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+ servings
stack of nutella flavored pancakes on a stack of white plates with hazelnuts and syrup pouring over it

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. 
4.75 from 12 votes
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Brunch
Cuisine American, Italian
Servings 6 servings
Calories 308 kcal

Ingredients
  

  • 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
  • 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!