Save There's something about watching chocolate melt into warm pancakes that makes even the slowest Sunday morning feel special. I stumbled onto these stuffed pancakes by accident—I'd left a spoonful of Nutella on the counter while prepping breakfast, and it gave me this wild idea to freeze little disks and tuck them inside. That first attempt was messier than I planned, but when I bit into that warm, gooey center surrounded by fluffy cake, I knew I'd found something worth repeating. Now they're my go-to when I want to impress without spending hours in the kitchen.
I made these for my sister's birthday brunch last spring, and I watched her face light up when she cut into that first pancake and saw the chocolate pooling out. She actually said, "You made these?" like I'd somehow pulled off professional magic, and honestly, that reaction made the whole process feel worthwhile. Now whenever she visits, she texts ahead asking if I'm making the Nutella pancakes—which tells you everything you need to know about whether they're worth learning.
Ingredients
- All-purpose flour: The base that keeps these light and tender; measuring by weight rather than scooping with a cup makes them more consistent.
- Granulated sugar: Just enough to add subtle sweetness without overpowering the Nutella—you're not making dessert pancakes here.
- Baking powder and baking soda: This combo gives you that gentle rise and fluffy texture that makes every bite feel cloudlike.
- Whole milk: The fat content matters; it creates richness without needing extra egg yolks.
- Eggs: They bind everything together and help create structure around that molten chocolate center.
- Unsalted butter, melted: Melt it rather than using softened so it distributes evenly into the batter and keeps everything tender.
- Vanilla extract: A quiet player that rounds out the flavor and makes the Nutella shine rather than compete.
- Nutella, chilled into disks: Freezing them solid is the secret to keeping that hazelnut chocolate exactly where it belongs—inside the pancake, not bleeding all over the griddle.
Instructions
- Prep your chocolate anchor:
- Line a baking sheet with parchment, dollop 8 heaping tablespoons of Nutella in rough disks about 2 inches wide, and slide it into the freezer for at least 30 minutes. Think of these frozen rounds as little insurance policies against chocolate chaos.
- Mix your dry foundation:
- Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl until they're evenly distributed. This step ensures you won't hit any pockets of baking soda that'll create an off taste.
- Combine your wet ingredients:
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla until they're well blended and you can see no streaks of egg white. The mixture should look smooth and cohesive.
- Bring it together gently:
- Pour the wet mixture into the dry ingredients and stir just until they're combined—lumps are actually your friend here because overmixing creates tough pancakes. Let the batter rest for 5 minutes so the flour fully hydrates.
- Heat your cooking surface:
- Get your nonstick skillet or griddle warm over medium heat and brush it lightly with butter. You'll know it's ready when a drop of water sizzles immediately on contact.
- Assemble each pancake:
- Pour about 1/4 cup of batter onto the hot skillet, place one frozen Nutella disk in the center, then spoon a bit more batter over it to seal it in completely. Covering that chocolate is crucial—any exposed edge will leak.
- Watch for the flip moment:
- Cook until you see bubbles breaking across the surface and the edges look set and slightly firm to the touch, about 2 minutes. This is when you know enough structure has formed to handle a flip.
- Finish with care:
- Flip gently and cook for another 1 to 2 minutes until the bottom is golden brown and the center feels set when you press it lightly. The second side cooks faster because the heat has already penetrated from underneath.
- Keep the rhythm going:
- Repeat with the remaining batter and Nutella disks, adding a light brush of butter to the skillet between batches to prevent sticking. You'll get faster and more confident with each one.
- Serve while they're singing:
- Transfer them to a plate while they're still warm so that chocolate inside stays soft and luxurious. A light dusting of powdered sugar or an extra drizzle of Nutella is optional but entirely encouraged.
Save There was this one morning when my nephew tried one of these pancakes and immediately asked if this was "restaurant food" or "home food." When I told him I'd made them at home, his eyes went wide in a way that reminded me why we cook—not because we have to, but because feeding people something that makes them genuinely happy feels like its own kind of magic.
The Art of Not Overmixing
I used to think lumpy batter meant something was wrong, so I'd stir it smooth and end up with dense, rubbery pancakes that felt more like rubber than breakfast. The day I learned to leave the lumps alone changed everything—those little flour pockets actually trap steam and create those beautiful air pockets that make pancakes fluffy. Now when I see lumps, I know I'm on the right track and stop stirring immediately. It sounds backwards until you taste the difference.
Timing and Temperature Control
The griddle temperature is more important than you'd think, and I learned this the hard way by burning the bottoms while the insides stayed pale. Medium heat is genuinely the sweet spot here—hot enough to create that golden-brown exterior and set the batter structure, but not so scorching that you get a dark bottom before the top even has bubbles. Invest in an oven thermometer if your skillet doesn't heat evenly, or just use the bubble test: when the top surface looks dotted with broken bubbles and the edges feel slightly firm, that's your flip signal.
Storage, Freezing, and Reheating Magic
These pancakes are brilliant for meal prep because they freeze beautifully and reheat without losing that fluffy texture. Let them cool completely on a wire rack, layer them with parchment paper so they don't stick together, and freeze them in an airtight container for up to two weeks. When you're ready to eat, just pop them in the toaster or warm skillet and they come back to life almost as good as fresh.
- Frozen pancakes reheat perfectly in a 350°F oven for about 10 minutes if you're feeding a crowd.
- For a dairy-free version without sacrificing flavor, swap whole milk for oat milk or almond milk and use plant-based butter.
- Fresh berries or sliced bananas on top add brightness and texture without drowning out that hazelnut chocolate center.
Save Making these pancakes has become my favorite excuse to slow down on weekend mornings—there's something about the small ritual of it all that feels restorative. Now whenever someone asks for my favorite recipe to share, this is always first on my list.
Common Questions
- → How do I prevent the Nutella from leaking during cooking?
Freezing Nutella into disks before adding to the batter helps maintain its shape and prevents leaking while cooking.
- → Can I substitute the milk and butter for dairy-free options?
Yes, plant-based milk and butter can be used to create a dairy-free version without compromising texture.
- → What type of pan is best for cooking these pancakes?
A nonstick skillet or griddle heated over medium heat ensures even cooking and easy flipping of the pancakes.
- → How do I know when the pancakes are ready to flip?
Flip when bubbles appear on the surface and the edges look set, usually after 2 minutes.
- → What toppings complement these pancakes?
Fresh sliced bananas, strawberries, powdered sugar, or an extra drizzle of Nutella add delicious finishing touches.