Save to Pinterest Sunday mornings used to mean plain pancakes until my niece asked if we could hide chocolate inside them. I laughed at first, but then I froze little rounds of Nutella and tucked them into the batter. When she bit into that first golden pancake and the warm hazelnut spread oozed out, her eyes went wide. Now every visit starts with her checking the freezer for those little disks.
I made these for a birthday breakfast once, and my friend swore I must have ordered them from a restaurant. The trick is patience: let those disks freeze hard, and don't rush the flip. When you get it right, each pancake becomes its own little treasure chest. It felt like magic watching everyone cut into theirs at the same time.
Ingredients
- All purpose flour: The base that gives structure without weighing things down; I sift mine if it looks clumpy.
- Granulated sugar: Just enough sweetness to balance the buttermilk tang and let the Nutella shine.
- Baking powder and baking soda: The double leavening makes these pancakes puff up tall and stay fluffy inside.
- Salt: A pinch sharpens all the other flavors and keeps the sweetness from going flat.
- Whole milk: The fat content makes the batter rich and tender; skim milk works but they wont be as soft.
- Large eggs: They bind everything and add lift, so dont skimp or use cold eggs straight from the fridge.
- Unsalted butter, melted: Adds flavor and keeps the pancakes moist; I always melt extra for brushing the pan.
- Vanilla extract: A teaspoon brings warmth and rounds out the hazelnut notes in the Nutella.
- Nutella, chilled into disks: Freezing them solid is the secret; otherwise they spread too fast and seep out the edges.
Instructions
- Freeze the Nutella:
- Dollop eight heaping tablespoons onto parchment and shape them into two inch rounds. Freeze for at least thirty minutes; they need to be rock solid.
- Mix the dry ingredients:
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined. This prevents little pockets of leavening that can make uneven bubbles.
- Combine the wet ingredients:
- In another bowl, whisk milk, eggs, melted butter, and vanilla until smooth. Make sure the butter isnt too hot or it will scramble the eggs.
- Bring the batter together:
- Pour the wet into the dry and stir gently until just combined; lumps are fine. Let it rest five minutes so the flour hydrates and the pancakes turn out tender.
- Heat your skillet:
- Brush a nonstick skillet with butter over medium heat. Test with a drop of water; it should sizzle and dance.
- Start the first pancake:
- Pour about a quarter cup of batter, place a frozen Nutella disk in the center, then spoon more batter over to cover it completely. The top layer seals in the filling.
- Cook and flip:
- Wait for bubbles to appear on the surface and edges to look set, about two minutes. Flip gently and cook another one to two minutes until golden.
- Repeat with remaining batter:
- Add more butter to the pan as needed and keep the heat steady. Stack finished pancakes on a plate and cover loosely to keep warm.
- Serve immediately:
- Dust with powdered sugar or drizzle extra Nutella on top. Serve while the centers are still molten and gooey.
Save to Pinterest The first time I served these, my brother in law took a bite and immediately texted his wife to come try one. We all stood around the stove waiting for the next batch, forks in hand. It turned breakfast into an event, and I realized some recipes are worth the little extra effort.
Storing and Reheating
Leftover pancakes can be stacked with parchment between each one and stored in an airtight container in the fridge for up to three days. Reheat them in a low oven or toaster oven so the Nutella warms up without the pancakes drying out. Microwaving works in a pinch but the texture suffers a bit, so I avoid it when I can.
Customizing Your Pancakes
I have tucked peanut butter cups, cookie butter, and even raspberry jam into the centers with great success. You can swap the Nutella for any thick spread that will hold its shape when frozen. Fresh berries on top add a tart contrast that cuts through the richness, and a handful of mini chocolate chips in the batter never hurts.
Troubleshooting Common Issues
If your pancakes are coming out flat, check that your baking powder and soda are fresh; they lose potency over time. Uneven cooking usually means the heat is too high or the pan has hot spots, so adjust and give it a minute to stabilize. If the Nutella oozes out, it wasnt frozen long enough or you didnt cover it with enough batter.
- Let the batter rest so the gluten relaxes and the texture stays tender.
- Use a measuring cup to pour consistent portions for evenly sized pancakes.
- Keep finished pancakes in a warm oven while you cook the rest so everyone eats together.
Save to Pinterest These pancakes turn an ordinary morning into something special without much fuss. I hope they bring as many smiles to your table as they have to mine.
Recipe Q&A
- → Why do you freeze the Nutella before cooking?
Freezing the Nutella into firm disks prevents it from melting and leaking out during the initial cooking stages. This ensures the filling stays contained within the pancake batter, creating a perfect molten center when served.
- → How do you prevent the pancakes from burning on the outside while cooking the Nutella inside?
Cook on medium heat and avoid high temperatures. The 2-minute cook time per side allows the Nutella to warm through without overcooking the pancake exterior. Listen for bubbles on the surface—this indicates proper doneness before flipping.
- → Can you prepare these pancakes in advance?
Yes, you can prepare the frozen Nutella disks up to a week ahead. The batter is best used fresh, but you can refrigerate it for up to 4 hours. Cooked pancakes can be stored in an airtight container for 2-3 days and reheated gently.
- → What are good toppings besides powdered sugar?
Fresh berries like strawberries and raspberries complement the chocolate hazelnut filling beautifully. Sliced bananas add creaminess, while a drizzle of honey or maple syrup enhances the sweetness. Whipped cream creates an indulgent brunch centerpiece.
- → How do you make this dairy-free?
Substitute whole milk with almond, oat, or coconut milk in equal amounts. Replace the melted butter with coconut oil or dairy-free butter. Note that traditional Nutella contains milk, so select a dairy-free chocolate hazelnut spread alternative.
- → Why is it important not to overmix the batter?
Overmixing develops gluten, making pancakes tough and dense. Gentle stirring until just combined keeps them light and fluffy. Small lumps in the batter will cook out and result in a more tender, airy texture.