Pin This The morning my daughter won her science fair, I surprised her with these Nutella stuffed pancakes. The sun spilled through our kitchen blinds as her sleepy face transformed at first bite, revealing the gooey center. I had spent weeks testing different batters to get the perfect texture that would hold the chocolate-hazelnut treasure. Now, years later, these special-occasion pancakes remain our family's silent language for celebration.
Last winter during that terrible snowstorm, we lost power for nearly two days. I fired up our camping stove in the living room, mixed the batter by flashlight, and somehow managed to cook these pancakes while wrapped in blankets. My teenagers, initially grumpy about the cold house, gathered around with wide eyes as I flipped each one, revealing that perfect golden crust. In the dim light, with chocolate smeared on our chins, the power outage suddenly felt more like an adventure.
Ingredients
- All-purpose flour: The foundation of our pancakes, I find unbleached flour gives a slightly nuttier taste that complements the Nutella beautifully.
- Whole milk: After trying several alternatives, whole milk creates the richest texture, though plant-based works in a pinch if needed.
- Nutella: Freezing it is absolutely crucial, as room temperature Nutella will simply dissolve into the batter rather than creating that molten center effect.
- Vanilla extract: Just a teaspoon transforms the batter from basic to memorable, enhancing both the pancake and the chocolate-hazelnut filling.
Instructions
- Prep your hidden treasure:
- Line a baking sheet with parchment and spoon 8 tablespoon-sized dollops of Nutella, then freeze them solid for at least 30 minutes. The colder they are, the less likely they'll leak during cooking.
- Mix the dry team:
- Whisk your flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed. This ensures your pancakes rise uniformly without any powdery pockets.
- Blend the wet squad:
- In a separate bowl, combine your milk, eggs, melted butter, and vanilla until smooth. The butter should be melted but not hot enough to cook the eggs.
- Create your batter:
- Pour the wet ingredients into the dry and stir just until combined. You'll still see small lumps, and that's perfect.
- Rest and reflect:
- Let the batter sit for 5 minutes while your pan heats up. This allows the flour to fully hydrate and the gluten to relax.
- Begin the assembly:
- Pour about 1/4 cup batter onto your buttered pan, quickly place a frozen Nutella disk in the center, then cover with a bit more batter. Work swiftly so the bottom doesn't overcook.
- Watch for the signs:
- When bubbles form around the edges and the surface looks less shiny, it's time to flip. Use a wide spatula and a confident, quick motion.
- Finish with care:
- Cook another 1-2 minutes until golden underneath and no longer raw in the center. The pancake should feel springy when gently pressed.
- Serve immediately:
- These pancakes are at their magical best when fresh off the griddle. The contrast between the warm, fluffy exterior and the molten Nutella center diminishes as they cool.
Pin This My teenage son brought his new girlfriend over for breakfast last spring, and she was painfully shy until I served these pancakes. The moment she cut into one and watched the Nutella spill onto her plate, her entire demeanor changed. By the end of breakfast, she was telling stories and laughing, even asking for my recipe. Sometimes food bridges gaps that words cant, creating connections when we need them most.
Perfect Flipping Technique
The first time I made these, I lost half my batch to disastrous flips that sent pancake parts flying across my kitchen. Now I know the secret is patience and a thin, wide spatula. Wait until the edges look set and small bubbles appear on the surface, but dont wait until the bubbles pop or your Nutella will escape. Slide the spatula completely under the pancake, lift slightly to ensure its not sticking, then flip with confidence rather than hesitation.
Making Ahead Options
While nothing beats these pancakes fresh off the griddle, Ive found ways to prep ahead for busy mornings. The Nutella disks can be frozen up to a week in advance, stored in an airtight container with parchment between layers. The dry ingredients can be mixed the night before, and if youre truly pressed for time, fully cooked pancakes can be frozen with wax paper between them, then reheated in a 350°F oven for about 10 minutes, though the Nutella center wont be quite as molten.
Troubleshooting Common Issues
Over the years, Ive encountered every possible problem with these pancakes and learned how to fix each one. If your batter is too thick, add milk one tablespoon at a time until it reaches pourable consistency. If too thin, add flour a tablespoon at a time. If your pancakes are burning before cooking through, your heat is too high, or your pan is too thin.
- For pancakes that wont flip cleanly, try using two spatulas from opposite sides for better support.
- If your Nutella keeps escaping despite freezing, try making the disks smaller or using slightly more batter to cover them.
- For extra insurance against leaking, create a small indent in the first layer of batter before adding the Nutella disk.
Pin This These Nutella-stuffed pancakes have become more than just breakfast in our home, theyve become a love language, a celebration marker, and sometimes, a peace offering. I hope they bring the same joy to your kitchen table.
Recipe FAQs
- → How do I prevent the Nutella from leaking out?
Freeze the Nutella disks for at least 30 minutes until they're firm. This keeps them intact during cooking. Make sure to completely cover the Nutella disk with batter before flipping.
- → Can I make the batter ahead of time?
Yes, you can prepare the dry ingredients the night before. Mix the wet ingredients just before cooking for the fluffiest pancakes. The batter should rest for 5 minutes before cooking.
- → What's the best way to flip without breaking the pancake?
Wait until bubbles form on the surface and the edges look set—about 2 minutes. Use a thin spatula and flip with confidence in one smooth motion. The pancake should be sturdy enough to hold together.
- → Can I use a different chocolate spread?
Absolutely. Any thick chocolate spread or hazelnut butter works well. Freeze the substitute disks the same way as Nutella. Check allergen information if switching brands.
- → How do I make a dairy-free version?
Substitute plant-based milk and vegan butter in the batter. Use a dairy-free chocolate spread if needed. The cooking method and timing remain the same.
- → What toppings pair well with these pancakes?
Fresh berries like strawberries and sliced bananas complement the Nutella filling beautifully. Powdered sugar adds elegance, while a drizzle of extra Nutella enhances the decadence.