Pin it My youngest came home from a sleepover talking nonstop about pancakes that oozed chocolate when you cut into them. She kept saying they were magic, and I knew I had to figure it out. After one messy attempt where the Nutella spread everywhere in the pan, I learned the freezer was my best friend. Now these pancakes show up on Saturday mornings more often than I'd like to admit, and nobody complains.
I made these for my sister's birthday brunch last spring, and she actually hugged me when she bit into the first one. The table went quiet for a few seconds, which is rare when my family gathers. Someone asked if I'd gone to culinary school, and I just laughed because the secret was literally freezing chocolate spread on parchment paper.
Ingredients
- All purpose flour: The base of your batter, giving structure without making the pancakes tough if you mix gently.
- Granulated sugar: Just enough sweetness to balance the tang from the buttermilk effect of baking soda and milk.
- Baking powder and baking soda: This combo creates those airy bubbles and helps the pancakes puff up around the filling.
- Salt: A small amount sharpens all the other flavors and keeps the sweetness from feeling flat.
- Whole milk: The fat content makes the batter rich and tender, though any milk works in a pinch.
- Large eggs: They bind everything together and add a slight richness to each bite.
- Unsalted butter: Melted into the batter for flavor, plus more for the pan to get those golden edges.
- Vanilla extract: A teaspoon brings warmth and makes your kitchen smell like a bakery.
- Nutella: The star of the show, frozen into disks so it stays put instead of oozing out too soon.
Instructions
- Freeze the Nutella:
- Spoon eight dollops onto parchment paper and shape them into flat disks about two inches wide. Pop the tray in the freezer for at least 30 minutes until they're solid and easy to handle.
- Mix the dry ingredients:
- Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl until evenly combined.
- Combine the wet ingredients:
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth and well blended.
- Make the batter:
- Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some small lumps. Let it rest for five minutes so the baking powder can start working.
- Heat the pan:
- Warm a nonstick skillet or griddle over medium heat and brush it lightly with butter.
- Assemble each pancake:
- Pour about a quarter cup of batter onto the skillet, place a frozen Nutella disk in the center, then spoon a bit more batter over the top to seal it in. This keeps the filling from leaking out during cooking.
- Cook the first side:
- Wait until bubbles form on the surface and the edges look set, about two minutes. Flip carefully with a wide spatula and cook another one to two minutes until golden.
- Repeat and serve:
- Continue with the remaining batter and Nutella disks, adding more butter to the pan as needed. Serve warm with a dusting of powdered sugar or an extra drizzle of Nutella if you're feeling indulgent.
Pin it The first time I nailed these, my daughter took a photo before she even tasted one. She posted it somewhere online, and suddenly her friends were asking if I did catering. I don't, but it felt good knowing a simple trick with frozen Nutella could make someone's morning that memorable.
Choosing Your Filling
Nutella is classic, but I've tucked peanut butter, cookie butter, and even lemon curd into the center with great results. The freezing method works for any thick spread, just make sure it's firm enough to hold its shape. If you want to use jam, mix it with a little cornstarch first so it doesn't turn into a puddle.
Getting the Flip Right
I used to rush the flip and end up with a half cooked mess on my spatula. Wait until you see bubbles all over the surface and the edges look dry, then slide your spatula under confidently and turn in one smooth motion. If it feels like it's sticking, give it another 30 seconds.
Serving and Storing
These are best eaten right away while the Nutella is still gooey, but leftovers keep in the fridge for a day or two. Reheat them gently in a low oven or toaster oven so the outside crisps up again. You can also freeze cooked pancakes with parchment between each one, then reheat straight from frozen.
- Dust with powdered sugar for a bakery style finish.
- Add fresh berries or banana slices on top for color and freshness.
- Drizzle with maple syrup if you want even more sweetness, though they're rich enough on their own.
Pin it There's something quietly satisfying about watching someone cut into one of these and discover the melted center. It's a small trick that feels like a big win, and that's exactly the kind of cooking I love most.
Recipe FAQs
- → Why do I need to freeze the Nutella disks?
Freezing the Nutella prevents it from leaking out during cooking. When the Nutella is cold and firm, it stays in place while the pancake batter cooks around it. As the pancake cooks, the Nutella gradually softens and becomes creamy, creating that perfect gooey center without oozing out the sides.
- → Can I prepare the Nutella disks ahead of time?
Yes, absolutely. You can prepare and freeze the Nutella disks up to a week in advance. Store them in an airtight container in the freezer. This makes the pancake assembly much quicker on the day you want to cook them.
- → What should I do if the Nutella leaks during cooking?
This usually happens if the Nutella disks aren't frozen solid enough. Make sure they're firm and completely chilled before cooking. Additionally, ensure you cover the Nutella completely with batter before flipping the pancake to contain any potential leakage.
- → Can I make this dairy-free?
Yes, you can substitute plant-based milk for regular milk and use vegan butter instead of unsalted butter. However, traditional Nutella contains both milk and hazelnuts, so you'll need to check for dairy-free Nutella alternatives if you need to avoid dairy completely.
- → How do I flip the pancakes without breaking them?
Wait until the edges look set and bubbles form on the surface before flipping—this usually takes about 2 minutes. Use a thin spatula and flip quickly but gently. The pancake should be firm enough to hold together at this point. If you're nervous, practice with one regular pancake first.
- → What toppings pair well with these pancakes?
Besides the optional powdered sugar and extra Nutella, fresh fruit works beautifully—sliced bananas, strawberries, or raspberries add a nice contrast to the rich chocolate flavor. Whipped cream, maple syrup, or a drizzle of honey also complement the Nutella filling nicely.