Sticky Toffee Filled Pancakes

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Our filled pancakes were inspired by the traditional British dessert known as sticky toffee pudding. To streamline preparation, this recipe calls for using our ebelskiver pancake mix.


  • 1/2 cup pitted dates
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/8 tsp. kosher salt
  • 3 Tbs. firmly packed dark brown sugar
  • 1/4 tsp. dark rum
  • 1/3 cup boiling water
  • 1/2 cup toasted chopped pecans
  • 1 1/4 cups ebelskiver pancake mix
  • 2 eggs, separated
  • 1 cup milk
  • 2 Tbs. butter, melted, plus more for cooking
  • 1 cup Toffee Sauce
  • Whipped cream for serving


In a large bowl, combine the dates, vanilla, baking soda, salt, brown sugar and rum. Add the boiling water and let stand for 15 minutes. Puree in a food processor, then stir in the pecans. Set the filling aside.

Using the ebelskiver pancake mix, eggs, milk and the 2 Tbs. butter, prepare the batter according to the package instructions.

Put 1/4 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 1 tsp. filling in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using ebelskiver turning tools or 2 wooden skewers, turn the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a wire rack set on a cookie sheet and keep warm in a 200°F oven. Repeat with the remaining batter and filling.

Serve the pancakes warm with toffee sauce and whipped cream. Makes about 24.

Williams-Sonoma Kitchen.
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