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–+ servings

Sticky Toffee Pudding Pancakes

Fluffy pancakes loaded with sweet dates and covered in a warm, buttery toffee sauce that soaks into every layer. They’re soft in the center, lightly crisp on the edges, and taste just like sticky toffee pudding but in pancake form. Add a little salted butter and fresh vanilla whipped cream on top and it’s easily one of the best breakfasts you’ll make.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Yields6 to 7 pancakes
Print Recipe Pin Recipe
Servings6 to 7 pancakes

Ingredients

PANCAKE BATTTER

  • 1 1/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole milk, hot
  • 5 ounces Medjool dates, pits removed and chopped
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons dark brown sugar
  • 1 teaspoon vanilla extract
  • additional butter or neutral oil, for cooking pancakes

TOFFEE SAUCE

  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup dark brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions 

MAKE THE TOFFEE SAUCE

  1. In a saucepan over medium heat, melt the butter.
  2. Stir in the brown sugar, heavy cream, maple syrup, salt, and vanilla extract.
  3. Let it simmer for 3 to 5 minutes until it comes to a soft boil and slightly thickens.
  4. Remove from heat and set aside, keeping it warm.

MAKE THE BATTER

  1. Add the chopped dates to a bowl and pour the hot milk over them. Let sit for about 10 minutes until softened.
  2. Mash the dates into the milk until mostly smooth with some texture remaining.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add the buttermilk, egg, melted butter, brown sugar, vanilla extract, and the date mixture directly into the dry ingredients.
  5. Mix just until combined. Do not overmix. If the batter is a little too thick, add a small splash of milk (1 tablespoon) to loosen it up a bit.

COOK THE PANCAKES

  1. Heat a nonstick pan or griddle over medium heat and grease with butter or a neutral oil.
  2. Scoop the batter onto the pan and cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
  3. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.

ASSEMBLE

  1. Stack the pancakes and pour the warm toffee sauce all over the top. Serve immediately.

Notes

Q: Can I make the batter ahead of time?
A: You can prep the date mixture ahead, but it’s best to mix the full batter right before cooking so the pancakes stay fluffy and the batter doesn't deflate.
Q: What kind of dates should I use?
A: Medjool dates are best because they’re soft, naturally sweet, and blend easily into the batter.
Q: Can I make the toffee sauce ahead?
A: Yes, store it in the fridge in an airtight container and reheat gently before serving.
Q: Do I have to use buttermilk?
A: You can substitute with regular milk mixed with a little lemon juice or vinegar and let it sit for a few minutes.
Q: How do I know when the pancakes are done?
A: You’ll see bubbles on top and the edges will look set, but you can also peek underneath slightly to check if it’s golden brown before flipping.
Q: What should I serve these with?
A: A dab of salted butter and fresh vanilla whipped cream take these over the top. Just whip heavy cream with a pinch of sugar and vanilla bean paste until soft and fluffy.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!