Sunbutter Pancakes With Velvet Cream Recipe

Name: Sunbutter Pancakes With Velvet Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup SunButter(R) we used Creamy; 2 1/2 tablespoons sugar; 2 tablespoons canola oil; 1 egg; 1 1/4 cups 2% milk; 1 cup all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup SunButter(R) we used Creamy; 4 ounces cream cheese room temperature; 1/2 cup powdered sugar; 1 cup heavy whipping cream; 1/2 teaspoon vanilla

Servings: persons

1/2 cup SunButter(R) we used Creamy
2 1/2 tablespoons sugar
2 tablespoons canola oil
1 egg
1 1/4 cups 2% milk
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup SunButter(R) we used Creamy
4 ounces cream cheese room temperature
1/2 cup powdered sugar
1 cup heavy whipping cream
1/2 teaspoon vanilla

1
In a large bowl with electric mixer beat SunButter(R), sugar and oil until smooth. Add egg and milk and continue beating until smooth.
2
Add flour, baking powder and salt and blend by hand with whisk until smooth.
3
Heat griddle to 350u00b0F.
4
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.
5
Remove to plate and cover to keep warm until all pancakes are cooked.
6
While pancakes are cooking, prepare Velvet Cream.
7
Beat softened cream cheese with hand mixer until light and fluffy. Add SunButter(R) and continue beating until combined. Slowly add powdered sugar and continue beating until smooth.
8
In separate bowl with clean mixing blades, whip heavy cream and vanilla until soft peaks form. Gently fold whipped cream into SunButter mixture.
9
Assemble stack of 3 pancakes with cream in between each layer and a dollop of cream on top.

1066

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup SunButter(R) we used Creamy, 2 1/2 tablespoons sugar, 2 tablespoons canola oil, 1 egg, and more.

Yes, Sunbutter Pancakes With Velvet Cream falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunbutter Pancakes With Velvet Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions