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Nutella Stuffed Pancakes Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 25 minutes (plus freezing time overnight or 1 hour minimum)
  • Yield: 4 stuffed pancakes (serves 4)

Description

These Nutella Stuffed Pancakes are a delicious twist on classic pancakes, featuring a gooey Nutella center that melts perfectly inside fluffy homemade pancakes. Perfect for a special breakfast or brunch, this recipe combines the ease of a simple pancake batter with a rich, chocolate-hazelnut surprise, topped with your favorite fruits or syrup for an indulgent treat everyone will love.

Ingredients

Pancake Batter

  • Prepared pancake batter (enough for about 6 pancakes, approximately 1½ cups if using boxed mix)

Filling

  • ½ cup Nutella

For Cooking

  • 1 Tablespoon butter or non-stick cooking spray

Optional Toppings

  • Maple syrup
  • Fresh strawberries
  • Berry compote

Instructions

  1. Freeze Nutella discs: The night before or at least one hour before making the pancakes, line a baking sheet with parchment paper. Scoop 1½ tablespoons of Nutella onto the paper and shape each into a round disc. Make four discs in total and place the baking sheet in the freezer until the Nutella is frozen solid. When ready to use, gently peel the frozen Nutella discs off the parchment paper.
  2. Prepare pancake batter: Prepare the pancake batter according to package directions, making extra batter for about six pancakes since some will be stuffed.
  3. Heat skillet: Preheat your skillet or griddle over medium heat and melt the butter or spray with non-stick cooking spray to prevent sticking.
  4. Assemble pancakes: Pour approximately ¼ cup of pancake batter onto the skillet for each pancake. Quickly place one frozen Nutella disc in the center of the batter. Carefully spoon additional batter over the Nutella disc to fully cover it.
  5. Cook first side: Cook the pancake until bubbles form around the edges and the bottom is golden brown, about 2 to 3 minutes.
  6. Flip and cook second side: Carefully flip the pancake using a spatula and cook for another 2 minutes or until cooked through and the Nutella filling is melty inside.
  7. Repeat for remaining pancakes: Continue with the remaining batter and Nutella discs, following the same steps until all pancakes are cooked.
  8. Serve: Serve immediately with optional toppings such as maple syrup, fresh strawberries, or berry compote for a delightful breakfast treat.

Notes

  • Freezing the Nutella discs prevents the filling from spilling out while cooking.
  • Use a non-stick skillet or well-seasoned griddle for easy flipping.
  • You can prepare the Nutella discs up to one day in advance and keep them frozen until ready to use.
  • Adjust cooking time slightly based on your stove’s heat and skillet thickness.
  • For a dairy-free option, use vegan pancake batter and substitute butter with coconut oil or a non-dairy spray.
  • Prep Time: 10 minutes (excluding Nutella freezing time)
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/nutella-stuffed-pancakes-recipe/