Pin it A Saturday morning in late spring, I was craving something more exciting than plain pancakes. I had a jar of Nutella sitting in the pantry and a wild idea: what if I could hide it inside the batter? The first attempt was a messy disaster, with chocolate oozing everywhere, but after freezing the Nutella into little disks, everything changed. Now these pancakes are my secret weapon whenever I want to turn breakfast into something unforgettable.
I made these for my niece on her birthday morning, and she squealed when she cut into the first one and saw the chocolate spill out. She insisted we call them magic pancakes, and the name stuck. Since then, they have become our go to for lazy Sunday mornings when we want something that feels indulgent without a lot of fuss. Watching someone discover that hidden center for the first time never gets old.
Ingredients
- All purpose flour: The foundation of fluffy pancakes; I measure mine by spooning it into the cup and leveling off to avoid dense results.
- Granulated sugar: Just enough sweetness to balance the batter without overpowering the Nutella filling.
- Baking powder and baking soda: These two work together to create those airy, pillowy pancakes that rise beautifully in the pan.
- Salt: A small pinch deepens all the flavors and keeps the sweetness in check.
- Whole milk: Adds richness and moisture; I have used two percent in a pinch, and it works fine but the texture is slightly less luxurious.
- Large eggs: They bind everything together and give the pancakes structure, so they hold up around the melted center.
- Unsalted butter, melted: Keeps the pancakes tender and adds a subtle richness; I always melt extra for brushing the skillet between batches.
- Vanilla extract: A teaspoon transforms the batter from plain to cozy and fragrant.
- Nutella, chilled into disks: Freezing it solid is the key to keeping it inside the pancake instead of spreading across your pan; trust me on this one.
Instructions
- Freeze the Nutella:
- Line a baking sheet with parchment and dollop 8 heaping tablespoons of Nutella, shaping each into a disk about 2 inches wide. Freeze for at least 30 minutes until they are firm enough to handle without melting on contact.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. This step ensures every pancake gets the same rise and flavor.
- Combine the wet ingredients:
- In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and slightly frothy. Pour this mixture into the dry ingredients and stir gently until just combined; a few lumps are perfectly fine and actually help keep the pancakes tender.
- Rest the batter:
- Let the batter sit for 5 minutes while the skillet heats. This brief rest allows the flour to hydrate and the leavening agents to start working, which makes for fluffier pancakes.
- Heat your skillet:
- Set a nonstick skillet or griddle over medium heat and brush it lightly with butter. You want it hot enough that a drop of water sizzles gently but does not smoke.
- Assemble and cook:
- Pour about a quarter cup of batter onto the skillet, place a frozen Nutella disk in the center, then spoon a little more batter over the top to seal it in. Cook until bubbles appear on the surface and the edges look set, about 2 minutes, then flip carefully and cook another 1 to 2 minutes until golden.
- Repeat and serve:
- Continue with the remaining batter and Nutella disks, adding a little butter to the pan as needed. Serve the pancakes warm, optionally dusted with powdered sugar or drizzled with extra Nutella for good measure.
Pin it One chilly October morning, I made a double batch of these for a brunch with friends, and we sat around the table with mugs of coffee, laughing as chocolate oozed onto our plates. Someone said it felt like being a kid again, and that is exactly what I love about this recipe. It turns an ordinary morning into a memory, the kind where everyone lingers at the table a little longer than planned.
Storing and Reheating
I always make extra pancakes and stack them between layers of parchment paper in an airtight container. They keep in the fridge for up to three days and reheat beautifully in a toaster or a warm skillet, with the Nutella center softening again like magic. You can also freeze them for up to a month; just let them thaw in the fridge overnight and reheat gently to bring back that fresh cooked texture.
Customizing Your Filling
While Nutella is my classic choice, I have tucked peanut butter, cookie butter, and even raspberry jam into these pancakes with delicious results. The key is to freeze whatever filling you choose into firm disks so it stays put during cooking. A friend of mine once tried cream cheese mixed with a bit of honey, and it was unexpectedly wonderful, tangy and sweet at the same time.
Serving Suggestions
These pancakes are rich enough to stand on their own, but a handful of fresh berries or sliced bananas on the side adds brightness and balances the chocolate. A light dusting of powdered sugar makes them look bakery perfect, and a drizzle of warm maple syrup never hurts if you are feeling extra indulgent.
- Top with whipped cream and a sprinkle of chopped hazelnuts for a dessert vibe.
- Serve alongside crispy bacon or sausage to balance the sweetness with something savory.
- Pair with a hot cup of coffee or a cold glass of milk for the ultimate cozy breakfast experience.
Pin it There is something deeply satisfying about cutting into a pancake and finding that river of warm chocolate inside, like a little reward for taking the time to make breakfast special. I hope these bring as much joy to your table as they have to mine.
Common Questions
- → How do I prevent the Nutella from leaking out?
Freeze the Nutella disks for at least 30 minutes until completely firm. When cooking, make sure to fully cover the frozen disk with batter before flipping, and use medium heat to avoid cooking too quickly.
- → Can I make these pancakes ahead of time?
Yes, you can prepare the Nutella disks and store them in the freezer for up to a week. Cooked pancakes can be refrigerated for 3 days and reheated in a skillet or microwave.
- → What can I substitute for Nutella?
Try any chocolate hazelnut spread, peanut butter, cookie butter, or fruit preserves. Just make sure to freeze the filling into disks before using.
- → Why is my batter too thick or too thin?
The batter should be pourable but not runny. If too thick, add milk one tablespoon at a time. If too thin, add a tablespoon of flour until you reach the right consistency.
- → Can I make these dairy-free?
Absolutely. Use plant-based milk like almond or oat milk and dairy-free butter. Check that your chocolate spread is also dairy-free if needed.
- → How do I know when to flip the pancakes?
Wait until bubbles form on the surface and the edges look set and dry, usually about 2 minutes. The underside should be golden brown before flipping carefully with a wide spatula.