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!