Stuffed Nutella Pancakes – Easy 50-Minute Breakfast

Stuffed Nutella pancakes are a filled pancake: batter poured in two stages with a frozen disc of Nutella sealed between them. The frozen core keeps the filling from bleeding into the pan. You get a clean golden crust and a molten centre on the plate.

Weigh the batter ingredients. Volume measures vary by up to twenty grams per cup, and this batter is sensitive to flour weight. Freeze the Nutella portions at least thirty minutes before you start.

Cook on medium-low heat. High heat browns the outside before the centre sets, and the filling breaks through the seam. Watch the edges for bubbles, then flip once.

About the Ingredients

260 g (2 cups) all-purpose flour

Weigh flour rather than scooping; a scooped cup can hold 150 g and will thicken the batter. Substitute bread flour for a chewier crumb, but add 20 g extra milk.

24 g (2 tbsp) granulated sugar

Sugar feeds browning, so do not cut it below 15 g or the crust stays pale. Caster sugar dissolves faster if you mix by hand.

12 g (2 1/2 tsp) baking powder

Check the date on the tin; stale baking powder gives flat pancakes. Substitute 3 g (3/4 tsp) baking soda plus 5 g (1 tsp) lemon juice if needed.

3 g (1/2 tsp) fine sea salt

Salt balances the sweet filling; omit it and the pancakes taste flat. Use table salt at 2 g if fine sea salt is unavailable.

2 large eggs, about 100 g, at room temperature

Room-temperature eggs emulsify faster into the milk. Pull them from the fridge 30 minutes ahead, or rest them in warm water for 5 minutes.

360 g (1 1/2 cups) whole milk

Whole milk gives the fluffiest structure; 2% works with a slightly thinner batter. Substitute oat milk 1:1 for a dairy-free version.

56 g (4 tbsp) unsalted butter, melted and cooled

Cool the butter to below 40 C (104 F) before mixing; hot butter cooks the eggs. Substitute neutral oil at 50 g for the same fat content.

300 g (about 1 cup) Nutella, divided into 12 portions of 25 g

Portion with a scale, then freeze on parchment for 30 minutes. Substitute any chocolate-hazelnut spread with a similar firmness.

15 g (1 tbsp) neutral oil, for the pan

Oil handles higher heat than butter and will not burn between batches. Use a pastry brush to apply a thin, even film.

Tips & Tricks

Freeze the filling hard

Nutella must be solid at 25 g per disc, roughly 30 minutes, or it spreads to the seam and leaks.

Rest the batter 10 minutes

Gluten hydrates and the batter thickens, which holds the filling in place during the flip.

Keep the heat medium-low

150 C (300 F) pan surface browns the crust in 3 minutes without burning the sugar.

Seal the seam fully

Press the top batter ring down with a spatula so no gap remains around the frozen disc.

Step-by-Step Instructions

1. Freeze the Nutella

Scoop 12 portions of 25 g Nutella onto parchment and freeze for 30 minutes (solid discs hold their shape during cooking). The discs are ready when they release cleanly from the paper without smearing.

2. Whisk dry ingredients

Whisk 260 g flour, 24 g sugar, 12 g baking powder and 3 g salt in a large bowl for 20 seconds (even distribution prevents bitter pockets of baking powder). Stop when no streaks of white remain.

3. Combine wet ingredients

Whisk 2 eggs, 360 g milk and 56 g cooled melted butter in a jug (cool butter prevents egg curdling). The mixture is ready when the surface is uniform and slightly foamy.

4. Mix the batter

Pour the wet into the dry and fold with a spatula until just combined, about 15 strokes (overmixing develops gluten and makes the pancakes tough). Small lumps are correct; a smooth batter is overworked.

5. Rest the batter

Rest the batter uncovered for 10 minutes at room temperature (hydration thickens it so the filling stays sealed). It should coat the back of a spoon in a thin film.

6. Cook the bases

Heat a nonstick pan to 150 C (300 F) and brush with oil. Pour 60 g batter per pancake and cook 90 seconds (the base must set before the filling goes on). Edges look matte and bubbles begin to form.

7. Add filling and seal

Place one frozen Nutella disc in the centre of each base. Spoon 40 g batter over the top, covering the disc fully to the edges (an exposed edge becomes a leak). The top batter should just meet the base rim.

8. Flip and finish

Cover the pan and cook 3 minutes, then flip and cook 2 minutes more at 150 C (300 F) (covered steam sets the centre). Both sides are golden brown and the pancake springs back when pressed.

9. Rest and serve

Move pancakes to a rack for 2 minutes before serving (the filling is above 70 C (158 F) and will burn your mouth). Cut one open to confirm the centre flows.

Delicious Variations

Banana Nutella

Lay three thin banana slices around the frozen disc before sealing for a fruit centre.

Buckwheat Version

Swap 80 g of the flour for buckwheat flour and add 20 g milk for a nuttier crumb.

Mini Stack

Make 30 g bases with 12 g filling portions and cook 2 minutes per side for brunch platters.

How to Store Stuffed Nutella Pancakes

Frequently Asked Questions

Weigh the flour, freeze the filling, and keep the pan at 150 C (300 F). Make a batch this weekend and tell me how the centre turned out. Weigh, watch, repeat.

Stuffed Nutella Pancakes

Stuffed Nutella pancakes: fluffy buttermilk batter wrapped around a molten hazelnut centre, golden in the pan and ready in 50 minutes flat.

★★★★½ 4.7 (238 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 260 g (2 cups) all-purpose flour
• 24 g (2 tbsp) granulated sugar
• 12 g (2 1/2 tsp) baking powder
• 3 g (1/2 tsp) fine sea salt
• 2 large eggs, about 100 g, at room temperature
• 360 g (1 1/2 cups) whole milk
• 56 g (4 tbsp) unsalted butter, melted and cooled
• 300 g (about 1 cup) Nutella, divided into 12 portions of 25 g
• 15 g (1 tbsp) neutral oil, for the pan

📋 Instructions

1. 1Freeze the Nutella — Scoop 12 portions of 25 g Nutella onto parchment and freeze for 30 minutes (solid discs hold their shape during cooking). The discs are ready when they release cleanly from the paper without smearing.
2. 2Whisk dry ingredients — Whisk 260 g flour, 24 g sugar, 12 g baking powder and 3 g salt in a large bowl for 20 seconds (even distribution prevents bitter pockets of baking powder). Stop when no streaks of white remain.
3. 3Combine wet ingredients — Whisk 2 eggs, 360 g milk and 56 g cooled melted butter in a jug (cool butter prevents egg curdling). The mixture is ready when the surface is uniform and slightly foamy.
4. 4Mix the batter — Pour the wet into the dry and fold with a spatula until just combined, about 15 strokes (overmixing develops gluten and makes the pancakes tough). Small lumps are correct; a smooth batter is overworked.
5. 5Rest the batter — Rest the batter uncovered for 10 minutes at room temperature (hydration thickens it so the filling stays sealed). It should coat the back of a spoon in a thin film.
6. 6Cook the bases — Heat a nonstick pan to 150 C (300 F) and brush with oil. Pour 60 g batter per pancake and cook 90 seconds (the base must set before the filling goes on). Edges look matte and bubbles begin to form.
7. 7Add filling and seal — Place one frozen Nutella disc in the centre of each base. Spoon 40 g batter over the top, covering the disc fully to the edges (an exposed edge becomes a leak). The top batter should just meet the base rim.
8. 8Flip and finish — Cover the pan and cook 3 minutes, then flip and cook 2 minutes more at 150 C (300 F) (covered steam sets the centre). Both sides are golden brown and the pancake springs back when pressed.
9. 9Rest and serve — Move pancakes to a rack for 2 minutes before serving (the filling is above 70 C (158 F) and will burn your mouth). Cut one open to confirm the centre flows.

👨‍🍳 Chef's Note: A 25 g frozen disc is the whole trick; go larger and the filling outruns the batter. Rest the batter the full 10 minutes, no shortcuts.

Servings: 6

Cuisine: American

Course: Breakfast

Nutrition (per serving): 412 kcal · 9g protein · 48g carbs · 21g fat

Written by Tomasz Wiśniewski

Tomasz writes precise, method-first recipes for breads, ferments, and slow braises, drawing on Polish and Central European home cooking. He cares about weights, temperatures, and timing, and explains the reason behind each step so cooks can repeat results. His angle is turning fussy techniques into clear, checkable instructions.