If there’s one breakfast that can turn an ordinary morning into something unforgettable, it’s a stack of fluffy Nutella Pancakes. Imagine soft, golden pancakes with that rich swirl of Nutella melting into every bite, pure happiness on a plate. Whether you’re treating yourself, surprising the kids, or just need a little midweek pick-me-up, this recipe is the kind of comfort food that always hits the spot.
I’ve tried my fair share of Nutella recipes, from my rich and fluffy Nutella cupcakes, to the decadent Nutella cake, and those fudgy Nutella brownies, but these pancakes are in a league of their own: simple to make, fun to serve, and absolutely irresistible.
No fancy tricks here, just a few everyday ingredients, a swirl of that chocolate-hazelnut magic, and you’ve got breakfast (or dessert!) that everyone will be asking for again and again.
Why You’ll Love These Nutella Pancakes
Because mornings deserve magic. Forget boring toast, these pancakes bring instant joy with every fluffy, Nutella-filled bite.
Kid-approved (and secretly adult-obsessed). Whether it’s a slow Sunday or a birthday breakfast, everyone will be smiling at the table.
Simple ingredients, bakery-worthy results. You don’t need fancy stuff, just a few basics from your kitchen and a jar of Nutella.
Versatile and fun. Dress them up with berries, drizzle more Nutella on top, or even turn them into a dessert stack with whipped cream.
Ready in no time. No one wants to wait forever for breakfast, these pancakes whip up quickly, so you’re enjoying them faster.
The Ingredients for Perfect Nutella Pancakes
- All-purpose flour: I recommend using this for the perfect soft and fluffy texture in your pancakes.
- Baking powder: It’s best if you use fresh baking powder to get that nice, airy lift.
- Sea salt: Always add just a pinch to bring out the sweetness and deepen the chocolate flavor.
- Granulated sugar: I recommend keeping it moderate so the Nutella remains the star without being too sweet.
- Eggs: Always use fresh eggs, they bind the batter and add richness to each pancake.
- Vanilla extract: It’s best if you use pure vanilla for the warm, aromatic flavor that makes everything taste homemade.
- Whole milk: I recommend using whole milk for a tender, smooth batter that pours easily.
- Salted butter, melted: Always melt it gently to keep the pancakes moist and add a rich, buttery flavor.
- Nutella: I recommend adding it last and swirling gently to keep the chocolatey, nutty flavor front and center in every bite.
How to Make Nutella Pancakes
Step 1: Freeze the Nutella rounds
Here’s a little trick: scoop small dollops of Nutella onto a lined tray and flatten them gently with the back of a spoon. Pop them in the freezer while you prep everything else. Freezing keeps the Nutella from oozing everywhere and makes it way easier to place in your pancakes later.
Step 2: Whisk the dry mix
Grab a medium bowl and mix the flour, baking powder, sea salt, and sugar. I like to give it a good whisk so every pancake rises evenly, this tiny step really pays off.
Step 3: Whisk the wet mix
Beat the eggs with the vanilla and milk in another bowl until well blended. If your milk is cold, give it a few seconds in the microwave to take the chill off, your batter will mix easier and cook more evenly.
Step 4: Combine gently
Combine the wet and dry ingredients, stirring only until mixed. The batter will be slightly lumpy, and that’s perfect, it keeps the pancakes tender. Now fold in the melted salted butter. Don’t overmix; a few lumps are your friend!
Step 5: Heat your skillet or griddle
Set it to medium-low heat. Lightly grease with butter, it helps get that golden, slightly crispy edge without sticking. A little patience here is key; too hot and your pancakes cook unevenly.
Step 6: Assemble and cook
Scoop about ¼ cup of batter onto the pan. Gently place a frozen Nutella round in the middle, then cover it with a little more batter. Don’t worry if it’s not perfect, these pancakes are meant to be cozy and indulgent.
Step 7: Flip like a pro
Cook until the edges look set, then flip carefully and cook until golden brown. A spatula with a thin edge helps lift the pancake without breaking it. Keep going until every bit of batter and Nutella round is cooked, then dig in!
Common Issues and How to Fix Them
Pancakes turning out flat
Make sure your baking powder is fresh, old baking powder can make your pancakes sad and flat. Also, don’t overmix the batter; a few lumps are totally fine and actually help keep them fluffy.
Edges cooking too fast or burning
Check your heat! Medium-low is perfect. Too high and the outside cooks before the inside is fluffy. A lightly greased pan also helps with even browning.
Batter too thick or thin
When the batter feels heavy, loosen it up with small splashes of milk until it reaches a pourable consistency. Too thin? Mix in a small spoonful of flour. The batter should flow slowly but hold its shape on the pan.
Bubbles forming but pancakes stay dense
Sometimes bubbles appear but the inside feels heavy. The trick is gentle mixing, stir just until the wet and dry ingredients combine. Stirring too much will knock the air out of the batter and leave it heavy.
Topping Ideas for Your Nutella Stuffed Pancakes
- Fresh berries – strawberries, raspberries, or blueberries add a juicy pop and cut the sweetness just right.
- Chopped toasted hazelnuts – bring out the nutty flavor in the Nutella and add a satisfying crunch.
- Banana slices – soft, natural sweetness that pairs perfectly with chocolatey goodness.
- Whipped cream clouds – light and fluffy, because every stack deserves a little luxury.
- Caramel drizzle – make it decadent for brunch or dessert vibes.
- Coconut flakes – Brings a gentle texture with just a touch of tropical charm.
For another Nutella treat that’s perfect for any time of day, check out my Nutella cookies, they’re basically pancake-flavored happiness in cookie form.
How to Keep These Pancakes Fresh
Room temperature – Stack cooled pancakes with parchment between layers and cover loosely. Best for 1 day; keep them soft without sogginess.
Refrigerator – Place in an airtight container or wrap in foil. Good for up to 3 days; warm gently in a skillet or microwave before serving to revive that soft, melty center.
Freezer – Lay pancakes flat on a tray to freeze individually, then stack with parchment in a freezer-safe bag. Keeps up to 2 months. Warm them up in the toaster or oven for a quick, just-made feel.
More Fluffy Pancakes Worth Baking
The Best Nutella Pancakes You’ll Ever Make
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- ¾ teaspoon sea salt
- 1 ½ cups whole milk
- ⅓ cup salted butter melted
- 2 large eggs
- ¼ cup granulated sugar
- 1 ⅓ cups Nutella
- 1 ½ teaspoons vanilla extract
Instructions
- Drop small amounts of Nutella onto parchment paper and softly press them down using the back of a spoon. Pop them in the freezer while you prep the batter, this keeps them from melting too quickly and makes them much easier to work with when adding to the pancakes.
- In a medium bowl, whisk together the flour, baking powder, sea salt, and sugar until everything is evenly combined. This little step helps your pancakes rise beautifully and stay light and fluffy.
- In another bowl, beat the eggs with the vanilla extract and whole milk until smooth. If your milk is cold, warming it slightly for a few seconds in the microwave helps the batter come together more easily and ensures even cooking.
- Add the wet ingredients to the dry and fold together gently until barely mixed. The batter will be slightly lumpy, which is perfect for tender pancakes. Fold in the melted salted butter, being careful not to overmix, those little lumps are what keep the pancakes soft and airy.
- Heat a skillet or griddle over medium-low and lightly grease with butter. This gives your pancakes a gorgeous golden look without sticking.
- Scoop about ¼ cup of batter onto the pan, then gently press a frozen Nutella round in the center and cover it with a little more batter. It doesn’t have to be perfect; these pancakes are all about indulgence and comfort.
- Cook until the edges look set and bubbles appear on top, then carefully flip and cook until the other side is golden. Use a thin spatula for easy flipping without breaking the pancakes. Use up the remaining batter and Nutella, and enjoy it hot for the ultimate melty chocolate morning treat.
Notes
- Use a nonstick spatula to turn the pancakes effortlessly while keeping them nicely round.
- Don’t overcrowd the pan; giving each pancake space ensures even cooking.
