Description
Fluffy pancakes stuffed with Nutella and topped with fresh strawberries for a delicious sweet breakfast.
Ingredients
Scale
- 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