Nutella Pancakes

Introduction

Did you know that a recent survey found that over 70% of people consider pancakes their top choice for a special weekend breakfast? If you’re looking to elevate that classic morning ritual into a truly decadent experience, you’ve landed in the right place. These Nutella Pancakes are the ultimate answer. We’re talking about light, fluffy, chocolate-hazelnut infused stacks that are far more than just a vehicle for syrup. This recipe masterfully blends rich cocoa powder and swirls of creamy Nutella directly into the batter, creating a breakfast treat that feels luxurious yet is surprisingly simple to make. Perfect for birthdays, anniversaries, or just because, these pancakes promise to turn any morning into a celebration. Let’s dive into how you can create this perfect special breakfast treat that will have everyone asking for seconds.

Ingredients List

Gather these simple ingredients for the most indulgent breakfast of your life. For best results, have everything at room temperature to ensure a smooth, lump-free batter.

• All-Purpose Flour (1 ½ cups): The foundation. It provides the structure for those fluffy, tender cakes. For a nuttier flavor, you can substitute with whole wheat pastry flour (use 1 ¼ cups as it’s denser).
• Unsweetened Cocoa Powder (¼ cup): Use a high-quality, dark cocoa powder for a deep, rich chocolate flavor that isn’t overly sweet. You’ll smell that intense chocolate aroma as soon as you open the tin.
• Granulated Sugar (3 tablespoons): Just enough to balance the bitterness of the cocoa. The sugar also helps with browning.
• Baking Powder (2 teaspoons): Our leavening hero. This is what creates those signature air pockets and the light, airy texture. Make sure it’s fresh for maximum lift.
• Salt (½ teaspoon): A critical flavor enhancer. It makes the chocolate taste more chocolatey and prevents the pancakes from tasting flat.
• Milk (1 ¼ cups): Whole milk is ideal for richness, but any milk works. The liquid activates the gluten and baking powder. You’ll notice the batter has a lovely, pourable consistency.
• Large Egg (1): Binds the batter and adds richness. You’ll see the batter become beautifully cohesive and slightly glossy when mixed in.
• Unsalted Butter, melted (3 tablespoons): Adds moisture and that irresistible buttery flavor. You can substitute with an equal amount of neutral oil, but you’ll miss the buttery notes.
• Pure Vanilla Extract (1 teaspoon): The aromatic secret weapon that rounds out all the flavors. Smell that sweet, floral note as it hits the wet ingredients.
• Nutella (½ cup, divided): The star! We’ll use most of it swirled into the batter, leaving some for topping. When warmed slightly, it becomes silky and easy to incorporate. For a nut-free alternative, try a sunflower seed butter mixed with cocoa powder and a touch of maple syrup.

Timing

At just 25 minutes from bowl to plate, this recipe is significantly faster than the average from-scratch pancake recipe, which often takes 35+ minutes due to complex steps or resting time. The key is the simple “mix and cook” method—no waiting for batter to rest. This means you can have a restaurant-quality, decadent breakfast on the table in less time than it takes to watch a sitcom episode. Perfect for those lazy weekend mornings when hunger strikes fast.

Fluffy, chocolate-hazelnut pancakes drizzled with extra Nutella—a perfect special breakfast treat.

Step-by-Step Instructions

Step 1: Prepare the Nutella Swirl

Scoop about ¼ cup of the Nutella into a small, microwave-safe bowl. Heat it in the microwave for 15-20 seconds, just until it’s warm and slightly runny. This step is crucial—warmed Nutella will swirl beautifully into the batter without clumping or sinking straight to the bottom. You should be able to drizzle it off a spoon. Set this aside while you make the batter.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. I like to whisk for a good 30 seconds to not only combine them but also to aerate the mixture. You’ll see the cocoa powder create a beautiful, uniform chocolate-brown color throughout the flour. This ensures every bite is evenly flavored and prevents pockets of bitter cocoa.

Step 3: Combine Wet Ingredients

In a separate medium bowl or large measuring jug, whisk together the milk, egg, melted (and slightly cooled) butter, and vanilla extract. Whisk until the egg is fully incorporated and the mixture looks smooth and homogenous. The melted butter might try to solidify when it hits the cold milk—just keep whisking; it will emulsify.

Step 4: Bring the Batter Together

Create a well in the center of your dry ingredients. Pour the wet mixture into the well. Using a spatula or wooden spoon, gently fold the ingredients together. Stop mixing when you no longer see large streaks of dry flour. A few small lumps are perfectly fine—overmixing is the enemy of fluffy pancakes! Now, take your warmed Nutella and drizzle it over the batter. Use a butter knife or a skewer to gently swirl it 3-4 times. Don’t over-swirl! You want beautiful ribbons, not a fully blended, muddy batter.

Step 5: Cook the Perfect Pancake

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a neutral oil. To test if it’s ready, flick a few drops of water onto the surface—they should sizzle and dance. For each pancake, pour about ¼ cup of batter onto the hot surface. Cook until you see bubbles forming on the surface and the edges look set and slightly dry, about 2-3 minutes. This is when you’ll smell that incredible chocolate-hazelnut aroma. Carefully flip and cook for another 1-2 minutes on the other side, until cooked through. Transfer to a warm plate.

Step 6: Serve and Enjoy

Stack those beautiful, marbled pancakes high on a plate. Warm the remaining Nutella for a few seconds and drizzle it generously over the top. Add any other toppings you desire (see suggestions below) and serve immediately while they’re hot, fluffy, and the chocolate is deliciously melty.

Nutritional Information

The following estimates are per pancake (recipe makes approximately 10-12 pancakes), without additional toppings.

• Calories: ~180 kcal
• Total Fat: 7g
• Saturated Fat: 5g
• Carbohydrates: 25g
• Fiber: 1g
• Sugars: 10g
• Protein: 4g

Healthier Alternatives

Want to enjoy these with a slightly lighter twist? Here are some easy, flavorful swaps that don’t sacrifice taste:

• Flour: Swap half the all-purpose flour for white whole wheat flour or oat flour for added fiber.
• Sweetener: Replace granulated sugar with coconut sugar or a liquid sweetener like maple syrup (reduce milk slightly to compensate).
• Nutella: Use a reduced-sugar hazelnut spread or make a homemade version with blended toasted hazelnuts, a touch of cocoa, and a natural sweetener.
• Dairy: Use your favorite plant-based milk and a dairy-free yogurt or applesauce in place of the egg for a vegan option (adjust leavening as needed).
• Topping: Instead of extra Nutella, top with fresh berries, a dollop of Greek yogurt, or a light drizzle of almond butter.

Serving Suggestions

These pancakes are a canvas for creativity! Here are some winning combinations:

• Classic Decadence: A generous drizzle of warm Nutella, a dusting of powdered sugar, and a handful of chopped, toasted hazelnuts for crunch.
• Berry Bliss: Top with fresh raspberries or sliced strawberries. The tartness of the berries cuts through the richness perfectly.
• Banana Split Style: Add sliced bananas, a scoop of vanilla ice cream or whipped cream, and a cherry on top for a true dessert-for-breakfast experience.
• Savory-Sweet Edge: Crispy bacon or turkey bacon on the side. The salty, smoky flavor is an incredible contrast to the sweet chocolate.
• For Kids: Make silver dollar-sized pancakes and let them create faces using banana slices for eyes, strawberry pieces for a mouth, and a dollop of whipped cream for hair.

Common Mistakes

• Overmixing the Batter: This develops gluten, leading to tough, chewy pancakes. Mix until just combined.
• Using Cold Nutella: Cold Nutella will sink and create dense pockets. Always warm it slightly for that perfect swirl.
• Incorrect Skillet Temperature: Too hot, and the outside burns before the inside cooks. Too low, and you get pale, greasy pancakes. Aim for a steady medium heat.
• Flipping Too Often: Flip only once when bubbles form and edges are set. Peeking and multiple flips prevent proper rise.
• Measuring Flour Incorrectly: Scooping directly from the bag packs in too much flour. Spoon it into your measuring cup and level it off.

Storing Tips

• Short-Term (1-2 days): Let pancakes cool completely, then store in an airtight container in the refrigerator with parchment paper between layers.
• Freezing for Later: Cool pancakes, then place them in a single layer on a baking sheet to flash-freeze for 1 hour. Transfer to a freezer bag or container. They’ll keep for up to 2 months.
• Reheating: For best results