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Nutella Pancakes

Nutella Pancakes are the perfect breakfast treat. With just a handful of ingredients, these homemade pancakes are tender, fluffy & delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 398 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ½ cups flour
  • ¼ cup sugar
  • 3 tablespoons unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse kosher salt
  • 1 cup whole milk
  • ½ cup Nutella
  • 3 tablespoons coffee (regular or decaf OK)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons neutral oil , like vegetable or canola oil
Garnishes
  • Nutella
  • Chopped hazelnuts
  • Fresh fruit , like strawberries

Instructions

    Cup of Yum
  1. Measure the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated, and set aside.
  2. In a smaller bowl, measure in the milk. Heat for 30-45 seconds, or until warm to the touch.
  3. 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.)
  4. Next, break the eggs, and stir those into the milk mixture with the vanilla extract and oil.
  5. Use a fork to stir together until combined. Make sure the egg yolk and white are incorporated.
  6. 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.
  7. 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.
  8. Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
  9. When several bubbles have formed on the surface, flip the pancakes, and cook through.
  10. Repeat until all of the pancakes have been made.
  11. Stack the pancakes onto plates and serve with additional Nutella, chopped hazelnuts and fresh fruit. Enjoy immediately!
  12. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

  • Make sure the Nutella actually mixes in. We heat up the milk to ensure that the Nutella can melt into it and stir it with the coffee until those three are all combined. I’ve found using cold milk will make the Nutella become stiffer, not easier to combine, and will lead to Nutella patches in the batter, which is not necessarily a bad thing, but we want the Nutella to be consistent throughout the batter so every bite tastes of it. Mix the wet and dry ingredients separately. Get the eggs incorporated into the other wet ingredients so you don’t have stray bits of egg white in your final pancakes. Don’t overmix the batter! Lumps are OK in the batter—we just want the ingredients incorporated so you can pour them onto the griddle.
  • To freeze these pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

Nutrition Information

Calories 398kcal (20%) Carbohydrates 52g (17%) Protein 8g (16%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 59mg (20%) Sodium 336mg (14%) Potassium 383mg (11%) Fiber 3g (12%) Sugar 24g (48%) Vitamin A 146IU (3%) Calcium 147mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 398

% Daily Value*

Calories 398kcal 20%
Carbohydrates 52g 17%
Protein 8g 16%
Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 59mg 20%
Sodium 336mg 14%
Potassium 383mg 8%
Fiber 3g 12%
Sugar 24g 48%
Vitamin A 146IU 3%
Calcium 147mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.