Toffee & Pecan Hot Cross Pancakes

By on March 20, 2018

Recipe by Fit Foodie Fan

“Easter is coming….the eggs are slowly taking over every supermarket! So with that, I thought it was about time the fluffy Easter bunny comes up with some recipes for the holidays!

Have you ever decided you don’t like a food before actually trying it?

Personally, I have been guilty of this! Either because it sounds like something I wouldn’t enjoy or it’s an old habit of just sticking to what you know! But you can’t make hot cross pancakes without actually trying a hot cross bun right?

So, I had my very first hot cross bun, and it was surprisingly delicious, and with that, I tried to come up with a pancake hybrid for a yummy hot cross version.” – Fit Foodie Fan



  1. Weight out all of the ingredients into a blend minus the shot and blend until you get a thick batter mixture, fold in the Whitworth shot.
  2. Heat a pan with oil of choice then cook each pancake for about 2-3 mins on each side, transfer to a plate and add your desired toppings! I used the remaining Whitworth shot and a cross made with yogurt.


  • 263kcals
  • 25.9p
  • 4.8f
  • 27.4c (2.9f 8s)
Emily Singer

About Emily Singer

Strength and Conditioning Undergraduate. Go Nutrition Social Media Assistant.