Nutella Stuffed Pancakes
Fluffy pancakes stuffed with a warm, gooey Nutella center, perfect for a cozy breakfast treat.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Regular all-purpose flour works best.
- 2 teaspoons Baking powder
- 1 pinch Baking soda
- 1 tablespoon Granulated sugar
- 1/4 teaspoon Salt Balances the sweetness.
Wet Ingredients
- 1 cup Buttermilk or milk Add a splash of vinegar or lemon juice if using milk.
- 1 large Egg Room temperature is ideal.
- 1 teaspoon Vanilla extract Adds aroma.
- 2 tablespoons Butter or neutral oil For greasing the pan.
Filling and Toppings
- 1 cup Nutella Chilled and portioned into disks.
- to taste Maple syrup Optional topping.
- to taste Strawberries, bananas, or toasted hazelnuts Optional toppings.
- to taste Powdered sugar For dusting.
Instructions
Preparation
- Freeze the Nutella in small mounds on parchment until firm.
- In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk together the buttermilk, egg, and vanilla. Stir in melted butter if desired.
- Pour the wet ingredients into the dry ingredients and stir just until combined, with some small lumps.
- Let the batter rest for 5 minutes before cooking.
Cooking
- Preheat a nonstick skillet over medium heat and add a little butter or oil to coat.
- Pour about 2 tablespoons of batter onto the skillet, place a Nutella disk in the center, then cover with another spoonful of batter.
- Cook until bubbles form on the edges, 1 to 2 minutes, then flip and cook until golden brown on the other side, another 1 to 2 minutes.
- Serve warm with syrup, sliced berries or bananas, and a dusting of powdered sugar.
Notes
Do not press the pancakes while cooking; let them puff up. Serve immediately or keep warm in a low oven.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 6gSodium: 300mgFiber: 1gSugar: 10g
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