Nutella pancakes are light, fluffy and flavorful pancakes stuffed with creamy Nutella. Learn how to make these decadent and incredibly delicious Nutella stuffed pancakes in a few easy steps. A stack of these from homemade pancakes with Nutella makes the perfect special breakfast everyone will love.
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Why Should You Make This Recipe
I absolutely adore Nutella. This creamy chocolate and hazelnut spread is deliciously decadent and impossible to stop eating. My Nutella Cookies, Nutella Banana Bread, Nutella Cake and Nutella Ice Cream are two of my favorite recipes on the blog. This pancake with Nutella recipe is fast becoming another favorite. I know you will love just as much as I do because:
- You love pancakes and Nutella: Now you can have both! These fluffy pancakes have a warm and creamy Nutella filling that oozes out with each bite. It’s absolutely delightful!
- You love simple, decadent and special breakfasts: This recipe for Nutella pancakes is as simple as mixing up pancake batter and yet, the end result is something truly special.
Ingredients
These chocolate filled pancakes require only a handful of basic pantry ingredients which makes them as perfect for an easy holiday or weekend breakfast or brunch. Here’s what you will need to make them.
- Dry Ingredients: Gather all purpose flour, sugar, baking powder and salt.
- Wet Ingredients: Gather eggs, vanilla extract, milk and Nutella.
Substitutions
Here are my recommended substitutions to make these easy Nutella filled pancakes if you need them.
- All purpose flour: To make these light and fluffy pancakes gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (240 g) than cups.
- Baking Powder: There is slightly over a tablespoon of baking powder in this homemade pancake recipe. Yes, this much is needed to create light and fluffy pancakes.
- Granulated Sugar: This almost dairy free pancake recipe calls for granulated sugar, but maple sugar would also work well to make the pancakes refined sugar free as well.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is optional, but highly recommended for another layer of flavor.
- Milk: Feel free to use your preferred milk of choice.
- Nutella: I personally love the original Nutella spread, but feel free to use any hazelnut and chocolate spread you like.
How To Make
Learn how to make Nutella pancakes in a few easy steps.
Make the Pancakes
- Line a large plate or small baking sheet with parchment paper or wax paper. Using a small or medium sized cookie scoop or spoon, drop 8 spoonfuls of Nutella onto the lined plate or baking sheet. Gently spread the dollops into disks about 2 inches (5 cm) wide. Transfer the plate or baking sheet into the freezer for at least 30 - 60 minutes. Keep the each Nutella disk in the freezer until it’s time to place each disk in the pancake batter.
- When you are ready to make the pancake batter, whisk the flour, sugar, baking powder and salt together in a mixing bowl until well combined. Set aside.
- In another bowl, whisk the eggs until smooth. Whisk in the vanilla extract and milk together until smooth and well combined. Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter.
Cook and Serve the Pancakes
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. For the best pancakes, rest the batter for about 30 minutes. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready. In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Using a large cookie scoop or measuring cup, drop about 3 tablespoons (45 ml) of pancake batter onto the hot skillet. If using a measuring cup, drop a little less than ¼ cup of pancake batter. Right after dropping the pancake batter onto the pan, take a disk of Nutella from the freezer and place it onto the wet batter. Top the Nutella disk with 1 - 2 tablespoons (15 - 30 ml) of batter. When bubbles start to form on surface of the pancake batter on top of the Nutella disk, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancakes and cook for an additional 2 -3 minutes.
- Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter and Nutella is used. Serve as soon as possible. I like topping my fluffy homemade Nutella pancakes with fresh fruit and powdered sugar.
How To Serve, Store, Freeze and Thaw
- Serve: Nutella pancakes are perfect for any toppings you like. They would be especially delicious with Strawberry Glaze or fresh fruit like strawberries and powdered sugar.
- Store: Place the pancakes in an airtight container for up to 2 - 3 days in the fridge. Although, these pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
- Freeze: Make sure the pancakes are completely cooled to room temperature. Lay them in a single layer on a baking sheet and flash freeze them for about 20 minutes. Transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months.
- Thaw: The easiest and fastest way to thaw the pancakes is to lay 1 - 2 on a microwave safe plate. Heat in the microwave for about 45 - 60 seconds, flipping them halfway through the reheating time.
M’s Expert Tips
- Freeze the Nutella disks. Scoop the Nutella onto a lined baking sheet or plate, spread into disks and keep frozen. Remove one at a time to place inside a pancake, keeping the rest of the disks in the freezer.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy pancakes.
- Use low-medium heat: It’s easy to increase the heat, but takes more time to reduce an over heated pan. Cook these pancakes with Nutella over low-medium heat to ensure they don’t burn before they’re finished cooking.
- Look for bubbles: Bubbles should form, pop and stay open on the surface of the pancake when it is finished cooking and is ready to be flipped.
FAQs
Can I use other spreads or fillings instead of Nutella to make my stuffed pancakes?
Sure, although the pancakes will no longer technically be Nutella pancakes. Feel free to use Biscoff cookie butter, jam, peanut butter or even Dulce de leche. Make sure to follow the same method to prepare the other fillings as the Nutella disks.
Can water be used instead of milk for pancakes?
Yes, using water instead of milk is a very easy substitute that actually works every well. Typically the water can replace the milk at a 1:1 ratio. Keep in mind, that milk does contribute more flavor to pancakes, so when using water instead of milk in homemade pancakes, it’s a good idea to add flavor by using ingredients such as vanilla extract.
Other Pancake Recipes to Try
If you try this Nutella Pancakes recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to make. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Nutella Pancakes Recipe
Nutella pancakes are light, fluffy and flavorful pancakes stuffed with creamy Nutella. Learn how to make these decadent and incredibly delicious Nutella stuffed pancakes in a few easy steps. A stack of these from homemade pancakes with Nutella makes the perfect special breakfast everyone will love.
Equipment
- 1 large plate or small baking sheet
- 1 sheet parchment paper or wax paper
- 1 large mixing bowl
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 1 non stick pan or griddle
Ingredients
- ½ - ¾ cup Nutella
- 2 cups (240 g) all purpose flour
- 3½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1¼ cup (296 ml) milk, room temperature
- 2 - 3 tablespoons (28 - 42g) unsalted butter, oil or coconut oil for greasing the pan
Instructions
- Line a large plate or small baking sheet with parchment paper or wax paper. Using a small or medium sized cookie scoop or spoon, drop 6 - 8 spoonfuls of Nutella onto the lined plate or baking sheet.½ - ¾ cup Nutella
- Gently spread the dollops into disks about 2 inches (5 cm) wide. Transfer the plate or baking sheet into the freezer for at least 30 - 60 minutes. Keep the each Nutella disk in the freezer until it’s time to place each disk in the pancake batter.
- When you are ready to make the pancake batter, whisk the flour, sugar, baking powder and salt together in a mixing bowl until well combined. Set aside.2 cups (240 g) all purpose flour, 3½ teaspoons baking powder, ½ teaspoon salt
- In another bowl, whisk the eggs until smooth. Whisk in the vanilla extract and milk together until smooth and well combined. Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter.2 large eggs, room temperature, 1 teaspoon vanilla extract , 1¼ cup (296 ml) milk, room temperature
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready.
- In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Using a large cookie scoop or measuring cup, drop about 3 tablespoons (45 ml) of pancake batter onto the hot skillet. If using a measuring cup, drop a little less than ¼ cup of pancake batter. Right after dropping the pancake batter onto the pan, take a disk of Nutella from the freezer and place it onto the wet batter. Top the Nutella disk with 1 - 2 tablespoons (15 - 30 ml) of batter. When bubbles start to form on surface of the pancake batter near the top of the Nutella disk, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancake and cook for an additional 2 -3 minutes or until the pancake is cooked through.2 - 3 tablespoons (28 - 42g) unsalted butter, oil or coconut oil
- Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter and Nutella is used. Serve as soon as possible. I like topping my fluffy homemade Nutella pancakes with fresh fruit and powdered sugar.
Notes
Serve: Nutella pancakes are perfect for any toppings you like. They would be especially delicious with fresh fruit like strawberries and powdered sugar.
Store: Place the pancakes in an airtight container for up to 2 - 3 days in the fridge. However, these pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
Number of pancakes:
- Using a large cookie scoop (3 tablespoons, 45 ml) will make about 6 - 7 large pancakes.
- Using a medium cookie scoop (2 tablespoons, 30 ml) will make about 8 - 9 medium sized pancakes.
- The pancakes pictured in the recipe were made using a large cookie scoop and yielded 6 large pancakes.
did you make this recipe?tag @olivesnthyme on Instagram
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