SunButter Pancake Recipe

SunButter Pancakes with Velvet Cream

  • Start to finish: 30 Minutes
  • Makes: 4 Servings
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1/2 cup SunButter® (we used Creamy)
2-1/2 tablespoons sugar
2 Tablespoons canola oil
1 egg
1-1/4 cup 2% milk
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

1/2 cup SunButter® (we used Creamy)
1 (4oz) package cream cheese, room temperature
1/2 cup powdered sugar
1 cup heavy whipping cream
1/2 teaspoon vanilla

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.


In a large bowl with electric mixer beat SunButter®, sugar and oil until smooth. Add egg and milk and continue beating until smooth.

Add flour, baking powder and salt and blend by hand with whisk until smooth.

Heat griddle to 350°F.

Ladle 4 to 5-inch circles of batter onto heated griddle and cook until bubbles start to form on surface of pancake, then flip. Cook second side until golden brown.

Remove to plate and cover to keep warm until all pancakes are cooked.

While pancakes are cooking, prepare Velvet Cream.

Beat softened cream cheese with hand mixer until light and fluffy. Add SunButter® and continue beating until combined. Slowly add powdered sugar and continue beating until smooth.

In separate bowl with clean mixing blades, whip heavy cream and vanilla until soft peaks form. Gently fold whipped cream into SunButter mixture.

Assemble stack of 3 pancakes with cream in between each layer and a dollop of cream on top.

Garnish with roasted sunflower seeds and maple syrup if desired.


Calories 1030, Calories from Fat 650, Total Fat 74g, Saturated Fat 26g, Trans Fat 0g, Cholesterol 170mg, Sodium 960mg, Carbohydrates 68g, Dietary Fiber 9g, Sugars 35g, Protein 24g, Vitamin A 30%, Vitamin C 0%, Calcium 35%, Iron 30%