Surprise and delight anyone with these pancakes stuffed with chocolate-hazelnut spread. The rich spread is cleverly frozen into little discs and then plunked right onto an almost-pancake, then covered with another. The spread melts and oozes in the middle as the double-stacked pancake griddles. Try making them with frozen peanut butter discs for an easy variation.
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 12 pancakes |
Ingredients
- 12 teaspoons chocolate-hazelnut spread, such as Nutella ®, at room temperature
- 1/4 cup vegetable oil, plus more for brushing the griddle
- 1 1/4 cups all-purpose flour
- 1 1/4 cups buttermilk
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 large egg
- Pinch fine salt
- Confectioners’ sugar, for dusting
- Pure maple syrup, for serving
Instructions
- Line a baking sheet with parchment and drop 12 separate teaspoonful mounds of chocolate-hazelnut spread onto it. Tap the baking sheet on a counter to flatten the dollops and freeze until solid, about 15 minutes.
- Meanwhile, preheat a griddle over low heat and brush lightly with oil.
- Whisk together the flour, buttermilk, oil, granulated sugar, baking powder, baking soda, egg and a pinch of salt in a large bowl until smooth.
- Pour eight 2-tablespoon pools of batter on the hot griddle and cook until bubbles just begin to form on the surface of the pancakes and the bottoms are golden, 1 to 2 minutes. Place a disc of frozen chocolate-hazelnut spread on 4 of the pancakes and overturn the 4 remaining pancakes on top of those, so the wet batter envelopes the discs. Put the remaining discs back in the freezer. Continue to cook the pancakes, flipping halfway, until the edges are set, about 1 minute. Repeat with the remaining batter and discs, lightly oiling the griddle in between batches.
- Dust the pancakes with confectioners’ sugar and serve warm with syrup.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 176 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 17 mg |
| Sodium | 193 mg |
Reviews
batter was a little bit uncooked in the center but tasted amazing.
Halved this recipe. Was very good and the batter came out perfectly.
Diabetus
NUTELLA PANCAKES ARE AWESOME !! WE LOVE THIS RECIPE !! DOES ANYONE HAVE SOME GREAT ADVICE ON HOW A GRANNY LIKE ME CAN MAKE THIS FABULOUS DISH FOR OUR NEPHEW WHO HAS PEANUT ALLERGIES ? ….. nanaiskool@cox.net
I used a premade pancake mix which was too thick. You do have to be very careful when putting the “sandwich” together. Thought these were delicious especially with frozen cherries on top.
Love me some Nutella.
The batter is way too thin. These were terrible and a waste of effort when I’ve never had problems making pancakes before. Super upset.