A thick and fluffy stack of pancakes dripping with maple syrup is always a winning idea for breakfast. And when you slice into a flapjack to reveal a gooey, melty center of Nutella? That’s hard to beat. These Nutella-stuffed pancakes are the stuff of brunchtime dreams, and they’re easy to put together right at home.
The pancakes:
This recipe is an upgrade to our ever-popular best homemade pancakes. They’re made with pantry staples you likely already have on hand, so all you need is a jar of your favorite chocolate-hazelnut spread to whip up an impressive breakfast treat. We ensured these pancakes were as light and fluffy as possible, thanks to baking powder and an egg. You won’t find a flat or dense flapjack on our brunch spread. Of course, we understand if you also want to eat these for breakfast-for-dinner too.
The Nutella filling:
The key to nailing your Nutella filling is to freeze discs of the chocolatey spread on a baking sheet. Be sure to give them at least 30 minutes to firm up before you get cooking. This way, the filling will melt evenly and you won’t make a mess transferring the Nutella from the baking sheet to your pancakes. If you’re planning ahead, you can stick the Nutella discs in the freezer the night before you plan to serve these pancakes.
Topping your pancakes:
Yes, this stack has extra chocolatey richness from Nutella, but that doesn’t mean you should hold back on your toppings. Serve these flapjacks with sliced strawberries or raspberries, plenty of maple syrup, and a pat of softened butter for good measure. Go ahead and make your own Instagram-famous brunch dish without the hefty bill.
If you make these Nutella-stuffed pancakes, be sure to let us know what you think below!
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- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 552
Ingredients
- 1/2 c.
store-bought or homemade Nutella
- 1 1/2 c.
(180 g.) all-purpose flour
- 1 tbsp.
granulated sugar
- 2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1
large egg, beaten
- 1 1/3 c.
whole milk
- 1 tsp.
pure vanilla extract
- 2 tbsp.
melted unsalted butter, plus more, softened, for cooking and serving
Pure maple syrup, for serving
Directions
- Step 1Onto a parchment-lined baking sheet, dollop 1 heaping tablespoon of Nutella and spread into a flat disc about 2" wide. Repeat with remaining Nutella. Freeze until solid, at least 30 minutes or up to 1 hour.
- Step 2Meanwhile, in a medium bowl, whisk flour, sugar, baking powder, and salt. Make a well in the center and add egg, millk, and vanilla. While whisking, stream in melted butter and whisk to combine. Fold in dry ingredients until just combined. (Do not overmix; some lumps are okay.)
- Step 3Heat a large griddle or nonstick skillet over medium heat until hot but not scorching, about 2 minutes.
- Step 4Melt enough butter to cover surface of griddle, then pour a scant 1/4 cup batter onto griddle and smooth into a circle with the back of a measuring cup or ladle. Place a frozen Nutella disc in the center of batter and spoon a bit more batter on top of Nutella. Spread batter on top to cover Nutella.
- Step 5Cook pancakes until bubbles form on top and sides start to lift from pan, 2 to 3 minutes. Flip and continue to cook until bottom is golden brown and pancake is fluffy, 2 to 3 minutes more. Transfer to a wire rack. Wipe off griddle, then repeat with more butter and remaining batter (you should get about 8 pancakes).
- Step 6Divide pancakes among plates. Serve with syrup and more butter alongside.
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