- 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 1/8 cup of the pancake per batter to make mini 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 - For alternative toppings to hazelnuts and maple syrup, see the list of other topping ideas below.
Alternative Topping Ideas
- Sliced Bananas
- Strawberries, Raspberries or Blueberries
- Chopped pecans or sliced almonds
- Coconut flakes
- Chocolate chips
- Caramel sauce
- Buttermilk syrup
- Peanut butter
- Biscoff spread
- Whipped cream
Make Ahead and Storage Instructions
It's not recommended to make the pancake batter ahead of time. However, the 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 pancakes will keep in the refrigerator in an airtight container for up to 3 days.