Description
Delicious Nutella stuffed pancakes that are fluffy and gooey, perfect for a sweet breakfast or brunch treat. These pancakes feature a soft batter with pockets of melted Nutella inside, complemented optionally by fresh strawberries for added freshness and flavor.
Ingredients
Scale
Pancake Batter
- 1 1/2 cups plain flour
- 3 tsp baking powder
- 4 tbsp sugar
- Pinch of salt
- 1 egg
- 1 cup + 2 tbsp milk (low fat recommended)
- 1 tsp vanilla essence (optional)
- 1 tsp butter, separated (2 x 1/2 tsp)
Filling and Topping
- 10 – 14 tbsp Nutella
- Sliced strawberries (optional)
Instructions
- Prepare the Batter: In a large mixing bowl, combine the plain flour, baking powder, sugar, and a pinch of salt. In a separate bowl, whisk together the egg, milk, and vanilla essence if using. Gradually add the wet ingredients to the dry ingredients and mix gently until just combined, being careful not to overmix to retain a fluffy texture.
- Cook the Pancakes: Heat a non-stick pan or skillet over medium heat and melt half a teaspoon of butter. Pour a small ladle of batter into the pan to form a pancake. Quickly add a tablespoon or more of Nutella onto the center of the pancake, then cover with a little more batter to seal the Nutella inside. Cook for 2-3 minutes until bubbles form on the surface and the edges start to set, then carefully flip with a spatula. Cook the other side for another 2 minutes until golden and cooked through. Repeat with remaining batter and Nutella, adding butter to the pan as needed.
- Serve: Stack the Nutella stuffed pancakes on plates and optionally top with sliced strawberries for a fresh, fruity contrast. Serve warm for the best melty experience.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Use a non-stick pan and moderate heat to prevent burning the pancakes while ensuring Nutella melts inside.
- Adjust Nutella amount per pancake to your taste preference.
- Optionally serve with maple syrup or whipped cream for extra indulgence.
