Scotch Pancakes Recipe

A stack of pancakes topped with raspberry sauce.

4.42 from 63 votes

Wake up to the irresistible aroma of Scotch Pancakes! Fluffy, golden, and waiting to be drenched in sweet raspberry sauce or maple syrup - a breakfast that promises a day of joy and energy.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: North American

Diet: Vegetarian

Servings:

Calories: 545kcal

Author: Linda

Ingredients

3 cups all-purpose flour
5 tsp baking powder
2 eggs
1/3 cup sugar
1 1/2 cups of whole milk
2 tablespoons salted butter melted

Instructions

Sift together the flour and baking powder into a large bowl.
In a separate bowl, whisk the eggs and sugar together until combined. Then, whisk in the milk.
Make a well in the center of the dry ingredients using a spoon, and gradually pour in the egg mixture while continuing to whisk.
Pour in the melted butter and stir, gently, until the butter is mixed in to the batter.
Heat a cast-iron skillet or griddle on the stove over medium heat. Coat the surface with a little non-stick spray or butter, then ladle a quarter cup of batter onto the heated surface.
Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look golden brown.
Flip the pancake and cook for another minute until lightly browned. Keep warm in a pre-heated oven set to 200 degrees F. Continue with remaining batter.

Notes

Storage Info:

Store Scotch Pancakes in an airtight container in the fridge for up to 3 days. For longer storage, wrap them individually and store in the freezer for up to 2 months. To reheat, warm them in a toaster or microwave for a few seconds. For frozen pancakes, thaw them overnight in the refrigerator and then reheat as above, or pop them directly in the toaster or microwave for a little longer, until they're heated through and regain their original texture.

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