Nutella Stuffed Pancakes

Why You’ll Love This Recipe

These pancakes are like a surprise-filled dessert for breakfast. The rich Nutella center adds decadence to the soft, pillowy pancakes, making each bite extra satisfying. They’re easy to make with a simple trick (freezing Nutella discs ahead of time), and the result is beautifully gooey on the inside and golden on the outside. No syrup needed—though it’s always welcome.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Granulated sugar
• Salt
• Eggs
• Milk
• Vanilla extract
• Melted butter (plus more for greasing the pan)
• Nutella (frozen into discs)

Directions

1. Line a baking sheet with parchment paper. Drop spoonfuls of Nutella (about 1 tablespoon each) onto the sheet and spread into small discs. Freeze for at least 1 hour or until solid.
2. In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
3. In another bowl, beat eggs, milk, vanilla extract, and melted butter.
4. Combine wet and dry ingredients and mix just until smooth—don’t overmix.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
6. Pour about ¼ cup of batter onto the skillet. Quickly place a frozen Nutella disc in the center, then cover with a bit more batter to seal.
7. Cook for 2–3 minutes, or until bubbles form on the surface and edges look set. Flip carefully and cook another 2–3 minutes until golden and cooked through.
8. Repeat with remaining batter and Nutella discs.
9. Serve warm with fresh fruit, a dusting of powdered sugar, or extra Nutella on the side.

Servings and timing

This recipe makes 6–8 pancakes and serves 3–4 people. Prep time is about 10 minutes, plus 1 hour freezing time for Nutella. Cook time is 15–20 minutes, for a total of approximately 25–30 minutes active time.

Variations

• Banana Nutella: Add thin banana slices over the Nutella disc before sealing with batter.
• Berry Boost: Serve with sliced strawberries or raspberries for a fruity contrast.
• Nut-Free: Use a nut-free chocolate spread if you have allergies.
• Mini Pancakes: Use smaller amounts of batter and Nutella for kid-friendly minis.
• Stuffed Crepes: Try the same technique with thin crepe batter for a lighter version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm pancakes in a skillet or toaster oven at 325°F for 5–7 minutes. Avoid microwaving, as it may make the Nutella center too hot or the pancake soggy.

For longer storage, freeze cooked pancakes in a single layer, then transfer to a freezer-safe bag. Reheat from frozen in the oven or toaster oven for best texture.

FAQs

How do I keep the Nutella from oozing out?

Freezing the Nutella discs first ensures they stay centered and melt gently inside the pancake as it cooks.

Can I make the batter ahead of time?

Yes, you can make the batter up to 1 day ahead and refrigerate it. Stir gently before using.

Do I need to use butter in the batter?

Butter adds richness, but you can substitute oil if preferred.

Can I skip the freezing step?

It’s not recommended. Unfrozen Nutella will melt too quickly and likely leak out during cooking.

What kind of milk works best?

Any milk will work—whole milk, almond milk, oat milk, or soy milk, depending on your preference.

Is there a vegan version?

Yes, use a plant-based milk, egg substitute, and vegan chocolate-hazelnut spread.

Can I make these gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour.

What toppings go well with these pancakes?

Fresh fruit, powdered sugar, whipped cream, or even a drizzle of extra Nutella are all great options.

How thick should the batter be?

It should be pourable but thick enough to hold shape—similar to regular pancake batter.

Can I use another filling besides Nutella?

Yes! Try peanut butter, cookie butter, or jam for different flavors.

Conclusion

Nutella Stuffed Pancakes are the perfect fusion of breakfast and dessert—easy to make, beautifully indulgent, and bursting with chocolate-hazelnut goodness in every bite. Whether you’re cooking for a weekend breakfast, a special occasion, or simply to satisfy your sweet tooth, this recipe is a guaranteed winner that everyone will love.

Nutella Stuffed Pancakes

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Nutella Stuffed Pancakes are soft, fluffy pancakes with a gooey chocolate-hazelnut center. Made using frozen Nutella discs, they’re the perfect decadent breakfast treat for special occasions or weekend indulgence.

• Author: Laura
• Prep Time: 10 minutes (+1 hour freezing time)
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes active
• Yield: 6–8 pancakes (serves 3–4)
• Category: Breakfast
• Method: Pan-Fried
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 1/4 cups milk
• 1 tsp vanilla extract
• 2 tbsp melted butter (plus more for greasing)
• 6–8 tbsp Nutella (frozen into discs)

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Instructions

1. Line a baking sheet with parchment paper. Drop 1 tbsp of Nutella per disc, spread into small rounds, and freeze for at least 1 hour.
2. In a bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, whisk eggs, milk, vanilla, and melted butter.
4. Combine wet and dry ingredients, mixing until just smooth.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
6. Pour about 1/4 cup of batter onto the skillet. Place a frozen Nutella disc in the center and cover with a little more batter.
7. Cook for 2–3 minutes, until bubbles form and edges are set. Flip carefully and cook another 2–3 minutes until golden and cooked through.
8. Repeat with remaining batter and Nutella discs.
9. Serve warm with fruit, powdered sugar, or extra Nutella.

Notes

• Freezing Nutella discs is essential to prevent leaking during cooking.
• Use whole milk for richer flavor, or dairy-free options if preferred.
• Customize with banana slices or fresh berries for added flavor.
• Store extra frozen Nutella discs for future use.
• Reheat leftovers in the oven or toaster for best texture.

Nutrition

• Serving Size: 1 pancake
• Calories: 280
• Sugar: 12g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 60mg