Description
These fluffy Nutella-stuffed pancakes are a delicious breakfast treat combining the light texture of classic pancakes with a gooey, chocolate-hazelnut center. Perfect for a weekend brunch or a special morning, they are easy to make and sure to delight both kids and adults alike.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Filling
- 1/2 cup Nutella
Instructions
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until combined evenly.
- Mix wet ingredients: In another bowl, combine the milk, large egg, and melted butter, whisking them together to create a smooth mixture.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined, taking care not to overmix to keep the batter fluffy.
- Preheat skillet: Heat a griddle or skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Pour batter: Spoon 1/4 cup of pancake batter onto the skillet to form each pancake base.
- Add Nutella: Place a spoonful of Nutella directly onto the batter on the skillet, centering it to ensure the filling stays inside.
- Top with batter: Carefully pour an additional 1/4 cup of batter over the Nutella to cover it completely.
- Cook pancakes: Cook the pancakes until bubbles form on the surface and the edges look set, then flip them carefully and cook the other side until golden brown and cooked through.
- Serve: Remove the pancakes from the skillet and serve immediately with maple syrup and a dusting of powdered sugar if desired.
Notes
- Do not overmix the batter to keep pancakes fluffy; lumps are okay.
- Use a non-stick skillet or griddle for best results and easier flipping.
- If Nutella is too stiff, warm it slightly in the microwave for easier spreading.
- To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (about 200°F/90°C).
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
