Nutella Stuffed Pancakes (Printer View)

Fluffy pancakes with a warm, gooey Nutella center for a decadent breakfast or brunch treat.

# What You'll Need:

→ Pancake Batter

01 - 1 and 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted, plus extra for cooking
09 - 1 teaspoon vanilla extract

→ Filling

10 - 8 tablespoons refrigerated Nutella, shaped into 2-inch disks

# Method Steps:

01 - Line a baking sheet with parchment paper. Dollop 8 heaping tablespoons of Nutella onto the sheet, forming each into a 2-inch-wide disk. Freeze until firm, at least 30 minutes.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined. Avoid overmixing. Let batter rest for 5 minutes.
05 - Warm a nonstick skillet or griddle over medium heat and brush lightly with butter.
06 - Pour 1/4 cup batter onto skillet for each pancake. Place a frozen Nutella disk in the center, then cover with a spoonful of batter to enclose the filling.
07 - Cook until bubbles form and edges are set, approximately 2 minutes. Flip carefully and cook an additional 1 to 2 minutes until golden and cooked through.
08 - Continue with remaining batter and Nutella disks, adding butter as needed. Serve warm, optionally dusted with powdered sugar or drizzled with extra Nutella.

# Expert Advice:

01 -
  • That surprise burst of melted hazelnut chocolate in the middle transforms a simple breakfast into something genuinely luxurious.
  • Easier to pull off than they look—once you freeze the Nutella disks, the hardest part is already done.
  • They come together in under 30 minutes, which means you can have this on the table before anyone's even finished their coffee.
02 -
  • Freezing your Nutella disks isn't just a suggestion—it's the difference between a perfectly stuffed pancake and a chocolate-covered disaster.
  • Overmixing the batter is the enemy; lumps in the batter are completely normal and actually lead to fluffier pancakes.
  • That 5-minute rest after mixing lets the flour fully absorb the liquid, which changes the texture entirely for the better.
03 -
  • Make your Nutella disks the night before so they're rock-solid and you can move through the cooking process without stopping to freeze.
  • If you notice the bottom browning too quickly while the top is still pale, lower your heat—pancakes are forgiving if you adjust temperature mid-batch.
  • A small offset spatula instead of a regular spatula makes flipping these stuffed pancakes so much easier and more graceful.
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