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Scottish Pancakes – Sweet, fluffy, delicious pancakes served with honey and berries.

Scottish Pancakes | www.diethood.com | Sweet, fluffy, delicious pancakes served with honey and berries.



Hi-yo! Happy start to the week, friends!! We’re welcoming this beautiful Monday with a stack of Scottish (uhh, ha?) Pancakes!

Do you know how many loops, hoops, and whatnot I had to go through to get this recipe? MANY!

Lemme tell you how all this got started.

One word. Pinterest.

Scottish Pancakes | www.diethood.com | Sweet, fluffy, delicious pancakes served with honey and berries.

Sometime last year I saw this beautiful stack of pancakes in my Pinterest feed and I was drawn in immediately. I was ready to make it, eat it, love it!

As I clicked over, giddy as can be, I was led to a site that had me click over to another site, to then click over to another and then another… arrrrgh. Darn you, internet! Help a girl out! I almost LOST it! But, fortunately, one more click did the trick. Finally, I had the recipe.

Orrrrr did I? muahahaha (<—- I’m doing Dr. Evil’s pinky-to-mouth gesture.)

Scottish Pancakes | www.diethood.com | Sweet, fluffy, delicious pancakes served with honey and berries.

As soon as I started to work on said recipe in my kitchen, I thought, this looks way too familiar… and it was! I had made that recipe once before and it was La Fuji Mama’s recipe for Japanese Hotcakes. Delicious hotcakes, by the way, but the pancakes I was looking for were not those. Back to the drawing board.

Are you sick of my story, yet?? Think about how I felt! Just work with me here.

Several hundred google-searches later, I found what I was looking for.
FYI: “very tall fluffy pancakes” = 74,800 google results.

Scottish Pancakes | www.diethood.com | Sweet, fluffy, delicious pancakes served with honey and berries.

SCOTTISH PANCAKES

Soon after nailing it down, I called my 1/4-Scotch uncle to ask about these pancakes. The dude gave me the recipe in less than 2 seconds. He knew exactly what I was talking about! He’s also a trained chef, so this question worked out in his favor.

However, his recipe was all in grams and he lost me. When I asked about translating all that to cups, he said, “Bakers work with grams“.
Okey, dokey, then… Good thing I’m not a trained baker!

Buuut, I had no choice! Everywhere I looked for Scottish Pancakes, it was all in grams. So I whooped out my kitchen scale and got to work. While all that worked out perfectly, and the pancakes came out so deliciously tall, I still was not satisfied with the height.

Scottish Pancakes | www.diethood.com | Sweet, fluffy, delicious pancakes served with honey and berries.

Therefore, my dear friends, I did the next best thing. I whooped out my biscuit cutter, I then poured the batter inside the cutter and VOILA! The tallest pancakes in all the world are right before your eyes!  Thus, if you are not satisfied with the tall pancakes that this batter produces, bring out the biscuit cutter. It works wonders. Obvi.

I hope you enjoyed my forever-long story. Mwah!

ENJOY!

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5 from 4 votes
Scottish Pancakes | www.diethood.com | Sweet, fluffy, delicious pancakes served with honey and berries.
Scottish Pancakes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Sweet, fluffy, delicious pancakes served with honey and berries.
Course: Breakfast
Cuisine: Scottish
Keyword: breakfast recipes, pancakes
Servings: 8 pancakes
Calories: 114 kcal
Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • pinch of salt
  • 3/4 cup plus 2 tablespoons milk
  • 1 large egg, beaten
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Vegetable oil, for cooking
  • honey or maple syrup, for topping
  • fresh berries, for topping
Instructions
  1. Combine flour, baking powder, cinnamon, sugar, and salt in a mixing bowl and mix until well incorporated.

  2. In a separate bowl, whisk together the egg, milk, vanilla, and melted butter.
  3. Pour the eggs mixture into the flour mixture and stir just until incorporated; do not overmix. The batter should be thick and a little lumpy; if it is too thick to work with, add a bit of milk. Set the batter aside for 10 minutes.
  4. Heat a heavy-bottomed, non-stick pan over low-medium heat and coat it with oil. DO NOT use all the oil at once; pour enough to coat the bottom of the pan.

  5. Drop the batter, 1/4 cup per pancake, into the pan.
  6. Cook until the first side is golden brown and the top surface forms bubbles.
  7. Flip and continue to cook until golden brown on all sides.
  8. Add more oil as needed.
  9. Serve immediately, drizzled with honey or maple syrup and fresh berries.
Recipe Notes

WW SmartPoints: 9

 

Nutrition Facts
Scottish Pancakes
Amount Per Serving (1 Pancake)
Calories 114 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 44mg 2%
Potassium 156mg 4%
Total Carbohydrates 16g 5%
Sugars 4g
Protein 3g 6%
Vitamin A 2.8%
Calcium 7.5%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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87 Responses
  1. Marianne

    Just NO. Scottish Pancakes are NOT tall like that at all. They are much flatter and eaten with butter and jam. My Granny and Grandpa never made them this way nor do any of the bakeries in Scotland. I have eaten Scottish Pancakes all my life these are definitely not them. Sorry.

  2. Joan

    Please correct the flour ingredient measurement in the recipe so that it correctly reads 3/4 cup flour plus one tablespoon plus 2 teaspoons instead of 1 cup plus one tablespoon plus 2 teaspoons. If I hadn’t read the comments, I would have made the mistake others mentioned. Thank you

  3. Elizabeth

    I think you made a typo concerning the flour. It says 200g of flour to get 1-1/2 cups, and 300ml (which can be converted to 300g) to get 1-1/4 cup of milk. The conversion to cups is might be what’s throwing people off because 200g is 3/4 of a cup and plus the tablespoon and 2 teaspoons. The conversion of the milk is accurate, but It looks a little confusing for those who don’t know whether to have more milk than flour, or vice versa. People have probably been getting dense pancakes from adding too much flour. So from your experience with the recipes, Is it better to have more milk than flour, an equal amount of both, or more flour than milk?

    1. Hi Elizabeth!! You know, I think you might just have solved the mystery that I haven’t been able to figure out!! I use a kitchen scale, always, and that is why I never even thought to look at what I typed up. Thank YOU soooo much for your input! I SO appreciate it. The recipe that I have from my uncle is 200 grams flour and 300 ml milk. That is always what I go by and it works out perfectly. I just couldn’t figure out why everyone else was having a problem. :-/ I wish the whole universe would stick to cups and tablespoons. 😉 All bakers are about to kill me. haha

      1. moni

        grams are so easy .. for us cups are very confusing 🙂

        the taste of these pancakes is lovely but I don t get them very tall.. 1 cm max. what do I make wrong?
        cheers from Switzerland 🙂

  4. Cierra

    Thanks for sharing! I was super excited to make these pancakes. Unfortunately, they didn’t turn out the way that I expected. I was super surprised that there was no acidity (buttermilk of yogurt) to react with the baking powder in a “fluffy” pancake recipe. I followed your recipe exactly (minus using a biscuit cutter), and I got pancakes that were anything but fluffy…they were super dense and darn near impenetrable! When I was cooking them, I didn’t even see any bubbles come through because they were so thick.

    They were still edible and pretty ok in flavor, just not what I was expecting. Not sure where I went wrong…

    Mine turned out to be very dense

    1. Hi Cierra! That’s pretty much the big difference I think in American Pancakes versus Scottish; they don’t use buttermilk. In as far as why the pancakes came out dense, I can only guess and say that maybe you overmixed? Overmixing results in tough, rubbery, flat pancakes. That’s just a guess. I’m sure you did everything according to the recipe, but perhaps you now know you’re not a fan of Scottish Pancakes! 😀

      1. Melanee

        baking powder doesn’t need an acid — baking soda does. If they were flat, perhaps in addition to overmixing, you might have “old” baking powder. If you google these items (the recipe) you will note that there are MANY recipes that use this much baking powder. These are NOT American pancakes. Look for something different. Good luck in being open-minded and seek new and exciting things to eat!! I love what other cultures bring to the table. 🙂

  5. Kp

    These were just o.k., I was not impressed. I think people should be honest when commenting on a recipe, this way you don’t waste your time and money.

    1. I’m sorry they didn’t meet your standards. Keep in mind, though, we all have different tastes, and judging by all the comments on this recipe, I think you will find a mix of good and bad. Have a great weekend!

  6. Hmmm…yuummm! I just made these gluten free this morning and they were a success! Not as fluffy as your beautiful picture :), but they had potential! Katerina, I’m loving your blog <3

  7. Lorrie

    Hi. As the first reviewer mentioned, you have listed “1” egg in your original translated recipe however in a reply to another reviewer you say your uncle’s exact recipe called for 2 eggs. If someone doesn’t read the reviews before starting I think they will end up very unhappy with their results. Hoping you can correct it.

    1. Thank you, Lorrie, for pointing that out! I am pretty sure that I updated the recipe a while back, but you never know. Sometimes, when we have to update our websites or blogs and recipe cards, things get lost in the shuffle. Again, thank you for chiming in! Have a great weekend ahead!

  8. Alison

    Hello: It appears there is a typographical error in your recipe: the ingredients lists “1 large egg”. In the instructions this is what is typed: “Combine eggS and milk”. Eggs PLURAL. Please email me as I won’t be back to the c omputer for sometime. Please correct the error. I whisked one more egg an combined it with the very very thick batter. It now has a workable and batterlike texture it lacked before. Thank you. Alison

  9. ileana

    this are the best pancakes ever!!!!!!!!!!!!!!!! finally fluffy ones and super good .thank you and thank your uncle. i followed the recipe and they turned out perfect, no more regular pancakes. this are no 1 in the world.

    1. HI Jenny! I honestly don’t know why the turned out flat. But I’m really sorry that they did. 🙁
      About the “plain” part; you can just add whatever fixings you want – chocolate chips, dried fruits, nuts, more cinnamon, etc…

  10. […] diethood.com These are probably the fluffiest and the highest of the all pancakes you’ve ever made! Scottish pancakes are totally outstanding and appetising with that unbelievably soft and ultra fluffy texture, and they as simple to make as any other pancakes! Try out this recipe for terrifically tasty and super high Scottish pancakes. […]

    1. Hi Toni!

      This was his recipe, verbatim:
      2 eggs
      200 milliliters milk
      1 to 1-1/2 teaspoons vanilla extract
      200 grams all-purpose flour
      8 grams baking powder
      40 grams granulated sugar

      I’ve used both recipes and they turn out quite the same.

  11. Aimee

    I’m going to call shenanigans on this recipe. I followed the directions exactly and what I ended up with looks nothing like these. Sorry.

  12. As a Scot, I must say these look great, my only criticism would be that we don’t tend to eat our pancakes in stacks. We spread jam/butter on them and eat them by hand! 🙂

  13. Laura

    these look amazing! I have celiac and would love to make the gluten free. I sub gf flour mix for the all purpose flour but kept everything the same this morning. However they were pretty flat. 🙁 any idea on what else I should change to make them like they should be? Thanks! I did use cookie cutters for form, but they still didn’t rise as high. Nonetheless, they were loved by all even with all their flatness! Ha! 😉

      1. Hi Laura!! I’m sorry they went flat! :((( At least they were still delicious! 😉
        So here’s what I know about GF pancakes – you have to include tapioca starch as well as potato starch and use brown rice flour to get these pancakes to rise up. One of my friends that’s also Gluten Free uses the following recipe:
        3/4 cup brown rice flour *
        1/4 cup tapioca starch *
        1/4 cup potato starch *
        The above is just for the “flour”, keep everything else the same. Does it make sense? I hope! :))) Let me know!

        1. Laurel Pehrson

          I made these too and they did not rise very much. And used the same ingredients in the recipe. My baking powder is supposed to be good till 2017. I whisked the egg and milk with my mixer with one whisk. I have a cheap mixer . . . so it will only hold one. I did it for 30 seconds to make up for only having one. Also, I sifted my flour and scooped into the measuring cup. What do you think I did wrong?

          1. HI Laurel! In the post I mention how I used a biscuit cutter to get them as tall as you see them in the pics; did you use a biscuit cutter, as well? If you were looking for that type of rise, then you’d have to do as I did. However, if they came out completely flat, which they shouldn’t have, then I honestly don’t know what to suggest. My honest apologies.

  14. Tracy

    I imagine using English muffin rings would work too. Just thinking about adding some blueberries into the mix. These are on the menu for breakfast tomorrow!

  15. HA! I was suckered in by the same picture! I contacted the blog that was linked to the pic and she had no idea where that pic came from. She did a reverse search and sent me the link. I love that you posted this recipe! I’ve been dying to try them since I saw the SAME pic on Pinterest.

    1. Hi Ozge! The recipe I have here is the exact way that it was given to me so I only have the flour in grams and the milk in milliliters. 1 tablespoon baking powder comes out to roughly 14 grams. I hope that helps!

  16. Shannon Thomas

    These look amazing! Did you leave the batter in the biscuit cutter while the bottoms cooked, or just as a mold to pour the batter into? Can not wait to make these for my boys! Thank You!

  17. Miss Low

    So… i just tried making these, and they didn’t rise at all. I followed the recipe exactly, i didn’t forget the baking powder, but they’re super flat. I don’t have a biscuit cutter, but I’m gonna go get one. I’m not letting it beat me! Any advice, however, would be appreciated.

    1. Hi! So they came out flat?! Hmmmm… With that much baking powder, they should not be flat. Is your baking powder old? Did you let the batter rest? The biscuit cutter will definitely help, but even without it, they should be fluffy and tall, not flat. Did you by chance flatten them when you flipped the pancake over? It’s okay to press on it lightly, of course, but not too much; just enough to give it shape. Not sure what else could be the problem. Definitely check the date on the baking powder, though.

  18. Wow, you were committed to making these pancakes haha!! I can relate – if I’m on a mission, I do not surrender until I find what I am looking for!! Your pancakes look fantastic. Only a few more hours until breakfast… 😉

  19. Lora @cakeduchess

    Love this story and love how you cut them with a biscuit cutter. They are tall and gorgeous and fluffy and I want a plate now!!

  20. Yuuuum! I don’t think I’ve ever seen pancakes that fluffy! My husband’s Scottish so I should probably make these for him. He also puts ketchup on French toast which is supposedly a Scottish thing. I had no idea.

  21. Whoa – what a journey; I hate when a site makes you click to another and so on. I just give up and delete the pin – yup forever and its a goner for me. Good for you to keep looking and yes, just reading along sounds super tiring. Like the gram part of the story – most of my stuff always starts out in grams somewhere down the line and to me it often makes so much more sense 😉

    Oh and yes, great looking super tall pancakes.

  22. Omgosh, I love how thick these are! They look amaaazing! I like your idea of using the biscuit cutter, I was wondering how you got them so tall and perfectly round! Pinned this recipe 🙂

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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