Pancake day has finally hit us and we have combined our favourite dessert with the beloved pancakes. Yes that’s right, sticky toffee pancakes, with a silky smooth, sticky toffee sauce to drizzle over. Serve with cream or ice cream and raspberries for a fresh, sharp kick.


Dates are what give sticky toffee pudding it’s unique flavour and texture.


Ingredients (makes roughly 6 pancakes)

  • 150g plain flour
  • 3 heaped tbsp. dark soft brown sugar
  • 1 tsp baking powder
  • Small pinch of salt
  • 1 tsp black treacle
  • 50g dates (roughly chopped)
  • 150ml milk
  • 1 large egg

For the toffee sauce:

  • 50g unsalted butter
  • 100ml double cream
  • 50g brown muscovado sugar (or soft dark brown)
  • 1 tsp black treacle


  1. For the toffee sauce, melt the butter and sugar into a small saucepan. Add the cream and black treacle and mix until smooth. Bring to the boil and then turn the heat off. You can heat it back up when the pancakes are ready.
  2. Sift the flour, sugar, salt and baking powder into a bowl. Add the chopped dates, egg, milk and black treacle.
  3. Either blitz together in a food processor or hand blender to combine the dates with the batter.
  4. Either with a small knob of butter or a tsp of oil, melt in a pan on a medium to low heat and then spoon the mixture into the pan, roughly 3 to 4 tablespoons per pancake. Repeat each time you add start another batch.
  5. Cook for 2-3 minutes on each side until golden brown.
  6. Stack and then pour over your toffee sauce.


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