These fluffy Nutella stuffed pancakes hide a gooey chocolate-hazelnut center inside every bite. Instead of spreading it on top, you get a warm, melty surprise right in the middle.

The secret is freezing little discs of Nutella before you cook, so they stay put while the batter sets around them. The whole thing comes together in about 20 minutes and tastes like a weekend treat even on a Tuesday morning.

Why This Pancake Trick Works

Every bite stays warm and melty because the Nutella is frozen solid when it hits the pan. By the time the pancake is cooked through, the center is just soft enough to ooze.

The pancakes themselves are light and tender, thanks to plenty of buttermilk. That slight tang balances the sweet Nutella without making them heavy.

I’ve tried drizzling Nutella into the batter, and it always sinks or burns. Freezing small portions into discs changed everything, and now it’s the only way I make stuffed pancakes.

Ingredients

1.5 cups all-purpose flour: Spoon and level it so the pancakes stay light.
2 tablespoons granulated sugar: Just enough to sweeten the batter without competing with the Nutella.
2 teaspoons baking powder: Gives a tall, fluffy rise.
1/2 teaspoon baking soda: Reacts with the buttermilk for extra lift.
1/2 teaspoon salt: Enhances all the flavors.
1.5 cups buttermilk, well shaken: The acid makes the crumb tender and the pancakes high.
1 large egg: Brings the batter together.
3 tablespoons unsalted butter, melted and slightly cooled: Adds richness and helps with browning.
1 teaspoon vanilla extract: Rounds out the flavor.
1/2 cup Nutella: For the filling. Scoopable straight from the jar, but chilling it briefly makes portioning neater.

Variations / Substitutions

Swap the spread: Any chocolate-hazelnut spread works, even a store-brand one. Peanut butter or almond butter are tasty alternatives, though the texture will be firmer.
Add bananas: Slice a few thin rounds onto the batter before adding the Nutella disc for a banana-chocolate combo.
Dairy-free: Use a rich plant milk (oat milk works well) with a tablespoon of lemon juice in place of buttermilk, and swap the butter for melted coconut oil.
Make them gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.

If you love pancakes as much as I do, try my Lemon Ricotta Pancakes for a bright, creamy change.

How to Make Fluffy Nutella Stuffed Pancakes

Step 1: Freeze the Nutella Discs

Line a small baking sheet or plate with parchment paper. Scoop 8 rounded tablespoons of Nutella (about 1 tablespoon each) onto the parchment, leaving space between them. Pop the sheet into the freezer for at least 30 minutes, or until the discs are completely firm.

You’ll know they are ready when you can peel one off the parchment without it smearing. If they feel sticky at all, freeze a little longer; you want them solid so they don’t dissolve into the batter.

Step 2: Mix the Pancake Batter

In a large bowl, whisk together the 1.5 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl or large measuring cup, whisk the 1.5 cups buttermilk, 1 egg, 3 tablespoons melted butter, and 1 teaspoon vanilla. Pour the wet ingredients into the dry and stir just until no large streaks of flour remain.

The batter should look lumpy, with a few small pockets of flour still visible. Overmixing at this stage will make the pancakes tough, so stop as soon as everything comes together.

Step 3: Cook the Nutella Stuffed Pancakes

Heat a large nonstick skillet or griddle over medium heat (about 350°F if you have an electric griddle). Lightly butter the surface or brush it with a bit of oil. For each pancake, ladle about 2 tablespoons of batter into the pan, then immediately place one frozen Nutella disc in the center. Spoon another tablespoon of batter over the disc, covering it completely. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip carefully with a thin spatula and cook the other side for another 2 to 3 minutes, until golden brown.

The Nutella will be softening inside but shouldn’t leak out if the disc was fully frozen and you covered it well. Keep an eye on the heat; if the pancakes darken before the middle sets, lower it a notch.

Step 4: Stack and Serve

Transfer the pancakes to a warm plate or a baking sheet in a low oven while you finish the rest. Stack them high, drizzle with maple syrup, and maybe dust with powdered sugar. Serve right away while the centers are still warm and gooey.

Cutting into the stack reveals the molten Nutella hiding inside, and that first forkful is the whole point of this recipe.

A Few Tips for Fluffy, Gooey Pancakes

Freeze the Nutella longer than the minimum. Overnight is fine; just cover the tray so the discs don’t pick up odors.
Use a small spoon to dollop batter over the frozen disc; a ladle can cause splashes that shift the Nutella.
Wipe the pan with a paper towel between batches to remove any burnt butter bits; this keeps the next pancakes from tasting bitter.
For a hint of spice, add 1/2 teaspoon of cinnamon to the flour mixture.

Scale this recipe up or down:

Servings	Flour	Nutella	Buttermilk	Egg	Butter
2 (4 pancakes)	3/4 cup	1/4 cup	3/4 cup	1 large	1 1/2 tablespoons
4 (8 pancakes)	1.5 cups	1/2 cup	1.5 cups	1 large	3 tablespoons
8 (16 pancakes)	3 cups	1 cup	3 cups	2 large	6 tablespoons

Storing Leftover Pancakes

Refrigerate: Stack cooled pancakes with parchment between them, then store in an airtight container for up to 3 days.
Reheating: Pop them in a toaster or a 350°F oven for a few minutes until warm. The Nutella will soften again, though it won’t be quite as runny as the first time.

What to Serve With Nutella Stuffed Pancakes

A side of crispy bacon or breakfast sausage gives a salty crunch that plays against the sweet chocolate. Fresh strawberries or raspberries add a bright, juicy contrast. For a brunch spread, set out a bowl of Greek yogurt and a drizzle of honey.

Frequently Asked Questions

Why do my Nutella discs leak out of the pancake?

The Nutella likely wasn’t fully frozen, or it wasn’t covered with enough batter. Make sure the discs are solid and spoon a generous blob of batter over the top to seal them.

Can I make the pancake batter the night before?

Yes, you can whisk the wet and dry ingredients separately and store them covered in the fridge. Combine them just before you’re ready to cook, then stir gently.

Can I use a pancake mix instead of homemade batter?

Absolutely. Prepare your favorite mix according to package directions, then follow the same stuffing method with the frozen Nutella discs.

How do I keep the finished pancakes warm while I cook the rest?

Place a wire rack on a baking sheet in a 200°F oven. As each pancake comes off the pan, slide it onto the rack. They’ll stay warm and crisp without steaming.

Can I freeze the cooked pancakes?

Yes. Let them cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer to a zip-top bag. Reheat from frozen in a toaster or a 350°F oven until hot and melty.