Name: Indulgent Nutella Stuffed Pancakes for Weekend Brunch
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 5 servings
Ingredients: 2 cups (240 g) all-purpose flour; 2 Tbsp granulated sugar; 2 tsp double-acting baking powder; ½ tsp baking soda; ¾ tsp fine sea salt; 2 large eggs, separated; 1 ¾ cups buttermilk, room temp; 1 tsp pure vanilla extract; 3 Tbsp unsalted butter, melted & cooled; ½ cup Nutella (for 24 frozen discs); Butter & maple for serving

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Imagine lifting a stack of pillowy pancakes, cutting through the fluffy layers, and watching a river of warm Nutella ooze onto your plate. That moment—the chocolate-hazelnut aroma mingling with melted butter and maple—turns an ordinary Saturday morning into pure brunch magic. I developed this recipe after my nephew begged me for “the chocolate pancakes” every single visit. One rainy Portland weekend, I piped frozen Nutella discs between layers of my buttermilk batter, and these stuffed beauties were born. They’ve since become our family’s most-requested birthday breakfast, graduation celebration, and snow-day comfort food. If you can whisk, fold, and flip, you can master this restaurant-worthy treat at home—no pastry degree required.

Why This Recipe Works

Freezable Nutella discs keep the filling contained so you get perfect oozy centers instead of burnt-chocolate mess.
Double-acting baking powder plus whipped egg whites create sky-high fluff without dense spots.
Buttermilk tang balances Nutella’s sweetness, giving you sophisticated flavor kids still devour.
Medium-low griddle heat cooks pancakes through before surfaces brown, preventing raw batter around the frozen core.
One-bowl wet mix means fewer dishes and a relaxed morning—no stand mixer required.
Make-ahead friendly: freeze finished pancakes separated by parchment; reheat in toaster for weekday luxury.
Scale effortlessly: double or triple the batch; frozen Nutella discs keep three months so you’re always brunch-ready.

Ingredients You'll Need

Great pancakes start with everyday staples handled thoughtfully. Below, I’ve jotted notes on what to buy, what you can swap, and little upgrades that push flavor over the top.

All-purpose flour – Use the everyday stuff (10–11 % protein). Cake flour is too delicate and won’t support the Nutella core; bread flour makes chewy stacks. Whisk and aerate before measuring or, better yet, weigh: 240 g per 2 cups.

Baking powder & baking soda – The duo gives lift at different stages: soda neutralizes buttermilk acid for initial rise; double-acting powder inflates again on the griddle. Check expiry dates; dead leaveners equal flabby cakes.

Salt – A full ¾ tsp amplifies chocolate and hazelnut notes. I use fine sea salt for even dispersion.

Granulated sugar – Just 2 Tbsp keeps batter tender; sweetness comes mainly from Nutella later.

Buttermilk – Real, full-fat buttermilk offers acidity for fluff and a subtle tang. No buttermilk? Stir 1 Tbsp lemon juice into 1 cup milk and rest 5 min. For extra luxury, swap ¼ cup buttermilk with heavy cream.

Eggs – Separate them: yolks enrich, whites whip for cloud-like crumb. Room-temperature whites whip faster; 10 min in a warm bowl does the trick.

Unsalted butter – Melted and cooled so it won’t scramble eggs. Reserve a pat for greasing the pan; buttered pancakes develop crisp, lacy edges.

Pure vanilla extract – A full teaspoon rounds chocolate flavors. Paste or beans work too—just reduce by half.

Nutella – The star. Buy the standard jar; off-brands split when frozen. You’ll portion and freeze 1-teaspoon discs on parchment the night before. This keeps the filling neat and molten, not scorched.

Optional finish: Maldon salt flakes, roasted chopped hazelnuts, or shaved dark chocolate for garnish. Maple syrup is practically mandatory.

How to Make Indulgent Nutella Stuffed Pancakes for Weekend Brunch

Prep Nutella discs (night before)

Line a small baking sheet with parchment. Using two teaspoons, scoop 24 loosely heaped teaspoon portions of Nutella onto the tray, spacing 1 in apart. Freeze solid—minimum 4 hours or overnight. Once rock-hard, transfer to a zip bag; return to freezer until batter is ready.

Whisk dry ingredients

In a medium bowl, combine 2 cups (240 g) flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp baking soda, and ¾ tsp salt. Whisk 30 seconds to distribute leaveners evenly, preventing bitter pockets and ensuring symmetrical rise.

Separate & whip eggs

Crack 2 large eggs, dropping whites into a grease-free stainless bowl and yolks into a large measuring jug. Beat whites with a pinch of salt to stiff peaks; set aside. This aeration gives the pancakes soufflé-like lift without extra baking powder.

Build wet mixture

To the yolks add 1 ¾ cups buttermilk, 1 tsp vanilla, and 3 Tbsp melted butter cooled to lukewarm. Whisk until smooth and glossy. This emulsified base prevents gluten clumps when united with flour, yielding tender crumbs.

Combine without over-mixing

Pour wet into dry. Using a spatula, fold until flour streaks almost disappear; small lumps are welcome. Over-mixing activates gluten, producing chewy cakes. Gently fold in whipped whites in two additions using a figure-eight motion, maintaining air.

Preheat & test griddle

Heat a non-stick or cast-iron griddle over medium-low (300–325 °F / 150–160 °C). Lightly butter; if foam browns in 5 seconds, temperature is perfect. Too hot and Nutella will scorch before interior sets.

Scoop, stuff, and cover

For each pancake, ladle 2 Tbsp batter onto griddle. Working quickly, place 1 frozen Nutella disc in center; top with another 1 Tbsp batter to encase. Cook 2–3 min until bubbles set on surface and edges look matte. Flip gently; cook 2 min more. The frozen core insulates, letting batter cook through without leaking.

Rest & repeat

Transfer cooked pancakes to a 200 °F oven on a wire rack set in a sheet pan. The gentle heat finishes centers without toughening exteriors. Grease griddle between batches only if surfaces look dry.

Serve and drizzle

Stack 3 high, top with a sliver of butter, shower of chopped toasted hazelnuts, and warm maple. Slice to reveal molten Nutella rivers. Snap a photo quickly—they disappear.

Expert Tips

Use room-temperature buttermilk

Cold liquid stiffens melted butter, creating flakes that block even cooking. Let buttermilk sit on counter 20 min or microwave 10 sec bursts until barely lukewarm.

Freeze multiple Nutella trays

Once solid, pop discs into labeled bags. They keep 3 months so any spontaneous brunch craving is five minutes from fulfillment.

Don’t press with spatula

Tempting as it is, pressing squeezes air and Nutella out. Let gravity and low heat do the work.

Test one first

Every stove and pan heats differently. Sacrifice a tester to perfect temperature and timing before committing the full batch.

Add espresso powder

½ tsp instant espresso in dry mix deepens chocolate notes without coffee flavor—adults love the nuance.

Keep them cozy

A 200 °F oven maintains molten centers without overcooking. Avoid stacking higher than 4 pancakes; weight collapses fluff.

Variations to Try

Peanut Butter Core: Replace Nutella with frozen peanut-butter discs; swirl 2 Tbsp honey into batter for Elvis-style stacks.
Raspberry Chocolate: Press 3–4 frozen raspberries onto each Nutella disc before covering with top batter layer—bright fruit balances sweetness.
Gluten-Free Version: Substitute cup-for-cup gluten-free blend plus ¼ tsp xanthan gum; rest batter 10 min to hydrate starches.
Vegan Chocolate Hazelnut: Use coconut milk + 1 Tbsp vinegar, flax eggs (1 Tbsp flax + 3 Tbsp water per egg), and vegan choc-hazelnut spread.
Cinnamon Swirl: Stir 1 tsp cinnamon + 2 Tbsp brown sugar into 2 Tbsp melted butter; drizzle thin ribbons onto cooking surface before batter for bakery-style tops.
Mini Silver-Dollar: Use 1 Tbsp batter per pancake and ½ tsp Nutella; perfect for brunch buffets or tiny toddler hands.

Storage Tips

Cool completely on a rack to prevent condensation sogginess. Stack with parchment squares and refrigerate up to 4 days. Reheat in toaster on medium for crisp edges and re-melted centers, or microwave 20 sec with a damp paper towel for softer texture.

Freeze finished pancakes up to 2 months: flash-freeze in single layer 1 hour, then bag. To serve, toast straight from frozen or warm in 350 °F oven 8 min. Nutella core regains molten state; knife-test to ensure center is hot.

Freeze-ahead batter is not recommended; whipped whites deflate, producing dense cakes. Instead, mix dry and wet components separately up to 24 hours ahead; fold together and add whites just before cooking.

Frequently Asked Questions

Can I skip freezing Nutella?

You can, but expect smears rather than distinct molten centers. Frozen discs act as mini ice packs, giving batter time to set before Nutella melts. Room-temp Nutella tends to leak and burn on the griddle, leaving dark streaks.

My pancakes are raw around Nutella—why?

Heat was too high. Outside browned before inside cooked. Lower griddle to medium-low and lengthen cook time; a lid for 30 seconds after flipping traps steam to finish centers.

Can I bake these as sheet-pan pancakes?

Yes. Spread batter in parchment-lined 9×13 pan, press frozen Nutella discs evenly, cover lightly with remaining batter. Bake 12–15 min at 375 °F until center springs back. Cut into squares; broil 1 min for color.

What’s the best pan?

Electric griddles maintain steady temps and cook multiple pancakes at once. Cast-iron retains heat but requires frequent buttering. Non-stick skillets work; avoid high heat to prevent coating damage.

How do I know when to flip?

Edges turn matte and bubbles form across surface but do not pop. Lift edge with spatula; underside should be golden. Because centers are cold, wait a touch longer than plain pancakes—about 2½ min on first side.

Can I halve the recipe?

Absolutely. Halve every component. Beat one egg, use half the white for fluff; freeze remaining white for later use in meringues or cocktails.

Indulgent Nutella Stuffed Pancakes for Weekend Brunch

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Indulgent Nutella Stuffed Pancakes for Weekend Brunch

Learn how to make delicious Indulgent Nutella Stuffed Pancakes for Weekend Brunch. Easy recipe with step-by-step instructions, tips, and nutritional info.

Prep5 min prep

Cook2 min cook

Serves5 servings

Ingredients

2 cups (240 g) all-purpose flour
2 Tbsp granulated sugar
2 tsp double-acting baking powder
½ tsp baking soda
¾ tsp fine sea salt
2 large eggs, separated
1 ¾ cups buttermilk, room temp
1 tsp pure vanilla extract
3 Tbsp unsalted butter, melted & cooled
½ cup Nutella (for 24 frozen discs)
Butter & maple for serving

Instructions

Prep Nutella discs: Drop 24 heaped teaspoons onto parchment-lined sheet; freeze until solid, 4 h or overnight.
Mix dry: In a bowl whisk flour, sugar, baking powder, soda, and salt.
Whip whites: Beat egg whites with pinch of salt to stiff peaks; set aside.
Combine wet: Whisk yolks, buttermilk, vanilla, and melted butter until smooth.
Make batter: Stir wet into dry until just combined. Fold in whipped whites.
Cook: Heat griddle medium-low. Scoop 2 Tbsp batter, add 1 Nutella disc, cover with batter. Cook 2–3 min per side. Keep warm in 200 °F oven.
Serve: Stack, top with butter and warm maple syrup.