How to Make Easy Nutella Stuffed Pancakes

Nutella stuffed pancakes sound fancy, but they’re basically the easiest way to look like a breakfast wizard with minimal effort. We’re talking golden, fluffy pancakes with a molten chocolate-hazelnut middle that oozes like a dessert commercial. You can whip these up on a lazy weekend or flex them on brunch guests. Either way, you’ll nail it, no culinary school required.

Why Nutella Stuffed Pancakes Are Worth Your Time

Nutella by itself? Already elite. Put it inside pancakes and you get a textural plot twist: soft, fluffy batter meets warm, gooey center. The contrast hits all the right notes.
They also freeze well, reheat well, and impress anyone from toddlers to grumpy roommates. Plus, you can customize them a million ways without getting complicated. FYI: this is your sign to keep a jar of Nutella in your pantry at all times.

What You’ll Need (Nothing Weird, Promise)

For the Nutella centers:

• Nutella (or any chocolate-hazelnut spread)
• Parchment paper
• Sheet tray

For the pancake batter:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 3/4 cup buttermilk (or milk + 1 teaspoon vinegar/lemon juice)
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract

For cooking and serving:

• Butter or oil for the pan
• Maple syrup, berries, bananas, or powdered sugar

Ingredient Swaps (IMO these work great)

• No buttermilk? Mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
• Gluten-free? Use a 1:1 gluten-free flour blend and add a splash more milk if the batter looks thick.
• Dairy-free? Use almond or oat milk and swap butter for coconut oil.

Prep the Nutella Disks (The Secret Sauce—Literally)

Want the Nutella to stay gooey without burning or leaking? Freeze it. This step takes 10 minutes and makes everything easier.

1. Line a sheet tray with parchment paper.
2. Scoop 1 to 1.5 tablespoons of Nutella into little circles, about 2 inches wide. Flatten slightly with the back of a spoon.
3. Freeze for at least 30–45 minutes, or until solid. You can do this the night before if you’re a planner. Don’t skip this.

Shortcut Option

If you’re impatient, dollop Nutella directly on the batter in the pan. It works, but the Nutella spreads more and can stick. Frozen disks keep everything neat and Instagram-cute.

Mix the Pancake Batter (But Don’t Overthink It)

You’ll whisk two bowls and then marry them. That’s it.

1. In a large bowl, whisk the dry stuff: flour, sugar, baking powder, baking soda, salt.
2. In another bowl, whisk the wet stuff: buttermilk, egg, melted butter, vanilla.
3. Pour wet into dry and stir until just combined. Lumps are fine. Overmixing creates rubbery pancakes, and we all deserve better.
4. If the batter looks too thick, add a tablespoon or two of milk. You want it pourable but not runny.

Flavor Upgrades

• Stir in a pinch of cinnamon or espresso powder for depth.
• Add orange zest if you want that fancy brunch vibe.
• Swap vanilla for hazelnut extract if you’re feeling extra.

Cook Like a Pro (a.k.a. Don’t Burn the Nutella)

Medium heat is your friend. Too hot and you’ll scorch the outside before the center warms. We want golden and fluffy with a melted core.

1. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
2. Pour about 2 tablespoons of batter for the base of each pancake. Spread to a small circle, around 3 inches wide.
3. Place a frozen Nutella disk on top of the batter.
4. Cover with another 1–2 tablespoons of batter to seal it in. Make sure no Nutella peeks out.
5. Cook until bubbles form around the edges and the underside turns golden, about 2–3 minutes.
6. Flip gently and cook 1–2 minutes more. If you’re unsure, poke the top—if it springs back, you’re good.

Batch Cooking Tips

• Keep finished pancakes warm in a 200°F (95°C) oven while you cook the rest.
• Wipe the pan and regrease as needed to avoid dark spots.
• Work in small batches to control heat. Pancakes like consistency.

Toppings That Actually Make Sense

You already have Nutella inside, so let’s complement, not fight it.

• Fresh fruit: Strawberries, bananas, raspberries. Classic for a reason.
• Crunch: Toasted hazelnuts or chopped almonds for texture.
• Syrups and sauces: Maple syrup, berry compote, or a drizzle of warm Nutella (yes, we went there).
• Light finish: Powdered sugar and a squeeze of orange or lemon to cut the sweetness.
• For extra indulgence: A tiny scoop of vanilla ice cream on weekend mornings you don’t care about being “a grown-up.”

Balance the Sweetness

If you don’t love super sweet breakfasts, pair these with Greek yogurt or serve with crisp bacon. Salty, tangy, sweet—balance makes it feel intentional, not like you face-planted into a dessert tray.

Make-Ahead, Freeze, Reheat (Your Future Self Says Thanks)

You can make these a day or two ahead, or freeze for longer. They reheat beautifully and still keep that dreamy core.

• Make-ahead batter: Mix dry and wet separately the night before. Combine in the morning for fresh pancakes, IMO the best way.
• Freeze Nutella disks: Stack between parchment and freeze for up to 2 months.
• Freeze cooked pancakes: Cool completely, place in a single layer on a tray to freeze, then store in a zip-top bag for up to 2 months.
• Reheat: Toaster or oven at 325°F (165°C) for 8–10 minutes. Microwave works in a pinch—30–45 seconds per pancake—though the edges won’t crisp.

Common Mistakes (And How to Dodge Them)

Let’s keep it real: small tweaks make a big difference.

• Nutella leaks out: Use enough batter to seal the disk. Check the edges before flipping.
• Overbrowning: Lower the heat. These need a smidge more time than regular pancakes because of the center.
• Tough pancakes: You overmixed. Stir just until combined—lumps = good.
• Dry texture: Batter too thick. Add a splash of milk to loosen it.
• Undercooked middle: Cook a bit longer on lower heat. Patience beats raw batter, always.

Scaling for a Crowd

Double or triple the recipe easily. Use a griddle if you have one. Keep batches in a warm oven and serve family-style with toppings in bowls. You’ll look organized even if you’re not.

Fun Variations You’ll Want to Try

These are delicious “choose your own adventure” tweaks.

• Peanut butter + Nutella: Add a thin layer of PB on the base batter before adding the Nutella disk.
• Banana bread vibes: Mash half a ripe banana into the batter and add cinnamon.
• Mocha morning: Add 1 teaspoon espresso powder to the batter and top with whipped cream.
• Chocolate chip edge: Sprinkle mini chocolate chips on the top layer of batter before flipping. Over the top? Yes. Worth it? Also yes.
• Berry burst: Add blueberries to the batter to cut the sweetness with tart pops.

Step-by-Step Recap (For When You’re Half Awake)

1. Freeze 2-inch Nutella disks on parchment for 30–45 minutes.
2. Whisk dry ingredients; whisk wet ingredients; combine gently.
3. Heat pan over medium, grease lightly.
4. Pour small base of batter, add frozen Nutella disk, cover with more batter.
5. Cook until bubbly and golden; flip; cook another minute or two.
6. Serve with fruit, syrup, or powdered sugar. Try not to inhale them all at once.

FAQ

Do I really need to freeze the Nutella?

Short answer: yes. Freezing keeps the Nutella in place, prevents leaking, and ensures that perfect molten center. If you skip it, it can still work, but expect messier results and uneven melting.

Can I make these without eggs?

Absolutely. Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, rest 5 minutes) or replace the egg with 1/4 cup unsweetened applesauce. The texture stays soft and fluffy.

What if I don’t have buttermilk?

Use regular milk and add 1 teaspoon lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly. You get the same tender, tangy results.

How do I prevent the pancakes from turning out greasy?

Use a light hand with the butter or oil. Wipe the pan with a paper towel after greasing to remove excess, and keep the heat at medium so the fat doesn’t break down and smoke.

Can I use a boxed pancake mix?

For sure. Prepare it according to the package and proceed with the Nutella disk method. IMO homemade batter tastes better, but boxed gets the job done fast.

How do I keep them warm without drying them out?

Place cooked pancakes on a wire rack set over a sheet pan in a 200°F oven. The rack prevents sogginess and the low heat keeps them warm without turning them leathery.

Conclusion

Nutella stuffed pancakes deliver maximum joy for minimal fuss. Freeze the Nutella, mix a quick batter, keep the heat steady, and boom—melty, fluffy, chocolate-hazelnut bliss on a plate. Dress them up, stash extras in the freezer, and make yourself the breakfast hero you deserve to be. Now go preheat that pan and live your best brunch life.