Save There's something about Nutella that makes ordinary moments feel special—the first time I tried stuffing it inside warm pancakes, the chocolate hazelnut filling oozed out like a sweet secret being revealed. I'd been making the same basic pancakes for years, and honestly, I was bored. Then one lazy Sunday, I thought: what if the best part wasn't on top but hidden inside? That single decision changed my entire breakfast game.
I made these for my partner on their birthday, and I still remember them laughing with their mouth full, saying they'd never had a pancake that tasted like a dessert in the best way. We sat on the porch with coffee, and those pancakes somehow made the whole morning feel intentional instead of just another rushed weekday.
Ingredients
- All-purpose flour (1 1/4 cups): This gives you structure without being heavy; you want pancakes that are tender, not dense like hockey pucks.
- Granulated sugar (2 tbsp): Just enough sweetness in the batter itself—the Nutella handles the real decadence.
- Baking powder and baking soda (1 tsp and 1/2 tsp): Together they create those little bubbles that make pancakes fluffy instead of flat.
- Salt (1/4 tsp): Enhances the chocolate flavor and balances the sweetness in ways you won't consciously taste but will definitely notice.
- Whole milk (1 cup): Use whole milk if you can—it creates a richer batter and those crispy-edged pancakes everyone fights over.
- Large eggs (2): They're your binding agent and help create that tender crumb.
- Unsalted butter, melted (2 tbsp plus more for cooking): Melted butter incorporates smoothly into the batter; save a little extra for the skillet because it browns and tastes better than cooking spray.
- Vanilla extract (1 tsp): A small detail that rounds out the flavor profile without announcing itself.
- Nutella, chilled into disks (8 tbsp): This is the star, and freezing it solid is non-negotiable—warm Nutella will leak everywhere during cooking and you'll have a mess instead of a surprise.
Instructions
- Prepare your Nutella disks first:
- Line a baking sheet with parchment paper and dollop 8 heaping tablespoons of Nutella onto it, shaping each dollop into a disk about 2 inches wide with the back of a spoon. Slide this into the freezer for at least 30 minutes—I usually do this while I'm having my morning coffee, so the timing works out naturally.
- Mix your dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed and there are no lumps hiding in the corners.
- Combine the wet ingredients:
- In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until they're well combined and smooth.
- Bring it together gently:
- Pour the wet mixture into the dry ingredients and stir just until combined—this is where most people mess up by overmixing. The batter should look slightly lumpy, not silky smooth; lumps are your friend here because they lead to fluffier pancakes. Let it rest for 5 minutes while you get your skillet ready.
- Heat your cooking surface:
- Place a nonstick skillet or griddle over medium heat and let it warm for a minute or two, then brush it lightly with butter so your pancakes get those golden, crispy edges.
- Build each pancake with hidden treasure:
- Pour about 1/4 cup of batter onto the hot skillet, then quickly place a frozen Nutella disk right in the center and spoon a little more batter over the top to seal it in. This creates the surprise filling and keeps the Nutella from escaping.
- Cook until golden:
- Watch for bubbles to rise to the surface and the edges to look set and slightly dry—this takes about 2 minutes. Flip carefully and cook the other side for another 1 to 2 minutes until it's golden brown and cooked through.
- Keep them warm while you finish:
- Transfer finished pancakes to a plate and repeat with the remaining batter and Nutella disks, adding a little more butter to the skillet between batches.
- Serve while still warm:
- Dust with powdered sugar or drizzle with extra Nutella if you're feeling indulgent—you've earned it.
Save There's a quiet joy in watching someone's face when they realize there's Nutella hidden inside their pancake. It's such a small thing, but it transforms breakfast from routine into something memorable, and that's worth the extra few minutes of effort.
Making Them Even More Special
Once you nail the basic technique, you can play with what goes on top. Fresh strawberries, thinly sliced bananas, a dollop of whipped cream, or a drizzle of chocolate syrup all work beautifully. I've even crumbled a few hazelnuts on top to echo the Nutella inside, which feels a bit fancy but takes thirty seconds. The key is remembering that the pancakes are already rich and sweet, so toppings should complement rather than compete.
Timing and Meal Planning
You can actually freeze the Nutella disks a day or two ahead, which makes Sunday morning cooking smoother when you're half-awake. The entire cooking process takes about 15 minutes once you have your ingredients ready and your Nutella disks frozen. If you're serving these to a crowd, make sure your griddle is large enough to cook multiple pancakes at once, otherwise you'll be standing over the skillet longer than everyone else gets to enjoy breakfast.
Variations Worth Trying
The beautiful part about this recipe is how adaptable it is once you understand the method. You could swap Nutella for peanut butter, almond butter, or even Biscoff spread if that's what calls to you. For a dairy-free version, plant-based milk and vegan butter work seamlessly—I've tested it and honestly couldn't tell the difference. The structure and technique remain exactly the same, which means once you've mastered the original, expanding your repertoire is just a matter of choosing different fillings and ingredients.
- Dairy-free milk and butter substitute perfectly and don't require any adjustments to technique.
- Other spreads like peanut butter or Biscoff work just as well when frozen into disks.
- Fresh berries folded into the batter add texture without needing any other changes.
Save These pancakes remind me that the best meals often come from simple ideas executed with a little care and attention. They're proof that breakfast doesn't have to be complicated to feel genuinely special.
Recipe Questions
- → How do I prevent the Nutella from leaking during cooking?
Freeze the Nutella in small disks before adding to the batter. This helps maintain a firm center and reduces leakage.
- → Can I add fruit toppings to these pancakes?
Yes, sliced bananas or strawberries pair wonderfully with the rich Nutella filling, adding freshness and balance.
- → What is the best way to cook these pancakes evenly?
Use a nonstick skillet over medium heat and cook until bubbles form on the surface before flipping to ensure even cooking.
- → Is it possible to make a dairy-free version?
Substitute plant-based milk and butter to create a dairy-free variation while maintaining flavor and texture.
- → What ingredients contribute to the fluffy texture?
Baking powder and baking soda combined with the resting of the batter create light, airy pancakes.