Nutella Pancakes

Nutella Pancakes are the perfect treat for any weekend breakfast or brunch. Made with just a handful of pantry ingredients and a few refrigerated ones, these homemade pancakes are tender, fluffy, light and taste like everyone’s favorite chocolate-hazelnut spread!

What You’ll Need

Nutella pancakes are made from a handful of ingredients you probably already have in your pantry and refrigerator. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Nutella – This is the star of these nutella pancakes! You can also use another chocolate-hazelnut spread, though we prefer Nutella in our household for the texture, flavor and creaminess. 

Make it a Meal

I like to serve them with an extra Nutella drizzle, chopped hazelnuts for some crunch and some sliced strawberries, for both color and sweetness. Some homemade whipped cream would be the perfect addition- or even chocolate whipped cream.

You can serve these Nutella pancakes with any of your other breakfast favorites. I like to serve mine with some sort of protein like scrambled eggs or bacon. Of course you can’t go wrong with our famous home fries!

Tips for Perfect Pancakes

While these Nutella pancakes are quite easy to make, I have some tips to make them turn out perfectly every time.

• Make sure the Nutella actually mixes in. We heat up the milk to ensure that the Nutella can melt into it and stir it with the coffee until those three are all combined. I’ve found using cold milk will make the Nutella become stiffer, not easier to combine, and will lead to Nutella patches in the batter, which is not necessarily a bad thing, but we want the Nutella to be consistent throughout the batter so every bite tastes of it. 
• Mix the wet and dry ingredients separately. Get the eggs incorporated into the other wet ingredients so you don’t have stray bits of egg white in your final pancakes.
• Don’t overmix the pancake batter! Lumps are OK in the batter—we just want the ingredients incorporated. Overmixing can also cause tougher pancakes and also cause them not to rise as much when cooking.
• Don’t press down on the pancakes after flipping! This will push the air out of them, making them flatter, and if you want extra fluffy pancakes, you need to avoid this.

Nutella Pancakes

4.24 from 21 votes

Nutella Pancakes are the perfect breakfast treat. With just a handful of ingredients, these homemade pancakes are tender, fluffy & delicious!

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

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Servings: 6

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Equipment

• Electric Griddle
• Cookie Scoop
• Heat Resistant Rubber Spatula
• Whisk

Ingredients

• 1 ½ cups flour
• ¼ cup sugar
• 3 tablespoons unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon coarse kosher salt
• 1 cup whole milk
• ½ cup Nutella
• 3 tablespoons coffee (regular or decaf OK)
• 2 eggs
• 1 teaspoon vanilla extract
• 3 tablespoons neutral oil , like vegetable or canola oil

Garnishes

• Nutella
• Chopped hazelnuts
• Fresh fruit , like strawberries

Instructions

• Measure the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated, and set aside.
• In a smaller bowl, measure in the milk. Heat for 30-45 seconds, or until warm to the touch.
• Measure in the Nutella and coffee to the milk. Stir until combined and smooth. This might take a few moments, depending on the temperature. (I’ve found that warmer milk helps make the Nutella easier to stir and incorporate into the batter.)
• Next, break the eggs, and stir those into the milk mixture with the vanilla extract and oil.
• Use a fork to stir together until combined. Make sure the egg yolk and white are incorporated.
• Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps—they’re OK.
• Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
• Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
• When several bubbles have formed on the surface, flip the pancakes, and cook through.
• Repeat until all of the pancakes have been made.
• Stack the pancakes onto plates and serve with additional Nutella, chopped hazelnuts and fresh fruit. Enjoy immediately!
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Make sure the Nutella actually mixes in. We heat up the milk to ensure that the Nutella can melt into it and stir it with the coffee until those three are all combined. I’ve found using cold milk will make the Nutella become stiffer, not easier to combine, and will lead to Nutella patches in the batter, which is not necessarily a bad thing, but we want the Nutella to be consistent throughout the batter so every bite tastes of it.
Mix the wet and dry ingredients separately. Get the eggs incorporated into the other wet ingredients so you don’t have stray bits of egg white in your final pancakes.
Don’t overmix the batter! Lumps are OK in the batter—we just want the ingredients incorporated so you can pour them onto the griddle.

To freeze these pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

Nutrition

Calories: 398 kcal, Carbohydrates: 52 g, Protein: 8 g, Fat: 18 g, Saturated Fat: 9 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 59 mg, Sodium: 336 mg, Potassium: 383 mg, Fiber: 3 g, Sugar: 24 g, Vitamin A: 146 IU, Calcium: 147 mg, Iron: 3 mg

Author: Erin Parker

Calories: 398

Course: Breakfast

Cuisine: American

Keyword: homemade pancakes, nutella pancakes

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Storage and Freezing

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