Nutella stuffed pancakes bring an irresistible twist to the beloved breakfast classic. Imagine slicing into a fluffy, golden pancake only to discover a molten Nutella center, rich and flowing with every forkful. Perfect for slow weekend mornings or special gatherings, these pancakes promise a delightful surprise that turns an ordinary day into something extraordinary.
Ingredient Breakdown
The foundation of these pancakes lies in a careful balance of simple, familiar ingredients, each playing a crucial role in achieving the perfect texture and flavor.
Flour, baking powder, sugar, and a touch of salt form the dry base. This blend ensures the pancakes rise beautifully and develop a tender crumb. The flour provides structure, the baking powder creates airiness, the sugar adds subtle sweetness, and the salt sharpens the flavors, preventing the batter from tasting flat.
Egg, milk, and vanilla essence follow, bringing richness and a hint of fragrance to the batter. The egg binds the mixture, the milk lends moisture for a soft, pillowy interior, and the optional vanilla rounds out the flavor with a delicate aroma.
At the heart of each pancake is a frozen disc of Nutella. Freezing the Nutella beforehand prevents it from melting too quickly during cooking, ensuring the center stays luscious and molten once the pancakes are done. It’s the luxurious surprise that transforms these from everyday pancakes into something unforgettable.
Optional garnishes like fresh strawberries or a dollop of whipped cream add brightness and balance, cutting through the richness with a touch of freshness.
For those with dietary needs, swaps are easy: use a dairy-free milk like almond or oat, or try a gluten-free flour blend to accommodate different preferences without sacrificing flavor or texture.
Step-by-Step Preparation Guide
The journey begins with crafting frozen Nutella discs. Dollops of Nutella are spread into even rounds and frozen until firm. This simple step is essential, as it keeps the filling intact during the brief but intense heat of the skillet.
Meanwhile, the pancake batter is mixed. Dry ingredients are whisked together, and a well is formed in the center. The egg, milk, and vanilla are poured in, and the two are gently combined. Careful mixing ensures the batter is smooth but not overworked, preserving tenderness.
Cooking requires a delicate balance of heat. A non-stick skillet is lightly coated with melted butter, most of it wiped away to avoid over-browning. A portion of batter is ladled into the pan, the frozen Nutella disc placed in the center, and a bit more batter covers it, sealing the filling inside.
As bubbles begin to form at the edges, a quick peek underneath ensures the pancake is perfectly golden. Flipping with care, the second side cooks until evenly colored. This method preserves the molten core while ensuring the outside remains light and fluffy.
Working in batches, more butter is added as needed to keep the pan conditioned, and the process continues until a tall stack of Nutella-stuffed goodness awaits.
Recipe Tips
How to prevent the Nutella from melting too soon:
Always keep the Nutella discs frozen until the last moment before cooking. Remove only a few at a time to prevent them from softening.
Achieving lump-free, fluffy pancake batter:
Sift the dry ingredients if you can, and mix gently once wet ingredients are added. Stop mixing as soon as the batter is smooth to avoid toughness.
The right way to manage heat for even cooking:
Medium heat is key. Too hot, and the pancakes brown too fast without cooking through; too low, and they dry out.
When and how to add butter to the pan for best results:
Melt a small amount of butter, then wipe away the excess with a paper towel. This leaves just enough to flavor and prevent sticking without causing the pancakes to fry.
What to Serve With This Recipe
Fresh fruits like sliced strawberries, bananas, or a handful of mixed berries provide a refreshing contrast to the rich Nutella center. Their bright, juicy textures balance the decadence beautifully.
For extra indulgence, a drizzle of maple syrup, a pour of warm chocolate sauce, or a dusting of powdered sugar can add even more allure. Each adds a different texture and flavor dimension without overpowering the star of the dish.
As for beverages, these pancakes pair wonderfully with a robust cup of coffee, a velvety hot chocolate, or even a vanilla-scented latte, creating a cozy and satisfying breakfast experience.
Creative Variations
For those wanting to explore new flavors, adding crushed hazelnuts to the filling creates a delightful crunch. A hint of cinnamon in the batter brings warmth, and a sprinkle of flaky sea salt over the pancakes before serving can deepen the chocolate notes.
Alternative fillings open up new possibilities. Peanut butter provides a salty, creamy contrast, fruit preserves add a tangy burst, and white chocolate spread offers a sweet, buttery variation.
Toppings can also get creative—crushed cookies, a drizzle of caramel sauce, or a sprinkle of coconut flakes each introduce unique textures and flavors, allowing endless customization for every palate.
Frequently Asked Questions
Can I use store-bought pancake mix for this recipe?
Yes, a good-quality pancake mix can be used for convenience. Just make sure the batter is thick enough to hold the Nutella discs without them sinking.
Is it possible to make and freeze the Nutella discs in advance?
Absolutely. Nutella discs can be made days ahead and stored in an airtight container in the freezer until needed.
How do I store leftover pancakes without losing the molten center?
Store in an airtight container and gently reheat in a low oven. Avoid microwaving for too long to maintain the gooey center.
Can I make mini Nutella stuffed pancakes for brunch platters?
Definitely. Use smaller portions of batter and mini Nutella discs to create bite-sized treats perfect for a brunch spread.
Nutella stuffed pancakes deliver a breakfast experience that blends the comfort of classic pancakes with the joy of a rich, molten surprise at the center. Whether enjoyed on a slow Sunday morning or served to impress at a festive brunch, they’re destined to become a cherished favorite for those who believe breakfast should feel a little magical.
Ingredients
Dry Ingredients:
1 ½ cups all-purpose flour
3 teaspoons baking powder
4 tablespoons sugar
Pinch of salt
Wet Ingredients:
1 egg
1 cup + 2 tablespoons milk (preferably low-fat)
1 teaspoon vanilla essence (optional)
Other:
10 to 14 tablespoons Nutella
1 teaspoon butter, divided (used as 2 x ½ teaspoon)
Sliced strawberries (optional, for serving)
Instructions
Frozen Nutella Discs
Prepare a baking tray by lining it with parchment paper. Scoop 1 ½ to 2 tablespoons of Nutella onto the tray, spreading each portion into a round disc approximately 2 ½ inches (6 cm) wide and about ½ cm thick. Repeat this process until you have seven discs.
Transfer the tray to the freezer and allow the Nutella to firm up, which should take around 1 to 1 ½ hours. Once solid, carefully peel the discs away from the parchment paper. Keep the Nutella discs frozen until you are ready to use them, as they will soften quickly at room temperature.
Pancakes
In a large bowl, whisk together the flour, baking powder, sugar, and a pinch of salt until well combined.
Create a well in the center of the dry ingredients and add the egg, milk, and vanilla essence (if using). Gently whisk the wet ingredients into the dry, mixing just until the batter is smooth and free of lumps. Avoid over-mixing to ensure light, fluffy pancakes.
Heat a non-stick skillet over medium heat and melt ½ teaspoon of butter. Once melted, wipe most of the butter from the pan with a paper towel to prevent excess browning.
Remove three Nutella discs from the freezer just before cooking to keep them firm. Pour ¼ cup of batter into the skillet and immediately place a frozen Nutella disc in the center. Quickly cover the disc with a little more batter to seal it inside.
Cook until bubbles form around the edges and the underside is golden brown, approximately 2 minutes. Carefully flip and cook the other side until golden.
Repeat with the remaining batter and Nutella discs. Refresh the skillet with additional butter after every third or fourth pancake if needed. You should yield about seven pancakes, though the final count can vary depending on how much batter is used for sealing.
Serve the pancakes warm, optionally topped with fresh sliced strawberries. They’re delightful on their own, but a dollop of whipped cream could be added if desired—though many find these indulgent treats perfect as they are.
Nutella Stuffed Pancakes Recipe
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 4 tablespoons sugar
- Pinch of salt
Wet Ingredients:
- 1 egg
- 1 cup + 2 tablespoons milk preferably low-fat
- 1 teaspoon vanilla essence optional
Other:
- 10 to 14 tablespoons Nutella
- 1 teaspoon butter divided (used as 2 x ½ teaspoon)
- Sliced strawberries optional, for serving
Instructions
Frozen Nutella Discs
- Prepare a baking tray by lining it with parchment paper. Scoop 1 ½ to 2 tablespoons of Nutella onto the tray, spreading each portion into a round disc approximately 2 ½ inches (6 cm) wide and about ½ cm thick. Repeat this process until you have seven discs.
- Transfer the tray to the freezer and allow the Nutella to firm up, which should take around 1 to 1 ½ hours. Once solid, carefully peel the discs away from the parchment paper. Keep the Nutella discs frozen until you are ready to use them, as they will soften quickly at room temperature.
Pancakes
- In a large bowl, whisk together the flour, baking powder, sugar, and a pinch of salt until well combined.
- Create a well in the center of the dry ingredients and add the egg, milk, and vanilla essence (if using). Gently whisk the wet ingredients into the dry, mixing just until the batter is smooth and free of lumps. Avoid over-mixing to ensure light, fluffy pancakes.
- Heat a non-stick skillet over medium heat and melt ½ teaspoon of butter. Once melted, wipe most of the butter from the pan with a paper towel to prevent excess browning.
- Remove three Nutella discs from the freezer just before cooking to keep them firm. Pour ¼ cup of batter into the skillet and immediately place a frozen Nutella disc in the center. Quickly cover the disc with a little more batter to seal it inside.
- Cook until bubbles form around the edges and the underside is golden brown, approximately 2 minutes. Carefully flip and cook the other side until golden.
- Repeat with the remaining batter and Nutella discs. Refresh the skillet with additional butter after every third or fourth pancake if needed. You should yield about seven pancakes, though the final count can vary depending on how much batter is used for sealing.
- Serve the pancakes warm, optionally topped with fresh sliced strawberries. They’re delightful on their own, but a dollop of whipped cream could be added if desired—though many find these indulgent treats perfect as they are.
