How to Make Scotch Pancakes – A Fluffy British Favourite

--- published by foodie Parmod.

Scotch pancakes, also known as drop scones, are a beloved part of British home baking. Smaller and thicker than crêpes, they’re light, fluffy, and slightly sweet – ideal for a quick breakfast, afternoon snack, or to serve at a traditional cream tea.

Unlike American pancakes, Scotch pancakes are typically cooked on a dry griddle or frying pan and don’t require any rising time. You can eat them warm with butter and jam, or let them cool and pop them in a lunchbox.

In this blog post, you’ll learn how to make Scotch pancakes from scratch using British ingredients, with step-by-step instructions and tips for perfect results every time.

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Ingredients (Makes about 12 small pancakes)

125g self-raising flour

25g caster sugar

1 medium egg

150ml milk

Pinch of salt

Butter or oil, for greasing the pan (optional)

> Optional add-ins: a handful of sultanas, blueberries, or a dash of vanilla extract

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Equipment You’ll Need

Mixing bowl

Whisk or fork

Measuring jug

Non-stick frying pan or griddle

Spatula

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How to Make Scotch Pancakes – Step-by-Step

1. Mix the Dry Ingredients

In a mixing bowl, combine the self-raising flour, caster sugar, and a pinch of salt. Give it a quick stir to evenly distribute the ingredients.

2. Add the Wet Ingredients

Make a well in the centre and crack in the egg. Begin whisking, then gradually add the milk, whisking until you have a smooth, thick batter. It should be pourable but not too runny – similar to yoghurt in consistency.

> Tip: If the batter is too thick, add a splash more milk. If too runny, sprinkle in a little more flour.

3. Heat the Pan

Place a non-stick frying pan or griddle over medium heat. You can brush it with a little butter or oil, but many traditional recipes use a dry pan.

Wait until the pan is hot before cooking – test with a drop of batter. If it sizzles gently, it’s ready.

4. Cook the Pancakes

Drop 1–2 tablespoons of batter into the pan per pancake, leaving space between each one.

Cook for 1–2 minutes until small bubbles form on the surface and the edges start to firm up.

Flip with a spatula and cook for another 1–2 minutes on the other side until golden brown.

Transfer to a clean tea towel or cooling rack and repeat with the rest of the batter.

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Serving Suggestions

Scotch pancakes are best served warm, but they’re just as lovely at room temperature. Here are a few ways to enjoy them:

With butter and jam – a timeless classic

Drizzled with golden syrup or honey

Topped with yoghurt and fresh berries

With Nutella and banana slices

As part of a British cream tea with clotted cream

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Tips for the Best Scotch Pancakes

Don’t overmix – mix until just combined to keep them light and fluffy.

Use a jug or ladle for easy pouring and even sizes.

Keep warm – cover with a clean tea towel while cooking the rest to keep them soft.

Make ahead – they store well and can be reheated in the toaster or microwave.

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Can You Freeze Scotch Pancakes?

Yes! Let them cool completely, then place a sheet of baking paper between each pancake and freeze in a bag or container. To reheat, simply toast or microwave for a quick snack or breakfast.

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Variations to Try

Fruit-filled: Add blueberries or raisins into the batter.

Spiced: Mix in a pinch of cinnamon or nutmeg for a warming twist.

Savoury: Omit the sugar and serve with bacon, cheese, or eggs.

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Final Thoughts

Scotch pancakes are a simple, delicious treat that’s quick to make and easy to enjoy at any time of day. Whether you’re serving them for a lazy weekend breakfast or a traditional British teatime, these sweet little griddle cakes are sure to be a hit.

Give this recipe a go and enjoy the nostalgic comfort of homemade Scotch pancakes – fluffy, golden, and always satisfying.

--- write ✍️ by foodie Parmod.

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