Nutella Pancakes
Learn how to make nutella pancakes with a gooey center and fluffy texture. This easy recipe is perfect for breakfast, brunch, or sweet cravings anytime!
Ingredients
For the Nutella Discs
- ½ cup Nutella or chocolate hazelnut spread
- Spooned into discs and frozen to keep the filling intact while cooking.
For the Pancake Batter
- 1 ½ cups all-purpose flour
- The base of a light fluffy pancake structure.
- 1 tablespoon granulated sugar
- Adds a touch of sweetness to the batter.
- 2 teaspoons baking powder
- It adds lift to the batter and results in light fluffy pancakes.
- ½ teaspoon baking soda
- Works with the buttermilk to create extra fluff.
- ¼ teaspoon salt
- Balances the sweetness and enhances flavor.
- 1 ¼ cups buttermilk
- Key to rich tender pancakes. (Can substitute with milk + lemon juice if needed.)
- 2 large eggs
- Provide structure and richness to the batter.
- 3 tablespoons unsalted butter melted and cooled
- Adds flavor and keeps the pancakes moist.
- 1 teaspoon vanilla extract
- Enhances the warm sweet notes of the batter.
For Cooking
- Butter or oil for greasing the pan or griddle
- Prevents sticking and helps achieve a golden brown finish.
Optional Toppings
- Fresh strawberries bananas, or blueberries
- Maple syrup or powdered sugar
- Extra Nutella for drizzling
- Whipped cream or chopped hazelnuts
Instructions
Step 1 – Make and freeze the Nutella discs
- Cover a tray or plate with a sheet of parchment or wax paper.
- Drop 1 tablespoon of Nutella onto the sheet, flattening slightly with the back of the spoon to form a disc.
- Repeat to make 8–10 discs.
- Freeze until firm—at least 30 minutes, or overnight for best results.
Step 2 – Mix the dry ingredients
- In a large mixing bowl, whisk together:
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Set aside.
Step 3 – Mix the wet ingredients
- In a separate bowl, whisk:
- 1 ¼ cups buttermilk
- 2 large eggs
- 3 tablespoons melted butter (cooled slightly)
- 1 teaspoon vanilla extract
Step 4 – Combine the batter
- Add the liquid mixture to the bowl containing the dry mix.
- Use a spatula or whisk to fold the mixture together gently until no dry spots remain—avoid overmixing. A few small lumps are fine.
- Allow the batter to sit for about 5 to 10 minutes as you preheat the skillet.
Step 5 – Cook the pancakes
- Warm a non-stick pan or griddle on medium heat until hot. Lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the hot surface and let it spread naturally.
- Quickly press a frozen Nutella disc into the center and cover with a spoonful of batter to seal.
- Let cook for 2 to 3 minutes, until the surface bubbles and the edges begin to firm up.
- Gently flip and cook another 1–2 minutes, or until golden brown and cooked through.
Step 6 – Repeat and serve
- Transfer the cooked pancake to a plate and repeat with the remaining batter and Nutella discs.
- Serve warm with your favorite toppings, or let cool slightly for storage.
Notes
Nutrition Information
-
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 270mg
- Total Carbohydrates: 33g
- Sugars: 12g
- Fiber: 1g
- Protein: 5g
- Calcium: 90mg
- Iron: 1.5mg