Save It My cousin texted me a photo of Nutella-stuffed pancakes at some fancy brunch spot, and I remember thinking: why pay for this when I could make it at home? The first batch was a sticky disaster—the Nutella melted everywhere before I even flipped them—but then I figured out the secret was freezing the chocolate hazelnut disks solid. Now these pancakes are what I make when someone needs convincing that homemade breakfast beats anything a restaurant serves.
I made these for my roommate after he'd had the worst week at work, and watching his face light up when he bit into the warm chocolate center made me realize that good food is really just love on a plate. He asked for the recipe that day, and now he texts me pictures of his attempts with running commentary on his Nutella disk failures.
Ingredients
- All-purpose flour (1 1/4 cups): The base that makes these fluffy instead of dense; don't skip sifting it if you want truly light pancakes.
- Granulated sugar (2 tbsp): Just enough sweetness to balance the rich Nutella without making the batter cloyingly sugary.
- Baking powder (1 tsp) and baking soda (1/2 tsp): The dynamic duo that gives you those gorgeous bubbles and that signature pancake lift.
- Salt (1/4 tsp): Cuts through the sweetness and makes the chocolate flavor pop.
- Whole milk (1 cup): Creates a tender crumb; buttermilk makes them extra tangy if you have it on hand.
- Large eggs (2): Bind everything together and add richness—room temperature eggs mix in more smoothly.
- Unsalted butter, melted (2 tbsp plus more for cooking): Keeps things moist and golden; clarified butter browns even better if you're feeling fancy.
- Vanilla extract (1 tsp): A quiet flavor that rounds out the whole experience.
- Nutella, chilled into disks (8 tbsp): The whole point—freezing it solid is non-negotiable unless you want chocolatey pancake batter instead of a surprise center.
Instructions
- Prep your Nutella surprise:
- Line a baking sheet with parchment and dollop 8 heaping tablespoons of Nutella into small mounds, shaping each into a disk about 2 inches wide. Freeze for at least 30 minutes until they're solid enough to handle without oozing—I usually do this the night before so they're rock hard.
- Build your dry mix:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. This is where you're setting up for fluffy pancakes, so don't skip the whisking step.
- Combine your wet ingredients:
- In another bowl, whisk milk, eggs, melted butter, and vanilla until everything is smooth and combined. Cold milk and room-temperature eggs tend to play nicer together.
- Bring it all together gently:
- Pour the wet mixture into the dry ingredients and stir until just combined—lumps are your friend here, not your enemy. Overmixing creates tough pancakes, so stop as soon as you don't see dry flour. Let it rest for 5 minutes; this gives the baking powder time to wake up.
- Heat your cooking surface:
- Get your nonstick skillet or griddle over medium heat and brush it lightly with butter. The butter should foam gently; if it's smoking, your heat is too high.
- Fill and flip with care:
- Pour about 1/4 cup of batter onto the skillet, then immediately place a frozen Nutella disk right in the center. Spoon a little more batter over the top to cover it completely—this is your seal against chocolate leakage. Cook until you see bubbles breaking on the surface and the edges start looking set, about 2 minutes, then flip gently and cook another 1 to 2 minutes until golden.
- Finish strong:
- Repeat with your remaining batter and Nutella disks, adding a tiny bit more butter to the skillet between batches. Serve warm while the chocolate center is still molten.
Save It The best compliment I got was from my friend Sarah, who usually skips breakfast entirely. She ate two of these in silence, then asked if she could just move into my kitchen. That's when I knew these pancakes had crossed from recipe to ritual.
The Nutella Question
You're probably wondering if any chocolate hazelnut spread works here, and the answer is mostly yes—but Nutella has that specific texture and flavor that makes this dish special. I've tried store brands, and they either get too runny or stay too thick when frozen. If you're avoiding dairy or palm oil, feel free to experiment, but know you might need to adjust freezing time since texture varies wildly between brands.
Variations That Actually Work
I started playing with toppings after my third batch, and it turns out almost anything good on regular pancakes is even better here. Sliced fresh strawberries or bananas brighten the richness, a sprinkle of powdered sugar adds elegance without being necessary, and a drizzle of extra Nutella on top is pure indulgence if you're going all-in. The chocolate center is already decadent enough that you don't need much else, but a small dollop of whipped cream or a light dusting of cocoa powder can make these feel restaurant-quality if you're serving guests.
- Try fresh berries alongside, not on top, so they stay crisp instead of getting mushy from the warm pancakes.
- A splash of almond extract in the batter echoes the hazelnut flavor and adds subtle complexity.
- Make these savory-adjacent with a pinch of sea salt on top, which sounds weird until you taste how it balances the sweetness.
The Make-Ahead Hack
Life got easier when I realized I could make these pancakes the night before, refrigerate them, and warm them in a 300-degree oven for about 5 minutes in the morning. The Nutella stays warm and just barely gooey, and you get that cooked-fresh texture without the actual cooking. I've also kept leftover frozen Nutella disks in the freezer for weeks, so you can always be ready for a surprise breakfast.
Save It These pancakes have become my go-to move for turning an ordinary morning into something worth waking up for. There's something special about that moment when someone bites into one and discovers the warm chocolate surprise inside.
Recipe FAQs
- → How do I prevent Nutella from leaking during cooking?
Freeze Nutella in disk shapes before cooking to keep it firm and reduce leakage inside the batter.
- → Can I use a substitute for whole milk in the batter?
Yes, plant-based milk like almond or oat milk works well for a dairy-free version without sacrificing texture.
- → What cooking tool is best for these pancakes?
A nonstick skillet or griddle ensures even cooking and easy flipping without sticking.
- → How long should I cook each pancake?
Cook about 2 minutes per side until bubbles form and edges set, then flip and cook another 1-2 minutes until golden.
- → What toppings pair well with these pancakes?
Fresh sliced bananas, strawberries, a dusting of powdered sugar, or an extra drizzle of Nutella complement the flavors beautifully.