![- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup buttermilk - 1 large egg, at room temperature - 2 tablespoons unsalted butter, melted and slightly cooled - 1/2 cup Nutella (or any hazelnut spread) - Butter or oil for cooking - Optional: Powdered sugar for serving - Optional: Fresh berries (such as strawberries, blueberries, or raspberries) for garnish Making Nutella stuffed pancakes is simple. You only need a few key ingredients. First, gather your essential ingredients. Flour, sugar, baking powder, baking soda, and salt form the base of the batter. These dry ingredients ensure your pancakes rise and are light. Next, you need wet ingredients. Buttermilk adds moisture and flavor. The egg binds everything together, while melted butter adds richness. Using room temperature ingredients helps create fluffier pancakes. Now for the star of the show: Nutella. This hazelnut spread adds a sweet, creamy center. You can also use any hazelnut spread you like. Lastly, consider your garnishes. A sprinkle of powdered sugar adds sweetness. Fresh berries add a pop of color and flavor. This combination makes for a truly delightful breakfast. For the full recipe and steps to make these delicious pancakes, check out the [Full Recipe]. - In a medium bowl, whisk together: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt This mix helps your pancakes rise well. - In another bowl, mix the wet ingredients: - 1 cup buttermilk - 1 large egg, at room temperature - 2 tablespoons unsalted butter, melted and slightly cooled Whisk until smooth. Room temperature helps make fluffier pancakes. - Now, pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are fine. - Preheat your skillet or griddle over medium heat. Lightly coat it with butter or oil. Let it heat for a minute. - Pour about 1/4 cup of batter onto the skillet. Use a spoon to create a small well in the center. This is where you’ll add Nutella. - Spoon about 1 tablespoon of Nutella into the well. Carefully cover it with a bit more batter. This hides the Nutella while cooking. - Cook the pancake for 2-3 minutes. Look for bubbles on the surface and dry edges. Flip it over and cook for another 2-3 minutes. - Repeat with the rest of the batter and Nutella. Keep the cooked pancakes warm on a plate covered with aluminum foil. - To keep your pancakes warm, cover them loosely with foil. This helps maintain their heat while cooking the rest. - Just before serving, sift powdered sugar over the top. Add fresh berries like strawberries or blueberries for a pop of color. - For a great presentation, stack the pancakes. Arrange the berries on top, and drizzle with syrup if you like. Check out the full recipe for more tips and tricks! Using room temperature ingredients is key. When your buttermilk and egg are warm, they mix better. This gives you a light and airy pancake. Always avoid overmixing the batter. Stir gently until you see a few lumps. This keeps the pancakes fluffy and soft. The right skillet temperature is crucial. Preheat it to medium heat. It should feel hot but not smoking. Lightly grease the skillet with butter or oil before adding batter. Watch for bubbles forming on the surface. When you see them, it's time to flip. The pancakes should be golden brown on both sides. Get creative with toppings! Pair your pancakes with maple syrup, chocolate sauce, or fresh fruit. You can also stack them high for a fun presentation. A sprinkle of powdered sugar on top adds a sweet touch. Fresh berries like strawberries or blueberries make a great garnish too. For the full recipe, check out Nutella Stuffed Pancakes. {{image_4}} You can switch up the filling for more fun. Try different chocolate spreads like caramel or almond. Each spread gives a unique taste. For a fruity twist, add sliced bananas or berries inside the pancake. Chopped nuts like walnuts or hazelnuts also add a great crunch. Each option makes your pancakes even more special and tasty. Want to make gluten-free pancakes? Just swap the all-purpose flour for a gluten-free blend. Many brands work well and keep the taste great. If you prefer vegan options, use plant-based milk instead of buttermilk and flaxseed for the egg. These changes make the pancakes light but still delicious. You can have fun with the size and shapes of your pancakes. Make mini pancakes for a bite-sized treat. Kids love pancake bites! You can also use cookie cutters to create fun shapes like hearts or stars. This adds a playful touch to breakfast and makes it more exciting! For the complete recipe, check out the [Full Recipe]. To keep your leftover pancakes fresh, you can refrigerate them. Place them in an airtight container. This helps prevent them from drying out. They will stay good for about three days in the fridge. If you want to keep them longer, freezing is the best choice. - Allow pancakes to cool completely. - Stack them with parchment paper between each one. - Wrap the stack tightly in plastic wrap. - Place in a freezer-safe bag and label it. This method keeps pancakes from sticking together. You can enjoy them later without losing flavor or texture. When you are ready to eat your pancakes, reheating is easy. I suggest using the microwave or the oven. The microwave is quick but can make pancakes soggy. The oven keeps them crispy. - For the microwave: Place pancakes on a plate. Heat for about 30 seconds. Check if they need more time. - For the oven: Preheat to 350°F (175°C). Place pancakes on a baking sheet. Heat for about 10 minutes. To keep the texture, cover them loosely with foil while reheating. This helps them stay soft inside. To keep Nutella fresh, store it in a cool, dry place. Make sure the lid is tightly closed. This helps keep air out and prevents it from drying up. - The pantry is a great spot for Nutella. - Avoid heat and direct sunlight, as it can affect the taste. Nutella can last for months when stored correctly. Always check the expiration date for safety. Yes, you can use self-rising flour. Just skip the baking powder and salt. Self-rising flour already has these added. The pancakes will rise well, and they will still taste great. To avoid burning the Nutella, keep the heat medium-low. If the skillet is too hot, the Nutella can burn. Also, cover it with batter right after adding. This helps protect it from direct heat. You can serve them with a dusting of powdered sugar. Fresh berries like strawberries or blueberries add color and flavor. Maple syrup or whipped cream also makes a great topping. Feel free to get creative! Pancakes will last up to three days in the fridge. Make sure to keep them in an airtight container. If you want to keep them longer, you can freeze them. They will stay good for about two months in the freezer. Yes, you can make the batter in advance. Store it in the fridge for up to 24 hours. When you're ready to cook, just give it a good stir. If it thickens, add a little milk to loosen it up. For the full recipe, check the section above. In this article, we explored the simple and delicious world of Nutella-stuffed pancakes. We covered essential ingredients, step-by-step instructions, and helpful tips for perfect pancakes. You learned creative variations and storage methods to keep your pancakes fresh. These pancakes are easy to make and can delight everyone. Enjoy crafting this tasty dish with your loved ones any time. Happy cooking!](https://tastyhatch.com/wp-content/uploads/2025/05/c58d8220-65ec-4a4a-a618-984c95dae779-250x250.webp)
Nutella Stuffed Pancakes
Indulge in the ultimate breakfast treat with Nutella stuffed pancakes that are sure to wow your taste buds! These fluffy pancakes are easy to make and filled with rich, gooey Nutella for a delightful surprise in every bite. Perfect for a special brunch or a cozy weekend morning, this recipe includes simple ingredients and quick steps to create deliciousness. Click to explore the full recipe and start your pancake adventure today!