Make your breakfast extra sweet with these decadent pancakes.
Looking for a way to make breakfast feel extra special? For me, a special breakfast almost always means pancakes, and the Nutella in this recipe takes them to another level. These Nutella pancakes are similar to chocolate chip pancakes—only better (in my opinion). The Nutella makes these pancakes as chocolatey as they come, all while adding a decadent hint of hazelnut.
I first came across Nutella around 10 or 15 years ago, but this tasty spread has been around for over 60 years. The Italian company Ferrero first manufactured this chocolate-hazelnut spread in 1964, and it became an instant success.
Speaking of instant success, these Nutella pancakes take only 30 minutes to prepare. In addition to the main ingredient, you will need all-purpose flour, baking powder, granulated sugar, salt, milk, an egg, and melted butter or vegetable oil. Topped with fresh fruit—and maybe some maple syrup—this dish is one sweet way to kick off your morning.
Are Nutella Pancakes Healthy?
Nutella pancakes are a rich and delicious treat perfect for a special breakfast or brunch menu. When enjoyed in moderation, these pancakes can be a fun addition to a balanced diet. To add a few extra nutrients to this recipe, you might consider using whole-wheat flour, though it will make the pancakes a little more dense. To reduce the carb count in this recipe, you could also replace the maple syrup with a sugar-free alternative. Finally, if you’re looking to add some fresh produce to your breakfast, why not serve these pancakes with a good helping of fresh fruit? Sliced strawberries or bananas both make tasty toppings for these chocolate-filled treats.
The Secret To Making Perfect Nutella Pancakes
The consistency of Nutella can be a bit tricky to work with. To avoid this, I recommend making frozen Nutella discs. Start by lining a baking sheet that will fit in your freezer with parchment paper. Next, microwave the Nutella until it reaches a more liquid consistency. Then dollop your heated Nutella onto the baking sheet, forming discs that are about 2 inches in diameter. Finally, freeze these Nutella discs for at least 30 minutes.
While you are cooking your pancakes, add a frozen Nutella disc to the top of each pancake, then cover with more batter. This method is an easy way to ensure that perfect gooey texture. If you don’t have time to make these Nutella discs in advance, you can still add dollops of room-temperature Nutella on top of each individual pancake while cooking. While it may give you a similar result, this slightly messier option can make it harder to achieve a uniform amount of Nutella in each pancake.
FAQs & Tips
If you have leftover Nutella pancakes, you can store them in an airtight container in the fridge for up to 3 days. If you prefer to freeze your leftover pancakes, make sure to freeze them on a baking sheet first, before transferring them to a freezer-safe container. This extra step will prevent the pancakes from sticking together. When you’re ready to reheat your pancakes, you can do so in the microwave or in a pan on the stovetop.
You can prep the frozen Nutella discs ahead of time. You can store these discs in your freezer for up to 2 months until you’re ready to prepare your batter and cook these tasty Nutella pancakes.
Yes, it is possible to overmix pancake batter, so be careful! I know it can be tempting to whisk out the lumps and create a super smooth batter. But by doing so, you’ll develop the gluten in the flour. This will ultimately leave you with pancakes that are rubbery and chewy instead of fluffy and light. So, embrace the lumps, and I promise you’ll thank me later!
Serving Suggestions
The sweet taste of Nutella is oh-so-delicious, but it can also be oh-so-rich. That’s why I like to serve my Nutella pancakes with fresh fruit, because it helps balance out the flavors and adds a few more nutrients to this dish. If you want to do the same, this Fruit Salad could make an excellent side dish. For something a bit out of the ordinary, this Watermelon Fruit Salad is also amazing, and these Fruit Kabobs are a total crowd-pleaser.
If you love these Nutella pancakes, be sure to keep the obsession going with these Nutella Crêpes. And if you prefer a more traditional approach to chocolate pancakes, I won’t judge. Chocolate Chip Pancakes are still and always will be a yummy breakfast staple.
Nutella Pancakes
Ingredients
- 8 tablespoons Nutella (chocolate-hazelnut spread) softened in the microwave
- 1 1/2 cups all-purpose flour
- 3 1/4 teaspoons baking powder
- 3 1/2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter or vegetable oil plus extra for greasing
- Fresh fruit for garnish such as sliced strawberries or banana (optional)
- Maple syrup for serving (optional)
Instructions
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Line a baking sheet with parchment paper.
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Spoon 8 tablespoons of softened Nutella onto the baking sheet, flattening them with the spoon and forming discs about 2 inches in diameter.
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Place the baking sheet in the freezer for at least 30 minutes or until the Nutella discs are solid.
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In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
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In another bowl, beat the egg, then whisk in the milk and melted butter or oil.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay. If the mixture is too thick, you can add an extra 1-2 tablespoons of milk to thin it out.
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Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
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For each pancake, put a couple of tablespoons of the batter onto the skillet.
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Place a frozen Nutella disc onto the batter and press it down slightly. Then, pour more batter on top to completely enclose the Nutella.
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Cook until bubbles appear on the surface and the edges look set, about 2 minutes.
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Carefully flip the pancake and cook for another 1-2 minutes, until golden brown.
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Repeat with the remaining batter and Nutella discs.
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Serve the pancakes warm, optionally with fresh fruit like sliced strawberries or banana, and a drizzle of maple syrup.
Nutrition
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