Scotch Pancakes – Drop Scones, with Bananas & Butterscotch Sauce

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Scotch Pancakes, simple to make but oh so tasty when served with bananas and sweet butterscotch sauce.

 As the third type of pancake for Pancake Day/Shrove Tuesday,  I decided upon Scotch Pancakes, also knows as Drop Scones.  These are similar to the pancakes which are so popular in North America.  

They are very simple to make and work well in many different ways to eat them. My particular favourite way is just to spread some butter on them. But for this recipe, since it is for Pancake Day, I decided to use some bananas and a lovely butterscotch sauce.

The recipe for the pancakes and also for the butterscotch sauce is very simple and they can be made in very little time too. 

Although I cooked my Scotch Pancakes on a griddle a frying pan/skillet will work just as well.

My Scotch Pancakes turned out very well indeed, soft and spongy and just perfect with the sweet butterscotch sauce and slightly caramelised banana slices.  Of course they can be served with other things, like syrup, fruit or whatever you wish really.  

Pancakes, served of Shrove Tuesday with lemon juice and sugar, might be a great alternative.

Scotch Pancakes/Drop Scones – with Bananas and Butterscotch Sauce
Scotch Pancakes with Bananas & Butterscotch Sauce – Video


For the pancakes

  • 175g(1 cup + 2 1/2 tbsp, based on scooping packed flour into a 250ml cup) plain flour
  • 10g(2 1/2 tsp) baking powder
  • 40g(3 tbsp + 1/2 tsp) sugar
  • 1 medium egg(large in USA)
  • 200ml(1/2 cup+1/3cup) milk
  • zest from one orange.
For the topping:
  • 113g(8 tbsp) unsalted butter
  • 240ml(1 cup) double cream, or heavy cream
  • 170g(3/4 cup+ 2 tbsp) light brown sugar(dark brown is fine if you like the extra strong molasses flavour)
  • 2 small or one large banana, sliced
  • 1 tsp vanilla extracat
  • 1/2 tsp coarse salt
  • and extra 1tbsp butter and 1 tbsp sugar for the bananas.


  1. Place the flour, sugar and baking powder into a large bowl and stir to combine.
  2. Add the orange zest and stir again.
  3. Make a well in the centre of the flour and pour in the egg and the milk.
  4. Using a whisk stir the wet ingredients gradually pulling the flour into the mixture.
  5. Keep whisking until the mixture has formed a smooth batter.
  6. Very lightly oil a griddle or frying pan and heat on a medium heat.
  7. Spoon pools of about 2 tbsp of batter onto the hot surface to form round pancakes.
  8. Let them cook until bubbles and then holes appear on the surface and the sides become quite firm.
  9. Flip the pancakes over and cook on the second side until they have coloured well.
  10. Remove from the heat and place on a tea towel and fold the towel over to cover the pancakes.
  11. Repeat until all the batter is used.
  12. In a frying pan melt the 1tbsp of butter and the 1 tbsp of sugar and melt them, stirring them together.
  13. Place the slices of banana into the butter and sugar and gently saute for a couple of minutes, then turn off the heat.
  14. In a large saucepan place he butter, sugar and cream and heat them until boiling, stirring all the time.
  15. Once every thing is melted and combined allow the sauce to boil gently for about 5 minutes, stirring occasionally.
  16. Remove the sauce from the heat and place into a jug.
  17. Allow the sauce to cool for a couple of minutes, then add the vanilla extract and the salt and stir to combine.
  18. Place some pancakes on a plate and add some banana slices, then pour over as much butterscotch sauce as you think will be enough.

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