Ingredients
- 1½ cups all-purpose flour (or gluten-free 1:1 blend)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons melted unsalted butter (or neutral oil)
- 1 teaspoon vanilla extract
- ½ cup Nutella (plus extra for drizzling)
- Butter or oil for greasing the pan
- Optional toppings: sliced bananas, berries, whipped cream, powdered sugar, chopped hazelnuts
Instructions
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, beat the egg and whisk in milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (some lumps are okay).
- Let the batter rest for 10–15 minutes for fluffier pancakes.
- Preheat and lightly grease a non-stick skillet or griddle over medium-low to medium heat.
- Warm Nutella slightly until pourable.
- Pour about ¼ cup of batter for each pancake onto the pan. When bubbles form and edges begin to set, drizzle warmed Nutella on top.
- Flip and cook another 1–2 minutes until golden and cooked through.
- Stack pancakes, drizzle with more Nutella, and add your favorite toppings. Serve warm.
Notes
- Use gluten-free flour and non-dairy milk for allergen-friendly options.
- Add chocolate chips or mashed banana to the batter for flavor twists.
- Let the batter rest to enhance texture and rise.
- Freeze pancakes for quick future breakfasts.
- To make Nutella-stuffed pancakes, freeze small Nutella discs and cook between batter layers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (without toppings)
- Calories: 210
- Sugar: 10g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
