Can I make Gordon Ramsay Scotch Pancakes gluten-free?

Yes! Just swap the self-raising flour for your favorite gluten-free self-raising blend. You might notice a slight difference in texture, but these pancakes will still be delicious.

Can I use plant-based milk?

Absolutely. Almond, oat, or soy milk all work well. Your pancakes may be a touch less rich, but they’ll still rise and fluff up beautifully.

How do I know when my pancakes are ready to flip?

Watch for bubbles forming on the surface and the edges starting to look set. That’s your signal! A gentle flip with a spatula does the trick.

Are Scotch pancakes kid-friendly?

Very much so! These are naturally sweet, perfectly portioned, and easy for little hands to grab. If you want to sneak in some fruit or chocolate chips, kids won’t complain.

Can I make the batter ahead of time?

You can mix the batter and refrigerate it for a few hours. Just give it a quick stir before cooking. Great for meal prep or those extra-sleepy mornings!

Gordon Ramsay Scotch Pancakes: 7 Quick Tips for Amazing Breakfasts

Name: Gordon Ramsay Scotch Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: British
Ingredients: 1 cup (125g) self-raising flour; 2 tablespoons caster sugar; 1 large egg; ¾ cup (180ml) whole milk; Pinch of salt; Butter or oil, for the pan; Maple syrup, honey, or your favorite jam; Fresh berries or sliced banana; A knob of butter or a sprinkle of powdered sugar

Gordon Ramsay Scotch Pancakes

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Craving a warm, comforting breakfast that’s quick and easy? These Gordon Ramsay Scotch Pancakes are just the ticket! They’re thick, golden, and lightly sweet, perfect for stacking high and topping with butter, syrup, or fresh fruit. Ready in just 20 minutes, this recipe is your go-to for lazy weekends, busy mornings, or anytime you need a little pancake pick-me-up.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 10–12 small pancakes
Category: Breakfast
Method: Pan-frying
Cuisine: British

Ingredients

Scale

1 cup (125g) self-raising flour
2 tablespoons caster sugar
1 large egg
¾ cup (180ml) whole milk
Pinch of salt
Butter or oil, for the pan

Optional Toppings:

Maple syrup, honey, or your favorite jam
Fresh berries or sliced banana
A knob of butter or a sprinkle of powdered sugar

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Instructions

Blend the Dry Ingredients: In a medium bowl, combine the self-raising flour, caster sugar, and a pinch of salt. Stir everything together so it’s nicely mixed.

Add the Wet Ingredients: Make a small well in the center of your dry mix. Crack in the egg, then gradually pour in the milk. Whisk everything together until you get a smooth, silky batter with no lumps.

Preheat the Pan: Place a nonstick pan or griddle over medium heat. Add a dab of butter or a drizzle of oil, just enough to lightly coat the surface.

Pour the Batter: Spoon out small rounds of batter (about 2 tablespoons each) onto the hot pan, making sure to leave a little space between each one.

Cook Until Bubbly: Let the pancakes cook for about 1–2 minutes, until you see little bubbles on top and the edges start to set.

Flip and Finish: Flip each pancake and cook another 1–2 minutes, until golden brown and cooked through.

Serve Warm: Stack your pancakes on a plate and pile on your favorite toppings—think syrup, fruit, or a generous pat of butter!

Notes

No self-raising flour? Add 1½ teaspoons baking powder to plain flour.
Make ahead: Pancakes can be cooled, wrapped, and stored for up to 2 days—just reheat in the toaster or pan.
These pancakes freeze well! Just let them cool, then freeze in a single layer. Reheat straight from frozen.

Find it online: https://cookingwithramsay.com/gordon-ramsay-scotch-pancakes/