Nutella Stuffed Pancakes

5 from 3 votes

Nutella Stuffed Pancakes are the perfect weekend breakfast. Make Nutella pancakes using a handful of simple ingredients in under 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Main Course

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 125kcal

The night before (or at least 1 hour before making): line a baking sheet with parchment paper and scoop 1½ tablespoons of Nutella onto the paper. Form the Nutella in the shape of a round disc. Repeat until 4 discs have been formed and put them in the freezer until the Nutella is frozen solid. Gently peel from parchment paper when ready to use.
Make pancake batter according to package directions. Since we are stuffing the pancakes, prepare extra batter. Make enough for about 6 pancakes.
Heat the skillet or griddle to medium heat and melt butter.
Pour about ¼ cup of pancake batter on the pan. Retrieve one Nutella disc from the freezer and place it in the center of the pancake batter. Then spoon more batter on top to cover the disc.
Cook the pancake until bubbles appear around the edges and the bottom is golden, about 2-3 minutes. Gently flip the pancake and cook another 2 minutes until cooked through.
Repeat steps 4 and 5 for each pancake.

Work in batches and keep Nutella discs in the freezer until ready to use. They will soften quickly at room temperature and can become hard to handle. I recommend removing one or two discs at a time while keeping the rest in the freezer until you're ready to use them.
To prevent Nutella from leaking out the sides of the pancake, ensure that the top layer of pancake batter completely covers the dollop of Nutella.
Topping ideas: strawberries, bananas, maple syrup, or mixed berry compote.