Nutella-stuffed pancakes are a dream come true! Imagine a stack of pillowy soft, fluffy pancakes, oozing with a warm chocolate center. Best part: they’re super easy to make too! Whether you’re using Nutella or any other chocolate spread, these pancakes are the best thing that could happen to you to cozy up in the weekend!
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Chocolate lovers and all Nutella lovers out there, will go crazy for these pancakes oozing with warm chocolate! Don’t you just want to grab them through your screen right now? I do, and I just had them for breakfast this morning – how lucky, I know!
If you’ve ever been to France, you know that crepes and Nutella are a thing, a serious thing. You simply cannot resist the warm hazelnut chocolate spread in between the folded crepe. Well, now we have more, with these Nutella stuffed pancakes. Soft and pillowy, they’re seriously decadent and ultra delicious!
Reasons to make these Nutella-stuffed pancakes
- Because they’re SO good, and oozing with chocolate ✔
- We need to pamper ourselves when the weekend comes ✔
- They look difficult to make but they are not! ✔
- Did I mention they’re really, really, really good? 😉 ✔
The ingredients you need
For this recipe, I simply used my basic pancake recipe, which yields some perfectly soft and fluffy pancakes with just a few ingredients. Flour, sugar, baking powder, milk, egg, melted butter (or vegetable oil) is all you need. Plus Nutella of course! Read below for more information regarding the choice of Nutella.
The choice of Nutella
Nutella® is the #1 brand you know when it comes to hazelnut chocolate spread. But do you really need to use this one? Short answer is no. You can, if you want, but there are many other chocolate spread alternatives that will do too. Among them all, my favorite goes to Lindt hazelnut milk chocolate spread. This product doesn’t contain any palm oil and is the closest to the Nutella in terms of flavors. I also like Nocciolata. Be careful of the vegan alternatives, which I sometimes find too greasy and not really appropriate for this recipe as we need to make sure the chocolate spread doesn’t melt right away.
How to prepare the Nutella center?
In order to create Nutella-stuffed pancakes without creating a mess, you need to previously freeze the Nutella. This way, it will be easier to place onto the pancake and cover with batter. Here’s how to in just a few steps:
- Line a baking tray with parchment paper, then dollop about 8 large Tablespoons of Nutella (or other chocolate spread of choice) onto the baking tray, leaving enough space in between.
- Spread each of them into a disc of about 2 inches (5-6 cm) in diameter.
- Place the tray in the freezer until firm. This can be ready in one hour or take a little longer.
- When ready to use, peel off the parchment paper, and keep the Nutella discs in the freezer until required (they do soften very quickly!).
How to cook Nutella-stuffed pancakes?
- Start with making your pancake batter, mixing the dry ingredients in a large bowl, the wet ingredients in another one, and combining them together until just combined and no lump remains.
- Wipe the bottom of a large skillet with oil, and place on medium heat.
- Once hot, spoon 2 heaped Tablespoons of pancake batter onto the skillet.
- Add a frozen disc of Nutella in the center, working quickly so the disc doesn’t melt right away.
- Pour some pancake batter over, just enough to cover the chocolate center.
- Let cook the pancake until bubbles appear on top and the batter start to be set. Then, flip over on the other side and cook until golden.
- Place the pancakes in a warm plate and cover with foil to keep them warm while making the other ones.
Pro tips:
- Make sure you make small pancakes, keeping in mind that once you added the Nutella discs and covered with more batter, they’ll become much larger.
- Keep the Nutella discs frozen until ready to use for every single pancake. This may seem a little extreme, but Nutella softens very quickly and would then become impossible to place onto the pancakes without creating a mess.
- Place the disc of Nutella in the center of the pancake to ensure it won’t spread outside of the pancake.
- Flip the pancakes when bubbles start to appear at the surface and the batter is almost set.
- Keep them warm before serving to make sure they’re oozing with chocolate. If needed, place reheat them in the microwave for about 30 seconds.
- Store at room temperature for a day, then place in the refrigerator and reheat in the microwave (although, chances are that you won’t have any left after the first day!).
What to serve with Nutella-stuffed pancakes?
Nutella-stuffed pancakes are not your regular pancakes. The Nutella makes them extra sweet and loaded with chocolate flavors, and you could eat them just as they are! Both maple syrup and toppings become optional, but if you want to make them extra delicious, be sure to add fresh berries of choice (strawberries, raspberries, blueberries…) or sliced bananas.
What to drink with my pancakes?
- Whipped Coffee
- Raspberry Banana Layered Smoothie
- Banana & Peanut Butter Smoothie (my favorite!)
- Vegan Spiced Beet Latte
More delicious pancakes for you to try!
- Fluffy Banana Pancakes
- Easy Fluffy American Pancakes
- Chocolate Pancakes
- Whole Wheat Pancakes
- Lemon Poppy Seed Blueberry Pancakes
Nutella-Stuffed Pancakes
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
Nutella-stuffed pancakes are a dream come true! Imagine a stack of pillowy soft, fluffy pancakes, oozing with a warm chocolate center. Best part: they’re super easy to make too!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 cup (120g) all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 pinch of salt
- 1 cup (240 ml) milk
- 2 Tablespoons melted butter or vegetable oil
- 1 large egg
- 8 Tablespoons Nutella or other chocolate spread*
Instructions
- Line a baking tray with parchment paper, then dollop about 8 large Tablespoons of Nutella (or other chocolate spread of choice) onto the baking tray. Spread each one into a disc of about 2 inches (5-6 cm) in diameter. Place the tray in the freezer until firm, about 1 hour minimum.
- When ready to use, peel off the parchment paper, and keep the Nutella discs in the freezer until required (they do soften very quickly!).
- Combine the flour, baking powder, sugar and salt together in a large bowl.
- Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain. Do not over mix. Let the batter rest for a few minutes before using.
- Wipe some vegetable oil in the bottom of a large skillet or griddle placed over low-medium heat. For each pancake, spoon 2 Tablespoons of batter onto skillet. Working quickly, place 1 frozen Nutella disc om the middle of the batter, then top with batter to cover the Nutella disc.
- When bubbles start appearing around the edges, carefully lift up the edge with a spatula to make sure the underside is golden. Then flip, and cook until the other side is golden.
- Repeat with the remaining batter, removing the Nutella discs from the freezer one at a time. If needed, wipe up the bottom of the pan with more vegetable oil to make sure the batter doesn’t stick to the bottom.
- Stack pancakes onto a warm plate, and cover with foil to keep them warm. Serve with berries or sliced bananas, and enjoy!
Notes
* For this recipe I used Lindt Hazelnut Milk Chocolate Spread – my favorite!
Did you make this recipe?
Lastly, if you make this Nutella-Stuffed Pancakes, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
If you liked these Nutella-Stuffed Pancakes, you will fall in love with these Hazelnut Chocolate Lava Cookies!
