Save to Pinterest My daughter used to think Nutella belonged only on toast until I hid a spoonful inside her Saturday morning pancakes. The look on her face when she cut into that first bite and warm chocolate hazelnut oozed out turned our kitchen into a squealing celebration. Now every weekend starts with her asking if we can make the secret pancakes again. I learned quickly that freezing the Nutella first was the trick to keeping it from bleeding into the batter. These pancakes turned breakfast into an event worth waking up early for.
I made these for a lazy Sunday brunch when my sister visited with her kids, and I swear the table went silent except for happy humming. Even my nephew who usually picks at his food devoured two and asked if I could teach his mom the recipe. Watching everyone pull apart their pancakes to peek inside before taking another bite reminded me why I love cooking for people. It is not just about feeding them, it is about creating those small moments of joy that linger long after the plates are cleared.
Ingredients
- All purpose flour: This forms the backbone of your pancake batter and gives you that tender, fluffy texture when mixed gently without overworking it.
- Granulated sugar: Just enough sweetness to balance the batter without competing with the rich Nutella center.
- Baking powder and baking soda: The dynamic duo that creates all those airy bubbles and helps the pancakes puff up beautifully on the griddle.
- Salt: A small pinch sharpens all the other flavors and keeps the sweetness from going flat.
- Whole milk: The fat content adds richness and moisture, making each pancake soft and tender instead of dense.
- Large eggs: They bind everything together and contribute to the light, cake like structure you want in a perfect pancake.
- Unsalted butter: Melted into the batter for flavor and brushed on the skillet to create those golden, lacy edges.
- Vanilla extract: A teaspoon goes a long way in adding warmth and depth that makes the whole kitchen smell like a weekend.
- Nutella: The star of the show, chilled into firm disks so it does not melt into the batter before you want it to, keeping that molten surprise intact.
Instructions
- Freeze the Nutella disks:
- Line a baking sheet with parchment and dollop 8 heaping tablespoons of Nutella, shaping each into a 2 inch disk. Pop them in the freezer for at least 30 minutes until they are solid and easy to handle without sticking to your fingers.
- Mix the dry ingredients:
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined. This ensures every pancake gets an even rise and flavor throughout.
- Combine the wet ingredients:
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until smooth and well blended. The butter should be melted but not piping hot or it will scramble the eggs.
- Make the batter:
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, leaving a few lumps. Let it rest for 5 minutes so the flour hydrates and the leavening agents wake up.
- Heat the skillet:
- Warm a nonstick skillet or griddle over medium heat and brush it lightly with butter. You want it hot enough that a drop of water sizzles but does not burn instantly.
- Assemble and cook:
- Pour about 1/4 cup of batter onto the skillet, quickly place a frozen Nutella disk in the center, then spoon a little more batter over the top to seal it in. Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip carefully and cook another 1 to 2 minutes until golden.
- Repeat and serve:
- Continue with the remaining batter and Nutella disks, adding more butter to the skillet as needed. Serve the pancakes warm, optionally dusted with powdered sugar or drizzled with extra Nutella for the true chocolate lovers.
Save to Pinterest The first time I served these at a birthday brunch, my friend cut into hers and chocolate oozed onto her plate, and she actually gasped out loud. She said it felt like biting into a warm hug, and honestly that is the best description I have ever heard for a pancake. These turned into the dish everyone requests when they come over, and I do not mind one bit because watching people discover that hidden center never gets old.
Topping Ideas
I love keeping toppings simple so the Nutella center stays the star, but a light dusting of powdered sugar adds a bakery touch that looks beautiful in photos. Fresh sliced strawberries or bananas bring a fruity contrast that cuts through the richness, and a drizzle of maple syrup never hurt anyone who wanted to go full decadent. Sometimes I will add a dollop of whipped cream on the side, and my kids treat it like the fanciest restaurant dessert even though we are eating in our pajamas.
Make Ahead Tips
You can freeze the Nutella disks a day or two in advance and keep them in a sealed container so you are ready to go on a busy morning. The batter is best made fresh, but if you need to prep ahead, you can mix the dry ingredients the night before and store them in a covered bowl. I have reheated leftover pancakes in a toaster oven, and while they are not quite as magical as fresh off the griddle, they still taste pretty darn good with that melty center intact.
Serving Suggestions
These pancakes work beautifully for breakfast, brunch, or even dessert when you want something warm and comforting without a lot of fuss. I have served them alongside scrambled eggs and crispy bacon for a sweet and savory spread that makes everyone happy. They also shine on their own with a hot cup of coffee or a cold glass of milk, especially when you are treating yourself to a slow, lazy morning.
- Pair with fresh berries and a light dusting of powdered sugar for a classic look.
- Serve with a side of crispy bacon or breakfast sausage to balance the sweetness.
- Top with whipped cream and sliced bananas for an indulgent dessert style presentation.
Save to Pinterest There is something quietly magical about serving a stack of these and watching someone take that first bite, their eyes lighting up when the warm Nutella spills out. I hope these pancakes bring as much joy to your table as they have to mine, turning ordinary mornings into something worth remembering.
Recipe FAQs
- → How do I prevent the Nutella from leaking out?
Freeze the Nutella disks for at least 30 minutes until they're completely firm. Use a nonstick skillet and medium heat to cook evenly. Cover the frozen disk completely with additional batter before flipping.
- → Can I make these pancakes ahead of time?
Yes, cook them and store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven at 350°F for 5 minutes, or microwave for 30-60 seconds until warm.
- → What can I add as toppings?
Powdered sugar, fresh berries, sliced bananas, whipped cream, maple syrup, or a drizzle of extra Nutella all work beautifully. Choose based on your flavor preferences.
- → How do I make this dairy-free?
Substitute the whole milk with any plant-based alternative like almond, oat, or coconut milk. Use dairy-free butter for cooking and melting. Verify that your Nutella brand is also dairy-free.
- → Why is my batter too thick or thin?
The batter should pour easily but hold its shape on the griddle. If too thick, add milk one tablespoon at a time. If too thin, add flour gradually. Rest the batter for 5 minutes for best consistency.
- → What's the ideal cooking temperature?
Medium heat is best for even cooking without burning the outside. You'll know it's ready to flip when bubbles form on the surface and the edges look set, typically after about 2 minutes.