Ingredients

1/2 cup store-bought or homemade Nutella

1 1/2 cups (180 g) all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1 large egg, beaten

1 1/3 cups whole milk

1 teaspoon pure vanilla extract

2 tablespoons melted unsalted butter, plus more softened for cooking and serving

Pure maple syrup, for serving

Instructions

Step 1: Line a baking sheet with parchment paper. Dollop 1 heaping tablespoon of Nutella onto the parchment and spread it into a flat disc about 2 inches wide. Repeat with the remaining Nutella. Freeze the discs until solid, at least 30 minutes or up to 1 hour.

Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center and add the beaten egg, milk, and vanilla extract. While whisking, slowly stream in the melted butter and mix to combine. Fold in the dry ingredients gently until just combined; some lumps are okay, so don’t overmix.

Step 3: Heat a large griddle or nonstick skillet over medium heat until hot but not scorching, about 2 minutes.

Step 4: Melt enough butter to coat the surface of the griddle. Pour a scant 1/4 cup of batter onto the griddle and use the back of a measuring cup or ladle to smooth it into a circle. Place one frozen Nutella disc in the center of the batter, then spoon a little more batter on top to cover the Nutella completely.

Step 5: Cook the pancakes until bubbles form on the surface and the edges start to lift from the pan, about 2 to 3 minutes. Flip carefully and cook for another 2 to 3 minutes, or until the bottom is golden brown and the pancake is fluffy. Transfer to a wire rack. Wipe off the griddle and repeat with more butter and the remaining batter. You should get about 8 pancakes total.

Step 6: Serve the pancakes divided among plates with pure maple syrup and extra softened butter on the side.

Tips & Variations

Freezing the Nutella discs is key to preventing the filling from melting too quickly while cooking.

Use a nonstick pan or well-seasoned griddle for easy flipping and browning.

For a nut-free option, substitute Nutella with a seed butter or chocolate spread that suits your preference.

Add a pinch of cinnamon or a splash of orange zest to the batter for a flavor twist.

FAQs

Can I make these pancakes ahead of time?

You can prepare the Nutella discs in advance and freeze them for up to a month. The batter is best fresh, but cooked pancakes can be stored and reheated as described.

What if I don’t have whole milk?

You can use 2% or skim milk, or even a non-dairy milk like almond or oat milk. The pancakes might be slightly less rich but will still turn out delicious.