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The Ultimate Nutella Stuffed Pancakes: A Weekend Breakfast Dream

A fork cutting into a Nutella Stuffed Pancake, revealing the gooey center.

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.

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

  1. Prepare the Frozen Nutella Discs:
  2. Line a baking tray with parchment paper.
  3. 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.
  4. Place the tray in the freezer for 1 to 1.5 hours, or until the discs are firm.
  5. Once frozen, peel the discs off the parchment paper and keep them in the freezer until you are ready to cook.
  6. Make the Pancake Batter:
  7. In a large bowl, whisk together the dry ingredients (flour, baking powder, sugar, salt).
  8. Make a well in the center of the dry ingredients and add the wet ingredients (egg, milk, vanilla essence).
  9. Whisk everything together until the batter is combined and free of lumps. Stop whisking as soon as it’s smooth to avoid over-mixing.
  10. Cook the Stuffed Pancakes:
  11. 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.
  12. Take 3 frozen Nutella discs out of the freezer just before you begin cooking.
  13. Pour about 1/4 cup of pancake batter into the hot pan.
  14. Working quickly, place one frozen Nutella disc in the center of the batter.
  15. Immediately top with a little more batter to completely cover the Nutella disc.
  16. Cook for about 2 minutes, until bubbles start to appear around the edges. Lift an edge to check if the underside is golden brown.
  17. Flip the pancake and cook until the other side is also golden brown.
  18. Repeat with the remaining batter and Nutella discs, adding more butter to the pan after the 3rd or 4th pancake.
  19. 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.

Find it online: https://cookupjoy.com/nutella-stuffed-pancakes/

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