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Scottish Oatcakes

Rated as 4.46 out of 5 Stars

"The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup."
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1 h 40 m servings 289
Original recipe yields 6 servings (6 oatcakes)


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  1. Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
  2. Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  3. Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.


  • Chef's Notes:
  • I used the regular rolled oats, but if you have to use the instant ones, I probably wouldn't cook them. I'd just mix them with the cream, and let it sit until the mixture thickened up. By the way, this is just a theory, as I haven't attempted this switch.
  • If you don't have self-rising flour, just add 1/4 cup of all-purpose flour, plus 1/2 teaspoon of baking powder, and an extra pinch of salt.
  • Feel free to cook the oat mixture immediately or refrigerate it overnight before cooking. The longer you wait, the creamier the insides of the oatcakes will be.

Nutrition Facts

Per Serving: 289 calories; 24.1 15.2 4.2 106 291 Full nutrition

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Read all reviews 8
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I made these as soon as the video tutorial was posted on YouTube. I made the mixture in the morning and stored it in the fridge until dinner time. The lemon-y zing is what makes these special. T...

There's an old saying that in Scotland, oats feed the populace, and in England, oats feed the horses—and there are no better specimens of each than in those places.So I've been trying to feed us...

I made a double batch and let the batter sit over night. They are very good and very filling. I didn’t measure how much lemon zest and juice I put in as I enjoy lemon so I may have put more in t...

Made the oat mixture at night and then fried them up in the morning for a quick breakfast. I'm new to cooking and this was super easy and delicious. Officially added to the breakfast rotation.

I let it set over night in stead of just for a couple of hours these where amazing even my kids loved them most definitely will be making these on a regular basis

I altered the recipe by. adding small diced apples, cinnamon and vanilla to the cream and oats while they cook and left out the lemon. it tastes a little like apple fritters when done.

Love the idea of this, but (cringe) I did change significantly based on other reviews and my own wishes. I substituted blueberry muffin mix for the flour, egg nog (that time of the year) for th...

I love this! I've made it several times and I love the texture and the hint of lemon. I'd rather have these than pancakes any day.