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.
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