These light, soft and utterly delicious Scotch Pancakes (Drop Scones) are easy to whip up for breakfast, brunch or snack. I’ve simplified the recipe so it’s fool-proof, quick and the whole family loves them!
Pancakes are a weekly staple in our house; typically made either at the weekend for breakfast or as a post-nursery snack option for the walk home with kids.
Shrove Tuesday (Pancake Day)
Shrove Tuesday or ‘Pancake Day’ (oh to have a day dedicated to the gloriousness of those littles round circles!) is upon us. So I thought it was only fair that I share my tried and tested family-friendly scotch pancake recipe!
These ‘type’ of pancakes are also called Drop Scones (don’t ask me why), but they are absolutely a Scotch Pancake to me. And I’ve amended the traditional ingredient list to use self-raising flour instead of plain (all purpose). Anything to make my life easier!
Quite frankly, I was tired of adding baking powder to plain flour. I wanted to simplify various other recipes I’d tried; from multiple ingredients down to just a few essentials. And after many trials, this recipe was created!
The vanilla extract isn’t essential, but I enjoy the flavour. And you can obviously modify the sugar content to suit your tastes.
Why You Should Make These Instead of Store Bought
- They’re more delicious (everything is when you make it yourself!)
- You can control all the ingredients (and reduce the sugar if desired to serve younger children).
- It doubles as a fun activity to occupy kids.
- You’ll save money on expensive breakfast/brunches out in restaurants! Homemade weekend brunch is the new trend don’t ya know?!
If you’re opting to make brunch at home, and would like the recipe for my homemade guacamole (see in the photo above) – then you can find it here.
Ingredients
Self Raising Flour: if you don’t have self-raising flour then substitute with plain flour and 1.5 tsp baking powder.
Sugar: I use caster sugar but granulated sugar would work equally well
Milk
Egg
Butter: use unsalted instead of salted if making for young children, or you’d prefer to reduce/control the salt. Most other recipes will call for a pinch of salt, so this kills two birds with one stone as they say!
Vanilla Extract: non-essential, but nice to have
Lemon Juice: the lemon juice, when added to milk creates buttermilk, which is an essential element to the recipe. So don’t omit this one.
How To Make Scotch Pancakes
Add self raising flour to a sieve and shake into a large bowl
Pour in sugar and stir to combine then create a well in the middle (as seen below)
Add milk, vanilla extract, lemon juice and egg to a jug
Whisk everything together to combine, then pour the wet ingredients into dry ingredients (in the well you created).
Whisk everything together, being careful not to over-whisk (just enough that everything combines and there is no visible white flour streaks). Then, melt the butter in microwave, add to the scotch pancake batter and whisk to combine.
Leave the pancake batter to stand for 10 minutes.
If using a conventional pan, then wipe some oil or butter pan over the surface of the pan and then wipe excess off using kitchen paper (you want minimal residue), then pre-heat to a low/medium heat.
If using a non-stick pancake maker then you can pre-heat to a low/medium heat and add the batter without using any oil or butter.
Once scotch pancake batter has sat for 10 minutes you should observe some bubbles on the surface (see photo below).
In batches, pour the mixture (either by using as ladle or from a jug – to achieve consistent shape) onto frying pan in small dollops. Cook on low/medium heat until bubbles show on the top and underside is lightly browned then flip over (approx 3-4 minutes.
Cook until underside is brown again and remove from heat to reload the pan.
Storage
Once cooled, the pancakes can be stored in an airtight sandwich bag (or similar) for 3-4 days at room temperature.
They can be frozen for up to 3 months.
And finally…
If you want to try other Scottish recipe that you could serve as breakfast, brunch or even a snack then why not try my Easy Potato Scone recipe? You can also find all my traditional Scottish recipe here.
If you have any questions or would like to leave me a review, then please leave a comment below.
Scotch Pancakes Recipe (with Self Raising Flour)
Equipment
Ingredients
- 150 g self raising flour
- 80 g caster sugar
- 175 ml milk
- 1 egg
- 50 g salted butter melted
- 1 tsp vanilla extract
- 1 tsp lemon juice
Instructions
- Add 175 ml milk, 1 egg, 1 tsp vanilla extract & 1 tsp lemon juice to a jug and whisk together to combine
- Add 150 g self raising flour (sieved) and 80 g caster sugar to a large bowl, create a well in the middle and pour wet ingredients into dry ingredients
- Whisk everything together, being careful not to over-whisk (just enough that everything combines and there is no visible white flour streaks)
- Melt 50 g salted butter in microwave, stir through the batter and leave the pancake batter to stand for 10 minutes
- If using a conventional pan, then wipe some oil or butter pan over the surface of the pan and then wipe excess off using kitchen paper (you want minimal residue), then pre-heat to a low/medium heat
- If using a non-stick pancake maker (like the one I've linked above) then you can pre-heat to a low/medium heat and add the batter without using any oil or butter
- Once scotch pancake batter has sat for 10 minutes (you should observe some bubbles on the surface), pour the mixture (either by using as ladle or from a jug – to achieve consistent shape) onto frying pan in small dollops
- Cook on low/medium heat until bubbles show on the top and underside is lightly browned then flip over (approx 3-4 minutes – see note)
- Cook until underside is brown again and remove from heat to reload the pan 😋
