Print

Nutella-Stuffed Pancakes

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Nutella-stuffed pancakes are a dream come true! Imagine a stack of pillowy soft, fluffy pancakes, oozing with a warm chocolate center.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast

Nutella-stuffed pancakes are a dream come true! Imagine a stack of pillowy soft, fluffy pancakes, oozing with a warm chocolate center. Best part: they’re super easy to make too!

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 1 cup (240 ml) milk
  • 2 Tablespoons melted butter or vegetable oil
  • 1 large egg
  • 8 Tablespoons Nutella or other chocolate spread*

Instructions

  1. Line a baking tray with parchment paper, then dollop about 8 large Tablespoons of Nutella (or other chocolate spread of choice) onto the baking tray. Spread each one into a disc of about 2 inches (5-6 cm) in diameter. Place the tray in the freezer until firm, about 1 hour minimum.
  2. When ready to use, peel off the parchment paper, and keep the Nutella discs in the freezer until required (they do soften very quickly!).
  3. Combine the flour, baking powder, sugar and salt together in a large bowl.
  4. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain. Do not over mix. Let the batter rest for a few minutes before using.
  5. Wipe some vegetable oil in the bottom of a large skillet or griddle placed over low-medium heat. For each pancake, spoon 2 Tablespoons of batter onto skillet. Working quickly, place 1 frozen Nutella disc om the middle of the batter, then top with batter to cover the Nutella disc.
  6. When bubbles start appearing around the edges, carefully lift up the edge with a spatula to make sure the underside is golden. Then flip, and cook until the other side is golden.
  7. Repeat with the remaining batter, removing the Nutella discs from the freezer one at a time. If needed, wipe up the bottom of the pan with more vegetable oil to make sure the batter doesn’t stick to the bottom.
  8. Stack pancakes onto a warm plate, and cover with foil to keep them warm. Serve with berries or sliced bananas, and enjoy!

Notes

* For this recipe I used Lindt Hazelnut Milk Chocolate Spread – my favorite!

© 2026 Del's cooking twist
https://www.delscookingtwist.com/nutella-stuffed-pancakes/