Nutella-Filled Mini Pancake Bombs Recipe
Golden, fluffy mini pancake bombs with a warm, melty Nutella center. Ready in 20 minutes using simple pantry ingredients - perfect for breakfast or snacking.
Equipment
- Non-stick skillet
- Mixing bowls
- Parchment-lined tray
- Spatula
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3/4 cup whole milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 cup Nutella portioned and frozen
- 1 tbsp butter or oil for cooking
- powdered sugar optional, for serving
Instructions
- Freeze the Nutella: Spoon teaspoon-sized drops of Nutella onto a parchment-lined tray and freeze for at least 45 minutes until solid.
- Make the batter: Whisk flour, baking powder, sugar, and salt in one bowl. In another, combine milk, egg, melted butter, and vanilla. Mix the two together gently until just combined - lumps are fine.
- Heat the skillet: Place a non-stick skillet over medium-low heat and add a small amount of butter.
- Form the bombs: Drop about 1 tablespoon of batter into the pan. Place one frozen Nutella piece in the center, then cover immediately with another spoonful of batter, sealing the edges.
- Cook the first side: Cook for about 2 minutes until bubbles form around the edges and the bottom is golden and set.
- Flip and finish: Flip carefully and cook for another 90 seconds until both sides are golden. Repeat with remaining batter and Nutella.
- Serve: Dust with powdered sugar and serve immediately while the Nutella center is still warm and melty.
Notes
- Keep heat at medium-low throughout - too high burns the outside before the center warms.
- Freeze Nutella portions until completely solid for best results.
- Use a squeeze bottle for cleaner, more consistent batter portioning.
- Store leftovers in the fridge up to 2 days and reheat in an air fryer at 300°F for 3 to 4 minutes.