Nutella Stuffed Pancakes

Nutella Stuffed Pancakes

Warm and gooey with Nutella, these pancakes make any breakfast special. And so easy!  You don't have to freeze the Nutella.

Valentine's Day is tomorrow and Tuesday is Pancake Day (Shrove Tuesday, Mardi Gras, etc.) so I decided I'd just combine the two this year and make a really special pancake.  Now, if you've read some of my other pancake recipes you will know, that in Newfoundland, children look forward to finding money in their pancakes on Pancake Day.  But I don't think I'd do that with these Nutella Stuffed Pancakes.  What a mess that would be!  Can you just imagine little Johnny trying to dig out a Looney ($1 coin) or a Twoney ($2 coin) hidden in hot Nutella?  Then he'd have to lick the Nutella off the coins and possibly swallow one while savouring the sweet, nutty spread. . . . . and the scenario goes on and on. Save the money for the plain pancakes but make these for those want a great breakfast.  They will make a wonderful Valentine breakfast or a tasty meal for the more discerning palates on Pancake Day. 

I put quite a bit of thought into these pancakes.  They were going to be Nutella Swirl pancakes but that idea went in the trash bin as the thought of scraping burnt Nutella off my frying pans didn't go well in my mind.  Then I thought I'd somehow sandwich the Nutella in the middle but all the recipes I saw online used frozen disks of Nutella.  Too much work I thought and the frozen middle might not cook through.  Nothing worse than a under cooked pancake. So I came up with this recipe instead.  I'm sure other cooks have done this and would scoff at the thought that this is an original idea but for me it is...and that's what counts!  

Just a quick note on the Nutella.  Make sure it's at room temperature or even a little warmer.  A quick zap in the microwave will work if it is very cold.  You want it warm enough to pipe through the bag.  Cold Nutella will not pipe and I know that for a fact. 

And another quick note, this time about the strawberries.  Macerated strawberries are just fresh or frozen strawberries sprinkled with a little sugar to draw out the juices.  It takes about 20 to 30 minutes if they are fresh and a bit longer if frozen.  So if you want macerated strawberries, start them before you start making the pancakes. 

Printable recipe at end of post.
Nutella Stuffed Pancakes
  • ½-¾ cup Nutella, room temperature or a little warmer
  • 1 recipe for Mom's Pancakes (recipe follows or click on the link)
  • Oil for frying
Optional Toppings
  • Macerated strawberries (sliced strawberries and a little sugar)
  • Greek yogurt or whipped cream 
How to make it:
Spoon Nutella into the corner of a sturdy plastic freezer bag.  Snip off the corner when ready to use.

Mix the pancakes according to the recipe.  You can also use your favourite recipe or pancake mix.

Heat frying pan over medium heat and add about 1 tablespoon oil.  Ladle 3 small pancakes into the frying pan.  Squeeze Nutella into the middle of each pancake and cover with more batter.  You should use about the same amount of batter for both top and bottom.  Fry until bubbles appear on the surface of each pancake.  Flip carefully and fry until golden brown on the underside.  Repeat until all batter is used, making sure to keep enough batter to top the last ones you cook. Add more oil as needed while frying. Keep pancakes warm in a 200 degree oven until they are all fried.  

Makes about 16-20 medium-sized pancakes.


  • 2 cups flour 
  • 5 teaspoons baking powder 
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 eggs
  • 2 cups milk
  • ⅓ cup melted shortening or salad oil (vegetable oil)
How to make it:
Sift dry ingredients.  Beat eggs and add milk and oil.  Gently stir into dry ingredients until almost smooth.  A few lumps won't hurt. Turn burner to medium and lightly grease griddle or frying pan. When hot, ladle or spoon pancakes on pan.  Turn when bubbly.  Cook until lightly browned on the underside. 
 
Makes about 20 medium pancakes. 


Nutella and strawberries are great together.  I found some really nice Newfoundland grown strawberries in the freezer this morning and knew this was the day to eat them.  

I filled one corner of a freezer bag with the Nutella. I snipped off the corner so I could squeeze it out onto the pancakes.  Make sure the Nutella is at room temperature or even a little warmer so it will come out of the bag without difficulty.

Here are those lovely fat strawberries from the freezer.  I sprinkled a little sugar over them and let them macerate until they had thawed enough to sliced.  Frozen strawberries really need a little sugar.

Make the pancakes.  Mix all the dry ingredients together.

Beat the egg, oil and milk together. 

Make a well in the dry ingredients and pour in the mix mixture.

Mix together until almost smooth.  A few lumps won't matter.  They'll only improve the pancakes.

Heat up the frying pan over medium heat and add about one tablespoon of oil.  Spoon three small pancakes into the pan.  Of course, you can make them bigger.  Squeeze the Nutella into the middle of each pancake. (I know that Nutella looks like something else, ha, ha.)

Spoon more pancake batter on top of the Nutella.  It should be about the same amount as the bottom.  Let the pancakes fry until bubbles appear on the top.  Flip them over carefully and continue cooking until golden brown on the bottom.  Keep cooked pancakes warm in a 200 degree oven while you continue cooking the rest of the batter. 

The pancakes cooked perfectly with the room temperature Nutella. 

I served the Nutella Stuffed Pancakes with macerated strawberries and a dollop of Greek yogurt.  

I made half a batch for Don and me.  If you count you can see I made 8 pancakes but you'd be wrong!  I ate one before I took the photos. So there were nine.   

Nutella Stuffed Pancakes
Yum, yum, yum. . . Nutella Stuffed Pancakes!

To print click on arrow upper right side.⇩             

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