Chocolate Hazelnut Pancakes

There's something about Saturday mornings that demands chocolate hazelnut spread pancakes. I was rifling through the pantry one weekend, half-asleep, when a jar of that creamy spread caught my eye and suddenly the day felt less like an ordinary morning and more like something worth slowing down for. The smell of butter hitting the griddle mixed with hazelnut sweetness became my signal to gather everyone to the kitchen. It's one of those dishes that feels fancy enough for company but honest enough for just yourself.

I made these for my partner's birthday breakfast in bed, and I'll never forget watching them try to eat one while still half-asleep, chocolate spread ending up on their cheek, both of us laughing in that quiet way you only do before the world wakes up. That's when I realized these pancakes weren't really about being decadent or impressive—they were about creating a moment that felt unhurried and kind.

Ingredients

• All-purpose flour: A cup gives you structure without heaviness; this is your foundation.
• Granulated sugar: Just two tablespoons add subtle sweetness so the pancakes aren't overshadowed by the spread.
• Baking powder and baking soda: Together they create those delicate air pockets that make pancakes fluffy rather than rubbery.
• Salt: A quarter teaspoon is small but essential—it balances everything and prevents the spread from tasting one-note.
• Whole milk: Use room temperature if you can; cold milk takes longer to blend evenly into the batter.
• Egg: This binds everything and contributes to that tender crumb.
• Unsalted butter, melted: Two tablespoons in the batter plus extra for the pan; melted butter stays incorporated and keeps pancakes soft.
• Vanilla extract: Just a teaspoon, but it gives the pancakes a subtle richness that makes people wonder what you did differently.
• Chocolate hazelnut spread: The star; use whatever brand you love most, and don't worry about spreading it perfectly—pooling is part of the charm.
• Toasted hazelnuts: Optional but worth it for a little crunch that contrasts with the soft pancake and creamy spread.

Instructions

Whisk your dry ingredients:

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. This takes thirty seconds and ensures everything distributes evenly so you don't end up with pockets of baking soda that taste bitter.

Combine the wet ingredients separately:

In another bowl, whisk together the milk, egg, melted butter, and vanilla until smooth. The separation matters because mixing wet and dry together first creates gluten development and heavy pancakes.

Bring them together gently:

Pour the wet mixture into the dry ingredients and mix just until you don't see dry flour anymore. This is the moment people mess up—overmixing creates tough pancakes, so stop before it feels fully smooth.

Heat your cooking surface:

Set a nonstick skillet or griddle over medium heat and let it warm for a minute or two. A light brushing of butter is all you need; too much and the bottoms brown too fast.

Cook each pancake with patience:

Pour a quarter cup of batter onto the skillet and let it cook undisturbed for about two minutes until bubbles form on top and the edges look set and slightly dry. Flip once and cook another minute or two until the bottom is golden brown and the pancake feels firm when you press it gently.

Layer with the spread:

As each pancake comes off the griddle, spread a generous tablespoon of chocolate hazelnut spread across the top while it's still warm. If you're stacking them, the warmth will soften the spread just enough to meld everything together.

Finish and serve:

Top your stack with chopped hazelnuts, a light dusting of powdered sugar, and fresh berries if you have them. Serve while they're warm so the spread is still creamy.

Save

The first time I served these to guests, a friend asked if I'd bought them from a bakery because they couldn't believe homemade pancakes could be this fluffy. That's the moment I understood that simple recipes executed well are just as impressive as complicated ones, and they leave you with time to actually sit and eat with people instead of scrambling in the kitchen.

The Heat Is Everything

Medium heat is your sweet spot—too high and the bottom burns while the inside stays raw, too low and they cook through but never develop that golden-brown color or that subtle crispy edge. The first pancake is always a temperature test; don't be discouraged if it's not perfect. By the second one, you'll know exactly how your skillet behaves and you'll adjust naturally.

Storing and Reheating

Leftover pancakes keep in the fridge for three days and reheat beautifully in a toaster oven at 300°F for about five minutes, which brings back their softness without drying them out. You can also freeze them for up to a month and toast them straight from frozen, which is a gift to your future tired self on a weekday morning.

Variations That Work

This recipe is flexible in the best way—a pinch of cinnamon in the batter adds warmth, whole wheat flour substitutes beautifully for half the all-purpose flour if you want more texture and nuttiness, and you can experiment with toppings based on what's in your kitchen. Bananas sliced between layers, a drizzle of honey, or even a dollop of whipped cream all feel right alongside the chocolate hazelnut.

• Swap half the all-purpose flour for whole wheat for a heartier pancake that still stays fluffy.
• Add a small handful of chocolate chips to the batter if you want extra richness in every bite.
• Pair with cold milk, hot coffee, or even a small glass of orange juice to cut through the sweetness.

Save

These pancakes are proof that breakfast doesn't have to be complicated to feel special. Make them for someone you care about, or just for yourself on a morning when you deserve something a little better than ordinary.

Questions & Answers

→ How do I prevent pancakes from sticking to the skillet?

Use a nonstick skillet or lightly grease the surface with butter before pouring batter. Maintaining medium heat helps pancakes cook evenly without sticking.

→ Can I make the batter ahead of time?

Yes, you can prepare the batter up to an hour in advance. Stir gently before cooking to ensure ingredients are well combined.

→ What are good alternatives to chocolate hazelnut spread?

Try almond butter, peanut butter, or a fruit spread for different flavors. Ensure the spread is soft enough to layer easily.

→ How can I add extra flavor to the pancakes?

Add a pinch of cinnamon or a drop of vanilla extract to the batter to enhance warmth and aroma.

→ Is it possible to make these pancakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend designed for pancakes. Cooking times remain similar.