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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.
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.
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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Scottish Pancakes
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
- 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.
Nutrition
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.
Curious…did you eventually try your uncle’s recipe? How does it differ from these? Thanks!
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.
Thanks, so much!
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.
Hi Aimee! I’m sorry the recipe didn’t work out for you! 🙁
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! 🙂
Thanks so much, Kelly! That’s good to know! And, yes to jam and buttah! 😀
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! 😉
And I did use almond milk too as we are dairy free as well. Maybe that had some impact on what happened??
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!
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?
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.
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!
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.
unanle to pin via button or through using web URL states linked to spam
Hi Wendy! Not sure why that’s happening. I have already emailed Pinterest and am waiting on their response. Thank YOU!!
Hi, It’s looking amazing. I want to make this but (this is the funny part) I need a gram version ☺️ If you remember can you give me?
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!
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!
Hi Shannon! I left the biscuit cutter on there while the bottom cooked, then removed the cutter, flipped the pancake and continued to cook without the cutter. Hope you enjoy them!!
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.
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.