Nutella-Stuffed Fluffy Pancakes Recipe
These Nutella-Stuffed Pancakes are a delightful twist on classic pancakes, filled with creamy, frozen Nutella discs for a gooey, chocolate-hazelnut surprise in every bite. Perfect for a decadent breakfast or brunch, they are cooked on the stovetop until golden and fluffy, then served with maple syrup and extra butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Nutella Filling
- 1/2 cup store-bought or homemade Nutella
Pancake Batter
- 1 1/2 cups (180 g) all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 large egg, beaten
- 1 1/3 cups whole milk
- 1 tsp pure vanilla extract
- 2 tbsp melted unsalted butter, plus more softened for cooking and serving
To Serve
- Pure maple syrup
- Additional softened unsalted butter
Instructions
- Prepare Nutella Discs: Place dollops of Nutella (about 1 heaping tablespoon each) onto a parchment-lined baking sheet. Spread each into a flat disc roughly 2 inches wide. Freeze these discs until solid for at least 30 minutes, or up to 1 hour.
- Make the Pancake Batter: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Create a well in the center and add the beaten egg, milk, and vanilla extract. While whisking, slowly stream in the melted butter. Fold the dry ingredients into the wet until just combined, ensuring not to overmix—a few lumps are okay.
- Preheat Griddle or Skillet: Heat a large griddle or nonstick skillet over medium heat for about 2 minutes until hot but not scorching.
- Cook Pancakes with Nutella Filling: Melt butter to coat the surface of the griddle. Pour approximately 1/4 cup of batter, smoothing it into a circle. Place one frozen Nutella disc in the center and cover with a little more batter, spreading it gently to seal the Nutella inside.
- Flip and Finish Cooking: Cook the pancake until bubbles form on top and the edges begin to lift, about 2 to 3 minutes. Flip carefully and cook another 2 to 3 minutes until golden brown and fluffy. Transfer pancakes to a wire rack, wipe the griddle clean, and repeat the process with the remaining batter and Nutella discs to make about 8 pancakes total.
- Serve: Plate the pancakes, and serve warm with maple syrup and additional butter on the side.
Notes
- Freezing the Nutella discs prevents the filling from leaking out during cooking.
- Do not overmix the batter to keep the pancakes light and tender.
- If you don’t have a griddle, a large nonstick skillet works just as well.
- Wiping the griddle between batches helps prevent burning and sticking.
- Pancakes are best enjoyed immediately but can be kept warm in a low oven if needed.
Keywords: Nutella pancakes, stuffed pancakes, chocolate hazelnut pancakes, breakfast pancakes, easy pancake recipe, homemade pancakes
