Inspired by the classic British dessert, these sticky toffee pancakes are soft, super fluffy, layered with a delicious and simple butterscotch, and are perfect for a weekend breakfast or brunch.
There’s one thing I can’t get enough of, and that’s pancakes. When made right, they’re the softest, fluffiest, most delicious thing you can have for breakfast. AND they’re super simple to make, so it’s a win-win!
All that being said, regular pancakes can get boring after some time. But worry not, because we’re giving our classic pancakes a delicious toffee twist with these sticky toffee pancakes.
The recipe is simple but makes the fluffiest pancakes, and the only thing that’s different is the addition of date paste.
Let’s get to the recipe.
Sticky Toffee Pancakes
Just like a classic sticky toffee pudding, these pancakes are made with brown sugar, date paste, and cinnamon, which gives them a soft and moist texture and a delicious, warming flavor. The recipe is super simple and needs no equipment.
Here are the steps for making the sticky toffee pancakes.
- In a bowl, add the dry ingredients – flour, brown sugar, baking powder, baking soda, cinnamon powder, and salt and whisk until combined.
- In a separate bowl, add the liquid ingredients – buttermilk, egg, vanilla, and date paste and whisk until fully combined, then add the melted butter and whisk again.
- Pour the liquid ingredients into the dry ingredients and mix gently until just combined. Do not overmix or the pancakes will turn out tough.
- Let the batter rest for 15-30 minutes.
- Heat a non-stick pan on medium heat. Add 2 large tablespoons of the batter to the pan, making a thick layer. Cover and let it cook on low heat until the surface starts bubbling and the edges dry out. Flip the pancakes and cook for 1-2 minutes.
PS: If you love Sticky Toffee Pudding, you’ll love these recipes!
Butterscotch Sauce
The pancakes are layered with a simple and delicious 4-ingredient butterscotch sauce that comes together in less than 10 minutes. Make sure to layer the pancakes with the butterscotch sauce while they are still warm.
Here are the steps for making the butterscotch sauce.
- In a saucepan, add butter, brown sugar, and cream, and cook on medium heat until everything is melted. Whisk until combined.
- Cook for 2-3 minutes, then remove it from the heat and add sea salt.
- Pour the butterscotch sauce on the pancakes while they are warm and stack them together. Top with more butterscotch sauce, whipped cream, and chopped nuts.
If you’re looking for a change from your regular pancakes, this recipe is exactly what you need! They’re super fluffy, delicious, and will keep you coming back for more.
Ready to get started? Let’s go.
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Sticky Toffee Pudding Pancakes
Equipment
- Hand whisk
- Non-stick pan
Ingredients
Sticky Toffee Pancakes
- 200 grams all-purpose flour
- 30 grams brown sugar
- 10 grams baking powder
- 2.5 grams baking soda
- 1 tsp cinnamon powder
- 240 ml buttermilk substitute with milk mixed with vinegar
- 1 egg
- 40 grams butter melted
- 1 tsp vanilla essence
- 75 grams date paste or homemade date paste*
Butterscotch Sauce
- 50 grams unsalted butter
- 90 grams brown sugar
- 95 ml liquid whipping cream/heavy cream
- Sweetened whipped cream for topping
- Chopped nuts of choice for topping, optional
Instructions
Sticky Toffee Pudding Pancakes
- In a mixing bowl, combine the dry ingredients—flour, brown sugar, baking powder, baking soda, cinnamon, and a pinch of salt. Give it a good whisk to distribute everything evenly.
- In another bowl, whisk together the wet ingredients: buttermilk, egg, vanilla extract, and date paste until smooth. Then stir in the melted butter and whisk again until well incorporated.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix—this helps keep the pancakes fluffy.
- Allow the batter to rest for 15 to 30 minutes before cooking.
- Warm a non-stick skillet over medium heat. Spoon about two heaping tablespoons of the batter into the pan, forming thick rounds. Cover and cook on low until bubbles form on the surface and the edges start to set. Flip and cook the other side for another 1–2 minutes.
Butterscotch Sauce
- To make the sauce, place butter, brown sugar, and cream into a saucepan and heat on medium until melted and smooth. Whisk everything together until fully combined.
- Simmer the sauce for 2 to 3 minutes, then take it off the heat and stir in a pinch of sea salt.
- Drizzle the warm butterscotch sauce over your pancake stack. Finish with a dollop of whipped cream and a sprinkle of chopped nuts.
Notes
- Don’t skip the resting time: Letting the batter rest for 15–30 minutes helps hydrate the flour and makes the pancakes extra fluffy. It’s worth the wait!
- Use room temperature ingredients: Cold eggs or buttermilk can cause the melted butter to solidify when mixed in. Room temperature ingredients blend better and create a smoother batter.
- Don’t overmix: Once the wet and dry ingredients are combined, mix just until you no longer see streaks of flour. Overmixing can lead to dense, chewy pancakes.
- Low and slow is the way to go: Cooking the pancakes on low heat with a lid helps them rise beautifully without burning the bottoms. Keep an eye on the bubbles to know when to flip.
- Make your date paste ahead of time: You can prep the date paste in advance and store it in the fridge. Just bring it to room temperature before using it in the batter.
- Adjust the sauce thickness: If your butterscotch sauce thickens too much as it cools, simply warm it up again with a splash of cream to loosen it.
- Get creative with toppings: Whipped cream and chopped pecans are classic, but these pancakes also pair beautifully with vanilla ice cream, sliced bananas, or a dusting of cinnamon sugar.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments, and of course, share it with me on Instagram.
Until next time!
They really taste like actual sticky toffee pudding!