Nutella Stuffed Pancakes (Print View)

Fluffy pancakes with a warm, creamy Nutella filling for a decadent morning treat.

# 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 additional for cooking
09 - 1 teaspoon vanilla extract

→ Filling

10 - 8 tablespoons chilled Nutella, formed into disks

# Directions:

01 - Line a baking sheet with parchment paper. Place 8 heaping tablespoons of Nutella onto the sheet, shaping each into a 2-inch diameter disk. Freeze for at least 30 minutes until firm.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk whole milk, eggs, melted butter, and vanilla extract until fully combined.
04 - Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing. Let the batter rest for 5 minutes.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly brush with melted butter.
06 - Pour approximately 1/4 cup of batter onto the skillet. Place one frozen Nutella disk in the center, then cover with a tablespoon of additional batter to enclose the filling.
07 - Cook until bubbles form on the surface and edges appear set, about 2 minutes. Flip carefully and cook for an additional 1 to 2 minutes until golden and cooked through.
08 - Continue with remaining batter and Nutella disks, adding butter as necessary. Serve warm, optionally dusted with powdered sugar or drizzled with extra Nutella.

# Expert Advice:

01 -
  • The warm melted chocolate center surprises you every single bite—it feels fancier than it actually is to make.
  • You can have these ready start to finish in half an hour, which makes them perfect for impressing someone on a lazy Sunday morning.
  • The batter stays light and fluffy even with the chocolate tucked inside, so you're getting genuine pancakes, not a gimmick.
02 -
  • Frozen Nutella is non-negotiable—room temperature disks will leak everywhere and ruin your pancakes, so plan ahead and get them in the freezer the night before if you're making these on a deadline.
  • Overmixing your batter is the fastest way to turn fluffy pancakes into tough hockey pucks, so stop stirring the moment you don't see any dry flour anymore.
  • The pan temperature matters—too hot and the outside burns while the inside stays pale and underdone, too cool and you get flat pancakes that never brown properly.
03 -
  • Use a small ice cream scoop to portion your batter if you want uniform pancakes that cook at the same rate and look restaurant-quality on the plate.
  • If your Nutella disk starts sliding around before it's covered, it's not frozen enough—give it another five minutes in the freezer and try again.
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