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.