Nutella Stuffed Pancakes

There's something about the smell of butter hitting a hot griddle that makes you forget it's barely seven in the morning. I discovered these Nutella stuffed pancakes by accident—I'd been standing in my kitchen with a jar of Nutella in one hand and plain pancake batter in the other, trying to figure out what to do with both, when it hit me: why not hide the good stuff inside? The first batch I made was a disaster, with chocolate oozing everywhere, but by the time I'd frozen the Nutella disks properly, those golden pancakes became something I couldn't stop making.

I made these for my roommate once when she came home frustrated after a bad shift at work, and watching her face light up the moment she cut into one and the Nutella spilled out made me understand why people say breakfast food fixes things no dinner ever could. She ate all three I'd made and asked me to write down the recipe, which is how I learned that small moments in the kitchen can matter just as much as the meals themselves.

Ingredients

• All-purpose flour: The base that keeps these pancakes tender and fluffy instead of dense—measure it right and you're already halfway to success.
• Granulated sugar: A small amount sweetens the batter without making these taste like dessert pancakes; it lets the Nutella be the star.
• Baking powder and baking soda: This one-two combo is what gives you those bubbles and lift, so measure carefully and don't skip either.
• Salt: Cuts through the sweetness and somehow makes the chocolate taste even richer—never leave it out.
• Whole milk: Creates a tender crumb and makes the batter pour smoothly without being too thin.
• Eggs: These bind everything together and add richness that makes the pancakes feel substantial, not wimpy.
• Unsalted butter, melted: Adds flavor and that golden color; don't use the solid stuff straight from the fridge or your batter will get lumpy.
• Vanilla extract: A small splash that you barely notice but definitely miss if it's not there.
• Nutella, chilled into disks: The whole reason you're here—freezing it solid keeps it from leaking out during cooking and creates that perfect gooey pocket inside.

Instructions

Freeze your Nutella first:

Line a baking sheet with parchment and dollop eight heaping tablespoons of Nutella onto it, shaping each into a disk about two inches wide. Freeze for at least thirty minutes until completely firm—this is the one step you absolutely cannot rush.

Mix your dry ingredients:

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Take your time here so everything's evenly combined.

Combine your wet ingredients:

In another bowl, whisk the milk, eggs, melted butter, and vanilla until smooth and unified. This is where your batter gets its texture and richness.

Bring them together gently:

Pour the wet ingredients into the dry ones and stir with a few gentle strokes until just combined—lumpy batter makes better pancakes than overmixed batter. Let it rest for five minutes; this small pause makes a noticeable difference.

Heat your cooking surface:

Get your nonstick skillet or griddle warming over medium heat and brush it lightly with butter. The butter should sizzle softly when your first batch hits the pan.

Build each pancake:

Pour about one-quarter cup of batter onto the skillet, then gently place a frozen Nutella disk in the center and spoon a little more batter over it to cover it completely. You want the chocolate surrounded so it doesn't leak during the cook.

Cook until golden:

Watch for bubbles to appear on the surface and the edges to look set, about two minutes. Flip carefully with a spatula and cook another one to two minutes until golden and cooked through.

Keep them warm and repeat:

Transfer finished pancakes to a plate and keep warm while you cook the remaining batter and Nutella disks, adding a little more butter to the pan as needed. Serve warm, optionally dusted with powdered sugar or drizzled with extra Nutella.

Save

The first time I made these for my niece, she was seven and convinced that pancakes were boring until she bit into one and found the surprise middle. She wanted to know if I'd hidden anything else in the kitchen, and the way she looked at me like I'd performed actual magic made me realize that sometimes the simplest ideas create the most memorable moments.

The Secret to Perfect Freezing

I learned this the hard way after my second batch leaked chocolate everywhere—the Nutella disks need to be genuinely frozen, not just chilled. What I do now is freeze them for longer than the recipe says, sometimes even overnight, because a properly frozen disk stays intact while the inside stays warm and gooey once it hits the hot pan. If you're in a hurry, you can also spoon Nutella onto a parchment-lined plate and pop it in the freezer for however long you have, but thirty minutes minimum is really the baseline.

Customizing Without Losing What Makes Them Special

The Nutella center is the star, but the beauty of this recipe is that it's flexible enough to handle toppings and additions that actually complement it instead of getting in the way. Fresh strawberries sliced on top let the tartness play against the chocolate, sliced bananas add a creamy texture, or you can dust with powdered sugar for a bakery-looking finish—whatever you choose, keep the focus on getting that center right.

Making These Work for Different Diets

I've made these for friends with dairy restrictions by swapping in plant-based milk and coconut butter, and they turn out just as fluffy, though the flavor shifts slightly and needs that extra boost from vanilla. The texture stays good and the Nutella center still works perfectly—you're not losing anything except the dairy.

• Dairy-free versions work best when you use plant-based milk that's close in fat content to whole milk, so don't grab the thin stuff.
• If you're watching sugar, you could reduce the granulated sugar in the batter slightly, but remember the Nutella is plenty sweet on its own.
• These freeze beautifully after cooking, so make a double batch, cool them completely, wrap them individually, and reheat gently in a toaster oven whenever you want them.

Save

These pancakes have become my go-to when someone needs cheering up or when I want to turn an ordinary morning into something worth remembering. They're simple enough that you'll make them again and again, but special enough that they never feel routine.

Recipe FAQ

→ How do I prevent the Nutella from leaking during cooking?

Freeze Nutella into disks before adding them to the batter. This helps them maintain shape and reduces leaking while cooking.

→ Can I use plant-based milk and butter for this dish?

Yes, substituting with plant-based milk and butter works well for a dairy-free variation.

→ What is the best way to cook the pancakes evenly?

Use a nonstick skillet over medium heat and cook until bubbles form on top before flipping gently to cook the other side.

→ Can I add fruit to complement the Nutella filling?

Absolutely! Sliced bananas or strawberries on top pair nicely with the creamy Nutella center.

→ How can I make sure the batter isn’t overmixed?

Mix wet and dry ingredients until just combined and let the batter rest briefly to maintain fluffiness.