gentle mix and letting the batter rest 10-15 minutes makes them lighter. |
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Recipe
Scotch Pancakes (Drop Scones)
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Ingredients
- 175 g Self Raising Flour
- 1 teaspoon Baking Powder
- 30 g Golden Caster Sugar or use white caster sugar
- 1 Egg
- 180 ml Milk
- ½ Lemon zest only, or use orange zest
- 2 tablespoon Vegetable Oil
Instructions
- Place the flour, baking powder, and sugar in a large mixing bowl and make a well in the centre. Crack in the egg.175 g Self Raising Flour, 1 teaspoon Baking Powder, 30 g Golden Caster Sugar, 1 Egg
- Pour in the milk and use a whisk to gently combine everything into a smooth, thick batter. Avoid over-mixing - you want it light and airy.180 ml Milk
- Grate the zest of half a lemon into the batter and stir it through. You can swap for orange zest or leave it out if you prefer. Leave the batter to rest for 10 minutes if you have time.½ Lemon
- Lightly oil a frying pan by soaking a piece of kitchen paper in vegetable oil and wiping the surface. Heat the pan on high for about 1 minute, then reduce to medium. Repeat the oiling between batches to prevent sticking.2 tablespoon Vegetable Oil
- Drop a large spoonful of batter into the pan (or pour from a jug for easier handling). Cook until bubbles start to appear on the surface and the edges look set.
- Flip the pancake and cook for another minute, until golden and cooked through. Transfer to a plate while you cook the rest. Depending on your pan size, you can usually cook 2-3 pancakes at a time.
Notes
- Make sure your baking powder is fresh and within the best-before date. If your baking powder isn't fresh you risk your pancakes not rising and fluffing up in volume.
- Don't overmix the batter. Overmixing can lead to tough, rubbery pancakes. Mix until just combined and no lumps remain.
- Use a paper towel to oil the pan between batches of pancakes to prevent them from sticking.
- Don't overcrowd the pan. Give each pancake plenty of space in the pan to cook evenly.
- Cook until little bubbles start to form on top of the pancakes. Flip the pancakes over with a palette knife or fish slice and cook for another 1-2 minutes.
- Keep the heat moderate. A moderate heat will ensure that your pancakes cook evenly and don't burn on the outside while still being raw on the inside.
Alisa Infanti says
Interesting I can't wait to try these.... I had waffles that were sweeter and amazing once and wonder if they used a similar batter.
Pam says
This is very similar to the way we make pancakes too! I love learning about food traditions from other cultures and have never heard them referred to as drop scones!
Chichi says
These pancakes looks gorgeous. They look like mini pancakes. Love how easy they are to make.
Toni says
I just tried it this morning and my kids loved it! Thanks for the recipe!
Angela says
I love the lemon zest in these. They were a hit at my house.
Heather Soper says
I must try making these drop scones instead of grabbing toast!