Nutella Stuffed Pancakes

The morning sunlight filtered through my kitchen window as I whisked pancake batter, feeling particularly adventurous. Coffee cup still steaming on the counter, I suddenly glanced at the jar of Nutella and had what I can only describe as a moment of culinary clarity. What if the hazelnut spread wasn't just a topping, but hidden inside? The first batch emerged from the pan with chocolate slowly oozing from the center, and just like that, ordinary breakfast became extraordinary.

Last winter, my nephew stayed over during a snowstorm that cancelled school. Stuck indoors and bored, we decided to have a pancake competition. When I pulled out these Nutella-stuffed pancakes, his eyes widened with disbelief as chocolate oozed onto the plate. He declared me the winner before even tasting them, and now requests them every time he visits, snow or shine.

Ingredients

• Chilled Nutella disks: Freezing the Nutella beforehand is absolutely non-negotiable, as room temperature spread will simply dissolve into the batter before cooking.
• All-purpose flour: The backbone of our pancakes, providing structure while still keeping things light when not overworked.
• Whole milk: The fat content in whole milk creates a richer flavor base than reduced-fat alternatives, though in a pinch any milk works.
• Baking powder and baking soda: This dynamic duo creates the perfect rise and fluffiness, with the soda reacting quickly and powder providing sustained lift.
• Unsalted butter: Using unsalted lets you control the exact salt level, and the melted butter incorporates more evenly than softened.

Instructions

Prepare the Nutella disks:

Line a baking sheet with parchment and dollop 8 heaping tablespoons of Nutella, spreading each into 2-inch disks. Pop them in the freezer for at least 30 minutes until they firm up completely.

Mix the dry ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed. Breaking up any small clumps now prevents flour pockets later.

Combine wet ingredients:

In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and well combined. The butter might create small streaks if still warm, which is perfectly fine.

Create the batter:

Pour the wet mixture into the dry ingredients and stir gently just until combined. You should still see small lumps, as overmixing will develop gluten and make tough pancakes.

Rest the batter:

Let the mixture rest for 5 minutes while your pan heats up. This allows the flour to fully hydrate and the leavening agents to start working their magic.

Begin cooking:

Heat a nonstick skillet over medium heat and brush with a little butter. Wait until the butter stops sizzling but before it browns.

The stuffing technique:

Pour about 1/4 cup batter onto the skillet, quickly place a frozen Nutella disk in the center, then spoon more batter over the top to completely seal it in. Think of it like making a little Nutella sandwich with batter.

Cook with patience:

Watch for bubbles forming on the surface and edges looking set, about 2 minutes. Resist the urge to peek underneath too early.

The crucial flip:

With confidence, slide your spatula completely under the pancake and flip in one swift motion. The second side needs slightly less time, about 1-2 minutes until golden.

Finish and serve:

Transfer to warm plates as they finish, repeating with remaining batter and Nutella disks. These are at their absolute best served immediately while the centers are still warm and flowing.

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On my best friends birthday, I surprised her with a stack of these pancakes topped with a single candle. As she cut into them and the Nutella spilled out onto the plate, she gasped and then laughed with delight. We sat in comfortable silence, forks clinking against plates, sharing one of those perfect food moments where conversation becomes entirely unnecessary.

Troubleshooting Your Pancakes

If your pancakes are leaking Nutella before flipping, your batter might be too thin or your disks not frozen enough. Try adding a tablespoon more flour to the remaining batter or double-freezing your Nutella disks. Conversely, if your pancakes seem too thick and doughy in the middle, your heat might be too high, cooking the outside before the inside has time to catch up.

Serving Suggestions

While these pancakes are certainly decadent enough on their own, they reach new heights with strategic accompaniments. Fresh berries provide a welcome tartness that cuts through the sweetness, while a dollop of lightly whipped cream melting over the warm surface creates an additional textural element. For special occasions, a light dusting of powdered sugar adds both visual appeal and a subtle sweetness that doesnt overpower.

Storing and Reheating

While nothing compares to freshly made Nutella pancakes, leftovers can be saved for busy mornings. Store completely cooled pancakes in an airtight container with parchment between layers to prevent sticking, then refrigerate for up to two days or freeze for a month.

• For refrigerated pancakes, microwave for 20-30 seconds or until just warm to maintain the gooey center.
• Frozen pancakes benefit from a quick toaster oven revival at 300°F for about 5 minutes, which keeps the edges crisp.
• Avoid overzealous reheating or youll end up with a hard Nutella center instead of the flowing chocolate experience you want.

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These pancakes have a way of turning ordinary mornings into celebrations, no special occasion required. Sometimes the most meaningful traditions start with nothing more than a jar of chocolate spread and a little imagination.

Recipe FAQs

→ Why do I need to freeze the Nutella before cooking?

Freezing the Nutella into firm disks prevents it from leaking out while the pancakes cook. The solid centers hold their shape long enough for the batter to set around them, creating that perfect gooey filling when you cut into the finished pancake.

→ Can I make these pancakes ahead of time?

Yes, you can prepare the Nutella disks up to a week in advance and keep them frozen. The cooked pancakes can be refrigerated for 2-3 days and reheated in a skillet or microwave, though they're best enjoyed fresh for optimal texture.

→ What if my Nutella leaks out during cooking?

Make sure the Nutella disks are frozen solid and that you cover them completely with additional batter. Cook over medium heat rather than high heat to give the exterior time to set before the filling melts. If leaking occurs, reduce your heat slightly.

→ Can I use a different filling instead of Nutella?

Absolutely! Try peanut butter, cookie butter, chocolate chips mixed with cream cheese, or fruit preserves. Just ensure whatever filling you choose can be frozen into stable disks that will hold their shape during cooking.

→ How do I know when to flip the pancakes?

Wait until bubbles form across the surface and the edges look dry and set, typically about 2 minutes. Because these pancakes are thicker than regular ones due to the filling, give them adequate time on the first side before flipping to ensure they cook through properly.

→ Can I make these dairy-free or gluten-free?

For dairy-free, substitute plant-based milk and vegan butter. For gluten-free, use a 1:1 gluten-free flour blend. Keep in mind that Nutella contains milk, so you'd need a dairy-free chocolate hazelnut spread for a fully dairy-free version.