Nutella Pancakes (Chocolate Hazelnut Pancakes)
User Reviews
5
Nutella Pancakes (Chocolate Hazelnut Pancakes)
Description
The recipe blends dry ingredients like all-purpose flour, sugar, cocoa powder, baking powder and baking soda to form the pancake base. Warm milk is mixed with Nutella and coffee to smooth and melt the chocolate-hazelnut spread into the batter evenly. Eggs, vanilla extract, and oil are incorporated into the wet mixture before combining with the dry ingredients, careful not to overmix, preserving a light texture despite cocoa inclusion.
Cooking the batter in a nonstick pan or griddle at medium heat yields pancakes with a chocolate-infused crumb. The coffee adds a subtle depth that enhances the chocolate without overpowering. Nutella and chopped hazelnuts used as garnishes provide added texture and creamy sweetness. Fresh fruit adds a fresh contrast in flavor and color.
Heating the milk before mixing is key to ensuring the Nutella dissolves without lumps, resulting in a smooth batter. The recipe suggests warming the pan and brushing it lightly with oil for even cooking. Leftover pancakes freeze well when placed on a baking sheet, then stored in a bag, and reheat with preserved flavor and texture.
Ingredients
- 2 cups all-purpose flour 240g
- ¼ cup granulated sugar 60g
- 3 tablespoons cocoa powder not Dutch process (20g, unsweetened
- 2 teaspoons baking powder 10g
- ½ teaspoon baking soda 4g
- ½ teaspoon kosher salt 4g
- 1 cup milk warmed (8 fl. oz, whole
- ½ cup Nutella 175g
- 3 tablespoons coffee regular or decaf OK (44ml)
- 2 egg ~100g
- 1 teaspoon vanilla extract 2g, pure
- 3 tablespoons oil like avocado, vegetable or canola oil (30g, unflavored
Garnishes
- Nutella
- hazelnuts chopped
- Fresh fruit like strawberries
Instructions
- Measure the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated, and set aside.
- In a smaller bowl, measure in the milk. Heat for 30-45 seconds, or until warm to the touch.
- Measure in the Nutella and coffee to the milk. Stir until combined and smooth. This might take a few moments, depending on the temperature. (I’ve found that warmer milk helps make the Nutella easier to stir and incorporate into the batter.)
- Next, break the eggs, and stir those into the milk mixture with the vanilla extract and oil.
- Use a fork to stir together until combined. Make sure the egg yolk and white are incorporated.
- Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps — they’re OK.
- Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
- Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
- When several bubbles have formed on the surface, flip the pancakes, and cook through.
- Repeat until all of the pancakes have been made.
- Stack the pancakes onto plates and serve with additional Nutella, chopped hazelnuts and fresh fruit. Enjoy immediately!
Notes
- Warm the milk before adding Nutella and coffee to help melt and combine the spread smoothly.
- Mix wet and dry ingredients separately to avoid unmixed egg whites and ensure even batter texture.
- Do not overmix the batter; lumps are acceptable and help keep pancakes tender.
- To freeze, place cooked pancakes on a wax paper-lined baking sheet until solid, then pack in a freezer bag for 4-6 hours.
- Reheat frozen pancakes in a toaster oven, toaster, or conventional oven until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32(2T) pancakes
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 119kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 12mg | 4% |
| Sodium | 81mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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