Nutella Pancakes – Fluffy, Chocolate-Hazelnut Bliss

There’s something about warm pancakes and Nutella that just feels like a hug on a plate. These Nutella Pancakes are soft, fluffy, and swirled or stuffed with that rich chocolate-hazelnut goodness. They’re easy enough for a lazy weekend, but impressive enough to serve guests.

No fancy equipment or chef skills needed—just a whisk, a bowl, and a sweet tooth. If you love breakfast with a little indulgence, this one’s for you.

What Makes This Recipe So Good

• Fluffy texture: A touch of buttermilk (or a quick substitute) keeps the pancakes tender and light.
• Balanced sweetness: The batter is lightly sweet so the Nutella really shines.
• Flexible format: Swirl Nutella on top, stuff it inside, or drizzle it afterward—your call.
• Quick and simple: One bowl, everyday ingredients, and about 20 minutes from start to finish.
• Kid- and crowd-friendly: These are a guaranteed hit for brunch, birthdays, or breakfast-for-dinner.

Shopping List

• Nutella (or any chocolate-hazelnut spread)
• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Buttermilk (or milk + lemon juice/vinegar for a substitute)
• Eggs
• Unsalted butter (melted), plus more for the pan
• Vanilla extract
• Optional toppings: sliced bananas, strawberries, chopped hazelnuts, whipped cream, maple syrup

Step-by-Step Instructions

1. Prep the Nutella (optional filling): For stuffed pancakes, line a small tray with parchment and spoon 8–10 teaspoon-sized discs of Nutella. Freeze for 20–30 minutes until firm.

   This helps the centers stay neat and melty.

2. Make the buttermilk (if needed): If you don’t have buttermilk, add 1 tablespoon lemon juice or white vinegar to a measuring cup, then fill to 1 cup with milk. Let it sit 5 minutes to thicken.
3. Mix the dry ingredients: In a large bowl, whisk 1½ cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt.
4. Combine the wet ingredients: In a separate bowl or large measuring cup, whisk 1 cup buttermilk, 1 large egg, 3 tablespoons melted butter (slightly cooled), and 1 teaspoon vanilla.
5. Make the batter: Pour the wet ingredients into the dry. Stir gently until just combined.

   A few small lumps are fine. Do not overmix, or your pancakes will be tough.

6. Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface.

   You’re ready when a drip of water skitters across the pan.

7. Cook the pancakes: For each pancake, pour about ¼ cup batter onto the pan. For swirled pancakes, immediately drizzle a teaspoon of Nutella on top and swirl with a toothpick. For stuffed pancakes, place a frozen Nutella disc in the center and cover with a tablespoon of batter.
8. Flip at the right time: Cook until bubbles form on the surface and the edges look set, 2–3 minutes.

   Flip and cook another 1–2 minutes until golden and cooked through.

9. Keep warm: Transfer cooked pancakes to a 200°F (90°C) oven while you finish the batch. Don’t stack them too tightly—they can steam and lose crisp edges.
10. Serve: Top with sliced bananas or strawberries, a drizzle of warm Nutella, a dusting of chopped hazelnuts, or a little maple syrup. Serve hot.

Storage Instructions

• Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.

  Place parchment between layers to prevent sticking.

• Freeze: Lay pancakes in a single layer on a sheet pan to freeze, then transfer to a freezer bag for up to 2 months. Great for quick weekday breakfasts.
• Reheat: Toast in a toaster or warm in a 325°F (165°C) oven for 6–8 minutes. Microwave works in a pinch, but you’ll lose some texture.
• Nutella drizzle: Store extra Nutella at room temperature.

  If it thickens, warm the jar briefly in a bowl of hot water to loosen.

Why This is Good for You

• Satisfies cravings smartly: A couple of pancakes with real toppings can curb a sweet tooth better than nibbling on random snacks all morning.
• Customizable balance: You control portions and toppings—add fruit, nuts, or yogurt for more fiber, healthy fats, and protein.
• Energy for the day: Carbs from the pancakes and fats from Nutella provide quick and steady fuel, especially ahead of busy mornings or active plans.
• Mindful enjoyment: Building a breakfast you love encourages slower, more mindful eating, which supports better digestion and satisfaction.

Common Mistakes to Avoid

• Overmixing the batter: This develops gluten and makes pancakes chewy. Stir just until the flour streaks disappear.
• Pan too hot: If the outside browns too fast, the center stays raw. Medium heat is your friend.
• Skipping the fat: A little butter or neutral oil on the pan helps browning and prevents sticking.
• Using cold Nutella for swirls: Cold Nutella clumps.

  If swirling, gently warm it so it drizzles easily. If stuffing, freeze discs so they hold shape.

• Flipping too early: Wait for bubbles and set edges. Flipping too soon leads to messy, undercooked centers.

Alternatives

• Dairy-free: Use almond milk or oat milk with 1 tablespoon lemon juice, and swap butter for melted coconut oil or vegan butter.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.

  Add an extra tablespoon of milk if the batter seems thick.

• Higher protein: Add 1–2 tablespoons of plain Greek yogurt to the wet ingredients, or serve with a scoop on top.
• Less sweet: Reduce sugar to 1 tablespoon in the batter and use just a light drizzle of Nutella.
• No Nutella on hand: Use chocolate peanut butter, almond-chocolate spread, or melt dark chocolate with a bit of cream to drizzle.

FAQ

Can I make the batter ahead of time?

Yes, but it’s best the same day. If you must, mix the dry ingredients and wet ingredients separately and store them covered in the fridge overnight. Combine just before cooking for the fluffiest texture.

How do I keep pancakes warm without drying them out?

Place them on a baking sheet in a 200°F (90°C) oven.

Don’t cover tightly or they’ll steam, and don’t leave them longer than 30–40 minutes.

Why are my pancakes dense?

You might have overmixed, used expired leaveners, or cooked on a too-low temperature. Make sure baking powder and soda are fresh, and mix gently.

Can I make mini pancakes for kids?

Absolutely. Use about 1 tablespoon of batter per pancake.

They cook fast—usually 1–2 minutes per side.

How do I get perfect Nutella swirls?

Warm Nutella slightly so it’s pourable. After pouring batter, quickly drizzle a thin spiral and run a toothpick through it in small circles. Don’t overwork it or it blends into the batter.

What’s the best fruit to pair with Nutella pancakes?

Bananas and strawberries are classic.

Raspberries add a nice tart contrast. Toasted hazelnuts or almonds add crunch.

Can I make them without eggs?

Yes. Use a flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water, rested for 5 minutes).

The texture will be slightly different but still tasty.

Final Thoughts

Nutella Pancakes turn a simple breakfast into something a little special, without a lot of work. Keep the batter light, the heat steady, and the Nutella either swirled or tucked inside for that dreamy bite. Add fruit, a handful of nuts, or a dollop of yogurt to balance the sweetness.

Whether it’s a slow Sunday or a birthday breakfast, this recipe delivers cozy, chocolate-hazelnut joy every time.