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!
Servings 32 (2T) pancakes
Calories 119kcal
Ingredients
- 2 cups all-purpose flour 240g
- ¼ cup granulated sugar 60g
- 3 tablespoons unsweetened cocoa powder not Dutch process (20g)
- 2 teaspoons baking powder 10g
- ½ teaspoon baking soda 4g
- ½ teaspoon kosher salt 4g
- 1 cup whole milk warmed (8 fl. oz.)
- ½ cup Nutella 175g
- 3 tablespoons coffee regular or decaf OK (44ml)
- 2 eggs ~100g
- 1 teaspoon pure vanilla extract 2g
- 3 tablespoons unflavored oil like avocado, vegetable or canola oil (30g)
Garnishes
- Nutella
- Chopped hazelnuts
- 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
Here are a few tips to making the best pancakes at home:
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.
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
Serving: 1pancake | Calories: 119kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 81mg | Fiber: 2g | Sugar: 6g
