Nutella Stuffed Pancakes

Nutella stuffed pancakes are fluffy, golden pancakes with a gooey chocolate-hazelnut surprise hidden inside. Perfect for brunch, birthdays, or a cozy weekend morning, these pancakes combine fun and indulgence in every bite.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the Nutella Center

10-14 tbsp Nutella frozen into discs

Dry Ingredients

1.5 cups all-purpose flour
3 tsp baking powder
4 tbsp sugar
1 pinch salt

Wet Ingredients

1 large egg room temperature
1 cup + 2 tbsp milk low-fat or whole milk
1 tsp vanilla extract optional

For Cooking & Serving

1 tsp unsalted butter divided, for greasing pan
Fresh strawberries optional, sliced for garnish

Method

Step 1: Line a baking sheet with parchment paper. Spoon Nutella into 6–7 discs (2 ½ in / 6 cm wide). Freeze for 1–1 ½ hours until firm.
Step 2: In a bowl, whisk flour, baking powder, sugar, and salt. Add egg, milk, and vanilla. Mix until smooth but not overmixed. Let rest 5 minutes.
Step 3: Heat a skillet over medium. Lightly grease with butter. Pour ¼ cup batter, place a frozen Nutella disc in the center, and cover with 1 tbsp batter. Cook until bubbles form, about 2 minutes. Flip and cook until golden.
Step 4: Repeat with remaining batter and discs, greasing pan as needed. Serve warm with strawberries, powdered sugar, or extra Nutella.

Notes

Freezing Nutella discs is essential to prevent leakage. Use a non-stick skillet for best results. Batter can be made ahead and stored up to 24 hours in the fridge. Pancakes can also be frozen for up to 2 months.