Nutella-Stuffed Pancakes

A chocolaty filling and a dusting of powdered sugar make these pancakes perfect for dessert (or breakfast).
Publish date:

Recipe by Angie Pontani

Start to Finish: 30 minutes

Servings: 4


  • 1 1/2 cups flour

  • 1 tbsp. baking powder

  • 1 tsp. sugar

  • 1/2 tsp. salt

  • 1 cup milk

  • 1 egg, beaten until blended 

  • About 3/4 cup chocolate-hazelnut spread (such as Nutella)

  • 1 tbsp. butter, melted, plus more for cooking the pancakes

  • Confectioners’ sugar, sliced strawberries, and whipped cream, for serving


1. Into a large bowl, sift the flour, baking powder, sugar, and salt. Form a well in the center. Add the milk, egg, and 1 tbsp. chocolate-hazelnut spread. Whisk until just blended, then whisk in the melted butter.

2. Heat a large griddle or skillet over medium. Melt 1 tbsp. butter on the griddle. Pour 1/4 cup of the batter onto the griddle for each pancake, spacing the pancakes a few inches apart. Cook for about a minute, then spoon 1 tbsp. chocolate-hazelnut spread into the center of each pancake and spread it out slightly. Cover the chocolate-hazelnut spread with a spoonful of batter. Cook the pancakes until just cooked through, about 2 minutes per side. Repeat with more butter and the remaining batter and chocolate-hazelnut spread.

3. Divide the pancakes among plates. Dust with confectioners’ sugar. Top with strawberries and whipped cream.