Save My daughter discovered these at a sleepover and came home raving about pancakes with treasure inside. The way her eyes lit up describing that first bite sold me completely.
Last winter during that endless snow week, we made three batches in four days. Something about warm chocolate on cold mornings just makes everything better.
Ingredients
- All-purpose flour: The foundation that holds everything together, measure it by weight if you want consistently fluffy results
- Granulated sugar: Just enough to balance the chocolate without making these overly sweet
- Baking powder and baking soda: This double combination gives you that restaurant style rise in every single pancake
- Salt: A small pinch that makes the chocolate flavor sing instead of just tasting sweet
- Whole milk: Creates a tender crumb, though I have used oat milk in a pinch and it still works beautifully
- Eggs: Room temperature eggs incorporate better, so take them out of the fridge while you gather everything else
- Unsalted butter: Melt it and let it cool slightly so it does not cook the eggs when you mix them together
- Vanilla extract: Pure vanilla makes a noticeable difference here since the chocolate is the star
- Nutella: Freezing it into disks ahead of time is absolutely crucial, or you will end up with chocolate everywhere but inside the pancakes
Instructions
- Prep your secret chocolate centers:
- Scoop Nutella onto parchment paper in tablespoon portions and flatten them slightly into disks, then freeze until completely firm
- Whisk the dry ingredients together:
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl, making sure there are no clumps of baking powder
- Mix the wet ingredients:
- Whisk milk, eggs, melted butter, and vanilla in another bowl until the mixture looks uniform and slightly frothy
- Combine the mixtures:
- Pour wet into dry and fold gently with a spatula just until the flour disappears, some small lumps are perfectly fine
- Let the batter rest:
- Walk away for five minutes, this gives the flour time to hydrate and makes your pancakes noticeably fluffier
- Heat your pan:
- Warm a nonstick skillet over medium heat and brush it lightly with butter, you want it hot enough that a drop of batter sizzles
- Assemble each pancake:
- Pour some batter, place a frozen Nutella disk in the center, then spoon just enough batter on top to hide the chocolate completely
- Cook the first side:
- Wait for bubbles to form across the surface and the edges to look matte and set, about two minutes
- Flip carefully:
- Turn gently with a thin spatula and cook another minute or two until the bottom is golden and the pancake feels puffy
- Repeat and serve:
- Keep finished pancakes warm in a 200 degree oven while you finish the rest, then serve immediately while the chocolate is still molten
Save 
Save These became our snow day tradition after the first time we made them. Now the kids start asking as soon as they see the first flakes fall.
Getting The Filling Right
The freezing step is what makes this recipe work. I have tried skipping it and ended up with Nutella cooked onto the pan instead of inside the pancakes. Trust the process and plan ahead.
Perfecting Your Flip
These take a bit more courage to flip than regular pancakes because the chocolate makes them feel uneven. A wide, thin spatula is your best friend here. Slide it all the way under before you turn.
Make Ahead Strategy
You can freeze the Nutella disks up to a week in advance, stored between layers of parchment in a container. The batter comes together so fast that there is really no need to mix it ahead.
- Leftovers reheat surprisingly well in the toaster oven at 350 degrees for about 5 minutes
- The chocolate inside stays molten for quite a while, so do not feel rushed about serving immediately
- A dusting of powdered sugar hides any imperfections and makes them look bakery worthy
Save 
Save Some mornings call for something extra. These pancakes deliver that wow factor that makes breakfast feel like an occasion.
Saffron Brook Recipe Q&As
- → How do I prevent Nutella from leaking while cooking?
Freeze Nutella in disk shapes for at least 30 minutes until completely firm. The frozen filling stays intact during cooking, creating that perfect gooey center without seeping into the batter.
- → Can I make these ahead of time?
You can prepare the Nutella disks and freeze them up to a week in advance. The batter comes together quickly, so it's best mixed fresh just before cooking for optimal fluffiness.
- → What toppings work best?
Powdered sugar adds classic sweetness, while fresh berries like strawberries or sliced bananas complement the chocolate-hazelnut richness. Extra Nutella drizzle makes them even more decadent.
- → Can I use a different spread?
Any thick chocolate or nut butter spread works similarly. Peanut butter, Biscoff cookie butter, or chocolate peanut butter cups can be frozen into disks for variation.
- → Why is my pancake batter thick?
The batter should be thick enough to coat the Nutella completely but still pourable. Let it rest for 5 minutes after mixing—if needed, add a tablespoon of milk to reach the right consistency.
- → Can I make these dairy-free?
Substitute whole milk with oat or almond milk, and use plant-based butter or coconut oil. Choose a dairy-free chocolate-hazelnut spread to make the entire treat vegan-friendly.