Nutella Stuffed Pancakes

Nutella stuffed pancakes are the ultimate breakfast indulgence—soft, fluffy pancakes hiding a warm, gooey chocolate-hazelnut center. Instead of spreading Nutella on top, this recipe locks it inside for a surprise with every bite. Whether you’re planning a cozy weekend brunch, treating the kids, or just craving something extra special, these pancakes deliver comfort, flavor, and a touch of fun in every forkful.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Decadent but easy – simple ingredients with a rich, café-style result.
• Perfect for special occasions – Valentine’s Day, birthdays, or lazy Sunday mornings.
• Crowd-pleaser – kids and adults alike will love the gooey Nutella core.
• Foolproof technique – freezing Nutella discs ensures a clean, molten center without mess.
• Beautifully customizable – serve with strawberries, cream, or your favorite toppings.

Unlike standard pancakes, this version takes things up a notch by embedding a frozen Nutella disc inside, guaranteeing a molten filling without overcooking the batter. It’s the kind of recipe that not only tastes amazing but also impresses anyone you serve it to.

Ingredients Needed

For the Nutella Center

• 10–14 tablespoons Nutella (frozen into discs)

Dry Ingredients

• 1 ½ cups all-purpose flour
• 3 teaspoons baking powder
• 4 tablespoons sugar
• Pinch of salt

Wet Ingredients

• 1 large egg, room temperature
• 1 cup + 2 tablespoons milk (low-fat or whole milk both work)
• 1 teaspoon vanilla extract (optional, for flavor depth)

For Cooking & Serving

• 1 teaspoon unsalted butter, divided into two portions (½ tsp each)
• Fresh strawberries, sliced (optional, for garnish)

How to Make Nutella Stuffed Pancakes

Step 1: Prepare the Frozen Nutella Discs

1. Line a baking sheet with parchment paper.
2. Spoon 1 ½–2 tablespoons of Nutella onto the sheet, spreading each portion into a circle about 6 cm (2 ½ inches) wide and ½ cm thick.
3. Repeat until you have 6–7 discs. Freeze for 1–1 ½ hours, or until firm.
4. Once frozen, carefully peel the discs from the paper. Keep them in the freezer until you’re ready to use—they soften quickly.

Step 2: Make the Pancake Batter

1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
2. Create a well in the center and add the egg, milk, and vanilla extract.
3. Whisk until the batter is smooth with no lumps—avoid overmixing to keep the pancakes fluffy.

Step 3: Cook the Pancakes with Nutella Filling

1. Heat a non-stick skillet over medium heat. Add ½ teaspoon butter, then wipe off most of it with a paper towel to lightly grease the pan.
2. Remove 2–3 Nutella discs from the freezer right before cooking.
3. Pour about ¼ cup of batter into the pan. Quickly place one frozen Nutella disc in the center, then cover with another tablespoon of batter to fully seal it.
4. Cook until small bubbles form around the edges and the underside is golden (about 2 minutes).
5. Flip carefully and cook the other side until golden brown.
6. Repeat with remaining batter, adding more butter to the pan every 3–4 pancakes. You’ll get about 6–7 stuffed pancakes total.

Step 4: Serve

Serve the pancakes warm, topped with fresh strawberries, powdered sugar, or a drizzle of extra Nutella.

Serving and Storage Tips

• Serve immediately for the best gooey center.
• Add toppings like whipped cream, bananas, or crushed nuts for extra flair.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat or in the microwave for 15–20 seconds.
• To freeze, place cooled pancakes between parchment layers in a freezer-safe bag for up to 2 months. Reheat straight from frozen in a pan.

Helpful Notes

• Don’t skip freezing the Nutella—this step prevents it from leaking out during cooking.
• Use a non-stick skillet for best results. A cast iron pan may over-brown the pancakes too quickly.
• For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
• Try variations: swap Nutella for peanut butter, cookie butter, or even fruit jam.

Conclusion

These Nutella stuffed pancakes are everything you want in a breakfast treat: fluffy, golden pancakes with a molten, chocolate-hazelnut surprise inside. They’re simple enough for beginners yet impressive enough for a brunch centerpiece. Whether you enjoy them with fresh fruit, a dusting of sugar, or just on their own, they guarantee smiles at the table.

If you try this recipe, don’t forget to leave a comment and a star rating below—it helps others discover it too! And if you loved it, share it on Pinterest or Facebook to spread the pancake joy.

👉 What’s your favorite pancake filling—Nutella, fruit, or something else? Share your twist in the comments!

Frequently Asked Questions (FAQ)

Can I use a different spread instead of Nutella?

Yes! Peanut butter, Biscoff, or even jam can be frozen into discs and used the same way.

How do I make this recipe gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure your baking powder is gluten-free as well.

Why did my Nutella leak out?

The Nutella must be frozen solid and completely sealed with batter. Make sure you cover the disc fully before flipping.

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance. Store it in the fridge and stir gently before using.

Are these pancakes freezer-friendly?

Absolutely! Freeze cooked pancakes between parchment layers for up to 2 months. Reheat in a non-stick pan until warmed through.