Deliciously thick and fluffy cinnamon-spiced pancakes stuffed with Nutella. A perfect breakfast for Pancake Day OR Valentine’s Day!
Happy Pancake Day!
Yup. These Nutella stuffed pancakes are our breakfast this morning, and you can have them, too! These are incredibly easy to make, yet they look so impressive. Everyone will fall in love with these when you bring them to the table! Well, if they like Nutella of course 😉
If you’re not keen on Nutella, you could use peanut butter, or cookie butter such as Biscoff. (Okay, now I’m dreaming of Biscoff stuffed pancakes…) The brilliant idea of freezing Nutella to stuff pancakes with came from the lovely Nagi from RecipeTin Eats. My recipe was truly inspired by her 🙂
I added a little cinnamon to my pancake batter, because I absolutely love the taste with chocolate. But the cinnamon is completely optional. So… do you enjoy Nutella on a spoon straight out the jar with breakfast, too? I hope you enjoy these pancakes just as much as I do!
Drop 2 tablespoons of Nutella onto the baking tray, and spread out to make 1 disc, about 6cm in diameter, and 1/2cm thick. Repeat to make 7 discs. Place the baking tray into the freezer until the Nutella and peanut butter firms up - about 1 - 2 hours.
Whisk together the flour, baking powder, baking soda, sugar, cinnamon, and salt. Add the egg, milk, and vanilla extract, and mix until combined with no lumps.
Take out one disc of Nutella. Heat a little oil in a frying pan over medium heat. Drop 1/4 cup of the batter into the pan, place the Nutella in the middle, then top with more batter (about 2/3 of the 1/4 cup). When the underside is golden, flip and cook until the other side is golden. Repeat with the remaining batter and Nutella, adding more oil if necessary.