Easy Nutella Pancakes

These easy Nutella pancakes are great to make at home for a fun weekend breakfast or special holiday brunch. The batter is mixed with Nutella right inside of it for delicious pancakes flavored with a hint of chocolate and hazelnut.

This post was originally published in June 2021 and has been updated for content.

We love having breakfast at house whether it's in the morning or for dinner. These Nutella pancakes are a twist on our favorite buttermilk pancakes that make in appearance in our house at least once week. Both kids and adults go wild for these pancakes, so make sure to make a double batch!

🍫 Ingredient notes

• Nutella - Nutella is a chocolate hazelnut spread that is slightly sweet and super delicious! It's mixed right into the batter to provide a hint of sweetness and flavor without it being too overpowering!
• Pancake Mix - These Nutella pancakes include instructions for homemade batter, however you can also use this method to make them with pancake mix. Adding the Nutella does make the batter a little bit thicker, so additional liquid may need to be added to thin it out.

📋 Substitutions and variations

Mini Pancakes - Use only ⅛ cup of the pancake per batter to make mini Nutella pancakes.

Dippers - Pour the batter into 3-4 inch strips that are about 1-inch thick for a fun pancake shape to dip into syrup!

Toppings - Sliced Bananas, strawberries, raspberries, blueberries, chopped pecans or sliced almonds, coconut flakes, chocolate chips, caramel sauce, buttermilk syrup, peanut butter, biscoff spread or whipped cream are all great toppings for these Nutella pancakes.

🥣 Step by step instructions

First, whisk together the dry ingredients in a mixing bowl. Mix the melted butter with the Nutella and then mix in the egg and milk. Add the Nutella mixture to the dry ingredients and mix till smooth.

Pour about ¼ cup of the batter per pancake on a preheated and greased electric griddle or griddle pan. Cook for about 45-60 seconds on the first side until they start to brown and bubbles form on the top. and Flip them over to cook for an additional 30 seconds until golden browned.

Top the finished Nutella pancakes with chopped hazelnuts and maple syrup!

⭐ Expert tips

• Cook the Nutella pancakes no higher than medium low heat. If the heat is too high, the outside of the pancake will cook too fast and the middle will still be raw.
• If you like thinner Nutella pancakes, add additional milk to thin out the batter.

⏲️ Make ahead and storage instructions

These Nutella pancakes can be cooked ahead of time and frozen for use later. Allow them to cool completely and then place them on a sheet pan to freeze in a single layer. Transfer frozen pancakes to a zip top bag or airtight container and then keep them in the freezer for up to 2 months.

🥞 More sweet breakfast recipes

If you loved this recipe for Nutella pancakes, here are more sweet breakfast recipes that I know you will love too!

• Silver Dollar Pancakes Recipe
• Blueberry French Toast Casserole
• Banana Bread with Greek Yogurt
• Easy Crepe Batter Recipe

📖 Recipe

Easy Nutella Pancakes

Amanda

These easy nutella pancakes are great to make at home for a fun weekend breakfast or special holiday brunch. The batter is mixed with nutella right inside of it for delicious pancakes flavored with a hint of chocolate and hazelnut. 

4.80 from 15 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Course Breakfast, Brunch

Cuisine American, Italian

Servings 6 servings

Calories 308 kcal

Ingredients

  

1x2x3x

• 1 ½ cups all purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon kosher salt
• 3 Tablespoons melted unsalted butter plus extra for greasing the pan
• ⅓ cup Nutella
• 1 ⅓ cups whole milk
• 1 large egg
• chopped hazelnuts optional
• maple syrup optional

Instructions

 

• Preheat a griddle pan or electric griddle on medium low heat.
• In a mixing bowl, whisk together flour, baking powder, sugar, and salt to combine and remove any lumps.
• In a small bowl whisk the melted butter into the Nutella. Add the milk and eggs and whisk until smooth. 
• Add the Nutella mixture to the dry ingredients and whisk together to combine.
• Grease the pan or griddle lightly with butter and use a ladle or measuring cup to pour ¼ cup of the batter onto the pan for each pancake. Cook for about 45 - 60 seconds until bubbles start to form and pop, and the underside is golden brown. Flip the pancakes over and cook an additional 30 seconds until the other side is browned as well. Repeat with the remaining batter until all pancakes have been cooked. 
• Top pancakes with chopped hazelnuts and syrup, if desired.

Notes

• Cook pancakes no higher than medium low heat. If the heat is too high, the outside of the pancake will cook too fast and the middle will still be raw.
• If you like thinner pancakes, add additional milk to thin out the batter.

 

Substitutions and Variations

• Mini Pancakes - Use only ⅛ cup of the pancake per batter to make mini Nutella pancakes.
• Dippers - Pour the batter into 3-4 inch strips that are about 1-inch thick for a fun pancake shape to dip into syrup!
• Pancake Mix - This recipe includes instructions for homemade batter, however the pancakes can be made with pancake mix instead. Adding the Nutella does make the batter a little bit thicker, so additional liquid may need to be added to thin it out.
• Toppings - Sliced Bananas, strawberries, raspberries, blueberries, chopped pecans or sliced almonds, coconut flakes, chocolate chips, caramel sauce, buttermilk syrup, peanut butter, biscoff spread or whipped cream are all great toppings for these Nutella pancakes.

 

Make Ahead and Storage Instructions

Nutella pancakes can be cooked ahead of time and frozen for use later. Allow them to cool completely and then place them on a sheet pan to freeze in a single layer. Transfer frozen pancakes to a zip top bag or airtight container and then keep them in the freezer for up to 2 months.

Leftover Nutella pancakes will keep in the refrigerator in an airtight container for up to 3 days.

 

Nutrition

Serving: 2pancakesCalories: 308kcalCarbohydrates: 39gProtein: 7gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 692mgPotassium: 187mgFiber: 2gSugar: 14gVitamin A: 308IUCalcium: 208mgIron: 3mg

Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!