Save to Pinterest The Sunday morning I discovered my toddler had finger-painted an entire wall with chocolate hazelnut spread, I knew I needed a more constructive outlet for our shared obsession. Those frozen Nutella disks were supposed to be a quick experiment, but they transformed our weekend breakfast rotation into something that still makes my kids' eyes light up. There's something almost magical about cutting into a seemingly ordinary pancake and finding that warm, melty center waiting for you.
Last winter, my sister visited during a snowstorm and we made a triple batch. The four of us stood around the stove, taking turns flipping and stealing warm ones off the platter. That's the day I learned these pancakes disappear twice as fast as regular ones, especially when everyone's watching them cook and getting hungry by the minute.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour: I've sifted it and skipped the sifting, honestly it makes little difference here, but do measure by weight if you want consistent results
- 2 tbsp granulated sugar: Just enough to balance the Nutella without making these cloyingly sweet
- 1 tsp baking powder and 1/2 tsp baking soda: This combination gives you the fluffiest rise without any metallic aftertaste
- 1/4 tsp salt: Don't skip this, it makes all the flavors pop and cuts through the rich chocolate filling
- 1 cup (240 ml) whole milk: I've used 2% in a pinch and nobody noticed, but whole milk gives the best texture
- 2 large eggs: Room temperature eggs incorporate better, so set them out while you gather everything else
- 2 tbsp unsalted butter, melted: Plus extra for the pan, because butter makes everything better including the crispy edges
- 1 tsp vanilla extract: Use the good stuff if you have it, it really shines in simple recipes
- 8 tbsp Nutella, frozen into disks: Freezing is non-negotiable, I learned the messy way when warm filling leaked everywhere
Instructions
- Prep your secret chocolate centers:
- Line a baking sheet with parchment and scoop 8 heaping tablespoons of Nutella onto it, flattening each into a 2-inch disk. Freeze for at least 30 minutes, though I've left them overnight and they work perfectly.
- Whisk the dry team together:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Give it a quick whisk to evenly distribute everything, no clumps wanted here.
- Mix up the wet ingredients:
- In a separate bowl, whisk together milk, eggs, melted butter, and vanilla until smooth and slightly frothy.
- Bring everything together gently:
- Pour the wet mixture into the dry and fold until just combined, some lumps are totally fine. Let the batter rest for 5 minutes while you heat your pan.
- Get your pan ready:
- Heat a nonstick skillet or griddle over medium heat and brush with a little butter. The surface should be hot enough that a drop of batter sizzles immediately.
- Assemble each pancake:
- Pour about 1/4 cup of batter, place a frozen Nutella disk in the center, then spoon just enough batter over to cover it completely. Think of it as tucking the chocolate into bed.
- Cook to golden perfection:
- Wait for bubbles to appear and edges to look set, about 2 minutes, then flip carefully. Cook another 1 to 2 minutes until golden and the center feels slightly puffy.
- Keep them warm and repeat:
- I set a wire rack over a baking sheet in a 200°F oven to keep finished pancakes warm while I cook the rest. Add more butter to the pan as needed between batches.
Save to Pinterest My daughter now requests these for every special occasion, including the morning before her first day of kindergarten. There's something so comforting about standing at the stove, the smell of vanilla and warm chocolate filling the kitchen, knowing something simple is about to make someone's day.
Serving Ideas That Make It Extra
A dusting of powdered sugar makes these look like they came from a restaurant, and fresh berries cut through the richness beautifully. Sometimes I'll add a handful of chocolate chips to the batter for people who really can't get enough chocolate, though honestly the Nutella center carries the show perfectly on its own.
Make-Ahead Magic
I've learned to keep a batch of frozen Nutella disks in the freezer for emergency pancake cravings. You can also mix the dry and wet ingredients separately the night before and combine them in the morning, which makes these feel almost instant on busy weekdays.
Getting The Timing Right
Resting the batter for those 5 minutes is crucial, I've rushed it and ended up with denser pancakes. Your heat should be medium, not medium-high, because the chocolate center needs time to warm through without burning the exterior.
- If bubbles form but the pancake still feels loose, give it another 30 seconds before flipping
- A slightly lower temperature yields better results than rushing with high heat
- These are best eaten immediately but that's rarely been a problem in my house
Save to Pinterest These pancakes started as an experiment but became a weekend staple that brings everyone to the table faster than any alarm clock. Hope they become a favorite in your kitchen too.
Recipe Questions & Answers
- → How do I prevent the Nutella from leaking while cooking?
Freeze the Nutella portions for at least 30 minutes until completely firm. The frozen disks hold their shape during cooking, melting gradually into a gooey center without escaping the batter.
- → Can I make the batter ahead of time?
Yes, prepare the batter the night before and store it covered in the refrigerator. The resting time actually improves texture. Give it a quick stir before cooking as it may thicken overnight.
- → What can I use instead of Nutella?
Any chocolate hazelnut spread works beautifully. For variety, try peanut butter, cookie butter, or chocolate ganache. Just ensure whatever you use can be frozen into firm disks.
- → Why is my pancake batter too thick or thin?
Batter consistency depends on flour absorption and humidity. If too thick, add milk one tablespoon at a time. If too thin, sprinkle in a tablespoon of flour. The perfect batter should pour slowly but readily off a spoon.
- → Can I freeze these pancakes?
Absolutely. Cool completely, layer between parchment paper, and freeze in airtight bags for up to 2 months. Reheat in a toaster or warm oven at 350°F until heated through.
- → How do I know when to flip the pancakes?
Wait until bubbles form across the surface and the edges appear set and slightly dry—about 2 minutes. The bottom should be golden brown. Slide a spatula underneath and flip confidently in one motion.