Scotch Pancakes Recipe
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
545 kcal
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Course
Breakfast
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Cuisine
North American
Scotch Pancakes Recipe
Description
This Scotch Pancakes recipe combines all-purpose flour sifted with baking powder, providing the rise necessary for fluffy pancakes. Eggs and sugar are whisked with whole milk to add richness and mild sweetness. Melted salted butter is folded into the batter to enhance moisture and flavor.
Cooking over medium heat on a cast-iron skillet or griddle, the batter is ladled in small portions, allowing bubbles to form before flipping to achieve golden brown edges. The result is a tender center with a crisp, lightly browned exterior.
Scotch pancakes can be served warm, alone or with spreads like butter, jam, or syrup. They hold well for several days refrigerated or can be frozen and reheated, making them a practical choice for preparing in advance and enjoying throughout the week.
The recipe notes include storage tips to keep pancakes fresh and instructions for reheating in a toaster or microwave, maintaining their texture and taste after refrigeration or freezing.
Ingredients
- 3 cups all-purpose flour
- 5 tsp baking powder
- 2 egg
- 1/3 cup sugar
- 1 1/2 cups whole milk
- 2 tablespoons butter melted, salted
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
- Store cooked Scotch pancakes in an airtight container in the refrigerator for up to 3 days.
- For longer storage, wrap pancakes individually and freeze for up to 2 months.
- Reheat refrigerated pancakes in a toaster or microwave briefly to regain warmth and texture.
- Frozen pancakes can be thawed overnight in the refrigerator and reheated, or toasted directly until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 545kcal | 27% |
| Carbohydrates | 94g | 31% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 643mg | 27% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 442IU | 9% |
| Calcium | 435mg | 44% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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