Chocolate Nutella Pancakes
Chocolate Nutella Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Filling and Cooking
- 1/2 cup Nutella
- 1 tablespoon unsalted butter, for greasing the pan, as needed
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
⏱️ 2 min
- 2
In a separate medium bowl, whisk the large egg, milk, melted unsalted butter, and vanilla extract until fully incorporated.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
⏱️ 3 min
- 4
Transfer the Nutella into a piping bag. If the Nutella is too firm, you can gently warm it in the microwave for 10-15 seconds to make it easier to pipe.
⏱️ 2 min
- 5
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of butter.
⏱️ 1 min
- 6
Pour about 1/4 cup of the chocolate pancake batter onto the hot pan, forming a round pancake. Immediately, pipe a spiral of Nutella onto the center of the wet batter, leaving a small border around the edge.
⏱️ 1 min
- 7
Pour a small amount (about 1-2 tablespoons) of additional pancake batter over the Nutella spiral to completely cover it.
⏱️ 1 min
- 8
Cook for 2-3 minutes, or until bubbles begin to appear on the surface of the pancake and the edges look set. Carefully flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
⏱️ 4 min
- 9
Remove the cooked pancake from the pan and place it on a plate. Repeat the process with the remaining batter and Nutella, greasing the pan as needed between pancakes. Stack the finished pancakes and serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Nutella Pancakes
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Filling and Cooking
- 1/2 cup Nutella
- 1 tablespoon unsalted butter, for greasing the pan, as needed
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
⏱️ 2 min - 2
In a separate medium bowl, whisk the large egg, milk, melted unsalted butter, and vanilla extract until fully incorporated.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
⏱️ 3 min - 4
Transfer the Nutella into a piping bag. If the Nutella is too firm, you can gently warm it in the microwave for 10-15 seconds to make it easier to pipe.
⏱️ 2 min - 5
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of butter.
⏱️ 1 min - 6
Pour about 1/4 cup of the chocolate pancake batter onto the hot pan, forming a round pancake. Immediately, pipe a spiral of Nutella onto the center of the wet batter, leaving a small border around the edge.
⏱️ 1 min - 7
Pour a small amount (about 1-2 tablespoons) of additional pancake batter over the Nutella spiral to completely cover it.
⏱️ 1 min - 8
Cook for 2-3 minutes, or until bubbles begin to appear on the surface of the pancake and the edges look set. Carefully flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
⏱️ 4 min - 9
Remove the cooked pancake from the pan and place it on a plate. Repeat the process with the remaining batter and Nutella, greasing the pan as needed between pancakes. Stack the finished pancakes and serve warm.
⏱️ 10 min