Sticky Toffee Pudding Pancakes
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.
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
How to make date paste*
You can either use store-bought date paste (easily found in Middle Eastern stores) or make your own by cooking dates in water for a few minutes until softened, then blending until they are smooth.
Tips & Tricks
- 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.