There’s nothing quite like waking up on a Sunday morning to the smell of something indulgent wafting through the house. As I shuffled into the kitchen, the golden sunlight streaming through the window reminded me that it was time for a breakfast celebration. That’s when I decided to whip up my Nutella-Stuffed Pancakes—a dish that brings comfort and joy with every bite. Imagine thick, fluffy pancakes that yield to reveal a gooey chocolate-hazelnut center, just waiting to be drizzled with warm maple syrup!
Each stack is a sensory delight, inviting family members to the table for a cozy brunch or a delightful breakfast-for-dinner. What I love most about these pancakes is not just their incredible flavor, but also how quick and easy they are to make—perfect for anyone tired of the fast-food rut. With simple ingredients that you might already have at home, you’ll find yourself indulging your sweet tooth in a way that feels special and heartfelt. Let’s dive into this delicious recipe and create some breakfast magic together!
Why Are Nutella-Stuffed Pancakes So Irresistible?
**Irresistible *texture*: Thick, fluffy pancakes give way to a warm, gooey Nutella center that’s pure bliss.
*Quick and easy*: This simple recipe is perfect for those last-minute brunch plans or cozy breakfast dinners.
*Indulgent flavor*: The rich chocolate-hazelnut taste combined with maple syrup makes every bite heavenly.
*Versatile options*: Feel free to swap Nutella for your favorite spreads or add delightful toppings to make your stack unique!
*Crowd-pleaser*: Perfect for family gatherings or a special treat for loved ones, these pancakes are sure to impress.
Don’t forget to check out my tips on make-ahead tips to simplify your morning routine!
Nutella-Stuffed Pancakes Ingredients
For the Batter
All-purpose flour – provides structure; gluten-free flour can be used for a GF option.
Granulated sugar – adds sweetness; adjust for less sweetness if desired.
Baking powder – ensures fluffiness; do not substitute with baking soda without dietary tweaks.
Kosher salt – enhances flavor; table salt can work, but reduce the amount slightly.
Large egg, beaten – acts as a binding agent; for a vegan replacement, use a flaxseed egg.
Whole milk – keeps pancakes moist; replace with almond or oat milk for a dairy-free version.
Pure vanilla extract – infuses flavor; consider almond extract for an aromatic twist.
Melted unsalted butter – adds rich flavor; coconut oil can be used for a dairy-free option.
For the Nutella Filling
Store-bought or homemade Nutella – the luscious filling; homemade is lighter and just as delightful.
For Serving
Pure maple syrup – drizzled on top for sweetness; honey or agave syrup make great alternatives.
Optional toppings – think fresh fruit or whipped cream for an extra indulgent experience!
Get ready to indulge in these delightful Nutella-Stuffed Pancakes that turn an ordinary morning into a cherished memory!
How to Make Nutella-Stuffed Pancakes
Prepare the Nutella Filling: Place spoonfuls of Nutella onto a baking sheet lined with parchment paper, forming small discs. Freeze these for at least 30 minutes, allowing them to firm up beautifully.
Make the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the beaten egg, milk, melted butter, and vanilla. Gently mix the wet and dry ingredients together until just combined—don’t worry about a few lumps; they’ll help keep your pancakes fluffy!
Cook the Pancakes: Heat a non-stick skillet over medium heat and add a little butter. Pour about 1/4 cup of pancake batter onto the skillet, then carefully place a frozen Nutella disc in the center. Pour a bit more batter over the top to cover it fully.
Flip and Finish: Cook until the edges are set and small bubbles form on the surface, about 2-3 minutes. Flip the pancake and cook another 2 minutes until golden brown. Perfectly fluffy!
Serve Warm: Stack your pancakes high on a plate, and drizzle with warm maple syrup. Add slices of fresh fruit or a dollop of whipped cream for an extra special touch.
Optional: Top with sliced strawberries or a sprinkle of powdered sugar for a delightful finish!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Nutella-Stuffed Pancakes
- Fridge: Store leftover Nutella-Stuffed Pancakes in an airtight container for up to 2 days. Reheat in the microwave or on a skillet for a quick breakfast.
- Freezer: Freeze pancakes in a single layer, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen in the microwave or toaster.
- Reheating: To reheat, place frozen pancakes in the microwave for about 30-60 seconds or on a skillet over low heat until heated through. Enjoy them warm and gooey!
- Serving Tip: For best results, top with fresh fruit or a drizzle of syrup just before serving to enhance the indulgent flavor!
Expert Tips for Nutella-Stuffed Pancakes
Frozen Nutella Discs: Ensure your Nutella discs are completely frozen before adding them to the pancake batter for even melting and easy handling.
Don’t Overmix: Keep your pancake batter lumpy for the fluffiest pancakes. Overmixing can make the texture dense instead of light and airy.
Watch the Heat: Cooking at medium heat prevents burning. Adjust as necessary to achieve perfectly golden-brown pancakes without the insides feeling raw.
Serve Immediately: Enjoy these Nutella-Stuffed Pancakes fresh off the skillet for the best taste and texture. They’re best served warm with a drizzle of maple syrup!
Customize Your Filling: Feel free to explore different fillings like peanut butter or chocolate spread for a unique twist on this delicious recipe.
Nutella-Stuffed Pancakes Variations
Feel free to play around with this delightful recipe and make it your own!
Peanut Butter Swap: Replace Nutella with creamy peanut butter for a nutty twist that’s equally indulgent.
Flavored Extracts: Try adding hazelnut or caramel extract to the batter for added depth of flavor. This little change can make a big difference!
Gluten-Free Option: Use gluten-free flour instead of all-purpose flour, and enjoy the same fluffy goodness without the gluten.
Extra Sweetness: Add chocolate chips to the batter for more chocolatey goodness. These extra bites of joy will make every forkful even sweeter!
Dairy-Free Delight: Substitute whole milk with almond or oat milk and melted butter with coconut oil for a delicious dairy-free version.
Fruitful Addition: Fold in fresh blueberries or sliced bananas into the batter for a fruity surprise with every bite. Who says pancakes can’t be healthy as well?
Nutty Crunch: Mix in chopped walnuts or pecans into the batter to add texture and an extra nutty flavor that complements the Nutella perfectly.
Spicy Kick: Add a sprinkle of cinnamon or a pinch of cayenne pepper to the batter for a warm, spiced flavor that’ll leave everyone guessing!
Make Ahead Options
These Nutella-Stuffed Pancakes are ideal for busy weekends or hectic mornings! You can prepare the Nutella discs up to 3 days in advance by freezing spoonfuls on a baking sheet, ensuring they stay firm for easy use. Moreover, you can make the pancake batter up to 24 hours ahead; simply whisk together the dry ingredients separately and mix with the wet ingredients right before cooking to keep them light and fluffy. When ready to cook, pour the batter into a heated skillet, add a frozen Nutella disc, and finish cooking as directed. This way, you’ll enjoy delightful pancakes with minimal effort—all while saving precious time!
What to Serve with Nutella-Stuffed Pancakes?
As you gather around the table for a delightful breakfast feast, consider these scrumptious accompaniments to elevate your Nutella-stuffed pancakes to the next level.
Fresh Berries: The bright, tart flavors of strawberries and raspberries cut through the richness of Nutella, adding a refreshing touch.
Whipped Cream: Light and airy, whipped cream is a classic pairing that enhances the indulgence while keeping each bite decadent. Have fun topping your pancakes high!
Crunchy Bacon: The salty, crisp texture of bacon contrasts wonderfully with the sweet, warm pancakes, creating a delightful sweet-savory experience.
Maple Syrup: A must-have for any stack of pancakes, rich, pure maple syrup draws out the sweetness of Nutella, taking flavor numbers to new heights. Drizzle generously!
Nutty Granola: For added texture, a sprinkle of nutty granola provides crunch and complements the chocolate-hazelnut flavors beautifully. It adds a wholesome element to your plate.
Hot Chocolate or Coffee: Warm beverages like rich hot chocolate or freshly-brewed coffee balance out the sweetness of the pancakes whilst making for a cozy brunch atmosphere.
Pairing these delicious sides with your Nutella-stuffed pancakes will not only impress your family and friends but also create a delightful dining experience that warms the heart!
Nutella-Stuffed Pancakes Recipe FAQs
What type of Nutella should I use?
Absolutely! You can use either store-bought or homemade Nutella in this recipe. If you’re feeling adventurous, try making your own for a lighter option without preservatives.
How do I store leftover pancakes?
I often recommend storing leftover Nutella-Stuffed Pancakes in an airtight container in the refrigerator for up to 2 days. Make sure they cool down first to avoid condensation. Reheat them gently in the microwave or on a skillet to maintain their fluffy texture.
Can I freeze Nutella-Stuffed Pancakes?
Yes, you can freeze these delightful pancakes! Place them in a single layer on a baking sheet and freeze for about an hour. Then, transfer the pancakes to a freezer-safe bag—make sure to keep layers separated with parchment paper. They can be kept in the freezer for up to 3 months! When you’re ready to enjoy them, reheat directly from frozen in the microwave or toaster.
What should I do if my pancake batter is too thick?
Very! If your batter turns out thicker than expected, add a little more milk—start with a tablespoon at a time. Combine the mixture gently until it reaches a pourable consistency. Just remember, a few lumps are okay; they help keep your pancakes fluffy!
Can I make these pancakes vegan?
You sure can! To make Nutella-Stuffed Pancakes vegan, replace the egg with a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and left to sit for 5 minutes), use almond or oat milk instead of whole milk, and coconut oil in place of butter. The taste will still be wonderfully indulgent!
Are Nutella-Stuffed Pancakes safe for pets?
No, it’s best to keep these pancakes away from your pets. Ingredients like chocolate and sugar can be harmful to animals. Always check ingredient labels and stick to pet-safe treats for your furry friends!
Nutella-Stuffed Pancakes: Your Ultimate Indulgent Brunch Bliss
Equipment
- - Mixing bowl
- - Skillet
- - Baking sheet
Ingredients
For the Batter
- 1 cup All-purpose flour Gluten-free option available.
- 2 tablespoons Granulated sugar Adjust sweetness to preference.
- 2 teaspoons Baking powder Do not substitute with baking soda.
- 1/4 teaspoon Kosher salt Reduce if using table salt.
- 1 large egg, beaten Flaxseed egg for vegan option.
- 1 cup Whole milk Dairy-free option available.
- 1 teaspoon Pure vanilla extract Almond extract for alternate flavor.
- 2 tablespoons Melted unsalted butter Coconut oil for dairy-free option.
For the Nutella Filling
- 1 cup Nutella Store-bought or homemade.
For Serving
- 1/2 cup Pure maple syrup Honey or agave syrup as alternatives.
- Optional toppings Fresh fruit or whipped cream.
Instructions
How to Make Nutella-Stuffed Pancakes
- Prepare the Nutella Filling: Place spoonfuls of Nutella onto a baking sheet lined with parchment paper, forming small discs. Freeze these for at least 30 minutes.
- Make the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the beaten egg, milk, melted butter, and vanilla. Gently mix until just combined.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and add a little butter. Pour about 1/4 cup of pancake batter onto the skillet, then place a frozen Nutella disc in the center. Cover with more batter.
- Flip and Finish: Cook until edges are set and bubbles form, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
- Serve Warm: Stack pancakes and drizzle with warm maple syrup. Add slices of fresh fruit or whipped cream as desired.