Scottish Pancakes – 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.
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.)
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.
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.
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!
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- 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
- Combine flour, baking powder, cinnamon, sugar, and salt in a mixing bowl and mix until well incorporated.
- In a separate bowl, whisk together the egg, milk, vanilla, and melted butter.
- 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.
- 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.
- Drop the batter, 1/4 cup per pancake, into the pan.
- Cook until the first side is golden brown and the top surface forms bubbles.
- Flip and continue to cook until golden brown on all sides.
- Add more oil as needed.
- Serve immediately, drizzled with honey or maple syrup and fresh berries.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
85 comments on “Scottish Pancakes”
They were pretty decent, I tweaked the recipe a little. I used veg oil and pure Mexican vanilla powder. I had no issues with it thickening. It’s pretty much a regular pancake but with cinnamon.
I’m not sure what makes these Scottish. They are good but I’m at a loss for the name.
I had high hopes but this was Ultimately a flop.
Batter was absolutely not thick enough. I usually keep away from recipes that don’t use grams but he’ll why not try.
Grams allow for consistency. Cups and tablespoons can vary greatly resulting in different results in baking. It’s not something reserved for professionals.
Hi, I am Scottish and often make Scottish pancakes (or Drop Scones the actual Scottish name). Cinnamon and Vanilla NEVER EVER goes in them!! Also you never use a biscuit cutter to make them tall. They are supposed to be flattish actually. I think you should re-name this recipe, as it’s just not right.
These were SO good! The cinnamon made them so AMAZING. They were so thick, too! I made then 4 new year breakfast, and they were the perfect start to 2019! Thx!!
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.
I think you were looking for German pancakes
German pancakes are baked…
Maryanne is correct. Scottish pancakes are eaten at foo temperature with butter and or jam for tea. My Scottish cousin wanted to go to an American pancake restaurant that had opened in Inverness for pancakes because they were such a novelty. That doesn’t mean these pancakes are not excellent only that they they do not resemble or are eaten like Scottish pancakes.
I agree with you! My grandmother was from Scotland and her Scottish pancakes were not thick, but thin and we ate them with butter and/or jam when we had tea!