Nutella Stuffed Pancakes (Printer-friendly)

Fluffy pancakes with a warm, gooey Nutella center—a decadent breakfast or brunch treat that's surprisingly easy to make.

# What You Need:

→ Pancake Batter

01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 2 tbsp unsalted butter, melted (plus more for cooking)
09 - 1 tsp vanilla extract

→ Filling

10 - 8 tbsp Nutella (about 1 heaping tablespoon per pancake), chilled into disks

# Steps:

01 - Line a baking sheet with parchment paper. Dollop 8 heaping tablespoons of Nutella onto the sheet, shaping each into a disk about 2 inches wide. Freeze for at least 30 minutes until firm.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In another bowl, whisk milk, eggs, melted butter, and vanilla extract until combined.
04 - Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix. Let the batter rest for 5 minutes.
05 - Heat a nonstick skillet or griddle over medium heat and brush with a little butter.
06 - Pour about 1/4 cup of batter onto the skillet for each pancake. Place a frozen Nutella disk in the center, then spoon a little more batter over the Nutella to cover it completely.
07 - Cook until bubbles appear on the surface and the edges look set, about 2 minutes. Flip carefully and cook another 1–2 minutes, until golden and cooked through.
08 - Repeat with remaining batter and Nutella disks, adding more butter as needed.
09 - Serve warm, optionally dusted with powdered sugar or drizzled with extra Nutella.

# Top Tips:

01 -
  • The surprise of melted Nutella hidden inside makes each bite feel like a small celebration, not just breakfast.
  • They're easier to pull off than they look, which means you can impress people without actually stressing.
  • Once you nail the technique, you can play with fillings—chocolate chips, jam, even peanut butter—and it always works.
02 -
  • The Nutella absolutely must be frozen solid—room temperature or even refrigerator-cold won't cut it, and you'll end up with leaky pancakes that look sad and taste messy.
  • Don't overmix your batter out of anxiety; some lumps mean fluffy pancakes, while a smooth, homogeneous batter means dense, rubbery ones.
03 -
  • Prep your Nutella disks the night before—they keep frozen for up to a week, so you can make pancakes with zero stress on a weekday morning.
  • If your pancakes are browning too fast before the inside cooks through, lower your heat slightly and give them an extra 30 seconds per side; burnt edges and a raw center is the worst outcome.
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