Sticky Toffee Pancakes

Name: Sticky Toffee Pancakes with Dates
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 Medjool dates, pitted and chopped; 1/2 cup hot milk; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 large egg; 1 cup buttermilk; 2 tbsp brown sugar; 2 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1/2 cup unsalted butter; 1/2 cup heavy cream; 1/2 cup brown sugar; 1/4 cup maple syrup; 1 tsp vanilla extract (for sauce); 1/4 tsp salt (for sauce); Butter or neutral oil, for cooking; Whipped cream, for serving

Sticky toffee pancakes are fluffy buttermilk pancakes loaded with chopped Medjool dates and drizzled with rich homemade toffee sauce, delivering all the warmth and sweetness of sticky toffee pudding in pancake form.

🌍American 🏷️Pancakes 🏷️Sticky toffee 🏷️Breakfast 🏷️Brunch Date

🏷️

🏷️Toffee sauce

-0:00

moribyanonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

8 Medjool dates, pitted and chopped
1/2 cup hot milk
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 cup buttermilk
2 tbsp brown sugar
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup unsalted butter
1/2 cup heavy cream
1/2 cup brown sugar
1/4 cup maple syrup
1 tsp vanilla extract (for sauce)
1/4 tsp salt (for sauce)
Butter or neutral oil, for cooking
Whipped cream, for servingoptional

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Instructions

1
Pit and finely chop the Medjool dates.
2
Place the chopped dates in a small bowl and pour hot milk over them. Cover and let sit to soften.
3
Once softened, mash the dates and milk together until you have a paste-like consistency.
4
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
5
Add the wet ingredients to the dry: the date mixture, egg, buttermilk, brown sugar, melted butter, and vanilla extract.
6
Gently whisk the batter until just combined. Be careful not to overmix.
7
To make the toffee sauce, combine 1/2 cup butter, heavy cream, 1/2 cup brown sugar, maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt in a small saucepan over medium heat.
8
Stir the sauce constantly and bring to a gentle simmer. Cook for a few minutes until it thickens slightly.
9
Heat a non-stick skillet or griddle over medium heat and add butter or neutral oil.
10
Pour about 1/4 cup of batter per pancake onto the hot skillet.
11
Cook for 2-3 minutes on the first side, until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown and cooked through.
12
Stack the finished pancakes on a plate. Top with a pat of butter, pour the warm toffee sauce over the top, and finish with a dollop of whipped cream.

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Tips & Notes

Pro tips

Soak the chopped dates in hot milk for at least 5 minutes before mixing into batter to ensure they're tender and infuse their sweetness throughout.
Don't overmix the batter once you add the wet ingredients; a few lumps are fine and result in fluffier pancakes.
Cook on medium heat, not high—buttermilk pancakes brown easily, and medium heat ensures they're fluffy inside and golden outside.
Drizzle warm toffee sauce over pancakes just before serving so it soaks in slightly without making them soggy.

Substitutions

All-purpose flour → cake flour (use slightly less, adds extra tenderness)
Buttermilk → milk mixed with 1 tbsp lemon juice or vinegar (let sit 5 minutes)
Unsalted butter → coconut oil or vegetable oil (neutral taste, same amount)
Brown sugar → white sugar (toffee will be slightly less molassy)

Storage & make-ahead

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5 minutes. Toffee sauce keeps refrigerated for 3 days and can be reheated gently on the stovetop.

Common Questions

Can I make the toffee sauce ahead of time?

Yes. The toffee sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently before serving.

What if I don't have Medjool dates?

Deglet Noor dates or dried figs work as substitutes, though they're less caramelly. Chop them finely and soak in hot water for 5 minutes if very dry.

Can I freeze these pancakes?

Yes. Stack cooled pancakes between parchment, freeze in a zip-top bag for up to 1 month, and reheat in a toaster or 350°F oven. Freeze toffee sauce separately.