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.
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.