Nutella Stuffed Pancakes

Imagine waking up to the irresistible aroma of fluffy pancakes sizzling on the griddle, their golden-brown edges promising something extraordinary inside. These Nutella Stuffed Pancakes transform the classic breakfast staple into a decadent treat that feels like dessert but satisfies like a hearty morning meal. With just 30 minutes from start to finish, you can create a brunch-worthy dish that will have everyone at the table reaching for seconds.

Save to Pinterest

The secret to these stuffed pancakes lies in preparing the Nutella filling ahead of time. By freezing the hazelnut spread into firm disks, you create the perfect molten center that stays contained during cooking. As the pancakes bubble and flip, the frozen Nutella melts into a luscious chocolate-hazelnut lava that oozes out with every bite.

Ingredients

• Pancake Batter
• 1 1/4 cups (160 g) all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup (240 ml) whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted (plus more for cooking)
• 1 tsp vanilla extract
• Filling
• 8 tbsp Nutella (about 1 heaping tablespoon per pancake), chilled into disks

Instructions

Step 1: Prepare Nutella Disks

Line a baking sheet with parchment paper. Dollop 8 heaping tablespoons of Nutella onto the sheet, shaping each into a disk about 2 inches (5 cm) wide. Freeze for at least 30 minutes until firm.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In another bowl, whisk milk, eggs, melted butter, and vanilla extract until combined.

Step 4: Combine Batter

Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix. Let the batter rest for 5 minutes.

Step 5: Heat Skillet

Heat a nonstick skillet or griddle over medium heat and brush with a little butter.

Step 6: Cook Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake. Place a frozen Nutella disk in the center, then spoon a little more batter over the Nutella to cover it completely.

Step 7: Flip and Finish

Cook until bubbles appear on the surface and the edges look set, about 2 minutes. Flip carefully and cook another 1–2 minutes, until golden and cooked through.

Step 8: Repeat

Repeat with remaining batter and Nutella disks, adding more butter as needed.

Step 9: Serve

Serve warm, optionally dusted with powdered sugar or drizzled with extra Nutella.

Zusatztipps für die Zubereitung

Chill Nutella disks well to prevent leaking during cooking. The freezing step is crucial—if the Nutella is too soft, it will melt too quickly and escape from the pancakes. Work in batches and keep your frozen disks in the freezer until just before adding them to the skillet. Letting the batter rest for 5 minutes before cooking ensures lighter, fluffier results.

Varianten und Anpassungen

For a dairy-free version, use plant-based milk and butter alternatives. You can substitute Nutella with any chocolate-hazelnut spread or even make your own. Try adding a pinch of cinnamon to the batter for warmth, or fold in fresh blueberries for added texture and tartness that balances the rich chocolate filling.

Serviervorschläge

Serve these pancakes warm, stacked high with a dusting of powdered sugar for an elegant finish. Add sliced bananas or strawberries on top for extra flavor and freshness. A drizzle of maple syrup or extra Nutella takes them over the top. Pair with fresh berries on the side and perhaps a cup of strong coffee or a glass of cold milk to balance the richness.

Save to Pinterest

These Nutella Stuffed Pancakes are more than just breakfast—they're a celebration on a plate. Whether you're treating yourself on a quiet Sunday morning or impressing guests at a brunch gathering, the combination of fluffy, vanilla-scented pancakes with that warm, molten chocolate-hazelnut center creates pure magic. Each pancake delivers 260 calories of pure comfort, with 13 grams of fat and 5 grams of protein to keep you satisfied. Remember to keep allergen information in mind, as these contain milk, eggs, wheat gluten, and hazelnuts. Store any leftover Nutella disks in the freezer for up to a month, so you can whip up this decadent treat whenever the craving strikes.

Recipe Questions & Answers

→ How do I prevent the Nutella from leaking out?

Freeze the Nutella disks for at least 30 minutes until completely firm. This keeps them solid while you pour batter over them, preventing leaks during cooking. Make sure to fully cover the frozen disk with batter before flipping.

→ Can I make these pancakes ahead of time?

Yes, you can prepare the Nutella disks up to a week in advance and store them in the freezer. Cooked pancakes can be refrigerated for 2-3 days and reheated in a skillet or microwave, though they're best enjoyed fresh for optimal gooeyness.

→ What can I substitute for Nutella?

Try cookie butter, peanut butter, chocolate chips, or any chocolate hazelnut spread. Just make sure whatever filling you choose can be frozen into a solid disk and will melt nicely when heated.

→ Why is my batter too thick or thin?

If too thick, add milk one tablespoon at a time. If too thin, add flour one tablespoon at a time. The batter should pour easily but still hold its shape on the griddle. Remember not to overmix, as this can make pancakes dense.

→ Can I make these dairy-free?

Absolutely! Use plant-based milk like almond or oat milk and dairy-free butter. Check that your chocolate hazelnut spread is also dairy-free, as traditional Nutella contains milk powder.

→ What temperature should my griddle be?

Medium heat works best—around 350°F (175°C) if your griddle has temperature control. Too hot and the outside burns before the inside cooks; too cool and they won't get that golden-brown color.