Are you ready to take your weekend pancake breakfast from simple to absolutely sensational? Imagine cutting into a stack of light, fluffy pancakes and revealing a warm, molten, gooey center of pure chocolate-hazelnut bliss. This isn’t a dream; this is the magic of homemade Nutella Stuffed Pancakes.
This recipe is your ultimate guide to creating a truly spectacular breakfast experience. We will walk you through the genius (and surprisingly easy) technique of freezing Nutella discs to create that perfect “surprise-inside” lava core. Paired with a simple, from-scratch pancake batter, this is a recipe that is guaranteed to delight kids and adults alike.
What makes this recipe so special is the “wow” factor of that hidden molten center. It’s an upgrade on simply spreading Nutella on top, creating a less messy and far more impressive result. These Nutella Stuffed Pancakes are the perfect way to make any weekend morning, birthday breakfast, or brunch feel like a true celebration.
Table of Contents
Table of Contents
The Secret to the Perfect Molten Center: The Frozen Disc Method
The number one secret to creating flawless Nutella Stuffed Pancakes is the frozen disc method. This is a brilliant kitchen hack that ensures the Nutella stays as a distinct, gooey center inside the pancake instead of just melting and mixing into the batter.
By spooning dollops of Nutella onto parchment paper and freezing them solid, you create a stable “puck” of chocolate-hazelnut goodness. When you drop this frozen disc into the hot pancake batter in the skillet, the batter begins to cook around it. The heat from the pan cooks the pancake through while simultaneously turning the frozen Nutella into a perfect, molten lava core. This simple make-ahead step is the key to success.
Tips for Light and Fluffy Pancake Batter
The second key to amazing Nutella Stuffed Pancakes is a perfect pancake batter. The goal is a light, fluffy pancake that provides a beautiful contrast to the rich, gooey center.
- Don’t Overmix: This is the most important rule of pancake making! Once you combine the wet and dry ingredients, whisk them together only until the large lumps are gone. A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which will result in tough, chewy, rubbery pancakes instead of light and fluffy ones.
- Let it Rest (Optional): If you have an extra 5-10 minutes, letting the batter rest after mixing can allow the gluten to relax and the baking powder to start working, often resulting in an even more tender pancake.
The Key Ingredients for Your Stuffed Pancakes
This recipe for Nutella Stuffed Pancakes uses simple, comforting pantry staples.
- For the Nutella Discs:
- Nutella: The star of the show! The classic chocolate-hazelnut spread is perfect for this.
- For the Pancake Batter:
- Plain (All-Purpose) Flour, Baking Powder, Sugar, Salt: The standard dry ingredients for a fluffy pancake. The baking powder is the leavening agent that makes them rise.
- Egg, Milk, and Vanilla: The wet ingredients that provide richness, moisture, and flavor to the batter.
- For Cooking:
- Butter: For greasing the pan and adding a rich, buttery flavor to the outside of the pancakes.
- For Serving (Optional):
- Fresh Strawberries: The slight tartness and freshness of sliced strawberries are a perfect complement to the rich, sweet pancakes.
Step-by-Step Guide to Your Nutella Stuffed Pancakes
This recipe is a fun project with two main stages. For the best results, make the frozen Nutella discs an hour or two ahead of time.
Part 1: Make the Frozen Nutella Discs
- Prepare Your Tray: Line a baking tray or a large plate that will fit in your freezer with a sheet of parchment paper.
- Create the Discs: Dollop about 1 1/2 to 2 tablespoons of Nutella onto the parchment paper. Use the back of the spoon to spread it into a disc that is about 2 1/2 inches in diameter and about 1/5 of an inch thick.
- Freeze Until Solid: Repeat to make about 7 discs. Place the tray in the freezer until the Nutella discs are completely firm and solid. This will take about 1 to 1 1/2 hours. You can make these days or even weeks in advance and keep them in a freezer bag.
Part 2: Make the Pancakes and Assemble
- Make the Pancake Batter: In a large bowl, place the flour, baking powder, sugar, and salt. Whisk to combine. Make a well in the center of the dry ingredients. Add the egg, milk, and optional vanilla essence to the well.
- Whisk Gently: Whisk the batter together until it is mostly combined and lump-free. Remember not to over-whisk!
- Prepare the Pan: Melt 1/2 teaspoon of butter in a large non-stick frying pan over medium heat. Once melted, use a paper towel to wipe most of the butter out. This leaves a very thin, even coating that is perfect for achieving a beautiful, golden-brown pancake without greasy edges.
- Cook the Pancakes (Work Quickly!): Just before you start cooking, take about 3 of the frozen Nutella discs out of the freezer.
- Assemble in the Pan: Dollop about 1/4 cup of the pancake batter into the hot pan. Working quickly, place one frozen Nutella disc right in the middle of the batter. Immediately top it with another tablespoon or two of batter, just enough to completely cover the Nutella disc.
- Flip and Finish: Cook until bubbles start to appear around the edges of the pancake and the underside is golden brown (about 2 minutes). Carefully flip the pancake and cook until the other side is golden.
- Repeat: Repeat the process with the remaining batter, adding a little more butter to the pan every 3 or 4 pancakes. This recipe should make about 6-7 Nutella Stuffed Pancakes.
The Ultimate Nutella Stuffed Pancakes: A Weekend Breakfast Dream
A decadent pancake recipe where each fluffy pancake has a gooey, melted Nutella center. This is achieved by freezing discs of Nutella, which are then placed in the center of the pancake batter as it cooks on a skillet. The result is a perfectly cooked pancake with a surprise liquid chocolate-hazelnut filling.
- Prep Time: 1 hour 45 minutes (includes freezing time)
- Cook Time: 35 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6-7 pancakes
- Category: Breakfast
- Method: Pan-Frying, Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Nutella Filling:
- 10 – 14 tbsp Nutella
- Dry Ingredients for Pancakes:
- 1 1/2 cups plain flour
- 3 tsp baking powder
- 4 tbsp sugar
- Pinch of salt
- Wet Ingredients for Pancakes:
- 1 egg
- 1 cup + 2 tbsp milk (low fat was used in recipe)
- 1 tsp vanilla essence (optional)
- Other:
- 1 tsp butter, separated
- Sliced strawberries (optional, for serving)
Instructions
- Prepare the Frozen Nutella Discs:
- Line a baking tray with parchment paper.
- Dollop 1 1/2 to 2 tablespoons of Nutella onto the tray and spread it into a disc about 2.5 inches (6cm) in diameter and 1/5 inch (0.5cm) thick. Repeat to make 7 discs.
- Place the tray in the freezer for 1 to 1.5 hours, or until the discs are firm.
- Once frozen, peel the discs off the parchment paper and keep them in the freezer until you are ready to cook.
- Make the Pancake Batter:
- In a large bowl, whisk together the dry ingredients (flour, baking powder, sugar, salt).
- Make a well in the center of the dry ingredients and add the wet ingredients (egg, milk, vanilla essence).
- Whisk everything together until the batter is combined and free of lumps. Stop whisking as soon as it’s smooth to avoid over-mixing.
- Cook the Stuffed Pancakes:
- Melt 1/2 teaspoon of butter in a non-stick frying pan over medium heat. Once melted, wipe most of the butter off with a paper towel, leaving a thin film.
- Take 3 frozen Nutella discs out of the freezer just before you begin cooking.
- Pour about 1/4 cup of pancake batter into the hot pan.
- Working quickly, place one frozen Nutella disc in the center of the batter.
- Immediately top with a little more batter to completely cover the Nutella disc.
- Cook for about 2 minutes, until bubbles start to appear around the edges. Lift an edge to check if the underside is golden brown.
- Flip the pancake and cook until the other side is also golden brown.
- Repeat with the remaining batter and Nutella discs, adding more butter to the pan after the 3rd or 4th pancake.
- Serve the pancakes warm, optionally with sliced strawberries.
Notes
- Note 1: The recipe specifies the dimensions for the frozen Nutella discs (2.5 inches wide, 1/5 inch thick).
- Note 2: Wiping most of the butter from the pan helps the pancakes cook evenly without becoming greasy.
- Note 3: It’s important to take the Nutella discs out of the freezer only right before you need them, as they soften quickly.
- Note 4: Ensure the Nutella disc is completely covered with batter to keep it sealed inside the pancake.
- Don’t over-whisk the pancake batter; mix only until it is smooth.
Serving and Storage
These Nutella Stuffed Pancakes are at their absolute best when served immediately, while the Nutella center is still warm and molten. Serve them on a warm plate, topped with fresh sliced strawberries if desired.
Leftovers can be stored in an airtight container in the refrigerator and reheated in the microwave, but they will lose their crispy edges.
Fore more recipe follow my Pinterest account
Conclusion: The Ultimate Breakfast Surprise
These Nutella Stuffed Pancakes are a fun, decadent, and incredibly rewarding breakfast treat. The moment you cut one open and see that river of warm, melted Nutella is pure magic. It’s a simple recipe that turns a standard pancake breakfast into an unforgettable celebration. We hope this becomes your new favorite recipe for special weekend mornings!
Frequently Asked Questions (FAQs)
My Nutella all leaked out the side of the pancake. What did I do wrong?
This usually means the Nutella disc wasn’t completely covered with the top layer of batter. When you place the disc, make sure it’s centered, and be sure to spoon enough batter on top to completely seal it in before you flip the pancake.
Why are my pancakes tough instead of fluffy?
Tough, rubbery pancakes are almost always a result of overmixing the batter. Once you combine the wet and dry ingredients, you only need to mix until the large lumps are gone. A few small lumps are perfectly fine and will cook out.
Can I make the Nutella discs ahead of time?
Yes! This is highly recommended. You can make a large batch of the frozen Nutella discs and store them in a freezer-safe bag for several weeks. This makes whipping up a batch of Nutella Stuffed Pancakes on a weekend morning even faster and easier.