Scotch pancakes (also known as drop scones) are fluffy little pancakes made in a frying pan or traditional girdle.
They're small, thick, and delicious, and perfect for a lazy weekend brunch or a quick weekday breakfast.
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This easy scotch pancake recipe is great for beginner cooks!
The batter is gently dropped onto a hot frying pan, spoonfuls at a time, to create little circular pancakes that are tender and fluffy.
The batter is thick and easy to work with and they can be flipped much easier than thin crêpes.
👩🍳 Love pancakes? Try my easy buttermilk pancakes too!
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✔️ Why should you try it?
- Easier to make than crêpes.
- Lots of different topping options.
- Kid-friendly.
- Great for feeding a crowd.
- Freezer-friendly.
🥘 Ingredients
Flour - 175g of self-raising flour.
Baking Powder - helps the pancakes fluff up and rise on cooking.
Golden Caster Sugar - or use ordinary white caster sugar.
Egg - 1 large free-range egg.
Milk - 180ml of whole milk is used to ensure the batter is a thick dropping consistency. Don't be tempted to add more. The batter should be thick.
Lemon - the zest of half a lemon gives the pancakes a lovely subtle citrus flavour. You could use the zest of half an orange instead, or leave it out completely.
Vegetable Oil - for frying the pancakes.
🔪 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 mixing bowl and make a well in the centre. Crack in 1 large egg.
Two: Add the milk and then use a whisk to gently work the ingredients into a batter.
Three: Grate the zest of half a lemon into the batter and give it a stir.
Four: Soak a piece of kitchen paper or paper towel in vegetable oil and lightly wipe the surface of a frying pan (do this between every batch of pancakes to prevent them from sticking), place the pan on a high heat for 1 minute.
Five: Turn down the heat to medium and drop a large spoon of the batter (you might find it easier to put the batter into a jug and pour the batter in) and cook until you see bubbles appearing on top of the pancake.
Six: Flip the pancake over and cook for another minute. Remove to a plate while you cook the rest of the pancakes. You should be able to cook 2 or 3 pancakes at a time, depending on how big your frying pan is.
Top Tips
- 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.
🍴 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.
Why not 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!
📖 Variations
Here are some of my favourite pancake toppings;
- Fresh berries and Greek yogurt
- Bacon, maple syrup, and blueberries
- Chopped banana and Nutella
- Butter and Strawberry Jam
- Fruit compote
- Marmalade
- Peanut butter and chocolate sauce
🥡 Storage
The pancakes are best eaten fresh, straight from the frying pan.
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.
🧊 Suitable for freezing?
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.
❓ FAQS
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.
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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 mixing bowl and make a well in the centre. Crack in 1 large egg.175 g Self Raising Flour, 1 teaspoon Baking Powder, 30 g Golden Caster Sugar, 1 Egg
- Add the milk and then use a whisk to gently work the ingredients into a batter.180 ml Milk
- Grate the zest of half a lemon into the batter and give it a stir.½ Lemon
- Soak a piece of kitchen paper or paper towel in vegetable oil and lightly wipe the surface of the pan (do this between every batch of pancakes to prevent them from sticking), place the pan on a high heat for 1 minute.2 tablespoon Vegetable Oil
- Turn down the heat to medium and drop a large dessertspoon of the batter (you might find it easier to put the batter into a jug and pour spoonful's onto the frying pan) and cook until you see bubbles appearing on top of the pancake.
- Flip the pancake over and cook for another minute. Remove to a plate while you cook the rest of the pancakes. You should be able to cook 2 or 3 pancakes at a time, depending on how big your frying pan is.
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
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
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
These pancakes looks gorgeous. They look like mini pancakes. Love how easy they are to make.
Toni
I just tried it this morning and my kids loved it! Thanks for the recipe!
Angela
I love the lemon zest in these. They were a hit at my house.
Heather Soper
I must try making these drop scones instead of grabbing toast!