Description
Delight in these fluffy Nutella Stuffed Pancakes that are perfect for a sweet breakfast or brunch treat. Soft pancakes filled with creamy Nutella and optionally served with fresh strawberries, creating an irresistible combination of flavors and textures.
Ingredients
Scale
Nutella Filling
- 10 – 14 tbsp Nutella
Batter
- 1 1/2 cups plain flour
- 3 tsp baking powder
- 4 tbsp sugar
- Pinch of salt
- 1 egg
- 1 cup + 2 tbsp milk (low fat preferred)
- 1 tsp vanilla essence (optional)
Cooking
- 1 tsp butter (divided into 2 x 1/2 tsp)
Serving (Optional)
- Sliced strawberries
Instructions
- Prepare the Batter: In a mixing bowl, combine the plain flour, baking powder, sugar, and a pinch of salt. In a separate bowl, whisk together the egg, milk, and vanilla essence if using. Gradually pour the wet ingredients into the dry, stirring carefully until just combined. Avoid over-mixing to keep the pancakes light and fluffy.
- Cook the Pancakes and Add Nutella: Heat half a teaspoon of butter on a non-stick skillet or frying pan over medium heat. Pour a small ladle of batter onto the pan to form a pancake. Once small bubbles appear on the surface and the edges start to set, spoon Nutella generously in the center. Cover the Nutella with a little more batter and cook for 2-3 minutes until golden and the pancake is cooked through. Flip carefully and cook the other side for an additional 1-2 minutes. Repeat with remaining batter and butter.
- Serve: Stack the Nutella stuffed pancakes on a plate and garnish with sliced strawberries if desired. Serve warm to enjoy the gooey Nutella center and soft texture of the pancakes.
Notes
- Use low-fat milk to reduce the fat content without compromising taste.
- Vanilla essence is optional but enhances the flavors of the pancakes.
- Be gentle when flipping to prevent Nutella from oozing out.
- These pancakes can be kept warm in a low oven while cooking the rest.
- For a vegan version, substitute egg and milk with plant-based alternatives and use vegan butter.
