Gooey Nutella Pancakes Recipe with a Warm Molten Hazelnut Center

My mother used to hide a spoon of Nutella in the middle of Saturday morning pancakes so my brother and I would race to see who found the melted pocket first. This Nutella pancakes recipe brings that same surprise back, sealed right into the batter before it hits the pan.

The trick is sealing the chocolate hazelnut spread between two thin layers of batter so it stays soft and pourable instead of burning against the hot pan.

Why You Will Love This Recipe

• A hidden pocket of Nutella melts into a warm, molten center in every single pancake.
• The batter itself is simple and comes together in one bowl in under 10 minutes.
• Kids and adults both love the surprise factor of cutting into a stuffed pancake.
• Works just as well for a lazy Sunday breakfast as it does for a birthday morning treat.
• A warm Nutella drizzle on top doubles down on the hazelnut flavor for chocolate lovers.

Ingredients

• 1 and 1/2 cups all purpose flour, spooned and leveled
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 and 1/4 cups whole milk
• 1 large egg, at room temperature
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon pure vanilla extract
• 3/4 cup Nutella hazelnut spread, divided, plus extra for drizzling
• 2 tablespoons chopped toasted hazelnuts, for topping

Crockery and Time To Create

You will need a large mixing bowl, a whisk, a rubber spatula, a piping bag or a small resealable bag with the corner snipped, a seasoned cast iron griddle, and a thin flexible metal spatula.

Prep time is 12 minutes. Cook time is 18 minutes. Total time is 30 minutes. This makes 10 stuffed pancakes, serving 4 people at 2 to 3 pancakes each.

Ingredient Substitutions and Variations

• Peanut butter: Swap the Nutella filling for creamy peanut butter for a nuttier, less sweet pocket.
• Buttermilk: Swap the whole milk for buttermilk to add a slight tang that balances the sweetness.
• Whole wheat flour: Swap half the flour for white whole wheat flour for a heartier, more textured crumb.
• Almond milk: Swap the whole milk for unsweetened almond milk for a dairy-light version.
• Chopped banana: Add thin banana slices alongside the Nutella pocket for a classic flavor pairing.

Step-by-Step Instructions

Warm the Nutella for Easier Piping

Scoop the Nutella into a small microwave-safe bowl and warm for 15 seconds until just loosened and pourable, not hot. Transfer it into a piping bag or a resealable bag with the corner snipped off.

Whisk the Dry Ingredients

In a large bowl, whisk the flour, sugar, baking powder, and salt together until evenly combined with no visible clumps.

Add the Wet Ingredients

Whisk in the milk, egg, melted butter, and vanilla directly into the dry mixture until just combined and mostly smooth. A few small lumps are fine and keep the pancakes tender.

Preheat the Griddle

Heat a seasoned cast iron griddle over medium-low heat for 3 minutes and lightly grease the surface with butter.

Pour the First Layer of Batter

Pour scant 1/4 cup rounds of batter onto the griddle, leaving space between each. Cook for about 1 minute until the surface just begins to set but is still wet on top.

Pipe the Nutella Pocket Into the Center

Pipe a heaped teaspoon of the warmed Nutella directly into the center of each round, keeping it about half an inch from the edges so it does not leak out during cooking.

Seal With a Second Thin Layer of Batter

Spoon a thin layer of batter over each Nutella pocket to fully cover it, using just enough to seal the filling without spreading past the original round.

Cook Until Bubbles Form, Then Flip

Cook for 2 to 3 minutes until bubbles rise steadily across the surface and the edges look matte and set. Flip carefully with a thin flexible spatula and cook another 2 minutes until deep golden brown on both sides.

Finish With a Warm Nutella Drizzle

Once stacked on a plate, gently drizzle a spoonful of warmed Nutella over the top of the finished stack in a loose zigzag pattern, letting it pool slightly at the base, then scatter chopped toasted hazelnuts over the drizzle.

Pro Tips for Best Results

• Warm the Nutella only slightly, since fully melted Nutella becomes too thin to hold its shape inside the pancake.
• Keep the griddle at medium-low heat so the sealing layer of batter has time to cook through before the outside browns too fast.
• Do not overfill the center with Nutella, or it will burst through the seal while cooking.
• Let the stack rest for 1 minute before cutting in so the molten center firms up just enough to hold its shape.

Common Mistakes to Avoid

• Overheating the Nutella before piping: Fully melted Nutella spreads too thin under the batter, so warm it only until loosened.
• Cooking on too high heat: High heat browns the outside before the sealing layer cooks through, so use medium-low heat throughout.
• Overfilling the center: Too much Nutella causes the pocket to burst during flipping, so stick to a heaped teaspoon per pancake.
• Flipping too early: Flipping before bubbles cover the surface risks tearing the thin batter seal, so wait for the full bubble stage.

What to Serve With

• Sliced strawberries: Fresh strawberries add a tart contrast that cuts through the rich chocolate hazelnut filling.
• Whipped cream: A light dollop keeps the plate from feeling too heavy alongside the molten center.
• Turkey breakfast sausage: A savory, pork-free protein pairing rounds out the plate for a full breakfast spread.

Storage and Reheating

• Refrigerator: Store cooled pancakes in an airtight container for up to 2 days, since the filling stays best fresh.
• Freezer: Freeze fully cooled pancakes in a single layer, then transfer to a sealed bag for up to 1 month.
• Reheating: Warm in a 300 degree Fahrenheit oven for 6 to 8 minutes so the center melts again without drying out the pancake.

Nutrition Information

Health Benefits

Hazelnuts in Nutella carry some heart-healthy unsaturated fat, and toasted hazelnuts scattered on top add a bit of texture along with a small amount of fiber and vitamin E. This is a treat recipe first, so enjoy it as an occasional indulgence rather than a daily staple.

The egg and milk in the batter contribute a modest amount of protein and calcium, which helps balance the sweetness of the filling within the overall plate.

Conclusion

This is the recipe I make when I want breakfast to feel like a small celebration without any real effort behind it. Try it this weekend, watch the reaction when someone cuts into that molten center, and save the recipe for the next time chocolate hazelnut cravings hit.

Nutella Pancakes Recipe

Fluffy pancakes stuffed with a molten Nutella pocket and finished with a warm hazelnut drizzle.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 18 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Calories: 398

Ingredients Equipment Method

Ingredients

  

1 and 1/2 cups flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 and 1/4 cups milk, 1 egg, 3 tablespoons melted butter, 1 teaspoon vanilla, 3/4 cup Nutella divided, 2 tablespoons chopped toasted hazelnuts.

Equipment

• 1 a large mixing bowl
• 1 a whisk
• 1 a rubber spatula.
• 1 a piping bag or a small resealable bag with the corner snipped
• 1 a seasoned cast iron griddle
• 1   a thin flexible metal spatula

Method

 

Warm Nutella slightly and load into a piping bag.

Whisk dry ingredients, then whisk in wet ingredients.

Preheat the griddle.

Pour the first layer of batter, pipe Nutella into the center, seal with a thin second layer.

Cook until bubbles form, flip, and cook through.

Drizzle warm Nutella and scatter hazelnuts on top.