Pin It Sunday mornings at my apartment used to feel ordinary until a friend arrived with a container of Nutella and challenged me to make something more interesting than toast. We stood in my small kitchen laughing about how ambitious that sounded, and I ended up folding that hazelnut spread into the center of fluffy pancakes. The result was ridiculous—warm, gooey, completely indulgent—and suddenly those lazy mornings became something we planned around. Now whenever someone mentions breakfast, they ask if I'm making these.
I made these for my mom's book club one Saturday, nervous they'd break apart or leak everywhere, but she took one bite and announced them as her new favorite thing I'd ever cooked. The quiet pride of watching her go back for seconds, even though she'd already eaten, made the early morning prep feel totally worth it.
Ingredients
- All-purpose flour (1 1/4 cups): This is your structure—it keeps the pancakes from being too delicate to handle a molten center, so don't skip sifting it or overpack your measuring cup.
- Granulated sugar (2 tbsp): Just enough sweetness to balance without making these cloying, since the Nutella brings plenty of its own sugar.
- Baking powder and baking soda (1 tsp and 1/2 tsp): The combination creates lift and helps the pancakes stay fluffy even with the weight of the filling pressing down.
- Salt (1/4 tsp): This small amount makes everything taste more like itself and cuts through the richness of the Nutella beautifully.
- Whole milk (1 cup): The fat content creates tender pancakes; don't use skim or they'll be tough and chewy.
- Large eggs (2): They bind everything and add richness that you can actually taste in the finished pancake.
- Unsalted butter, melted (2 tbsp plus more for cooking): Melted butter mixes smoothly into the batter and creates that tender crumb; use the extra for greasing so your pancakes don't stick.
- Vanilla extract (1 tsp): Just a hint to deepen the flavor without announcing itself.
- Nutella, chilled into disks (8 tbsp total): Freezing it solid is non-negotiable—this is what keeps it from leaking out during cooking and turns it into a warm surprise in the middle.
Instructions
- Prep your Nutella disks first:
- Line a baking sheet with parchment and dollop 8 tablespoons of Nutella onto it, shaping each into a disk roughly 2 inches wide. This takes maybe a minute per disk if you use the back of a spoon dipped in warm water. Stick it in the freezer for at least 30 minutes—or even overnight if you're planning ahead—until they're rock solid and won't budge when you touch them.
- Mix your dry ingredients:
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Take your time whisking to break up any lumps in the baking soda, which can leave bitter streaks if it stays clumpy.
- Combine the wet ingredients:
- In another bowl, whisk the milk, eggs, melted butter, and vanilla until everything is smooth and you don't see streaks of egg white anymore. This takes about a minute of steady whisking.
- Bring it all together gently:
- Pour the wet mixture into the dry ingredients and stir until just barely combined—some flour streaks are fine, even good. Overmixing develops gluten and makes your pancakes tough and rubbery, which completely defeats the purpose. Let the batter sit for 5 minutes while you get your skillet heating; it'll relax and the leaveners will start waking up.
- Heat your cooking surface:
- Get a nonstick skillet or griddle going over medium heat and brush it lightly with butter. You'll know it's ready when a drop of water sizzles and disappears immediately—not violent, just a gentle sizzle.
- Build each pancake with intention:
- Pour about 1/4 cup of batter onto the hot surface, let it spread naturally for about 10 seconds, then place a frozen Nutella disk right in the center. Spoon a little more batter carefully over the Nutella—just enough to cover it completely so it won't poke through during flipping.
- Cook until you see the signal:
- Wait for bubbles to appear all over the surface, which takes about 2 minutes—this is your cue that the bottom is set and it's ready to flip. When you flip, the edges should look slightly dry and set, not wet or shiny.
- Finish cooking the other side:
- Let it cook another 1–2 minutes until it's golden brown and you can smell that perfect toasted pancake aroma. If you're worried the Nutella might still be leaking, you can lower the heat slightly and give it an extra minute.
- Keep going with the rest:
- Repeat this process with your remaining batter and frozen Nutella disks, adding a touch more butter to the skillet between batches. Stack the finished pancakes on a plate and serve them warm so the Nutella stays gloriously gooey.
Pin It The best moment with these pancakes happened when my partner took one bite and immediately closed their eyes like they needed a second to process what was happening. Watching someone experience that warm gooey center for the first time made me understand why people love cooking breakfast for the people they care about.
Why the Frozen Nutella Matters So Much
If you've ever watched a filling ooze out from under a pancake and run all over the plate, you know how disappointing that is. Freezing the Nutella solid does two things: it prevents leaking by staying firm through the initial cooking, and it means the filling stays incredibly gooey and concentrated in the center instead of spreading thin. The cold disk also sets faster than the batter around it, creating a little pocket of warmth that stays separated from the rest of the pancake structure.
The Technique Nobody Talks About
The real secret is covering the Nutella completely with batter before it hits the hot skillet—not just a little drizzle, but actually enough batter to fully seal it in. This sounds obvious until you're standing at the griddle trying to spoon batter over a frozen disk with your hand shaking because you're worried about burning yourself. The moment that matters is right after you pour the initial batter: wait those 10 seconds for it to spread and set slightly, then place your Nutella disk down. If you put it down immediately, it sinks to the bottom; if you wait too long, the batter gets too thick and hard to cover.
Taking It Further
Once you get comfortable with this basic method, it becomes a platform for playing around. I've swapped Nutella for salted caramel, added crushed hazelnuts between the batter layers, even experimented with a half-teaspoon of espresso powder in the batter to deepen the chocolate flavor. The structure stays the same, which means the whole technique still works—you're just changing what's inside.
- Dust finished pancakes with powdered sugar while they're still hot so it sticks and melts slightly.
- Add sliced bananas or strawberries on top for tartness that balances the richness.
- For a dairy-free version, swap the whole milk for unsweetened almond or oat milk and use melted coconut oil instead of butter.
Pin It These pancakes stopped being just breakfast the moment they became the thing people specifically ask me to make. There's something about feeding someone something warm and indulgent that makes them feel cared for, and honestly, that's worth the 30 minutes every single time.
Recipe Q&A
- → How do I prevent the Nutella from leaking during cooking?
Freeze the Nutella disks for at least 30 minutes until they're completely firm. This keeps them intact while the batter cooks around them. Ensure the frozen disk is fully covered with batter before flipping.
- → Can I make these ahead of time?
These pancakes are best served warm and fresh. However, you can prepare the Nutella disks up to a day ahead and store them in the freezer. Cook the pancakes just before serving for optimal flavor and texture.
- → What's the best way to flip these pancakes?
Use a flexible spatula and flip gently but confidently in one smooth motion. Wait until bubbles form on the surface and edges appear set before flipping—this ensures the Nutella stays contained.
- → Can I use a different spread instead of Nutella?
Absolutely. Chocolate hazelnut spread, Nutella alternatives, or even peanut butter work well. Freeze any spreadable filling the same way to maintain structure during cooking.
- → What toppings pair well with these pancakes?
Fresh berries, sliced bananas, whipped cream, and powdered sugar complement the chocolate hazelnut filling beautifully. Drizzle with extra Nutella or chocolate syrup for an indulgent finish.
- → How do I make this dairy-free?
Substitute plant-based milk and vegan butter in the batter. Use dairy-free Nutella or hazelnut spread for the filling. The cooking method remains the same.