Nutella Stuffed Pancakes (Print Version)

Fluffy pancakes with a warm Nutella core, perfect for a delicious breakfast or brunch.

# Components:

→ Pancake Batter

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted, plus more for cooking
09 - 1 teaspoon vanilla extract

→ Filling

10 - 8 tablespoons Nutella, chilled into disks

# Directions:

01 - Line a baking sheet with parchment paper. Place eight heaping tablespoons of Nutella onto the sheet, shaping each into a 2-inch wide disk. Freeze for at least 30 minutes until firm.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined. Avoid overmixing. Let the batter rest for five minutes.
05 - Warm a nonstick skillet or griddle over medium heat and brush lightly with butter.
06 - Pour approximately 1/4 cup batter onto the skillet for each pancake. Place a frozen Nutella disk in the center, then cover with a small amount of additional batter.
07 - Cook until bubbles form on the surface and edges appear set, about two minutes. Flip carefully and cook for another one to two minutes until golden and cooked through.
08 - Repeat the process with remaining batter and Nutella disks, adding butter as needed. Serve warm, optionally dusted with powdered sugar or drizzled with additional Nutella.

# Expert Advice:

01 -
  • That moment when you bite into the pancake and discover warm, melted Nutella in the center feels like a small indulgence.
  • They're surprisingly simple to make once you freeze the Nutella disks—no fussy piping or complicated techniques.
  • Even if breakfast feels rushed, these make ordinary mornings feel deliberately delicious.
02 -
  • Freezing the Nutella disks isn't optional—I learned this the hard way when I tried using room-temperature filling and it melted all over the skillet, creating a sad pancake soup situation.
  • Don't overmix the batter, even if it looks lumpy; overmixing develops the gluten and turns pancakes into rubbery discs instead of fluffy clouds.
  • Medium heat is your sweet spot—too high and the outside burns before the inside cooks, too low and you end up with pale, dense pancakes.
03 -
  • Make sure your Nutella disks are genuinely frozen solid—if they're still even slightly soft, they'll leak during cooking and ruin the surprise.
  • Brush your skillet with butter between batches; it's the small detail that makes the difference between mediocre pancakes and ones people actually remember.
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