Oh my gosh, let me tell you about my absolute favorite weekend breakfast trick – these insanely good Nutella stuffed pancakes! I stumbled upon this method years ago when my niece begged for “chocolate pancakes” one sleepy Sunday morning. What started as a kitchen experiment turned into our family’s most requested breakfast. The best part? They’re shockingly easy to make.
Picture this: fluffy golden pancakes hiding a molten core of warm Nutella, topped with juicy fresh strawberries that cut through the sweetness perfectly. I’ve been making these for years – first as a sleepy college student craving comfort food, now as a brunch-loving aunt who knows how to impress sleepy-eyed kids (and adults!).
The secret is freezing the Nutella first – just 10 minutes transforms it from messy to manageable. And trust me, once you master this technique, you’ll be making these pancakes way more often than you’d like to admit!
Why You’ll Love These Nutella Stuffed Pancakes
Listen, I know what you’re thinking—another pancake recipe? But these aren’t just any pancakes. These are the kind that make people linger at the breakfast table, scraping their plates for every last bit of Nutella. Here’s why they’re a total game-changer:
- That gooey surprise inside—each bite reveals warm, melty Nutella that oozes out like a sweet little secret.
- Fluffy perfection—the batter bakes up light and tender, with just the right amount of crisp edges.
- Quick enough for sleepy mornings—from bowl to plate in under 30 minutes, even if you’re barely awake.
- Instant crowd-pleaser—kids, guests, even that picky cousin who “doesn’t like sweets” will beg for seconds.
- Endless fun with toppings—pile on strawberries, bananas, or even a dollop of whipped cream for extra magic.
Seriously, once you try these, regular pancakes will feel downright boring. You’ve been warned!
Ingredients for Nutella Stuffed Pancakes
Okay, let’s gather our treasures! Here’s everything you’ll need to create these magical pancakes. I’ve learned through many messy trials that quality matters here – especially with the Nutella. Trust me, skimping on ingredients shows in the final product!
- 1 1/2 cups all-purpose flour – spooned and leveled, please! No packing it down.
- 2 tbsp granulated sugar – just enough to balance the flavors
- 1 tbsp baking powder – this is our fluffy-maker
- 1/2 tsp salt – don’t skip it! Brings out all the flavors
- 1 1/4 cups milk – whole milk gives the richest results
- 1 large egg – room temperature blends better
- 3 tbsp melted butter – plus extra for the pan (because butter makes everything better)
- 1 tsp vanilla extract – the good stuff, not imitation
- 1/2 cup Nutella – chilled (this is CRUCIAL – more on that later)
- Fresh strawberries – sliced, for topping (about 1 cup)
Pro tip: Measure your Nutella first and pop it in the freezer while you prep everything else. Those 10 minutes make all the difference when you’re assembling the pancakes later. And don’t even think about using that last scraping of Nutella from the jar – you’ll want fresh, smooth stuff for perfect melty centers!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for these pancakes! Just grab these kitchen basics:
- Large mixing bowl – for our fluffy batter
- Whisk – a fork works in a pinch, but a whisk blends better
- Nonstick skillet or griddle – medium-sized works perfectly
- Spatula – for those delicate flips
- Measuring cups/spoons – precision matters with baking powder!
- Parchment paper – for freezing the Nutella dollops
That’s it! Now let’s make some magic.
How to Make Nutella Stuffed Pancakes
Alright, let’s get to the fun part! Making these pancakes is like performing a little breakfast magic trick – hiding that glorious Nutella center inside fluffy golden clouds. Follow these steps, and you’ll be a pancake wizard in no time.
Step 1: Prep the Nutella Filling
First things first – let’s tame that Nutella! Scoop out tablespoon-sized dollops (about 2 teaspoons each) onto a parchment-lined plate or small tray. You’ll want 8 little chocolate mounds. Pop these in the freezer for 10-15 minutes while you prepare the batter.
This freezing step is my secret weapon – it transforms the Nutella from messy-goo to manageable little pucks that hold their shape when you nestle them into the pancake batter. No more chocolate lava explosions on your skillet!
Step 2: Make the Pancake Batter
While the Nutella chills, let’s whip up our batter. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl (or large measuring cup), whisk the milk, egg, melted butter, and vanilla until smooth.
Now, pour the wet ingredients into the dry ingredients and stir gently – just until everything comes together. A few lumps are totally fine! Overmixing makes tough pancakes, and we want clouds, not hockey pucks. The batter should be thick but pourable – if it seems too thick, add a splash more milk.
Step 3: Cook the Pancakes
Time to bring on the heat! Set your skillet or griddle over medium-low heat (about 325°F if yours has a thermometer) and lightly butter it. Wait until a drop of water sizzles before starting.
Pour about 1/4 cup of batter onto the skillet. Working quickly, place one frozen Nutella dollop right in the center, then spoon another tablespoon or so of batter over the top to completely cover it. This creates our magical hidden pocket!
Cook for 2-3 minutes until you see bubbles forming on the surface and the edges look set. Now comes the moment of truth – gently slide your spatula underneath and flip! Cook for another 1-2 minutes until golden brown. The second side always cooks faster, so keep an eye on it.
Repeat with remaining batter, adjusting heat if needed (first pancakes are testers!). Serve immediately with fresh strawberries – the warmth makes the Nutella gloriously melty inside.
Tips for Perfect Nutella Stuffed Pancakes
After making these more times than I can count (okay fine, weekly), I’ve learned all the tricks to pancake perfection. First – patience with the heat. Medium-low is your friend! Too hot and the outside burns before the Nutella melts properly. If your first pancake looks dark too fast, dial it down.
Lumpy batter is happy batter – seriously! Overmixing develops gluten, making pancakes tough instead of fluffy. Stir just until combined, even if it looks imperfect. And here’s my golden rule: serve them immediately. These beauties are at their peak when the Nutella center is still warm and gooey. The strawberries? Cold contrast against that molten chocolate? Absolute magic.
Variations and Serving Ideas
Oh, the possibilities! While strawberries and Nutella are a match made in heaven, don’t be afraid to play around. My nephew swears by banana slices pressed into the batter right after flipping – they caramelize beautifully. For extra decadence, add a dollop of whipped cream on top with chocolate shavings. (Sunday mornings deserve luxury!)
These pancakes pair perfectly with:
- A strong cup of coffee to balance the sweetness
- Greek yogurt for a protein boost
- Crumbled toasted hazelnuts for texture
- A drizzle of caramel sauce when you’re feeling extra
Pro tip: Swap Nutella for peanut butter or Biscoff spread if you want to mix it up – just freeze it first same as the Nutella!
Storage and Reheating Instructions
These pancakes are definitely best fresh, but if you must save some (I get it – sometimes you make too many!), let them cool completely first. Store in an airtight container in the fridge for up to 2 days. Reheat in the toaster for crisp edges or microwave for 20-30 seconds until warm – the Nutella will get melty again!
Nutella Stuffed Pancakes FAQs
I’ve gotten so many questions about these pancakes over the years – here are the ones that pop up most often!
Can I use a different spread instead of Nutella?
Absolutely! Peanut butter, almond butter, or even cookie butter work beautifully. Just remember to freeze whatever spread you use first – the texture needs to hold its shape when you wrap it in batter.
How do I prevent the Nutella from leaking out?
Two secrets: 1) Make sure your Nutella dollops are fully frozen (no shortcuts!), and 2) Don’t skimp on the top layer of batter – completely encase that chocolatey treasure!
Can I make the batter ahead of time?
I don’t recommend it – baking powder loses its oomph over time. For best fluffiness, mix right before cooking. But you can freeze pre-measured dry ingredients and wet ingredients separately overnight!
Why are my pancakes burning before cooking through?
Turn down that heat! Medium-low is perfect – if your skillet’s too hot, the outside cooks too fast while the Nutella stays cold inside. Patience makes perfect pancakes.
Can I double this recipe?
Of course! Just work in batches so you don’t overcrowd your skillet. More pancakes = more happiness!
Nutritional Information
Okay, let’s be real – we’re not eating Nutella stuffed pancakes for their health benefits! But since I know some folks like to keep track (or need to for dietary reasons), here’s the breakdown per serving (2 pancakes):
- Calories: 560
- Sugar: 30g
- Sodium: 450mg
- Fat: 24g (14g saturated)
- Carbs: 75g
- Fiber: 3g
- Protein: 12g
Important note: These numbers are estimates based on standard ingredients. Your actual counts might vary depending on:
- Which brand of Nutella you use
- How generous you are with the toppings
- Whether you use whole milk or a substitute
- The exact size of your pancakes
My philosophy? These are special occasion pancakes – meant to be enjoyed fully without stressing over numbers. But if you’re watching specific nutrients, you can tweak ingredients like using low-fat milk or reducing the Nutella slightly (though I wouldn’t recommend less than 1 tsp per pancake – that melty center is the whole point!).
Enjoy Your Nutella Stuffed Pancakes!
There you have it – my foolproof way to turn an ordinary morning into something magical! I can’t wait for you to experience that first bite of warm, gooey Nutella bursting through fluffy pancake perfection. Don’t forget to snap a photo of your masterpiece (those melty centers are Instagram gold!). If you love these as much as my family does, I’d be thrilled if you left a rating or shared how yours turned out. Now go enjoy your well-deserved chocolatey breakfast – you’ve earned it!
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Irresistible Nutella Stuffed Pancakes with a Gooey Surprise
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Fluffy pancakes stuffed with Nutella and topped with fresh strawberries for a delicious sweet breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract
- 1/2 cup Nutella (or other chocolate-hazelnut spread)
- Fresh strawberries, sliced (for topping)
Instructions
- Scoop Nutella into 8 small dollops (about 2 tsp each) onto a parchment-lined plate or tray. Freeze for 10–15 minutes so they hold their shape.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla. Pour wet ingredients into dry and stir just until combined (a few lumps are fine).
- Heat a nonstick skillet or griddle over medium-low heat and lightly butter it.
- Pour about 1/4 cup batter onto the skillet. Place one frozen Nutella dollop in the center, then spoon a little more batter over the top to fully cover.
- Cook 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
- Repeat with remaining batter. Serve warm, topped with sliced strawberries (and extra Nutella if you want).
Notes
- Freezing Nutella helps it stay inside the pancake while cooking.
- Adjust heat as needed to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 560
- Sugar: 30g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg