Gordon Ramsay Scotch Pancakes Recipe

The first time I made these, I did everything “right” and still ended up with flat, chewy discs. I overmixed, rushed the rest, poured the batter too thin, and flipped too early. Total disaster. But after watching Ramsay make these on TV and testing them half a dozen times, I cracked it.

These Scotch pancakes aren’t just sweet breakfast fluff—they’re a tactical balance of heat, timing, and batter control. Follow this right, and you’ll get golden, thick, pillowy rounds every single time. Let’s break down why this version actually works.

Why This Works (And Where Most Go Wrong)

Most people mess these up before the pan even heats up. They stir too aggressively, skip the rest, or don’t recognize the right batter texture.

What makes Gordon’s version different:

• It’s thick batter – not runny like crepes, not as stiff as cookie dough. It should drop, not pour.
• Rest time matters – five minutes lets the baking powder start working before heat hits it. Skip it, and your pancakes won’t rise right.
• Heaps, not pours – Ramsay doesn’t ladle. He drops spoonfuls deliberately for shape control.
• Medium heat is non-negotiable – too high and you burn before the center cooks.

Ingredients That Actually Matter

• 1 cup all-purpose flour – Gives structure. Don’t sub with cake flour; it’ll be too soft.
• 1 ½ tsp baking powder – This is your lift. Don’t skip the rest or it won’t kick in fully.
• ¼ tsp salt – Balances sweetness. Without it, they’ll taste flat.
• 2 tbsp sugar – Just enough sweetness. Don’t overdo it or they’ll brown too fast.
• 1 tbsp melted butter – Adds flavor and fat for tenderness. Use real butter, not margarine.
• 1 egg – Binds everything. Room temp helps the batter blend better.
• ⅔ cup milk – Whole milk preferred. Add gradually—batter should be thick but just pourable.

Optional but tested:

• Add a dash of vanilla extract for more depth.
• Swap 1–2 tbsp of the milk for buttermilk for extra tang.

How To Make Gordon Ramsay Scotch Pancakes

In a bowl, whisk the flour, baking powder, salt, and sugar. Don’t overmix—just combine.

Create a well in the center and crack in the egg. Add the melted butter and most of the milk.

Whisk from the center outwards, slowly incorporating the dry into the wet. Add the rest of the milk as needed to get a thick, dolloping consistency—not runny.

Let it rest 5 minutes. Do not skip this.

Preheat a non-stick pan over medium heat. Lightly grease with butter or neutral oil—wipe excess so the surface isn’t slick.

Drop heaping tablespoons of batter into the pan. They should hold shape. Space them apart.

Cook 2 minutes or until bubbles appear and edges begin to firm.

Flip gently and cook the other side for 30 seconds to 1 minute. They should be golden on both sides.

Keep them warm under a clean towel while finishing the rest.

Serve warm—classic with butter and syrup, or go full Ramsay with berries and crème fraîche.

What Gordon Ramsay Says About This Dish

“Let the bubbles tell you when to flip.”
Translation: don’t rush the flip. Surface bubbles = internal set = good structure.

“Make them thick, not wide. They’re meant to be stacked.”
This isn’t a crepe. Spoon and drop, don’t pour.

“Resting the batter is like letting it breathe—it gives you air.”
Letting baking powder activate gives you rise and fluff.

“Don’t press it down. That’s pancake murder.”
Every time I pressed with a spatula, I ended up with chewy, dense results.

What I Got Wrong (And How I Fixed It)

• Overmixed the batter – led to rubbery pancakes. Solution: mix just until combined.
• Used cold milk – it clumped with butter. Fixed by warming milk slightly.
• Didn’t rest the batter – they turned out flat. Five-minute rest made a huge difference.
• Pan too hot – burnt edges, raw centers. Medium heat only.
• Flipped too early – no bubbles yet. Wait for surface signs.

Variations That Actually Hold Up

• Add blueberries or chocolate chips after dropping batter into pan, not before. Keeps the base from turning blue or melting too early.
• Swap half the flour with oat flour for a nuttier bite—but they’ll be denser.
• Buttermilk version: Replace milk with buttermilk, add ¼ tsp baking soda. Tangier, softer interior.

Avoid: Adding mashed bananas into the batter—it throws off structure. Use as topping instead.

Pro Tips That Change the Game

• Use a spring-release cookie scoop for even pancakes every time.
• Non-stick pan or griddle is key – cast iron works if well seasoned, but you’ll need to monitor heat more.
• Wipe, don’t pour oil – excess fat fries the edges.
• For extra golden edges, add a tiny bit of butter halfway through cooking.
• Test one pancake first before committing the whole batch—adjust batter texture or heat if needed.

Storage + Leftover Moves

• To Store: Cool completely. Store in an airtight container in the fridge for up to 2 days.
• To Freeze: Layer between parchment, freeze on a tray, then transfer to a zip bag. Lasts up to 2 months.
• To Reheat: Low heat in a dry non-stick pan for 1–2 minutes per side. Or toaster on low setting.
• Leftover Moves: Spread with Nutella and roll. Sandwich with cream and strawberries. Or cube and pan-fry with a bit of butter and sugar for quick pancake croutons.

FAQs

Q: Can I use self-raising flour instead?
Yes—but reduce baking powder to ½ tsp or it’ll over-rise and collapse.

Q: Why are my Scotch pancakes rubbery?
You overmixed or overcooked. Stir gently and stick to medium heat.

Q: What’s the difference between Scotch and American pancakes?
Scotch pancakes are smaller, thicker, and slightly sweeter. American ones are fluffier and larger due to buttermilk and more leavening.

Q: Can I double the recipe?
Absolutely. Just make sure to rest the batter and avoid overcrowding the pan.

Q: Can I make the batter the night before?
Not ideal—the baking powder activates too early. If you must, mix everything except the leavening and add that fresh in the morning.

Try More  Recipes:

• Gordon Ramsay American Pancakes Recipe
• Gordon Ramsay Coconut Pancakes Recipe
• Gordon Ramsay Potato Pancakes Recipe