These Sticky Toffee Pudding Pancakes are the ultimate pancake stack for sticky toffee fans!
All the flavours of sticky toffee pudding in a divine pancake stack – brown sugar pancakes studded with pieces of sticky, toffee-ish dates with a treacle toffee sauce. Pure heaven!
About a month ago I got the idea in my head that I wanted to try sticky toffee pudding pancakes. I wanted them to have all the flavours of the classic and much loved sticky toffee pudding.
All I can say is, I’m extremely glad I wrote this idea down because these pancakes are seriously EPIC.
They are the best idea I’ve had in a long time….I mean, LOOK AT THEM.
I couldn’t think of a better way to celebrate the start of the weekend than sitting down to a plateful of these sticky toffee sauce drenched pancakes, could you?
The brown sugar date studded pancakes are thick, fluffy and have a hint of mixed spice. The toffee sauce is just divine. I could eat it all by itself. Pass me a spoon!
You will have extra sauce, but that’s hardly a problem. You’ll thank me later!
It’s out of this world poured over ice cream.
Or a spoonful swirled in your morning porridge.
Or spooned directly in your mouth.
I served the pancake stack with Chantilly cream, which is double cream lightly whipped with a little icing sugar and vanilla extract. For a final flourish, I sprinkled with chopped walnuts. It was on another level!
I can’t express just how good these are, but don’t take my word for it – give them a try for pancake Day on Tuesday! Even if it’s just for yourself. Heck, especially for yourself!
HOW to MAKE these sticky toffee pudding pancakes
scroll to the bottom of the post to find Printable recipe and detailed instructions
- Place dates in a small pan with water and bicarbonate of soda. Bring to the boil, turn the heat down and simmer for a few minutes until the water has evaporated.
- Remove from the heat and leave the dates to cool down for around 30 minutes, then chop the dates up quite finely. They will be very soft and pulpy and not pretty at this stage!
- Combine self raising flour, a pinch of salt and some mixed spice in a large bowl.
- Combine brown sugar, eggs, vegetable or sunflower oil and milk together in a large jug
- Make a well in the centre and add the liquid ingredients.
- Whisk the mixture well until the batter is smooth. Fold in the chopped dates,
- Now it’s time to make the pancakes!
- Serve the pancakes warm covered in the treacle toffee sauce and top with the whipped Chantilly cream and chopped walnuts.
More pancakes and delicious Brunch recipes…
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All the flavours of sticky toffee pudding in a divine pancake stack - brown sugar pancakes studded with pieces of sticky, toffee-ish dates with a treacle toffee sauce. Pure heaven!
For the Sticky treacle toffee sauce
- 175 g Soft Light Brown Sugar
- 50 g Soft Butter
- 150 ml Double Cream
- 1 tbsp Treacle
- a pinch of sea salt flakes
For Soaking The Dates
- 80 g Dried Dates
- 60 ml Water
- 1/2 tsp Bicarbonate of Soda
For The Pancakes
- 250 g Self Raising Flour
- 1 tsp Mixed Spice
- 75 g Soft Dark Brown Sugar
- 1/2 tsp Vanilla Extract
- 2 Large Eggs
- 60 ml Melted Butter or Flavourless oil, such as vegetable oil
- 150-200 ml Milk
Sticky Toffee Sauce
- Place all the ingredients for the sauce in a medium sized pan.
- Gently heat until the butter and sugar are completely melted and the sauce has thickened slightly. Add the sea salt flakes. Remove from the heat and set aside.
For the Dates
- Place the dates in a small pan with the bicarbonate of soda and water.
- Bring to the boil, turn the heat down to low and simmer until most of the liquid has been absorbed by the dates.
- This should only take a few minutes. Remove from the heat and leave to cool down for at least 30 minutes.
- When the dates have cooled, chop into small pieces. They will be very soft and pulpy. They won't look pretty at this stage, but don't worry.
For The Pancakes
- Place a non stick frying pan or girdle (griddle in America!) on a medium heat.
- Sieve the flour and mixed spice into a medium sized bowl.
- Place the sugar, eggs, vanilla and melted butter or oil in a large bowl.
- Whisk until the sugar has dissolved, making sure there are no lumps of sugar.
- Add the flour and milk and whisk until you have a thickish smooth batter. You might need to add a little more milk. Fold in the chopped soaked dates.
- Your pan should be nice and hot now, so drop a little butter in and wipe off the excess with a piece of Kitchen towel. Place spoonfuls of the batter in the pan and when lots of bubbles starts to appear on the surface of the pancake, it’s time to flip it over.
- Once the pancakes are ready, keep them warm by wrapping in a tea towel placed over a wire rack. (You don’t have to do this but I do because it’s what my Granny did!)
- To assemble, stack the pancakes, pour over the warm toffee sauce, top with softly whipped chantilly cream and sprinkle with chopped walnuts if you like – heaven!!
Amount Per Serving: Calories: 783Total Fat: 31gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 130mgSodium: 809mgCarbohydrates: 82gFiber: 1gSugar: 12gProtein: 45g