Imagine a warm stack of fluffy pancakes layered and drizzled with silky hazelnut-chocolate spread. I love how each bite melts softly with rich chocolate flavor, turning even an ordinary morning into something indulgent and comforting.
Why You’ll Love This Recipe
I appreciate how simple this recipe is while still feeling special. The pancakes come out tender and airy, and the warm hazelnut spread gives them a dessert-like richness. I enjoy serving them for brunch, holidays, or slow weekends because they impress without requiring fancy techniques. I also like how easily I can adjust the recipe for gluten-free or dairy-free variations when needed.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the egg, then whisk in the milk, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some small lumps are fine.
Let the batter rest for 10–15 minutes so it becomes smoother and fluffier.
Preheat a greased non-stick pan or griddle over medium-low to medium heat.
Warm the Nutella slightly until it becomes pourable.
Pour about ¼ cup of batter for each pancake. After the edges begin to set and bubbles appear, drizzle a small amount of warmed Nutella over the uncooked tops.
Flip and cook for another 1–2 minutes until golden and cooked through.
Stack the pancakes, drizzle with more Nutella, and add any toppings you like. Serve warm.
Servings And Timing
Servings: About 8–10 pancakes
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Variations
I swap the flour with a gluten-free blend to make the pancakes gluten-free.
I use oat milk or almond milk along with coconut oil for a dairy-free version.
I mix chocolate chips into the batter when I want a double-chocolate stack.
I mash a ripe banana into the batter for a banana-Nutella twist.
I add a spoonful of oats to the batter for extra texture.
I freeze small discs of Nutella and place them between two thin layers of batter to make stuffed pancakes with a melty center.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
For longer storage, I freeze them in a single layer, then transfer to a freezer bag once solid. They keep well for 1–2 months.
To reheat, I warm them in a toaster, microwave them briefly, or heat them in a pan over low heat. Frozen pancakes can be reheated without thawing.
FAQs
How can I make my pancakes extra fluffy?
I avoid overmixing the batter and always let it rest before cooking. Fresh baking powder also helps.
Can I prepare the batter ahead of time?
Yes. I often refrigerate the batter overnight. It thickens slightly, so I stir in a small splash of milk before cooking.
What toppings pair well with Nutella pancakes?
I like fresh berries, banana slices, powdered sugar, chopped nuts, whipped cream, or even a drizzle of caramel.
How do I keep pancakes from sticking to the pan?
I always preheat the pan properly and lightly grease it before each batch. A non-stick skillet or well-seasoned griddle works best.
Can I make the pancakes gluten-free or dairy-free?
Yes. Gluten-free flour blends work well, and non-dairy milks with oil instead of butter make the recipe dairy-free.
Conclusion
I find these Nutella pancakes to be a wonderful way to elevate a classic breakfast. The fluffy texture mixed with warm hazelnut-chocolate spread feels comforting, decadent, and perfect for both everyday mornings and special occasions. Whenever I want something easy yet impressive, this recipe always delivers a delicious treat.
Fluffy homemade pancakes layered and drizzled with warm Nutella, creating a rich and indulgent breakfast perfect for weekends, brunch, or special occasions.
