Oh my goodness, you have to try these Nutella pancakes – they’re basically dessert for breakfast, and I’m completely obsessed! Picture this: fluffy chocolate pancakes stacked high with creamy Nutella between each layer, topped with crunchy Oreos and a silky chocolate drizzle. It’s the kind of treat that makes weekend mornings feel like a celebration. The best part? They come together in just 25 minutes, and trust me, once you take that first bite, you’ll understand why this recipe never lasts long in my house. My kids go absolutely wild for these, and honestly? So do I.
Oh my goodness, you guys – these Nutella pancakes are my ultimate weakness! Picture this: fluffy chocolate pancakes stacked high with creamy Nutella oozing between each layer, topped with crunchy Oreos and a silky chocolate drizzle. It’s basically dessert for breakfast, and I’m 100% here for it. The best part? They come together in under 30 minutes, making them perfect for lazy weekend mornings or when you need to impress brunch guests (or just treat yourself – no judgment here). Trust me, once you try these, regular pancakes will never quite hit the same. Let’s make some magic!
Why You’ll Love These Nutella Pancakes
Let me count the ways these pancakes will steal your heart (and your appetite!):
- Quick & easy – Ready in under 30 minutes, even on sleepy weekend mornings when you want something special fast
- Rich chocolate bliss – Between the cocoa batter and Nutella layers, it’s like eating a chocolate cake for breakfast (and who wouldn’t love that?)
- Kid-approved magic – The Oreo topping makes these an instant hit with little ones – my niece calls them “cookie pancakes”
- Special occasion worthy – Fancy enough for birthdays and holidays, but simple enough for any lazy Sunday
- Customizable fun – Swap toppings, add bananas, or go wild with whipped cream – these pancakes beg for creativity!
Ingredients for Nutella Pancakes
Here’s everything you’ll need to create this chocolatey masterpiece – I’ve grouped them so you can prep like a pro:
Dry Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 2 tbsp unsweetened cocoa powder (the good stuff!)
- 2 tbsp granulated sugar
- 1 tbsp baking powder (yes, tablespoon – we want them fluffy)
- 1/2 tsp fine sea salt
Wet Ingredients
- 2 large eggs (room temperature works best)
- 1 3/4 cups whole milk (or your favorite milk alternative)
- 1 tsp pure vanilla extract
- 4 tbsp unsalted butter, melted (plus extra for greasing the pan)
Toppings & Fillings
- 1 cup Nutella (about half a large jar – warm it slightly for easier spreading)
- 10-12 Oreo cookies (keep some whole, crush others for texture)
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream or milk (for the silky drizzle)
Pro tip: Measure everything before starting – it makes the cooking process so much smoother when you’re not scrambling for ingredients mid-flip!
How to Make Nutella Pancakes
Okay, let’s get to the fun part – turning these simple ingredients into the most decadent pancake stack you’ve ever tasted! I’ll walk you through each step because trust me, a few little tricks make all the difference between good pancakes and oh-my-gosh-I-need-seconds pancakes.
Preparing the Batter
First, grab two bowls – one for dry stuff, one for wet. Whisk together all your dry ingredients (flour, cocoa powder, sugar, baking powder, and salt) until they’re completely combined and lump-free. In the other bowl, beat the eggs lightly before adding the milk, vanilla, and melted butter. Here’s my secret: pour the wet ingredients into the dry gradually while stirring gently. Stop mixing when you still see a few flour streaks – overmixing makes tough pancakes! Let the batter rest for 5 minutes (perfect time to prep your toppings) – this lets the flour hydrate and gives you fluffier results.
Cooking the Pancakes
Heat your skillet or griddle over medium heat – not too hot or the outside burns before the inside cooks! Test it by flicking a few water drops – if they sizzle and dance, you’re golden. Lightly butter the surface (I use a paper towel to wipe excess), then pour about 1/3 cup batter per pancake. Watch for bubbles forming on top and the edges looking set (about 2-3 minutes), then flip! Cook for another 1-2 minutes until beautifully puffed. Keep finished pancakes warm in a 200°F oven while you cook the rest.
Assembling the Stack
Now for the best part! Place your first pancake on a plate and spread a generous tablespoon (okay, maybe two) of slightly warmed Nutella – microwave it for 10 seconds if needed for spreadability. Repeat, stacking and spreading until you’ve used all pancakes. For the chocolate drizzle, melt chocolate chips with cream in 20-second bursts, stirring until smooth. Pour this glorious sauce over your stack, then crown it with whole and crushed Oreos. The contrast of creamy, crunchy, and fluffy is absolute perfection!
How to Make Nutella Pancakes
Okay, let’s get to the fun part – making these chocolatey wonders! I’ll walk you through each step so your pancakes turn out perfectly fluffy and loaded with that dreamy Nutella goodness.
Preparing the Batter
First things first – grab two bowls. In the larger one, whisk together all your dry ingredients (flour, cocoa powder, sugar, baking powder, and salt). In the second bowl, beat the eggs lightly, then whisk in the milk, vanilla, and melted butter. Now here’s the key – pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are totally fine! Overmixing makes tough pancakes, and we want these babies light as clouds. Let the batter rest for 5 minutes – this gives the flour time to hydrate and makes for fluffier results.
Cooking the Pancakes
Heat your skillet or griddle over medium heat – you’ll know it’s ready when a drop of water sizzles. Lightly butter the surface (I use a paper towel to wipe excess). Pour about 1/3 cup batter per pancake – they should spread to about 4 inches wide. Watch for bubbles forming on the surface and the edges looking set (about 2-3 minutes), then flip! Cook another 1-2 minutes until beautifully puffed. Keep finished pancakes warm in a 200°F oven while you cook the rest.
Assembling the Stack
Now for the best part! Place your first pancake on a plate and spread with a generous tablespoon of slightly warmed Nutella (it spreads easier this way). Repeat, stacking 3-4 pancakes high. For the grand finale, arrange whole Oreos on top and sprinkle crushed ones around. Melt chocolate chips with cream in 20-second bursts, stirring until smooth, then drizzle artfully over everything. Warning: This masterpiece disappears fast, so have your camera ready before serving!
Tips for Perfect Nutella Pancakes
After making these more times than I can count, here are my can’t-live-without tricks:
- Batter too thick? Add milk 1 tbsp at a time until it pours smoothly off the spoon – it should ribbon slightly but not be runny.
- Mess-free Nutella – Microwave the jar for 15 seconds or transfer it to a squeeze bottle for perfect swirls between layers.
- Keep ’em warm – Store cooked pancakes in a single layer on a baking sheet in a 200°F oven until ready to stack.
- Golden rule – If your first pancake looks pale, don’t panic! The pan just needed to heat evenly – the rest will be perfect.
Ingredient Substitutions & Notes
Don’t stress if you’re missing something – this recipe is super flexible! Here are my favorite swaps:
- Milk alternatives work great – I’ve used almond, oat, and even coconut milk with perfect results
- No Nutella? Peanut butter or cookie butter make delicious substitutes (though the kids might revolt!)
- Oreo haters? Try crushed chocolate graham crackers or leave them off entirely
- Cocoa powder – Dutch-processed gives deeper flavor, but regular works too
- Butter – Coconut oil works in a pinch, though you’ll lose some richness
Pro tip: If your Nutella’s too thick to spread, microwave for 10 seconds – it’ll glide like silk!
Serving Suggestions for Nutella Pancakes
Oh, the possibilities with these beauties! For breakfast, I love pairing them with fresh strawberries or banana slices to cut the richness – the fruit’s sweetness plays so nicely with the chocolate. At brunch, add a dollop of whipped cream or vanilla ice cream for extra decadence (yes, ice cream for breakfast – you only live once!). They also make an incredible dessert – try serving warm with a scoop of coffee ice cream for a mocha twist that’ll have everyone begging for seconds. Honestly though? They’re perfect just as they are, maybe with an extra drizzle of Nutella because… why not?
Storing and Reheating Nutella Pancakes
Okay, let’s talk leftovers (though honestly, in my house there rarely are any!). If you somehow have extra pancakes, store them without the toppings – just the plain chocolate pancakes in an airtight container with parchment between layers. They’ll keep in the fridge for 2 days max. To reheat, pop them in the toaster for that perfect crispy edge or microwave for 20 seconds if you’re in a hurry. A word of warning though – once you add the Nutella and toppings, these babies are best eaten immediately. That chocolate drizzle tends to make things soggy if you wait too long (not that you’ll want to wait – trust me!).
Nutella Pancakes Nutritional Information
Now let’s be real – we’re not eating these pancakes for their health benefits! But because I know you’re curious, here’s the scoop (per serving): roughly 650 calories, 35g fat (20g saturated), and 45g sugar. Remember – these are estimates and will vary based on your exact ingredients and how generously you layer that Nutella! Everything in moderation, right?
FAQs About Nutella Pancakes
Can I make the batter ahead? Absolutely! Mix the dry and wet ingredients separately, then combine them right before cooking. The batter keeps refrigerated for up to 24 hours – just give it a gentle stir before using.
How do I prevent burning? Medium heat is key – too hot and your Oreo pancake stack will have scorched edges before the centers cook through. If your skillet runs hot, dial it back slightly and be patient!
Can I freeze these chocolate drizzle pancakes? You bet! Freeze plain pancakes between parchment paper for up to 2 months. Reheat in the toaster and add fresh toppings – the Nutella and Oreos don’t freeze well.
What’s the best way to flip them? Wait until bubbles form and edges look set, then slide your spatula all the way under before flipping confidently. A little practice makes perfect!
Can I make them dairy-free? Sure thing! Use plant-based milk, dairy-free chocolate chips, and coconut oil instead of butter. Just know the flavor will be slightly different from the original.
Ready to Make These Dreamy Nutella Pancakes?
I can’t wait for you to try this recipe – it’s seriously one of those game-changers that turns ordinary mornings into something magical. When you make these (and I know you will!), snap a photo of your gorgeous Oreo pancake stack and tag me. There’s nothing I love more than seeing your kitchen creations! Trust me, once you’ve had a bite of these warm, chocolatey towers with that oozy Nutella center, you’ll understand why this recipe has become my most-requested breakfast (or dessert… no judgment here!). Happy flipping, and may your pancakes be as fluffy as clouds!
Try This Nutella Pancake Recipe and Share Your Masterpiece!
Alright, my fellow pancake lovers – it’s your turn to create this chocolatey magic in your own kitchen! I want to see your towering Nutella pancake stacks, your creative Oreo arrangements, and that glorious chocolate drizzle in action. Snap a photo (if they last long enough before devouring!) and tag me – nothing makes me happier than seeing your delicious creations. Whether it’s a special birthday breakfast or just a “because it’s Tuesday” treat, these pancakes are guaranteed to bring smiles. Now go forth and make the most indulgent breakfast of your life – you deserve it!
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31-Minute Nutella Pancakes Will Blow Your Mind
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A decadent stack of chocolate pancakes layered with Nutella, topped with Oreos and chocolate drizzle.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 3/4 cups milk
- 1 tsp vanilla extract
- 4 tbsp melted butter (plus more for the pan)
- 1 cup Nutella (or chocolate hazelnut spread), for layering
- 10–12 Oreo cookies (whole + crushed), for topping
- 1/2 cup chocolate chips
- 2 tbsp heavy cream (or milk), for drizzle
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, vanilla, and melted butter.
- Pour wet ingredients into dry ingredients and stir just until combined (don’t overmix). Let the batter rest 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly butter it.
- Pour about 1/3 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes more. Repeat with remaining batter.
- Stack pancakes, spreading a generous layer of Nutella between each pancake.
- Melt chocolate chips with heavy cream in the microwave (20–30 seconds at a time, stirring) until smooth.
- Top the stack with whole and crushed Oreos, then drizzle with melted chocolate. Serve immediately!
Notes
- For a lighter version, use low-fat milk and less Nutella.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 650
- Sugar: 45g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 120mg