Chocolate Hazelnut Pancakes (Printable View)

Fluffy pancakes with creamy chocolate hazelnut layers, topped with nuts and berries for a rich breakfast.

# Ingredient List:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - 1 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted, plus additional for cooking
09 - 1 teaspoon vanilla extract

→ Filling & Topping

10 - ½ cup chocolate hazelnut spread, such as Nutella
11 - ¼ cup toasted hazelnuts, roughly chopped (optional)
12 - Powdered sugar, for dusting (optional)
13 - Fresh berries, for serving (optional)

# How to Make It:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, combine the milk, egg, melted butter, and vanilla extract, whisking until smooth.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2 minutes. Flip and cook another 1 to 2 minutes until golden brown. Repeat with remaining batter.
06 - Spread approximately one tablespoon of chocolate hazelnut spread on each pancake as you stack them.
07 - Finish with chopped hazelnuts, a light dusting of powdered sugar, and fresh berries if desired. Serve warm.

# Expert Suggestions:

01 -
  • Fluffy pancakes that taste homemade but come together in minutes, with none of that dense, heavy feeling you get from box mixes.
  • The chocolate hazelnut spread does the work for you—no fussing with sauces or toppings that won't stick.
  • It's one of those recipes that makes ordinary mornings feel intentional and a little bit celebratory.
02 -
  • Don't skip the separation of wet and dry ingredients—it's the difference between fluffy pancakes and dense ones, and it's worth the extra bowl.
  • If your batter sits for more than five minutes, the baking powder and soda start working before they hit the heat, resulting in flatter pancakes; mix and cook right away.
03 -
  • Room-temperature milk blends more evenly and smoothly than cold milk, resulting in a more consistent batter and more even cooking.
  • Let your skillet warm fully before cooking; a properly heated surface creates that beautiful golden exterior and helps bubbles form reliably on top.

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