Sticky Toffee Pudding Pancakes

Name: Sticky Toffee Pudding Pancakes With Dates
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1 cup milk; 1 large egg; 3 tbsp unsalted butter, melted; 1/2 cup Medjool dates, chopped; 1/2 cup unsalted butter; 1 cup packed brown sugar; 1/2 cup heavy cream; 1 tsp vanilla extract; Butter, for topping; Whipped cream, for serving

Sticky Toffee Pudding Pancakes merge the decadent British dessert with fluffy breakfast pancakes by folding chopped dates into the batter and finishing with a rich, buttery toffee sauce. They deliver restaurant-quality indulgence at the breakfast table.

🌍British 🏷️Pancakes 🏷️Sticky toffee pudding 🏷️Toffee sauce 🏷️Dates Breakfast

🏷️

🏷️Brunch

-0:00

moribyanonTikTok

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 1/2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 large egg
3 tbsp unsalted butter, melted
1/2 cup Medjool dates, chopped
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup heavy cream
1 tsp vanilla extract
Butter, for toppingoptional
Whipped cream, for servingoptional

14 Ingredients

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Instructions

1
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
2
Add the wet ingredients: milk, egg, and melted butter. Whisk until just combined, being careful not to overmix.
3
Gently fold in the chopped dates.
4
Heat a lightly oiled griddle or non-stick frying pan over medium heat. Pour about 1/4 cup of batter for each pancake.
5
Cook for 2-3 minutes per side, or until bubbles appear on the surface and the pancakes are golden brown. Flip and cook the other side.
6
While the pancakes cook, prepare the toffee sauce. In a small saucepan over medium heat, melt the butter.
7
Stir in the brown sugar until it has completely dissolved.
8
Slowly pour in the heavy cream while stirring. Bring the mixture to a simmer and cook for 1-2 minutes until it thickens slightly.
9
Remove the sauce from the heat and stir in the vanilla extract.
10
Stack the finished pancakes on a plate, top with a pat of butter, and generously pour the warm toffee sauce over them.
11
Serve immediately with a side of whipped cream, if desired.

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Tips & Notes

Pro tips

Chop dates finely and fold them in gently at the very end of mixing to avoid overmixing the batter, which toughens pancakes.
Don't skip melting the butter before adding it to the wet ingredients—it ensures a tender crumb.
Keep the toffee sauce warm in a small saucepan over very low heat or in a warm water bath so it stays pourable; it hardens as it cools.
Test pancake doneness by checking that the second side is golden and no longer wet on the surface—don't flip multiple times.

Substitutions

All-purpose flour → spelt or whole wheat flour (texture will be denser; use 3–4 tbsp extra milk)
Medjool dates → dried figs, apricots, or raisins (finely chopped; flavor will shift but texture remains similar)

Storage & make-ahead

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat in a toaster or 350°F oven for 5 minutes. Toffee sauce keeps refrigerated for 5 days and reheats gently.

Common Questions

Can I make the toffee sauce ahead of time?

Yes. Prepare the toffee sauce up to 3 days ahead and refrigerate in an airtight container. Reheat gently over low heat or microwave for 15–20 seconds before serving.

What if I don't have Medjool dates?

Use Deglet Noor dates or regular dried dates, chopped fine. Soak them in warm water for 5 minutes first if they're very dry, then drain and chop.

How do I know when the pancakes are done?

Flip when bubbles form on the surface and the edges look set (about 2–3 minutes). Cook the second side for 1–2 minutes until golden and cooked through.

Can I scale this recipe up for a crowd?

Yes. Double or triple all ingredients. Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the batch.

Is this recipe dairy-free?

No; it contains butter in both the batter and toffee sauce, and milk. Substitute with dairy-free alternatives if needed, though flavor and texture may vary slightly.