These nutella-stuffed pancakes are so good! the best part, of course, is the nutella comming out of the them when eating them! This is a classic pancake recipe with a twist. Because, who doesn’t like nutella? So far I don’t know anyone who doesn’t like it. Do you?
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The result is pancakes with a surprise inside! The best way to eat them is when they are still hot, right after cooking. Because that’s when the nutella is still warm and soft. So yummy!
I usually don’t use any other topping for these pancakes, because they taste great just on their own, filled with nutella, of course. And the truth is that they don’t need anything more than that. If you want to accompany them with something, they would taste great with berries. With strawberries or raspberries, for example. Or if you want something sweeter, you can add some powdered sugar on top.
The way to “stuff” these pancakes with nutella, is to make circles of nutella, which are then put in the freezer. Then, when cooking the pancakes, we simply do it as usual. We put some of the hot cake mix on the pan, and right there, on top, and in the middle, we put a frozen nutella circle, and quickly add more hot cake mix on top, to cover the nutella circle. At the end we flip the pancake just as usual and that’s it. The nutella will remain in the center of the pancake, and the pancake will be nutella-stuffed.
My favorite drink to go with these nutella-stuffed pancakes is milk. Plain milk. Either cold milk or warm milk, whichever you prefer, and the combination is simply delicious!
So there’s no doubt about it. If you like chocolate, and you like pancakes, then you have to try this recipe, no doubt!
If you like this recipe, you have to check out our Buttermilk Pancakes, you are going to love them, for sure!
Nutella-stuffed pancakes
Ingredients
- 12 tbsp nutella
- 2 C (9.20 oz) (260 gr) all purpouse flour
- 3 tsp (0.53 oz) (15 gr) baking powder
- 1/4 tsp (0.045 oz) (1.2 gr) salt
- 2 eggs
- 6 tbsp (3.20 oz) (90 gr) white sugar
- 1 C (8.12 fl oz) (240 ml) whole milk
- 2 1/2 tbsp (1.35 oz) (38 gr) unsalted butter, melted
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- Unsalted butter, for cooking
Instructions
- Cover a large tray with baking paper. Pour 1 1/2 tablespoons of nutella on the tray and spread with a spoon to form a circle of about 2.40 inches (6 cm) in diameter and 0.20 inches (0.5 cm) thick. Repeat the process to form 8 circles of nutella. Place the tray in the freezer to allow the nutella circles to firm up, for about 1 hour.
- To make the pancake mix, in a medium bowl, sift the flour with the baking powder and salt. Mix with a spoon to combine.
- Separately, in a large bowl add the eggs with the sugar and beat with a hand whisk for 1 minute until the mixture is light and fluffy.
- Add the milk along with the melted butter and vanilla extract. Beat for a few more seconds until all the ingredients are perfectly integrated. Add the flour mixture in two separate additions, beating after each addition until smooth and homogeneous.
- Place a large skillet over medium heat with some butter. Once hot, add 1/4 cup of the pancake batter and quickly place a circle of frozen nutella in the center of the pancake. Immediately add a little more pancake mix on top of the nutella circle to cover it completely.
- Cook the pancake for 2 minutes until the surface of the pancake is bubbly and slightly puffed. Turn over with a spatula and cook for another minute until golden brown. Repeat the process with the rest of the mixture, adding more butter as needed, until you have 8 pancakes in total.
- Serve the pancakes warm with strawberries or other berries if desired!
