Scottish Pancakes With Butterscotch Sauce

Tracy Gimpel


I got this recipe many years ago from my aunt. Hearty and very filling, these pancakes are my family's favorite breakfast. The butterscotch sauce is the richest syrup you can imagine. This original recipe is never enough for us, so I usually end up making either double or triple batches! Enjoy!

★★★★★ 1 vote
20 Min
5 Min


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1 c
oatmeal, uncooked
3/4 c
buttermilk or soured milk
1 c
1/2 tsp
2 Tbsp
1 tsp
baking soda
1 Tbsp
cooking oil
2 Tbsp
maple syrup
1 1/2 c
cold water
egg, beaten


1 c
brown sugar
1 c
maple syrup
1 tsp
1/2 c
1 c
half and half (light cream)

How to Make Scottish Pancakes With Butterscotch Sauce


  • 1Mix the oats and buttermilk and let sit overnight or for several hours.
  • 2The next day, mix flour, sugar, salt and soda. Stir into the oat mixture.
  • 3Lightly beat the oil, syrup, water and egg together and add to the flour/oat mixture.
  • 4Fry on hot griddle on both sides until lightly brown.
  • 5For Butterscotch Sauce:
  • 6Put sugar, syrup and salt in sauce pan and stir until sugar is dissolved. Stir over medium heat and allow sauce to come to a boil. Boil for two minutes, stirring constantly.
  • 7Remove from heat and add butter, stirring until melted. Then stir in cream. Serve warm over pancakes. Makes 2 1/2 cups of sauce.

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