These Nutella-stuffed pancakes are incredibly soft, fluffy and filled with a warm, gooey hazelnut center. Imagine golden pancakes that break open to reveal melted chocolate in every bite — a perfect choice for breakfast, brunch or even a simple dessert.
They come together quickly using only pantry staples and one bowl, so cleanup is easy. The batter takes less than 5 minutes to prepare and needs just 8 basic ingredients most kitchens already have.
Why you’ll love this Nutella pancake recipe
- Quick and fuss-free: Batter is ready in under five minutes.
- Minimal cleanup: One bowl and one pan.
- Pantry-friendly: No specialty ingredients required.
- Reliable gooey center: Freezing the Nutella into discs keeps the filling molten without leaking.
- Family favorite: These pancakes are irresistible to kids and adults alike.
Ingredients
- 3 large eggs
- ¼ cup (50 g) sugar
- ½ tsp salt
- 1 tsp (5 ml) vanilla extract
- ¼ cup (45 ml) olive oil or melted butter
- 1½ cups (360 ml) milk
- 2½ cups (loosely packed) / 325 g all-purpose flour
- 1 tbsp (14 g) baking powder
- Nutella for filling: about 100 g (6 tbsp) — form into 6 discs of roughly 16 g each
Overview: How to make Nutella-stuffed pancakes
The process is straightforward and breaks down into three parts:
- Form and freeze Nutella discs.
- Mix the pancake batter.
- Cook the pancakes, sealing in the frozen Nutella.
Step 1: Make the Nutella discs
Freezing small discs of Nutella is the key to a clean, molten center that won’t bleed through the batter during cooking.
- Line a tray with parchment paper.
- Spoon Nutella onto the tray and flatten each spoonful into a thin disc, about 7 cm in diameter (roughly the size of a cookie).
- Freeze for at least 20 minutes. They should be firm enough to handle without melting but don’t need to be rock solid.
- Tip: Make a batch and keep extras in the freezer for quick breakfasts.
Step 2: Make the pancake batter
- In a medium bowl, crack in the eggs and add the sugar. Whisk until the sugar is almost dissolved.
- Whisk in the salt, vanilla, olive oil (or melted butter) and milk.
- Sift in the flour and baking powder, then gently fold until no dry streaks remain. Don’t overmix — a few lumps are fine and help keep the pancakes tender.
Step 3: Cook the Nutella-stuffed pancakes
Use a good nonstick pan and keep the heat low so the pancake cooks through without burning the outside.
- Preheat a nonstick skillet over low heat. Add a little butter and spread it thinly; wipe off any excess so the surface is evenly greased.
- Pour a spoonful of batter into the pan and gently spread it into a small circle. Cover with a lid and cook about 20 seconds to set the base slightly.
- Place one frozen Nutella disc in the center, then spoon a little more batter over it to seal the filling inside.
- Cover and cook until the edges are set and small bubbles form on the surface — about 3 to 3.5 minutes on the first side over low-medium heat.
- Carefully flip and cook another 1 to 1.5 minutes until golden brown.
How to serve
Stack the pancakes and top with fresh berries, a dusting of powdered sugar, or a scoop of vanilla ice cream for an indulgent twist. A dollop of whipped cream also works beautifully. Each bite gives you the contrast of a soft, fluffy pancake and a warm, chocolatey center.
Troubleshooting and tips
Common issues are easy to fix:
Gooey center or undercooked pancake
If the outside browns too fast while the inside stays raw, lower the heat and cook more slowly. Thick stuffed pancakes need about 3–3.5 minutes on the first side and 1–1.5 minutes on the second when cooked over low-medium heat.
Dense or rubbery texture
Overmixing develops gluten and makes pancakes tough. Mix gently and leave a few lumps for a tender crumb.
Pancakes lose shape when flipping
Don’t flip until the edges are set and the center is bubbly. Flip gently and use a lid to trap steam that helps cook the interior.
Uneven browning or pale pancakes
Use moderate heat, avoid excess oil or butter, and ensure the pan is preheated. Sugar in the batter helps with a golden crust.
Sticking to the pan
Use a nonstick skillet, preheat it properly, and grease lightly. If pancakes start to stick, raise the heat slightly and wipe the pan with a little oil between batches.
Recipe summary
Servings: 6 Nutella pancakes • Prep time: 4 mins • Cook time: ~26 mins • Total: ~30 mins
These Nutella-stuffed pancakes are a simple way to make breakfast feel special. With an easy batter, frozen Nutella discs, and a low, steady heat, you can serve fluffy pancakes with a molten center that delights everyone at the table.