Dark Chocolate Peppermint Pancakes

Note: Dark Chocolate Peppermint Sunflower Seed Butter was a Limited Edition flavor in 2021, and is not currently available. If you can't wait to try this recipe, give it a try with our original Dark Chocolate Sunflower Seed Butter and a dash of peppermint extract to taste, and tell us how it goes! 

Add some pep(permint) to your stack of pancakes with this festive take on a breakfast staple by Stephanie Steinhauser-Wampler (@stephanies.haus) featuring our Limited Edition Dark Chocolate Peppermint Sunflower Seed Butter. Top with fresh berries and whipped cream for a perfect brunch treat. You can find more of Stephanie's drool-worthy photography on her website.

Dry Ingredients:

  • 1 1/2 cups all-purpose or gluten free flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 cup non-dairy milk
  • ¼ cup organic brown sugar, packed
  • 1 tsp. vanilla extract
  • 1/8 tsp. peppermint extract
  • ¼ cup butter or oil of choice, melted and cooled
  • 2 large eggs (can sub for flax eggs if vegan)

Chocolate Peppermint Drizzle:


  1. Sift the flour and cocoa powder into a large bowl, then stir in the baking soda and salt, set aside.
  2. In a medium bowl, whisk together the milk, brown sugar, vanilla & peppermint extracts, butter/oil and eggs until smooth.
  3. Create a well in the center of the dry ingredients, then slowly pour the wet mixture in as you gently whisk.
  4. Continue whisking until fully incorporated, being careful not to over mix. Your batter should be somewhat lumpy.
  5. Allow the batter to sit for 5 minutes and meanwhile, heat 1 tbsp. of oil over a large skillet on medium heat.
  6. Begin dropping the batter, ¼ cup at a time for each pancake. Cook for about 2 minutes, or until the center begins to bubble and the edges are dry enough to flip. Cook for an additional 1-2 minutes, then transfer to a cooling rack, adding more oil to the pan between pancakes as needed.
  7. Continue this process until you’ve worked through all the batter.
  8. While pancakes are cooking, prepare the chocolate peppermint drizzle by adding sunflower seed butter and milk to a blender and blending until smooth. Allow to sit for at least 10 minutes before serving so it thickens to a syrup-like consistency.
  9. Serve pancakes warm with fresh berries, dairy-free whip, chocolate chips and lots of chocolate peppermint drizzle!