Nutella Pancakes (Chocolate Hazelnut Pancakes)

Four stacks of chocolate pancakes on plates, garnished with strawberries

Nutella Pancakes (Chocolate Hazelnut Pancakes)

Nutella Pancakes are the perfect treat for any weekend breakfast or brunch. Made with just a handful of pantry ingredients and a few refrigerated ones, these homemade pancakes are tender, fluffy, light and taste like everyone’s favorite chocolate-hazelnut spread!

Prep Time 15

Cook Time 20

Total Time 35

Servings (2T) pancakes

Calories 119kcal

Ingredients

2 cups all-purpose flour
¼ cup granulated sugar
3 tablespoons unsweetened cocoa powder (**not Dutch process)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup whole milk warmed (8 fl. oz.)
½ cup Nutella
3 tablespoons coffee regular or decaf OK
2 eggs
1 teaspoon pure vanilla extract
3 tablespoons unflavored oil like avocado, vegetable or canola oil

Garnishes

Nutella
Chopped hazelnuts
Fresh fruit like strawberries

US Customary - Metric

Instructions

Measure 2 cups all-purpose flour, ¼ cup granulated sugar, 3 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt into a large bowl. Whisk together until incorporated, and set aside.
In a smaller bowl, measure in 1 cup whole milk. Heat for 30-45 seconds, or until warm to the touch.
Measure in ½ cup Nutella and 3 tablespoons 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 2 eggs, and stir those into the milk mixture with 1 teaspoon pure vanilla extract and 3 tablespoons unflavored 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

Tips for the best pancakes:

Ensure the Nutella actually mixes in by heating the milk. Using cold milk will make the Nutella become stiffer, and will lead to Nutella streaks in the batter, which is not necessarily a bad thing.
Mix wet and dry ingredients separately. Ensure the eggs are whisked thoroughly into the other wet ingredients so there are no egg whites streaking through the pancakes.
Don't overmix the batter. Lumps are OK as long as the flour is incorporated.

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