Nutella-stuffed pancakes are a variation on the traditional pancakes which are much appreciated for their softness and delicious taste. They are filled with a generous layer of Nutella spread.
They’re perfect for a gourmet breakfast or brunch, but can also be enjoyed as a dessert or sweet snack. With their soft, melt-in-the-mouth texture and irresistible chocolate-hazelnut taste, these Nutella-filled pancakes are a real invitation to gustatory pleasure.
Soft pancake with nutella filling
To vary breakfasts or children’s snacks there’s nothing better than these pancakes! I love making these American pancakes because they’re both delicious and versatile. My favorite recipe guarantees fluffy pancakes every time.
Using the same recipe, I made these Nutella-filled pancakes and chocolate chip pancakes. It’s easy to make and offers a change from spreading toppings on the outside.
You’d think that filling them or spreading them with nutella would be the same in the mouth, but in fact, stuffed pancakes are much more indulgent. There’s nothing like biting into a pancake and having Nutella melt in your mouth – it’s absolutely delicious!
If you don’t like industrial spreads, you can easily prepare it at home with the recipe for homemade nutella which I’ve already posted on the blog. For even more delicious treats, you can also use gianduja chocolate.
The recipe is super simple. The egg whites are beaten into stiff peaks, making the pancakes very light and puffy.
You can control their thickness to suit your taste, just pour a little more batter into the pan.
Preparation steps
Table of Contents
Find a detailed recipe card with ingredients at the end of the article.
1. Melt butter and allow to cool.
2. Beat egg whites until stiff.
3. Sift the flour and baking powder into a large mixing bowl. Add the melted butter, eggs, sugar, pinch of salt and cold milk. Mix well.
4. The batter must be smooth.
5. Incorporate a little whipped egg white, mixing without too much caution.
6. Gently fold in the rest a little at a time, lifting the batter from bottom to top with a spatula.
7. Heat a small non-stick frying pan over low heat and pour a small ladleful of batter over it.
8. Place a large spoonful of nutella in the center and cover with a little batter. Spread to cover the nutella. Cook for about 1 minute.
9. As soon as bubbles appear on the surface, turn the pancake over and cook for about 30 seconds.
Be careful, it cooks very quickly and can burn. Your pancakes will puff up when turned out.
Chocolate chip pancakes
For the chocolate chip version, add a few chips to the batter and mix. Cook as above.
Serve these nutella-stuffed pancakes to taste, with maple syrup, honey, chocolate and fruit etc. . .
Suggestions for other snack recipes
Nutella-stuffed pancakes
Ingredients :
- 2 large eggs
- 40 g butter (1.4 oz) (+ 2 tablespoons melted butter)
- 200 g all-purpose flour (7 oz)
- 30 g granulated sugar (1 oz )(2 tablespoons)
- 150 ml milk (5.1 oz)
- A pinch of salt
- 7 g baking powder (0.25 oz)
- Nutella 1 large spoonful per pancake
- Optional: chocolate chips
Instructions :
- Melt butter and allow to cool.
- Beat egg whites until stiff.
- Sift the flour and baking powder into a large mixing bowl. Add the melted butter, eggs, sugar, pinch of salt and cold milk. Mix well.
- The batter must be smooth.
- Incorporate a little whipped egg white, mixing without too much caution.
- Gently fold in the rest a little at a time, lifting the batter from bottom to top with a spatula.
- Heat a small non-stick frying pan over low heat and pour a small ladleful of batter over it.
- Place a large spoonful of nutella in the center and cover with a little batter. Spread to cover the nutella. Cook for about 1 minute.
- As soon as bubbles appear on the surface, turn the pancake over and cook for about 30 seconds.
- Be careful, it cooks very quickly and can burn. Your pancakes will puff up when turned out.
Chocolate chip pancakes
- For the chocolate chip version, add a few chips to the batter and mix. Cook as above.
- Serve these nutella-stuffed pancakes to taste, with maple syrup, honey, chocolate and fruit etc. . .
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