Nutella Stuffed Pancakes are fluffy pancakes filled with a thick layer of creamy Nutella. These are an extra special homemade pancakes are a chocolate lovers dream!
I will admit, I am not a weekday pancake maker…it’s just not a thing in my house. Monday – Friday it’s cereal, eggs, oatmeal, or the occasional Pop Tart. BUT on the weekends I will stand at the stove and make 4000 pancakes to order. That’s what happens when you have teenage boys (and usually a houseguest or two). I won’t complain, because I love pancakes too. I happen to have the BEST Pancake Recipe already here on my site. Have you made them?
Anyhow, today’s pancakes recipe is 100% next-level. I am talking, fluffy, homemade pancakes filled with Nutella topped with powdered sugar and berries. I mean, does breakfast GET any better?
Nutella Stuffed Pancakes are definitely a special occasion pancake recipe, like my Birthday Cake Pancakes. The pancake recipe itself is fluffy and a little thick, and the filling is just simply Nutella. If you serve these with raspberries or strawberries and a light dusting of powdered sugar you will feel like you’re at a super fancy brunch.
How To Make Nutella Stuffed Pancakes
The process is simple! You make your batter, spread some on a hot griddle, place a frozen disk of Nutella on top of the batter and then spoon a little more batter on the Nutella to seal it in. Then just cook your pancake as you normally would! BUT there are a few tricks to these Nutella Pancakes, so let me set you up for success:
- You will want a slightly thicker pancake batter for these to hold up to the Nutella, so if you think your pancake batter is a little too thin, just add a few tablespoons of flour.
- To form the Nutella filling, spread a few tablespoons into a 3- inch circle on a lined baking sheet. You can make the Nutella disks as bog or as small as you want depending on the size pancake you plan on making.
- You will need to freeze disks of Nutella prior to starting your pancakes. Do this at least 30 minutes in advance to give it time to become solid. If the Nutella isn’t frozen completely, you won’t be able to lift it off the parchment paper and you will have a mess.
- In between batches of pancakes place the Nutella disks back in the freezer. They thaw out quickly and won’t be useful if they thaw.
Can You Use Pancake Mix When Making Nutella Stuffed Pancakes?
Yes, of course. I am all about a shortcut if you want to skip making the pancakes from scratch. But, like I said above, make sure the pancake batter is thick enough to hold up to the Nutella. And just like the homemade pancake batter, you can always adda few extra tablespoons of flour to the batter to thicken it up.
What Else Can You Fill Pancakes With?
If Nutella isn’t your thing (gasp!), you can absolutely use other spreads to fill your pancakes! Follow the same freezing steps like you do with the recipe I have and you’ll be fine!
- Peanut Butter
- Dulce de Leche
- Hot Fudge
- Cooke Butter (or Biscoff)
Can You Make These Pancakes Ahead of Time?
You guys all know I am a huge “make it in advance” kind of girl. I would rather take a few extra minutes and double a recipe to save myself some time the next day. And pancakes are generally one of those things I like to make a huge amount of, and let my kids heat them up throughout the week for breakfast.
These Nutella Pancakes absolutely can be made ahead, and certainly eaten at room temperature as a snack, although my kids tell me they are much better heated up.
These Nutella Pancakes are a huge hit in my house! I know you will love them too!
Looking for more pancakes recipes? Try these:Print
Nutella Stuffed Pancakes are fluffy pancakes filled with a thick layer of creamy Nutella and super easy to make!
- 1 1/4 cups Nutella
- 2 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 5 tablespoons butter, melted
- Line a large cookie sheet with parchment or wax paper. Scoop out 2 tablespoons of Nutella and spread it into a 3- inch wide circle. Repeat with remaining Nutella, creating 10 Nutella disks.
- Place the baking sheet in the freezer for 30-45 minutes, until the Nutella is frozen, and easily peels off the parchment paper.
- When the Nutella is just about frozen, whisk the flour, baking powder, salt and sugar together.
- In a separate bowl whisk the eggs, vanilla and milk together.
- Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat a griddle or skillet to medium-low heat.
- When the griddle is warm, lightly coat it with nonstick spray or butter and then scoop out 1/4 cup of pancake batter onto it. Peel off a disk of Nutella and place it in the middle of the batter.
- Top the Nutella with a little more pancake batter to cover it.
- Return all the Nutella to the freezer in between batches, as they will thaw out very quickly and can get very messy.
- Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned. Repeat with the remaining batter and Nutella.
Serve warm or at room temperature.
Make sure you keep the Nutella disks in the freezer until you’re using them, as they thaw out quickly and become impossible to remove from the parchment paper.
- Serving Size: 1 pancake
- Calories: 387
- Sugar: 26.8 g
- Sodium: 281.2 mg
- Fat: 19 g
- Carbohydrates: 49.2 g
- Protein: 7.1 g
- Cholesterol: 58.2 mg
Keywords: pancakes, homemade pancakes, cookies and cups, nutella, nutella pancakes, breakfast