• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Mad about Macarons
  • Recipes
  • French Food Guides
    • All Guides
    • Market Guide (fruit & veg)
    • Best Paris Tea Rooms
    • Food Travel From Paris
    • Paris Pâtisseries & More
  • About
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Videos
  • French Food Guides
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home • Recipes • Winter Recipes

    Easy Scotch Pancakes

    Published: Feb 28, 2022 · Modified: May 30, 2023 by Jill Colonna29 Comments

    Jump to Recipe Print Recipe

    Quick and easy Scotch Pancakes (also known as Drop Scones) are light, small and fluffy for teatime or breakfast. Ready in just 30 minutes. With a little rustic chestnut flour and orange for a Corsican twist, these Scottish treats are Ec-corsais!

    scotch pancakes in a tea towel

    What's the Difference between Scotch Pancakes and American Pancakes?

    Scotch pancakes, also known as drop scones or griddle cakes in the UK, are not like the usual fluffy stacks of large American pancakes dribbled with maple syrup. Instead, these are much smaller and normally spread with butter and/or jam or curd.

    They're also known as Drop Scones, as the batter is particularly thick (not runny like American pancakes).

    American pancakes don't really have an equivalent in France, as our French pancakes, or sweet crêpes, are much thinner and don't use any rising agent like baking powder or soda.

    thin pancake with a spoonful of jam
    Not the same as wafer thin French pancakes or crêpes
    dropping thick batter on to a hot griddle
    dropping thicker batter of Scotch pancakes (drop scones)

    Why is it Called a Scotch Pancake?

    Said to have originated in my homeland of Scotland, Scotch pancakes are what my family always called them.
    According to my Collins Scots Dictionary (1995), in Scotland:

    "A Pancake is a round flat cake cooked on a griddle, smaller and thicker than an English pancake and usually eaten cold with jam, butter, etc. In England it is known as a drop scone or a Scotch pancake."

    The name of drop scones is due to the thicker batter, which just drops from a spoon on to the hot griddle or pancake pan.

    This recipe is Scottish and what my Gran seemed to live on, as they're so easy and quick to rustle up.  Every time we visited her in Edinburgh, the girdle (yes, that's what they also call it in Scotland) sat pride of place on the kitchen stove.

    Likewise, on the table, there was a tea towel - filled with Scotch pancakes. I often wondered if she ever got fed up with them, but no.  She normally just served them with lashings of butter. Only sometimes we'd see a spoon or two of jam or honey.

    small golden brown thick pancakes with knife spreading butter as they're wrapped in a teatowel

    Are they the Same as Scones, Pikelets and Crumpets?

    Drop scones are not the same as scones that we also make in Scotland - see my savoury scone recipe for fluffy cheese scones.

    They are also not the same as pikelets in the UK, as they are thin crumpets with holes.

    However, I see that Scotch pancakes (drop scones) as we know in the UK are the equivalent of what are called pikelets in Australia and New Zealand.

    thick pancake rounds on a hot pan turning out on to a tea towel

    Adding Chestnut Flour to Scotch Pancakes

    To keep Corsican hubby happy, I developed this Auld Alliance recipe version, merging Scotland and Corsica in a simple Scotch pancake. The addition of just a little chestnut flour is a typical rustic flour used in Corsican cuisine and easily found in health food stores or the healthy section in supermarkets.

    Chestnut flour adds a nutty, rich texture and goes beautifully when paired with orange. If you can't find it, no worries. Just complete with plain flour - or use a little wholemeal flour.

    For more recipes using chestnut flour, check out the new chestnut page from our local French market.

    small thick pancakes with a spoonful of jam

    How Do You Eat Scotch Pancakes?

    Serve Scotch pancakes (or drop scones) slightly warm, if possible immediately freshly made with a scraping of butter. They also go well with honey, jam or lemon curd.

    For a French touch we like spreading on some sweetened chestnut and vanilla spread too - and a clementine or two, just to add some fruit for the day. Also enjoy with the following jams and curd:

    • Apricot and Lavender Jam;
    • Corsican Fig jam (reduced sugar with orange);
    • Spiced Plum Jam;
    • Rhubarb and Rose Jam;
    • Confiture de Lait with Vanilla (Dulce de leche);
    • Camilla's Granny's Lemon Curd, FabFood4All;
    • Orange curd.

    spreading butter on thick little pancakes

    How to Make Scotch Pancakes (Drop Scones)

    This recipe is so easy and quick; the batter doesn't need to rest - just like these regular French pancakes or crêpes. For the savoury version of thin French pancakes, see my easy recipe for buckwheat pancakes (galettes de sarrasin).

    Made with just simple, basic ingredients of flour, sugar, an egg, milk and a pinch of salt, it's up to you to add the optional orange and chestnut flour. They don't contain any alcohol.

    scotch pancakes in a tea towel

    Scotch Pancakes

    Jill Colonna
    Quick and easy recipe for Scotch Pancakes. Although I have added chestnut flour for a Corsican twist with orange, this can be replaced with the regular (or wholemeal) flour. Also known as drop scones, as the batter is so thick it should just drop from a spoon.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine British, French, Scottish
    Servings 6 people (calorie serving: 3 each)
    Calories 350 kcal

    Equipment

    • non-stick crêpe/pancake pan or griddle

    Ingredients
      

    • 125 g (4.5oz/ 1 cup) plain/all-purpose flour (or self-raising flour)
    • 2 teaspoon baking powder (omit if using self-raising flour)
    • 25 g (1oz/ 3 tbsp) chestnut flour sifted * (see notes)
    • good pinch salt (fleur de sel)
    • 25 g (2 tbsp) caster sugar
    • 1 large egg organic
    • 150 ml (4oz/ ⅔ cup) whole milk
    • ½ teaspoon grated orange zest organic (unwaxed)

    Instructions
     

    • Sift the flours, sugar, baking powder & salt in a large bowl.
    • Make a well in the centre.  Whisk in the egg, orange zest and gradually add in the milk until thick and smooth.
    • Lightly grease a griddle/pancake pan or heavy frying pan over moderate to high heat.
    • Cook in batches.  Drop the equivalent of 4 spoonfuls of the mixture spaced apart for 3 minutes until bubbles rise to the surface.
    • Turn the pancakes over and cook for a further 2 minutes.

    Notes

    Makes about 18 Scotch pancakes with 350 calories per serving of 3.
    To serve: enjoy freshly made, spread with butter, jam or curd. If not eating straight away, cover with a clean tea towel.
    * Flour: If not using chestnut flour, use wholemeal flour for a slightly nutty flavour. If using just plain flour (150g), then use slightly less milk.
    Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. 
     
     
    Keyword drop scones recipe, easy scotch pancakes, how to make scotch pancakes, scotch pancakes cups

    This recipe was originally published 2 March 2011 but is now completely updated.

    More Easy Comfort Winter Recipes

    • cup of lemon ice cream with strawberries
      Creamy Lemon Ice Cream (Glace au citron)
    • gratin dish of sliced potato bake with autumn leaves
      Gratin Dauphinois (Creamy Potato Gratin)
    • 3 bowls of pea soup with fresh peas and pods
      French Pea Soup (Potage Saint-Germain)
    • prune tagine of chicken or turkey with toasted almonds and cone of semolina in background
      Chicken Tagine with Prunes
    • Facebook
    • Twitter
    • Email
    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Reader Interactions

    Comments

      Please leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Made this? Rate this recipe...




    1. Rona Myatt

      January 31, 2023 at 10:45 pm

      5 stars
      Love the orange addition! Wondering, could I use buckwheat flour in place of the chestnut/wholeameal, or would that make it “heavy”?

      Reply
      • Jill Colonna

        January 31, 2023 at 10:54 pm

        Absolutely, Rona. Buckwheat in place of chestnut will be ideal, as I've made the proportion quite small along with the normal flour quantity. As they are both strong and heavy 'rustic' flours, this will give it that extra 'je ne sais quoi'. Enjoy!

        Reply
    2. Choclette

      December 13, 2022 at 5:43 pm

      5 stars
      I have some chestnut flour left over from my castagnaccio> love the idea of adding it to drop scones. Might just have to give this a go. Fab recipe and photos as always Jill.

      Reply
      • Jill Colonna

        December 13, 2022 at 5:55 pm

        Oooh we love castagnaccio too - and the chestnut flour, Choclette. Thanks!

        Reply
    3. Christina

      March 06, 2022 at 6:18 am

      5 stars
      Haven't made drop scones in forever! Thanks for reminding me that I need to make them again, Jill. Yours look lovely, and I'll just take mine with that butter, thank you very much! 🙂

      Reply
      • Jill Colonna

        March 06, 2022 at 2:31 pm

        To be honest, I had't made them in a long time either - especially as Antoine prefers his crêpes (recipe in my book). However, I'd forgotten how good these are, especially with chestnut flour.

        Reply
    4. Imgoog

      May 30, 2017 at 9:39 am

      I have never used chestnut flour, these pancakes sounds amazing. Thank you for the recipe!

      Reply
      • Jill Colonna

        May 31, 2017 at 10:55 am

        Once you try chestnut flour, I can imagine you'll be hooked. Pleasure with the recipe. Use about a quarter with normal flour and it gives a lovely rustic nutty flavour to quiches etc.

        Reply
    5. parisbreakfast

      January 22, 2012 at 2:58 pm

      can I move in?
      I'm good at doing the dishes...

      Reply
    6. The Mom Chef ~ Taking on Magazines One Recipe at a Time

      March 11, 2011 at 10:33 pm

      Oh my gosh, chestnut flour sounds like an amazing addition. I've never heard of Corsican Chestnut Liqueur, but I want some! Thanks for the recipe.

      Reply
    7. Tiffany

      March 09, 2011 at 5:10 pm

      More chestnut! I LOVE LOVE LOVE it! 🙂

      Reply
    8. Biren @ Roti n Rice

      March 09, 2011 at 2:35 pm

      I love chestnuts but have never come across chestnut flour. These pancakes sound wonderful with the chestnut liqueur.

      Reply
    9. briarrose

      March 09, 2011 at 12:50 am

      So tasty. The chestnut flour looks like a great addition.

      Reply
    10. The Farmers Wife

      March 08, 2011 at 7:56 pm

      Those look great! I never would've thought of adding in the Grand Marnier to my pancakes, but I'm sure it would be delicious!

      Reply
    11. irena

      March 08, 2011 at 5:14 pm

      I love this recipe...chestnut flour...o my...thanks for sharing:)

      Reply
    12. eizel

      March 08, 2011 at 8:18 am

      Never tried cooking with chestnut - the addition of liqueur is genius!

      Reminds me of a chinese combo with their cakes...

      Thanks for dropping by the site, Jill 🙂

      Reply
    13. Becky

      March 07, 2011 at 10:49 pm

      These pancakes sound so good, especially with orange
      liquer. a very upscale "pancake" to be sure.

      Reply
    14. whatsfordinneracrossstatelines

      March 07, 2011 at 7:45 pm

      I've never used chesnut flour or liquer, definately something to be on the lookout for. Thanks for sharing this. Hope you have a great week.
      -Gina-

      Reply
    15. Claudia

      March 07, 2011 at 7:37 pm

      And it has chestnut flour! Loving the nuttiness and earthiness of it. Forget fluffy buttermilk and bring them on.

      Reply
    16. Manu

      March 07, 2011 at 2:39 am

      Chestnut and orange??? YUM! I have never had these pancakes, but I love the idea of pairing chestnuts with orange. I am going to save this and as soon as I find the chestnut flour I am going to give it a try!!! 🙂

      Reply
    17. thoma

      March 07, 2011 at 1:41 am

      i'm not much for pancakes...doesn't suit our taste here. but they're pretty to look at. drop scones...such a cool name. i missed your blether here 😛

      i've an award for you in my blog. pick it up as and when time permits. if already received from elsewhere feel free to ignore!

      how did your book signing go off?

      Reply
      • Jill

        March 15, 2011 at 7:57 am

        Thoma, I am honoured to receive an award from you, thank you! You're so sweet.

        Reply
    18. Kate @ Diethood.com

      March 07, 2011 at 12:45 am

      I need to find chestnut flour because these sound absolutely wonderful... and I'd love to try them with the orange flower water!

      Reply
    19. visda

      March 06, 2011 at 11:09 pm

      This is awesome. I didn't know that chestnut flour exist. It must have such a great flavor and the Liqueur taste must make it so unique. I would love to try it, is so unfortunate that the weekend is already over, i should try it next weekend. thanks for sharing.

      Reply
    20. fooddreamer

      March 06, 2011 at 8:49 pm

      I saw chestnut flour the other day and was tempted to purchase it. These look wonderful, whether you call them pancakes or scones, it hardly matters!

      Reply
    21. Hester Casey - Alchemy

      March 06, 2011 at 8:46 pm

      I love the chestnut/orange flavours which lift these pancakes out of the ordinary. Coming to a skillet near me very soon...

      Reply
    22. torviewtoronto

      March 06, 2011 at 8:00 pm

      delicious pancakes haven't had this combination

      Reply
    23. Hester aka The Chef Doc

      March 06, 2011 at 7:53 pm

      I've never heard of these before but they look absolutely scrumptious, nonetheless. I'm intrigued by the chestnut flour 🙂

      Reply
    24. something_good

      March 06, 2011 at 7:43 pm

      just a perfect dessert for my griddle 🙂
      they look great!

      Reply

    Primary Sidebar

    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl
    BIENVENUE!

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Recent recipes

    • rhubarb cake with almonds
      Rhubarb Cake (Gâteau à la rhubarbe)
    • dish of layered roasted vegetables in Provence
      Roasted Summer Vegetables (Tian de Légumes)
    • gratin dish of berries in a creme brulee cream
      Berry Gratin - A Light Crème Brûlée
    • bowl of bright red rhubarb compote
      Rhubarb Compote (Compote de Rhubarbe)
    Palets Bretons French Biscuits

    SEASONAL

    Spring Recipes

    It’s spring in Jill’s French kitchen – get her collection of free recipes to celebrate French printemps…

    Spring recipes
    glass dish of chocolate mousse with cherries

    POPULAR

    French Desserts

    From Crème Caramel (flan), rice pudding, dark chocolate mousse (no cream) to crêpes, clafoutis and tarts – enjoy making our family’s favourite desserts, all with reduced sugar.

    French Desserts

    square brown pancake folded like an envelope with egg yolk in the middle surrounded with a little ham and cheese and side salad

    CLASSIC FRENCH DISHES

    Savoury Pancakes

    We all love the classic French pancakes (crêpes). Let's go savoury with buckwheat galettes with all the typical fillings. Also gluten free, they're just one of our many favourite family classics.

    Classic French Dishes
    pink macaron cookie with ruffled feet

    LOCAL GUIDES

    Best Macarons in Paris

    Looking for top quality Parisian macarons and going mad which ones to choose? I have you covered with my TOP 20 list of the best in Paris.
    As a local for 30 years with 2 macaron recipe books, I’ve tasted a lot to help you!

    Top 20 Macarons
    blue recipe book cover for Mad About Macarons

    BESTSELLER

    Mad About Macarons

    Scared to make the first move to make macarons? Jill shares all the tips and step-by-step instructions in her bestselling recipe book.
    It has inspired many now-professional macaron bakers since 2010!

    Get the book
    pink cover of patisserie recipe book Teatime in Paris by Jill Colonna

    EASY FRENCH PASTRY RECIPES

    Teatime in Paris

    Even more macarons and easy French pastry recipes. Each step-by-step recipe visits many best bakeries for an armchair walk around the City of Light.
    A must for all budding bakers and Paris-loving Francophiles.

    Get the book
    Paris map Mad About Macarons

    BIENVENUE

    Newsletter From Paris

    Stay connected with the free monthly newsletter from France.
    With seasonal recipes, tips and more spilling the tea from Paris.

    Sign Me Up

    Footer

    Jill Colonna logo Mad About Macarons
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • Recipes
    • About
    • French Food Guides
    • FAQ
    Contact
    Newsletter

    Copyright © 2010-2023 Jill Colonna

    Terms and privacy