Pin it There's something about the moment when a knife cuts through a warm pancake and that ribbon of melted Nutella spills out—it feels like you've just pulled off a small kitchen magic trick. My sister called me one Sunday morning asking if I could make something special for her kids' breakfast, something that would make them actually want to sit down and eat together. That's when I thought about hiding that hazelnut chocolate center inside fluffy pancakes, and watching their faces when they discovered it was absolutely worth the extra effort.
I made these for a brunch last fall when my neighbors were going through a rough patch, and I wanted to give them something that felt like a hug on a plate. The way those pancakes disappeared and the conversation actually flowed—it reminded me that sometimes the simplest gestures, made with intention, matter more than anything fancy ever could.
Ingredients
- All-purpose flour: The foundation that gives your pancakes structure; don't skip whisking it with the other dry ingredients or you'll end up with dense, gluey pancakes.
- Granulated sugar: Just enough sweetness in the batter itself since the Nutella is doing most of the heavy lifting flavor-wise.
- Baking powder and baking soda: These two work together to create that cloud-like fluffiness; make sure yours aren't expired or your pancakes will be disappointingly flat.
- Salt: A small amount that actually enhances the chocolate flavor and prevents the batter from tasting one-dimensional.
- Whole milk: The fat content makes these richer and more tender than skim milk would.
- Large eggs: They bind everything together and add richness; room temperature ones mix more smoothly.
- Unsalted butter, melted: You want to control the salt level, and melted butter incorporates more evenly than any other method.
- Vanilla extract: A small splash that deepens all the other flavors without announcing itself.
- Nutella, chilled into disks: Freezing it into disks is the secret that stops it from leaking everywhere during cooking; use a heaping tablespoon for each one.
Instructions
- Prepare your Nutella disks ahead:
- Line a baking sheet with parchment paper and dollop 8 heaping tablespoons of Nutella onto it, shaping each into a rough disk about 2 inches wide. Freeze for at least 30 minutes until they're completely firm; you can actually do this the night before if you want to streamline your morning.
- Mix your dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed. This ensures your leavening agents work uniformly throughout the batter.
- Combine the wet ingredients:
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until they're smooth and fully combined. The separation of wet and dry is crucial because it prevents you from overworking the gluten, which would make tough pancakes.
- Bring it all together gently:
- Pour the wet ingredients into the dry ingredients and stir with just a few strokes until the dry ingredients are barely moistened; lumps are totally okay and actually desirable here. Let the batter rest for 5 minutes while you heat your skillet, which allows the baking powder and baking soda to start their work.
- Heat your cooking surface:
- Place a nonstick skillet or griddle over medium heat and brush it lightly with butter once it's warm. You'll know it's ready when a tiny drop of water sizzles gently across the surface.
- Build each pancake with intention:
- Pour about 1/4 cup of batter onto the hot skillet for the base layer, then immediately place one of your frozen Nutella disks right in the center. Spoon a little more batter over the Nutella to seal it completely inside, making sure the chocolate is totally covered.
- Cook until the bubbles tell you it's time:
- Watch the surface of the pancake for bubbles to appear and the edges to look set and slightly dry, which usually takes about 2 minutes. Use a spatula to flip gently and cook the other side for another 1 to 2 minutes until it's golden brown and cooked through.
- Keep the rhythm going:
- Transfer each finished pancake to a warm plate and repeat with the remaining batter and Nutella disks, adding a little more butter to the skillet between batches as needed. The whole process goes pretty quickly once you get into the groove.
Pin it What made these pancakes stick with me wasn't just how good they tasted, but how they changed the whole mood of a morning. There's something about food that surprises you—in the best way—that makes you feel taken care of.
The Nutella Disk Technique Matters
I learned the hard way that you can't just dollop regular Nutella into the center of your pancakes and hope for the best. The chocolate seizes up or cooks unevenly, and you end up with this weird texture that's neither melted nor solid. Freezing it first ensures that when it hits the hot skillet, it melts slowly and evenly into that perfect gooey center you're imagining, staying put while the pancake cooks around it.
Getting the Flip Right
The flip is where people get nervous, and I get it because you're literally flipping a pancake that has hot, gooey chocolate inside it. The key is patience and a steady hand, which sounds dramatic but really just means waiting for those bubbles to appear and the edges to look set before you attempt it. I always use a wide, sturdy spatula and do one smooth, confident motion rather than the double-spatula fumble that usually ends in disaster.
Serving and Customization Ideas
The beauty of these pancakes is that they're decadent on their own, but they also play nicely with other flavors if you want to get creative. A dusting of powdered sugar makes them feel extra fancy, or a drizzle of extra Nutella on top if you're in the mood for serious indulgence. Fresh berries, sliced bananas, or even a dollop of whipped cream all find their place here without overwhelming the main event.
- Serve these warm straight off the griddle for the maximum melted center experience.
- If you're making them for a crowd, stack them on a warm baking sheet in a low oven while you finish cooking the rest.
- Leftovers keep fine in the fridge and actually reheat beautifully in a toaster oven, which is a lifesaver for weekday mornings.
Pin it These pancakes remind me that sometimes the best meals are the ones where you take a little extra time to hide something delicious inside. They're worth making.
Recipe FAQs
- → Why do I need to freeze the Nutella disks?
Freezing Nutella prevents it from leaking out during cooking. Firm, chilled disks maintain their shape and melt gently inside the pancake as it cooks, creating that desired gooey center without overflow.
- → Can I use a different chocolate spread instead of Nutella?
Yes, any chocolate hazelnut spread works well. Almond butter chocolate spreads or other brands offer similar results. Ensure your chosen spread can be frozen and holds its shape for the best outcome.
- → How do I prevent the pancakes from burning on the outside before cooking through?
Maintain medium heat on your griddle and avoid high temperatures. Allow adequate time for the pancake to cook through before flipping—typically 2 minutes or until bubbles appear on the surface.
- → What toppings pair well with these pancakes?
Fresh strawberries, sliced bananas, whipped cream, and powdered sugar complement the rich Nutella filling beautifully. A drizzle of maple syrup or additional melted Nutella enhances the indulgence.
- → Can I make these dairy-free?
Absolutely. Substitute regular milk with plant-based alternatives like almond or oat milk, and use dairy-free butter for cooking and in the batter. The result maintains the same fluffy texture and Nutella-filled center.
- → How far in advance can I prepare the Nutella disks?
Prepare Nutella disks up to one day ahead and store them in the freezer in an airtight container. This makes morning preparation faster and easier.