Scotch pancakes, also known as drop scones, are easy to make and are a delicious and speedy breakfast everyone in the family will enjoy. Top them with butter and maple syrup for a perfect, satisfying brunch treat.
Discover more in The Ultimate Guide to Mary Berry’s Scones: 7 Classic Recipes (2025).
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes approx. 8
Dietary
Vegetarian.
Ingredients
- 300g self-raising flour
- 1½ tsps. baking powder
- 60g sugar
- 2 eggs
- 200ml milk
- 2 tbsps. vegetable oil
Equipment
Method
- Sieve your dry ingredients into a large jug and then add the egg and milk.
- Whisk well until a thick batter is created. (You may need to add a little bit more milk if the consistency isn’t what you think it should be.)
- Put a griddle pan or a large frying pan on a low to medium heat and then add a very small amount of butter.
- Once the butter is melted pour a few tablespoons of batter onto the griddle, but try to pour it on one spot so you get a perfect circle of batter. If you’ve got a large enough griddle you can pour more Scotch pancakes to cook at the same time, but if not then just cook them one by one.
- Let your pancake cook for a while until bubbles begin to appear on the top of the pancakes then flip them over to cook the other side.
- When your pancakes are light golden brown and springy to the touch they’re ready.
- Spread with generous quantities of real butter and jam and enjoy these Scotch pancakes while still slightly warm.
Learn how to make the best scones using Mary Berry’s tried and tested classic scone recipe, and serve them with a lovely cup of proper British tea.
