Nutella-Stuffed Pancakes: Your Ultimate Indulgent Brunch Bliss
Indulge in Nutella-Stuffed Pancakes, thick and fluffy pancakes with a gooey chocolate-hazelnut center—a perfect brunch treat.
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.
Notes
This recipe is quick, easy, and indulgent, perfect for a breakfast celebration.