Pin It My daughter walked into the kitchen one Saturday morning and asked if pancakes could have secrets inside them. I laughed, but the idea stuck. By the next weekend, I was freezing tiny disks of Nutella on parchment paper, wondering if this would actually work or just create a gooey mess all over my griddle. When I flipped that first pancake and saw it hold together, golden and perfect, I knew we'd stumbled onto something special.
I made these for my sister's birthday brunch, and the table went quiet after the first round of bites. Everyone was too busy savoring that first gooey forkful to talk. She later told me it was the best birthday breakfast she'd ever had, and now she requests them every year. It's become our tradition, and I love how something so simple can create that kind of joy.
Ingredients
- All-purpose flour: The foundation of fluffy pancakes, giving just enough structure without making them dense or heavy.
- Granulated sugar: Adds a hint of sweetness to the batter and helps the pancakes brown beautifully on the griddle.
- Baking powder and baking soda: This duo creates the lift and fluffiness, with the soda reacting to the milk for extra tenderness.
- Salt: Balances the sweetness and brings out the flavor of the butter and vanilla.
- Whole milk: Contributes richness and moisture, making the pancakes soft and tender inside.
- Large eggs: Bind everything together and add structure, helping the batter hold the hidden Nutella center.
- Unsalted butter, melted: Enriches the flavor and keeps the pancakes moist, plus you'll need extra for greasing the pan.
- Vanilla extract: A subtle background note that makes the whole pancake taste more homemade and warm.
- Nutella, chilled into disks: The star of the show, frozen solid so it stays put during cooking and melts into a molten center as the pancake cooks through.
Instructions
- Freeze the Nutella disks:
- Line a baking sheet with parchment paper and dollop 8 heaping tablespoons of Nutella onto it, shaping each into a disk about 2 inches wide. Freeze for at least 30 minutes until firm and easy to handle.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. This ensures every pancake gets the same rise and flavor.
- Combine the wet ingredients:
- In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and well blended. The butter should be cool enough not to scramble the eggs.
- Make the batter:
- Pour the wet ingredients into the dry ingredients and gently stir until just combined, leaving a few small lumps. Let the batter rest for 5 minutes so the flour hydrates and the leavening agents activate.
- Heat the skillet:
- Set a nonstick skillet or griddle over medium heat and brush it lightly with butter. The surface should be hot enough that a drop of water sizzles gently.
- Assemble and cook:
- Pour about 1/4 cup of batter onto the skillet, place a frozen Nutella disk in the center, then spoon a little more batter over the top to cover it completely. Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip carefully and cook another 1 to 2 minutes until golden.
- Repeat and serve:
- Continue with the remaining batter and Nutella disks, adding more butter to the pan as needed. Serve warm, optionally dusted with powdered sugar or drizzled with extra Nutella.
Pin It The first time I served these to my friends, one of them cut into her pancake and the Nutella oozed out onto the plate. She looked up at me with wide eyes and said, This is dangerous. We all laughed, but she wasn't wrong. These pancakes have a way of making you want just one more, and then another, until the whole batch is gone and you're planning when to make them again.
Storing and Reheating
Leftover pancakes keep well in an airtight container in the fridge for up to three days. I usually stack them with a little parchment paper in between so they don't stick together. Reheat them gently in a low oven or toaster oven to keep the texture soft, and the Nutella will warm up and get gooey again. Microwaving works in a pinch, but the pancakes can turn a bit rubbery if you overdo it.
Customizing Your Pancakes
Once you master the technique, you can swap Nutella for peanut butter, cookie butter, or even jam. I've tried freezing small spoonfuls of cream cheese mixed with a little sugar and vanilla, and it was like having cheesecake for breakfast. You can also fold mini chocolate chips or fresh berries into the batter itself for extra bursts of flavor, just don't overload it or the pancakes won't cook through evenly.
Serving Suggestions
These pancakes are rich enough to stand on their own, but a dusting of powdered sugar or a drizzle of maple syrup never hurts. Fresh strawberries or banana slices on top add a bright, fruity contrast to the chocolate hazelnut center. If you're feeling extra indulgent, a dollop of whipped cream or a scoop of vanilla ice cream turns breakfast into a full-on dessert experience.
- Serve with a strong cup of coffee to balance the sweetness.
- Top with sliced bananas and a sprinkle of chopped hazelnuts for a flavor echo.
- Pair with crispy bacon for a sweet and savory contrast that everyone will love.
Pin It Every time I make these, I'm reminded that the best recipes are the ones that make people smile before they even take a bite. I hope these Nutella stuffed pancakes bring that same little spark of joy to your table.
Recipe FAQs
- → How do I prevent the Nutella from leaking out while cooking?
Chill your Nutella disks in the freezer for at least 30 minutes until firm. This prevents them from melting and leaking during the initial cooking stage. Additionally, ensure you completely cover the Nutella disk with batter before flipping.
- → Can I make these pancakes ahead of time?
Yes, you can prepare the Nutella disks and batter components in advance. Freeze the Nutella disks for up to one week, and mix dry ingredients separately. Cook the pancakes fresh for best texture, though you can reheat them in a 300°F oven for 5-10 minutes.
- → What are some topping suggestions?
Try dusting with powdered sugar, drizzling with extra Nutella, or adding sliced fresh strawberries, bananas, or raspberries on top. Whipped cream and maple syrup are also delicious accompaniments.
- → How can I adapt this for dietary restrictions?
For dairy-free versions, substitute plant-based milk and vegan butter in the batter. Use dairy-free Nutella or chocolate-hazelnut spreads as alternatives. For gluten-free, swap all-purpose flour with a quality gluten-free flour blend with xanthan gum.
- → Why is it important not to overmix the batter?
Overmixing develops gluten, resulting in tough, dense pancakes. Stir just until the wet and dry ingredients combine with some small lumps remaining. This creates the light, fluffy texture these pancakes are known for. Let the batter rest for 5 minutes before cooking.