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Imagine your Sunday's usual pancakes but with a delicious Nutella filling... Trust me when I say it's the best pancakes I've had in a very, very long time!
And if you want classic pancakes, be sure to check my homemade pancakes recipe.
💙Why you'll love them
- Quick and easy - no need to be a professional cook to impress your guests at your next brunch!
- Delicious recipe - they are the perfect treat for a tasty weekend breakfast or a fast and simple brunch!
- Handful of ingredients - it's a real deal when you need 259 ingredients for a recipe, which is why to make these pancakes, you'll only need a few, basic ingredients.
😍For Nutella fans
🧀Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these Nutella pancakes.
- Nutella - or your favorite chocolate-hazelnut spread. Here in France, we have Nocciolata, which is much better for our health and for the planet.
- Unsalted butter - use good quality butter, with a minimum of 82% of fat.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
🥛Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- Dairy-free - replace butter with margarine and whole milk with vegetable milk (almond milk, soy milk, rice milk, coconut milk, hazelnut milk, oat milk, etc...).
- Instead of Nutella - jams or peanut butter (I swear peanut butter pancakes are my fav, just after Nutella of course!)
This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!
✨How to make these Nutella-stuffed pancakes?
Recipe quantities and full instructions are in the recipe card below.
- Combine dry ingredients - in a large mixing bowl, mix flour, baking powder, white sugar and a pinch of salt.
- In a second bowl, combine wet ingredients - in mixing bowl, mix melted butter, whole milk, egg yolk, vanilla extract. Whisk egg whites with an electric mixer in a third bowl until hard (if perfectly whisked, egg whites won't move when you turn the bowl upside down).
- Put the second bowl into the first, mix well, then add the egg white and mix again.
- Heat a mini non-stick pan over medium high heat and add a bit of butter and a ladleful of the mixture. Add a bit of Nutella in the center of batter and add more pancake batter on top, to cover it.
- When small bubbles start to form on the dough, turn the pancake over and let it cook for 1-2 minutes on the other side, until golden brown. Repeat until all the ingredients are used up.
- Put in a plate, add an extra Nutella drizzle and enjoy pipping hot!
👩🏻🍳Chef's tips
- For an even more pronounced chocolate flavor - add chocolate chips to your batter before cooking, trust me, it's such a delish!
- No need to let batter rest, as we can see in many recipes! In this one, it can be used as soon as it's ready!
💡Frequently Asked Questions
Of course! Just note that the cooking time may be slower.
Fresh fruits (strawberries, raspberries, kiwi, blueberries, orange slices, etc...) or a scoop of vanilla ice cream, are my favorite options!
❄️Storage/freezing
- Freeze - if you have any leftover pancakes, let them cool to room temperature and place them in a plastic wrap or freezer bag, previously labelled with the name of the recipe and the date. Take out as much air as possible, then close it tightly.
- Defrost - place in a preheated oven (320°F/160°C) for 5-10 minutes, then for a few seconds in the microwave to get them soft and fluffy again.
😋Other brunch recipes
If you make these pancakes, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Best Nutella-stuffed fluffy pancakes
Ingredients
- 2 ⅓ cups all-purpose flour (290 g)
- 1 tablespoon baking powder (12 g)
- 4 teaspoons white sugar (15 g)
- A pinch of salt
- ¼ cup unsalted butter melted (50 g), plus a bit more for cooking
- 1 cup whole milk (250 ml)
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup Nutella
Instructions
- Combine dry ingredients - in a large mixing bowl, mix flour, baking powder, white sugar and a pinch of salt.
- In a second bowl, combine wet ingredients - in mixing bowl, mix melted butter, whole milk, egg yolk, vanilla extract. Whisk egg whites with an electric mixer in a third bowl until hard (if perfectly whisked, egg whites won't move when you turn the bowl upside down).
- Put the second bowl into the first, mix well, then add the egg white and mix again.
- Heat a mini non-stick pan over medium high heat and add a bit of butter and a ladleful of the mixture. Add a bit of Nutella in the center of batter and add more pancake batter on top, to cover it.
- When small bubbles start to form on the dough, turn the pancake over and let it cook for 1-2 minutes on the other side, until golden brown. Repeat until all the ingredients are used up.
- Put in a plate, add an extra Nutella drizzle and enjoy pipping hot!
Notes
- Freeze - if you have any leftover pancakes, let them cool to room temperature and place them in a plastic wrap or freezer bag, previously labelled with the name of the recipe and the date. Take out as much air as possible, then close it tightly.
- Defrost - place in a preheated oven (320°F/160°C) for 5-10 minutes, then for a few seconds in the microwave to get them soft and fluffy again.
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