Nutella Pancakes (chocolate hazelnut filled pancakes)
Nutella pancakes are classic, fluffy buttermilk pancakes filled with Nutella, which is a smooth blend of chocolate and toasted hazelnuts. These delicious stuffed pancakes are sure to be an instant favorite in your home.
A little bit chocolatey, a little bit nutty, and all the way delicious, Nutella is amazing on waffles and pancakes. Of course, most of us are guilty of taking a spoon right to the jar–it’s just that good!
About these pancakes
What’s even better than a swirl of chocolate Nutella on your pancakes? Nutella right IN your pancakes! Each bite contains the perfect amount of pancake with creamy chocolate hazelnut spread nestled right inside.
Wondering about the trick to perfectly stuffed pancakes? It’s your freezer! By freezing small dollops of Nutella and adding them to your pancakes as you pour the batter on your pan or griddle, you’ll have perfectly cooked buttermilk pancakes with just the right amount of Nutella in each bite.
Everyone loves Nutella, and the topping choices are endless! Sliced bananas, chopped toasted nuts, chocolate sauce, candied almond butter, or of course, more Nutella!
Want to stuff everything with Nutella? Try our Nutella stuffed french toast. It even has a churro coating.
What you need
As always, scroll down for the printable recipe!
- The Star Ingredient: Nutella! Although Nutella is likely the most common, any brand of chocolate hazelnut spread will work for these recipes.
- Wet Ingredients: Nothing surprising here! You’ll need melted butter, egg, buttermilk, and vanilla extract. Sometimes you can substitute a combination of milk + vinegar for buttermilk, but for this recipe, buttermilk is necessary. Without it, your batter will be too thin and will not cover the discs of Nutella.
- Dry Ingredients: All of these are likely pantry staples. You’ll need all-purpose flour, granulated sugar, baking powder, and salt.
How to make them
Several hours before you plan on making the pancakes, prep the chocolate hazelnut spread (Nutella) discs. If you’re making the pancakes in the morning, you can do this the night before. Line a baking sheet with parchment or wax paper. Spoon about a tablespoon of Nutella onto the parchment. Spread in a thin circle, about 2” in diameter. You should get about 8 discs. Freeze until solid.
Preheat a griddle pan to 375ºF or a nonstick pan over medium-low heat. Whisk together the melted butter and egg. Then whisk in the buttermilk and vanilla.
Add in the flour, sugar, baking powder, and dash of salt. Whisk until smooth.
Spoon ¼ cup batter onto the griddle. Add a Nutella disc to the top.
Next, then pour about 3 tablespoons batter to cover the disc.
TIP! Keep the Nutella discs in the freezer while you’re waiting for the pancakes to cook as they defrost very quickly!
Cook until the bottom is a golden brown and then flip and cook the second side until it, too, is a golden brown. Repeat for remaining batter and discs.
How to make these stuffed pancakes your own
- These pancakes are rich and delicious. If you want to make mini pancakes, you can make smaller Nutella discs. You can also make these without freezing the Nutella, but it’s a little harder to work with, and may ooze out a bit while the pancakes cook.
- These are super delicious with fresh fruit on top. Try sliced bananas, strawberries, or a handful of blueberries or raspberries. Take it up a level with blueberry sauce or strawberry sauce.
- A little crunch adds a nice texture to these pancakes. Try a few sliced or chopped toasted nuts on top, like walnuts or pecans.
Storage Suggestions
Store your Nutella pancakes in the refrigerator for up to 3 days.
Reheating Tips
Reheat slowly in the microwave (5-10 seconds at a time) so the filling doesn’t come out.
More chocolate-filled recipes
- Oreo Pancakes
- Double Chocolate Pancakes
- Hot Chocolate Pancakes
- Salted Caramel Hot Chocolate
- Chocolate Chip Pancakes
- Chocolate Pancakes
- S’mores Cereal
Get the Recipe: Nutella Pancakes
Ingredients
- ½ cup chocolate hazelnut spread Nutella
- 2 tablespoons unsalted butter melted
- 1 large egg
- 1 ½ cup buttermilk
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- Dash of salt
Instructions
For the Nutella filling:
- Several hours before you plan on making the pancakes, prep the chocolate hazelnut spread (Nutella) discs. If you’re making the pancakes in the morning, you can do this the night before.
- Line a baking sheet with parchment or wax paper. Spoon approximately 1 tbsp of chocolate hazelnut spread (Nutella) onto the parchment. Spread in a thin circle, about 2” in diameter. Make 8 discs.
- Freeze until solid.
For the pancakes:
- Preheat a griddle pan to 375ºF or a nonstick pan over medium-low heat.
- Whisk together the melted butter and egg. Then whisk in the buttermilk and vanilla.
- Add in the flour, sugar, baking powder, and dash of salt. Whisk until smooth.
- Spoon ¼ cup batter onto the griddle. Add a chocolate hazelnut disc (Nutella) disc to the top and then pour about 3 tablespoons batter to cover the Nutella disc. Cook until the bottom is a golden brown and then flip and cook the second side until it, too, is a golden brown.
- Repeat for remaining batter and discs.
Notes
- Keep the chocolate hazelnut (Nutella) discs in the freezer while you’re waiting for the pancakes to cook as they defrost very quickly!
- For this recipe, do not substitute the buttermilk with anything (not even homemade buttermilk). Anything other than buttermilk will be too runny and won’t adequately cover the Nutella discs.
- Store Nutella pancakes in the refrigerator for up to 3 days. Reheat slowly in the microwave (5-10 seconds at a time) so the filling doesn’t run out.