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Nutella Pancakes

Tall stack of chocolate Nutella pancakes with nuts
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Tired of plain pancakes? This recipe puts rich Nutella inside the batter for a fluffy, chocolate-hazelnut pancake in every single bite. A secret hint of coffee makes the flavor unforgettable. Perfect for a special weekend breakfast that feels like a real treat!

Ingredients

Scale

Dry Ingredients:

  • 1 ½ cups all-purpose flour
  • ¼ cup sugar
  • 3 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp coarse kosher salt

Wet Ingredients:

  • 1 cup whole milk
  • ½ cup Nutella
  • 3 tbsp coffee, regular or decaf
  • 2 large eggs
  • 3 tbsp neutral oil (like vegetable or canola)
  • 1 tsp vanilla extract

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is evenly mixed.
  2. Melt the Nutella: In a separate, heat-proof bowl, warm the milk in the microwave for about 45 seconds. Add the Nutella and coffee, stirring until the Nutella melts completely and the mixture is smooth.
  3. Mix Wet Ingredients: Whisk the eggs, oil, and vanilla extract into the warm Nutella-milk mixture until just combined.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold everything together only until the flour disappears. Do not overmix! A few lumps are perfectly fine and are the secret to fluffy pancakes.
  5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about ¼ cup of batter for each pancake. Cook for 1-2 minutes, until you see bubbles on the surface and the edges look dry.
  6. Flip and Finish: Flip confidently and cook for another 1-2 minutes on the second side until cooked through. Repeat with the remaining batter.

Notes

  • Serving Ideas: Stack them high! Drizzle with extra warmed Nutella, a sprinkle of chopped hazelnuts, and fresh berries like strawberries or raspberries.
  • Pro Tip: For a gooey, molten center, freeze tablespoon-sized discs of Nutella on parchment paper. Place a frozen disc on the pancake right after pouring the batter, then cover it with a little more batter before flipping.
  • Storage & Reheating: Store cooled leftovers in an airtight container in the fridge for up to 3 days or in the freezer (with parchment paper between each pancake) for up to 2 months. For the best texture, reheat in a toaster or toaster oven until warm and slightly crispy.

Find it online: https://recipesh.com/nutella-pancakes/