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Nutella Stuffed Pancakes with Fresh Strawberries Recipe

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3.9 from 15 reviews

Fluffy, golden pancakes stuffed with creamy Nutella and topped with fresh sliced strawberries, delivering a delightful sweet breakfast with a gooey chocolate-hazelnut surprise in every bite.

  • Total Time: 25 minutes
  • Yield: 8 pancakes

Ingredients

Pancake Batter

  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tbsp melted butter (plus more for the pan)
  • 1 tsp vanilla extract

Filling and Toppings

  • 1/2 cup Nutella (or other chocolate-hazelnut spread)
  • Fresh strawberries, sliced (for topping)

Instructions

  1. Prepare Nutella Dollops: Scoop the Nutella into 8 small dollops, about 2 teaspoons each, on a parchment-lined plate or tray. Place in the freezer for 10 to 15 minutes to firm up so they hold their shape during cooking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, large egg, melted butter, and vanilla extract until smooth and combined.
  4. Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined; the batter should still have a few lumps for tenderness. Avoid overmixing.
  5. Preheat and Butter the Skillet: Heat a nonstick skillet or griddle over medium-low heat. Lightly butter the surface to prevent sticking and add flavor.
  6. Cook Pancakes with Nutella Filling: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Quickly place one frozen Nutella dollop in the center of the batter, then spoon a little more batter over the top to fully encase the chocolate spread.
  7. Cook Until Bubbles Form: Let the pancake cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set and slightly dry.
  8. Flip and Finish Cooking: Carefully flip the pancake and cook for another 1 to 2 minutes until golden brown on both sides and cooked through.
  9. Repeat and Serve: Repeat the process with the remaining batter and Nutella dollops. Serve the pancakes warm, topped with fresh sliced strawberries and additional Nutella, if desired.

Notes

  • Freezing the Nutella dollops is essential to keep the filling from melting too quickly and leaking during cooking.
  • Use medium-low heat to ensure pancakes cook evenly without burning before the inside is cooked.
  • For extra flavor, you can add a sprinkle of powdered sugar or a drizzle of maple syrup on top.
  • These pancakes are best enjoyed fresh but can be kept warm in a low oven (about 200°F) while cooking the rest.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://cozykitchenbymaya.com/nutella-stuffed-pancakes-with-fresh-strawberries-recipe/