Traditional Scotch Pancakes Drop Scones Recipe

A stack of Scotch pancakes topped with a glossy berry sauce and fresh berries, with a cup of tea and extra pancakes in the background, all on a white tablecloth.

4.82 from 11 votes

Traditional Scotch Pancakes Drop Scones Recipe

These easy-to-make, fluffy wonders are a breakfast classic that promises a warm and comforting start to your day. Customize them with your favorite toppings, and savor the sweet and savory flavors that make mornings special.

Course Breakfast

Cuisine British, scottish

Keyword drop scones, drop scones recipe, pancakes recipe, scotch pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 44

Author Erren Hart

Ingredients

1⅓ cups all-purpose flour
1½ tsp baking powder
3 tablespoons granulated sugar
1 tsp vanilla extract
1 egg
¾ cup milk
1 tablespoon neutral oil or a little butter for greasing

US Customary - Metric

Instructions

In a mixing bowl, combine the all-purpose flour, baking powder, and granulated sugar.
In a separate bowl, add the egg along with half of the milk, and vanilla extract. Use a whisk to beat the mixture until combined.
Create a well in the flour mixture and using a whisk, mix in the wet ingredients until it becomes a smooth, thick batter. Gradually incorporate the remaining milk to achieve a batter with the consistency of heavy cream (or pouring cream); you may not need to use all of the milk.
Next, heat a large non-stick frying pan and lightly grease it with oil. Drop spoonfuls of the batter onto the hot pan, leaving enough space between each for them to spread. When bubbles start to form on the surface, carefully flip the pancakes using a spatula and cook the other side for an additional 30 seconds to 1 minute, or until they turn a light golden brown.
Transfer the pancakes to a wire rack and cover them with a clean tea towel to keep them soft. Continue cooking the remaining batter using the same method.
Serve immediately with your choice of toppings, such as butter and jam, maple syrup, honey, yogurt, blueberries, raspberries, or other seasonal fruits. Enjoy your delicious pancakes!

Notes

Stir just until the flour is moistened to avoid over mixing. A few lumps are fine!
Traditionally these are mini pancakes, but if you want them larger, go right ahead.
Make a small test pancake to check the pan temperature. If your pancake is overcooked on the outside and raw on the inside then simply adjust the heat.
I serve them with butter and warm raspberry jam, but they are just as good with syrup and a side of bacon.
To make your pancakes consistent in size, use an ice cream scoop or quarter-cup measuring cup to add the batter to the pan.

Nutrition