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.
Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. Using a large cookie scoop or measuring cup, drop about 3 tablespoons (45 ml) of pancake batter onto the hot skillet. Top with a disk of frozen Nutella and more pancake 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.