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Sticky Toffee Pudding-inspired Pancakes

Soft and fluffy pancakes topped with a deliciously sweet toffee syrup. These pancakes are reminiscent of the date-filled pudding topped with toffee syrup.

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 3 servings
Author Taavi Moore

Ingredients

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

Date Pancakes

  • 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

Instructions

Toffee Syrup

  1. 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

  1. 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.

  2. Add flour, sugar, baking powder and soda, and salt. Use a wooden spoon or spatula to fold dry mixture into wet.

  3. 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.

  4. Serve pancakes with toffee syrup and enjoy!