Nutella Stuffed Pancakes (Printable)

Fluffy pancakes with warm, gooey Nutella centers. A decadent breakfast treat ready in 30 minutes.

# Ingredient List:

→ Pancake Batter

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

→ Filling

10 - 8 tbsp Nutella (about 1 heaping tablespoon per pancake), chilled into disks

# How to Make:

01 - Line a baking sheet with parchment paper. Dollop 8 heaping tablespoons of Nutella onto the sheet, shaping each into a disk about 2 inches wide. 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 another bowl, whisk milk, eggs, melted butter, and vanilla extract until combined.
04 - Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix. Let the batter rest for 5 minutes.
05 - Heat a nonstick skillet or griddle over medium heat and brush with a little butter.
06 - Pour about 1/4 cup of batter onto the skillet for each pancake. Place a frozen Nutella disk in the center, then spoon a little more batter over the Nutella to cover it completely.
07 - Cook until bubbles appear on the surface and the edges look set, about 2 minutes.
08 - Flip carefully and cook another 1–2 minutes, until golden and cooked through.
09 - Repeat with remaining batter and Nutella disks, adding more butter as needed.
10 - Serve warm, optionally dusted with powdered sugar or drizzled with extra Nutella.

# Expert Tips:

01 -
  • The contrast of fluffy pancake and oozing chocolate-hazelnut center feels like you've unlocked a secret level of breakfast.
  • They look fancy enough to impress guests but take barely thirty minutes, which is honestly the best kind of kitchen magic.
  • Even if you've never made stuffed pancakes before, the frozen Nutella trick makes them nearly impossible to mess up.
02 -
  • Frozen Nutella disks are non-negotiable because room-temperature Nutella will melt into the batter and disappear before you can flip the pancake.
  • Medium heat is your friend here; too high and the outside burns before the inside cooks through, too low and you end up with dense, pale pancakes that taste like regret.
03 -
  • Keep the Nutella disks in the freezer between batches so they stay firm; I learned this by having batch number four leak everywhere.
  • A nonstick skillet prevents the frustration of pancakes sticking, but if you're using a regular skillet, clarified butter burns less readily than whole butter.
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