Go Back

Sticky Toffee Pudding Pancakes


  • 1 x recipe for pancakes (see recipe above or use your favourite recipe)
  • 1/4 cup (55 g) unsalted butter or coconut oil
  • 1/3 cup (80 ml) milk or almond milk
  • 2/3 cup (160 ml) whipping cream, heavy cream or full-fat coconut milk
  • 3/4 cup (165 g) coconut palm sugar (or light brown sugar)
  • pinch of salt
  • For serving: whipped cream + pecans , optional


  • Make the pancake batter (see recipe above) and set aside whilst you make the sauce.
  • Combine all the toffee sauce ingredients in a saucepan and heat on medium, stirring constantly until the sugar has dissolved.
  • Bring the mixture to the boil then turn down to a simmer. Keep stirring the mixture every so often for about 5 minutes. Test the thickness of the sauce by dripping a small amount of it onto a plate, leaving it for a few seconds to cool and then running your finger through it. A line should be left through the sauce when it has been cooked for long enough.
  • Set aside whilst you cook the pancakes (see recipe above)

  • Serve the pancakes with the toffee sauce (you may need to gently warm it back up before serving) whipped cream and pecans.