Chocolate Nutella Pancakes

Ingredients

• 0.75 cup Nutella or chocolate-hazelnut spread (Portion into small disks or spoonfuls and freeze until firm before cooking)
• 1.5 cup all-purpose flour
• 0.25 cup unsweetened cocoa powder
• 0.25 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp fine salt
• 1 large egg
• 1.25 cup whole milk
• 3 tbsp unsalted butter, melted (Plus more for greasing the pan if needed)
• 1 tsp vanilla extract
• 150 g fresh berries (Optional topping)
• 1 tbsp powdered sugar (Optional topping)

Steps

1. 1

   Line a small plate or tray with parchment paper. Divide the Nutella into 8 small portions, about 1 tablespoon each, and flatten them into disks. Freeze for at least 20–30 minutes, until firm enough to handle.

2. 2

   In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined and no streaks of cocoa remain.

3. 3

   In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.

4. 4

   Pour the wet mixture into the dry ingredients. Whisk just until combined; a few small lumps are acceptable. Do not overmix, or the pancakes may become dense. Let the batter rest for 5 minutes.

5. 5

   Heat a nonstick skillet or griddle over medium-low heat. Lightly grease it with butter. The pan is ready when a small drop of batter begins to sizzle gently without browning immediately.

6. 6

   Add about 2 tablespoons of batter for each pancake. Place one frozen Nutella disk in the center, keeping it away from the edges, then cover it with another 1–2 tablespoons of batter so the filling is completely enclosed.

7. 7

   Cook for about 2–3 minutes, until bubbles appear across the surface and the edges look set. Carefully flip the pancake with a thin spatula and cook for another 1–2 minutes, until puffed and cooked through. Lower the heat if the chocolate batter begins to darken too quickly.

8. 8

   Repeat with the remaining batter and Nutella, lightly greasing the pan between batches as needed. Keep finished pancakes warm in a low oven, around 200°F / 95°C, if serving in batches.

9. 9

   Stack the pancakes and serve immediately with berries and powdered sugar, or add extra warmed Nutella, chocolate sauce, or whipped cream if desired.

Notes

The Instagram description does not include the actual recipe; it only supplies the title and directs viewers to an external website. Nutella filling can be replaced with another thick chocolate-hazelnut spread. Take care when flipping, since exposed filling can stick or burn.

Nutrition per serving

• breakfast
• dessert
• sweet
• chocolate
• pancakes
• stuffed
• kid-friendly
• vegetarian