The Best Fluffy Homemade Nutella Pancakes

These Nutella stuffed pancakes are fluffy pancakes filled with a thick layer of creamy Nutella. The Nutella is frozen into discs, then sandwiched (pancaked?) between layers of pancake. This breakfast is easy to make, and insanely delicious to eat!

Ingredients:

12 teaspoons Nutella ®

1/4 cup vegetable oil (plus more for the griddle)

1 1/4 cups all-purpose flour 

1 1/4 cups buttermilk

1/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 large egg

1/8 teaspoon fine salt

Confectioners’ sugar, as needed, for dusting

Directions

1. Line a baking sheet with parchment and drop 12 separate teaspoonful mounds of Nutella onto baking sheet. Freeze until solid, about 15 minutes.
2. Preheat a griddle or pan over low heat, and brush the surface of the cooking area lightly with oil.
3. Whisk together the flour, buttermilk, oil, granulated sugar, baking powder, baking soda, egg and salt in a large bowl until mixture is smooth.
4. Pour 2 tablespoons of batter (to create 8 “pools”) on the hot griddle/pan and cook until bubbles just begin to form on the surface of the pancakes about, 1 to 2 minutes.
5. Place a disc of frozen Nutella on 4 of the pancakes, and turn the 4 remaining pancakes on top of those, so the wet batter covers the discs. (Put the remaining discs back in the freezer.)
6. Continue to cook the pancakes, flipping halfway, until the edges are set, about 1 minute.
7. Repeat with the remaining batter and discs, lightly oiling the griddle in between batches.
8. Dust the pancakes with confectioners’ sugar and serve warm.

Print Recipe

The Best Fluffy Homemade Nutella Pancakes

These Nutella stuffed pancakes are fluffy pancakes filled with a thick layer of creamy Nutella.

Course: Breakfast

Ingredients

• 12 teaspoons Nutella ®
• ¼ cup vegetable oil (plus more for the griddle)
• 1¼ cups all-purpose flour 
• 1¼ cups buttermilk
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 large egg
• ⅛ teaspoon fine salt
• Confectioners’ sugar, as needed, for dusting

Instructions

• Line a baking sheet with parchment and drop 12 separate teaspoonful mounds of Nutella onto baking sheet. Freeze until solid, about 15 minutes.
• Preheat a griddle or pan over low heat, and brush the surface of the cooking area lightly with oil.
• Whisk together the flour, buttermilk, oil, granulated sugar, baking powder, baking soda, egg and salt in a large bowl until mixture is smooth.
• Pour 2 tablespoons of batter (to create 8 “pools”) on the hot griddle/pan and cook until bubbles just begin to form on the surface of the pancakes about, 1 to 2 minutes.
• Place a disc of frozen Nutella on 4 of the pancakes, and turn the 4 remaining pancakes on top of those, so the wet batter covers the discs. (Put the remaining discs back in the freezer.)
• Continue to cook the pancakes, flipping halfway, until the edges are set, about 1 minute.
• Repeat with the remaining batter and discs, lightly oiling the griddle in between batches.
• Dust the pancakes with confectioners’ sugar and serve warm.