Soft and fluffy pancakes topped with a deliciously sweet toffee syrup. These pancakes are reminiscent of the date-filled pudding topped with toffee syrup.
These ultra fluffy pancakes are filled with notes of brown sugar, molasses, and dates and topped with a perfectly sweet toffee syrup.
If you’re a fan of that sweet date-filled pudding topped with toffee syrup then I am sure you will be in love with these pancakes (assuming you’re a fan of pancakes ;)).
These fluffy and soft vegan buttermilk pancakes contain chopped medjool dates, brown sugar, and molasses. The pancakes are then drizzle with a perfectly sweet toffee syrup and, optional, whipped coconut cream.
How to Make Sticky Toffee Pudding-inspired Pancakes:
Toffee Syrup
- In a medium saucepan, melt the butter. Add the brown sugar and molasses. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla, salt, and coconut cream and set aside to cool.
Pancakes
- Soak pitted medjool dates in boiling water for 30 minutes to soften. Finely chop and add ½ cup to a large mixing bowl. Measure out milk in a liquid measuring cup and whisk in apple cider vinegar. Set aside for 5 minutes then add to bowl with dates. Whisk in butter, molasses, and vanilla.
- Add flour, sugar, baking powder and soda, and salt. Use a wooden spoon or spatula to fold dry mixture into wet.
- Heat a large skillet over medium heat. Grease with a non-stick cooking spray. Pour in about ⅓ cup of batter at a time and slightly spread into a circle. Cook pancake until edges become matte and small bubbles form in the center or cook until both sides are golden brown.
- Serve pancakes with toffee syrup and enjoy!
Frequently Asked Questions:
Can I make these pancakes gluten-free?
I have not tested a gluten-free version of this recipe, but a 1-1 gluten-free flour may work. I’ve had previous baking successes with Bob’s Red Mill 1-1 GF flour.
What dates do you recommend?
Medjool dates are the best kind of date for this recipe. They are just the right amount of sweetness and not too dry.
If you’re looking for more delicious pancake recipes, you’ll also love these Vegan Banana Pancakes, Vegan Sourdough Pancakes, and these Pumpkin Spice Pancakes.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft and fluffy pancakes topped with a deliciously sweet toffee syrup. These pancakes are reminiscent of the date-filled pudding topped with toffee syrup.
- ½ cup vegan butter
- ¾ cup dark brown sugar
- 1 tbsp unsulphured molasses
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup coconut cream
- ¾ cup medjool dates (½ cup finely chopped)
- 1 cup + 1 tbsp non-dairy milk
- 1 tsp apple cider vinegar
- 1 tbsp melted vegan butter
- 1 tsp unsulphured molasses
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tbsp dark brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
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In a medium saucepan, melt the butter. Add the brown sugar and molasses. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla, salt, and coconut cream and set aside to cool.
-
Soak pitted medjool dates in boiling water for 30 minutes to soften. Finely chop and add ½ cup to a large mixing bowl. Measure out milk in a liquid measuring cup and whisk in apple cider vinegar. Set aside for 5 minutes then add to bowl with dates. Whisk in butter, molasses, and vanilla.
-
Add flour, sugar, baking powder and soda, and salt. Use a wooden spoon or spatula to fold dry mixture into wet.
-
Heat a large skillet over medium heat. Grease with a non-stick cooking spray. Pour in about ⅓ cup of batter at a time and slightly spread into a circle. Cook pancake until edges become matte and small bubbles form in the center or cook until both sides are golden brown.
-
Serve pancakes with toffee syrup and enjoy!
