Save My youngest once asked if we could hide chocolate inside breakfast, and I laughed it off until I actually tried it. The trick is freezing the Nutella into little disks so they don't melt too fast and turn your pancakes into a sticky mess. When you cut into these, the center oozes out warm and glossy, and suddenly Saturday morning feels like a celebration. I've made these on rushed weekdays and lazy Sunday brunches, and they never fail to make everyone pause mid-bite. It's the kind of recipe that turns you into the hero of the breakfast table without much effort at all.
I started making these after a particularly long week when we all needed something a little extra. My partner walked into the kitchen, saw me spooning batter over frozen chocolate disks, and asked what I was up to. When I flipped the first pancake and it puffed up perfectly, hiding its secret center, I knew I'd stumbled onto something good. We ate them standing at the counter, and for a few minutes, everything felt lighter. Now they're our go-to whenever we need a little kitchen magic.
Ingredients
- All-purpose flour: The backbone of the batter, giving structure without weighing down the fluffiness.
- Granulated sugar: Just enough sweetness to balance the richness of the Nutella without making things cloying.
- Baking powder and baking soda: The dream team that makes these pancakes rise tall and stay tender.
- Salt: A small pinch sharpens all the other flavors and keeps the sweetness in check.
- Whole milk: Adds richness and helps create that soft, melt-in-your-mouth texture.
- Large eggs: Bind everything together and give the batter body and lift.
- Unsalted butter: Melted into the batter for flavor, plus extra for greasing the pan so nothing sticks.
- Vanilla extract: A warm background note that makes the whole pancake taste more homemade.
- Nutella: The star of the show, frozen into disks so it stays put and melts into a gooey center as the pancakes cook.
Instructions
- Freeze the Nutella disks:
- Dollop heaping tablespoons of Nutella onto a parchment-lined baking sheet and shape them into flat disks about 2 inches wide. Pop the sheet into the freezer for at least 30 minutes until they're solid and easy to handle.
- Mix the dry ingredients:
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
- Combine the wet ingredients:
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until smooth and well blended.
- Make the batter:
- Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving a few small lumps. Let the batter rest for 5 minutes so the leavening agents can start working.
- Heat the pan:
- Warm a nonstick skillet or griddle over medium heat and brush it lightly with butter.
- Assemble the pancakes:
- Pour about 1/4 cup of batter onto the skillet, place a frozen Nutella disk in the center, then spoon a little more batter over the top to cover it completely. This keeps the filling hidden and prevents leaks.
- Cook the first side:
- Let the pancake cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip and finish:
- Carefully flip the pancake and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with the remaining batter and disks, adding more butter to the pan as needed.
- Serve warm:
- Stack the pancakes on a plate and serve immediately, optionally dusted with powdered sugar or drizzled with extra Nutella.
Save The first time I served these at a weekend brunch, my friend's daughter bit into hers and her eyes went wide. She didn't say anything for a second, just stared at the oozing chocolate center like she'd discovered buried treasure. Then she looked up and whispered, Can we have these every week? I've been making them ever since, and every time someone cuts into one for the first time, I get to see that same delighted expression all over again.
Getting the Texture Just Right
The secret to fluffy pancakes is in the resting time and the gentle hand you use when mixing. When you let the batter sit for five minutes, the flour hydrates fully and the leavening agents start to activate, which means you get a lighter, airier pancake. I used to skip this step and wondered why my pancakes were flat and dense. Now I set a timer and use those few minutes to clean up or get toppings ready, and the payoff is always worth the wait.
Serving Suggestions
These pancakes are rich enough to stand alone, but a light dusting of powdered sugar adds a nice contrast and makes them look bakery-worthy. Fresh berries or sliced bananas on the side cut through the sweetness and add a pop of color. I've also served them with a dollop of whipped cream or a drizzle of maple syrup, though honestly, the Nutella center does most of the heavy lifting. Sometimes simple is best, and a warm stack with a cup of coffee is all you really need.
Make-Ahead and Storage Tips
You can freeze the Nutella disks days in advance and keep them in a sealed container in the freezer until you're ready to cook. The batter is best made fresh, but you can mix the dry ingredients the night before to save time in the morning. Leftover pancakes reheat surprisingly well in a toaster or microwave, though the Nutella center won't be quite as molten the second time around.
- Store cooked pancakes in an airtight container in the fridge for up to two days.
- Reheat gently to avoid drying them out.
- Freeze extra Nutella disks so you can whip these up anytime the craving hits.
Save There's something about breaking into a pancake and finding a river of melted chocolate that turns breakfast into a moment worth remembering. These never get old, no matter how many times I make them.
Recipe Questions & Answers
- → How do I prevent the Nutella from leaking out?
Freeze the Nutella disks for at least 30 minutes until completely firm. This prevents them from melting too quickly when you pour the batter over them. Make sure to fully cover each disk with additional batter before flipping.
- → Can I make these pancakes ahead of time?
Yes, you can prepare the Nutella disks up to a week in advance and keep them frozen. Cooked pancakes can be refrigerated for 2-3 days and reheated in a skillet or microwave, though they're best enjoyed fresh.
- → What can I use instead of Nutella?
Try other chocolate hazelnut spreads, cookie butter, peanut butter, or even cream cheese. Just make sure whatever filling you choose is thick enough to freeze into disks and won't run during cooking.
- → Can I make these dairy-free?
Absolutely. Substitute the whole milk with almond, oat, or soy milk, and use plant-based butter. Note that Nutella contains milk, so you'll need a dairy-free chocolate spread alternative if avoiding all dairy.
- → Why is my batter too thick or too thin?
The batter should be pourable but not runny. If too thick, add milk one tablespoon at a time. If too thin, whisk in a little more flour. Let the batter rest for 5 minutes to achieve the proper consistency.
- → What temperature should the griddle be?
Medium heat works best. If the pan is too hot, the outside will burn before the inside cooks through. If too cool, the pancakes won't develop a golden-brown exterior. Test with a small amount of batter first.