These Nutella stuffed pancakes are soft, fluffy, golden, and filled with a warm chocolate-hazelnut center. They look like a special breakfast from a café, but they are easy to make at home with simple ingredients.
Each pancake has a creamy Nutella filling hidden inside, making every bite sweet, rich, and delicious. Serve them for weekend breakfast, brunch, birthdays, holidays, or anytime you want a fun treat that everyone will love.
Why You’ll Love This Recipe
These pancakes are thick, tender, and filled with melted Nutella. The frozen Nutella discs make the stuffing easy because they stay in place while the pancakes cook.
You can finish them with powdered sugar, extra Nutella drizzle, and chopped toasted hazelnuts for a beautiful dessert-style breakfast.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 3/4 cups whole milk
- 1/4 cup melted butter, plus extra for the pan
- 1 teaspoon vanilla extract
- 1 cup Nutella, frozen into discs for stuffing
- Powdered sugar, optional for topping
- Chopped toasted hazelnuts, optional for topping
- Extra Nutella, optional for drizzling
Instructions
Step 1: Make the Nutella Discs
Line a baking sheet with parchment paper.
Spoon small rounds of Nutella onto the parchment, about 1 to 2 tablespoons each. Spread each one into a flat disc.
Freeze for at least 30 minutes, or until firm.
Step 2: Make the Pancake Batter
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
In another bowl, whisk the egg, whole milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix. A few small lumps are okay.
Step 3: Heat the Pan
Heat a non-stick skillet or griddle over medium-low heat.
Lightly grease the pan with butter.
Step 4: Cook the Stuffed Pancakes
Pour a small amount of pancake batter onto the pan.
Place one frozen Nutella disc in the center of the batter.
Spoon a little more batter over the Nutella to cover it completely.
Cook until bubbles begin to form on the surface and the edges look set. Carefully flip and cook the other side until golden brown.
Repeat with the remaining batter and Nutella discs.
Step 5: Serve
Stack the pancakes on a plate.
Dust with powdered sugar, drizzle with extra Nutella, and sprinkle with chopped toasted hazelnuts if desired.
Serve warm while the center is soft and melted.
Tips for the Best Nutella Stuffed Pancakes
Freeze the Nutella discs before cooking. This makes the filling easier to handle and keeps it from spreading too much in the pan.
Cook the pancakes over medium-low heat. If the heat is too high, the outside may brown before the inside cooks through.
Do not overmix the batter. Gentle mixing helps keep the pancakes fluffy.
Make sure the Nutella is fully covered with batter before flipping so it does not leak out.
Topping Ideas
These pancakes are delicious on their own, but you can make them extra special with toppings like:
- Powdered sugar
- Extra Nutella drizzle
- Fresh strawberries or bananas
- Whipped cream
- Chopped toasted hazelnuts
- Maple syrup
Can I Make These Ahead?
The pancake batter is best used fresh, but you can make the Nutella discs ahead of time and keep them in the freezer until ready to cook.
Cooked pancakes can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
Final Thoughts
These perfect Nutella stuffed pancakes are fluffy, rich, and filled with a creamy chocolate-hazelnut center. They are easy enough for a weekend breakfast but special enough for brunch or dessert.
Serve them warm with your favorite toppings and enjoy a sweet homemade treat that feels truly indulgent.
