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Sticky toffee pudding pancake stack topped with whipped cream and chopped walnuts, covered in a rich toffee sauce.

Sticky Toffee Pudding Pancakes

A 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!
Course Breakfast, Dessert
Cuisine American, British
Keyword Sticky toffee pancakes
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 people
Author Nickki Thompson


For the Sticky 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 in a 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!!