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Here’s what you need for mini Nutella stuffed pancakes: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk - 1 large egg - 2 tablespoons melted unsalted butter - 1/2 cup Nutella - Powdered sugar for dusting - Optional fresh berries for garnish These ingredients come together to create light and fluffy pancakes with a sweet surprise inside. The flour gives structure, while the sugar adds just the right touch of sweetness. Baking powder helps the pancakes rise and become fluffy. A pinch of salt balances the flavors. Milk adds moisture, and the egg helps bind everything together. The melted butter enriches the batter, giving it a nice flavor and texture. Nutella is the star of this treat, providing a delicious chocolate hazelnut filling. Dusting with powdered sugar gives a sweet finish. Fresh berries add color and a fresh taste, making this dish even more delightful. Enjoy gathering these ingredients, as each one plays a key role in your tasty creation! {{ingredient_image_2}} First, grab a large bowl. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Use a whisk to combine these ingredients well. Whisk until the mixture is smooth and free of lumps. This step is key for fluffy pancakes. Now, take a separate bowl. Pour in 1 cup of milk, crack in 1 large egg, and add 2 tablespoons of melted unsalted butter. Whisk this mixture until it looks smooth and creamy. This blend brings moisture to the pancakes. Next, pour the wet mixture into the bowl with the dry mix. Use a spatula to gently stir them together. Stop mixing when you see a few lumps; this helps keep the pancakes soft. Overmixing will make them tough, and we want them fluffy. Heat a non-stick skillet over medium heat. Lightly grease it with butter. Pour about 2 tablespoons of batter for each pancake. Leave some space between them. Let them cook for 1-2 minutes. Look for small bubbles on the surface. This means they're ready to flip. When you see bubbles, add about 1 teaspoon of Nutella to the center of each pancake. Then, cover it with a bit more batter. Flip the pancake carefully and cook for another 1-2 minutes. Both sides should be golden brown. Repeat with the remaining batter and Nutella. Serve the pancakes warm. Dust them with powdered sugar and add fresh berries for a fun touch. Enjoy your mini Nutella stuffed pancakes! To make your pancakes fluffy, you must not overmix the batter. When you combine wet and dry ingredients, stir gently. A few lumps are okay. Overmixing breaks down the flour and makes pancakes dense. You want light, airy bites that melt in your mouth. Heat your skillet to medium. This helps cook the pancakes evenly. Grease it lightly with butter. Too much butter can fry the pancakes instead of steaming them. If you see smoke, turn down the heat. This ensures a golden-brown color without burning. Stack your mini pancakes in a cozy pile. Dust them with powdered sugar for a sweet touch. Scatter fresh berries around for color. You can add a drizzle of Nutella on top for extra indulgence. This makes your treat look as good as it tastes! Pro Tips Use a Sifter: Sifting the flour, baking powder, and sugar together can help aerate the mixture, leading to fluffier pancakes. Room Temperature Ingredients: Using ingredients at room temperature, especially the milk and egg, helps to create a smoother batter and better pancake texture. Watch the Heat: Cooking pancakes at the right temperature is crucial. Too hot, and they burn; too cool, and they become dense. Medium heat is generally perfect. Experiment with Fillings: While Nutella is delicious, feel free to try other fillings like peanut butter or fruit preserves for a fun twist! {{image_4}} If you want to switch things up, you can try other chocolate spreads. Brands like Hershey's or Jif offer tasty options. You can also use nut butters like almond or peanut. Each spread gives a unique taste. Experiment to find your favorite! Adding a splash of vanilla extract can boost the flavor. Just a teaspoon makes a big difference. Cocoa powder is another fun addition. A tablespoon of cocoa adds rich chocolate notes. Both options make the pancakes even more delightful! You can easily make these pancakes gluten-free. Use almond flour or a gluten-free blend instead of all-purpose flour. For dairy-free pancakes, try almond milk or oat milk. Substitute coconut oil for butter. These changes keep the pancakes fluffy and delicious! To store leftover mini Nutella stuffed pancakes, let them cool first. Place them on a plate or baking sheet. Once cooled, stack them with parchment paper between each layer. This keeps them from sticking. Then, transfer the stack to an airtight container. Store them in the fridge for up to three days. This way, they stay fresh and tasty. When you’re ready to enjoy the pancakes again, use an oven or skillet. For the oven, preheat it to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat them for about 10 minutes. If using a skillet, warm it over low heat. Add a tiny bit of butter to keep them fluffy. Cook each side for a minute or two. This method keeps the pancakes soft and delicious. To freeze the pancakes, first, cool them completely. Then, place them in a single layer on a baking sheet. Freeze them for about 1 hour until firm. After that, transfer the pancakes to a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to two months. To thaw, place them in the fridge overnight, or microwave them for a quick snack. Enjoy your mini Nutella stuffed pancakes any time! Yes, you can use whole wheat flour. It adds a nutty flavor and more fiber. However, it will change the texture. The pancakes may be denser and less fluffy. If you want a lighter pancake, mix whole wheat with all-purpose flour. This way, you keep some fluffiness. To make bigger pancakes, use more batter. Pour about 1/4 cup of batter instead of 2 tablespoons. Keep the heat low to cook them through. Larger pancakes may take a bit longer to cook, so watch for bubbles before flipping. Yes, you can prepare the batter in advance. Store it in the fridge for up to 24 hours. Just remember to stir it gently before cooking. If it thickens too much, add a little milk to loosen it. This saves time on busy mornings! This blog post shared a simple guide to making delicious Nutella pancakes. You learned about the key ingredients and followed step-by-step instructions to mix and cook the batter. I offered tips for fluffy pancakes, variations, and how to store leftovers. These pancakes are not only easy to make but can also be customized to fit your needs. With a few simple tricks, you can create a perfect breakfast treat for any day. Dive into your cooking and enjoy your tasty creation!

Mini Nutella Stuffed Pancakes

Delicious mini pancakes filled with Nutella, perfect for a sweet breakfast or dessert.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup milk (whole or 2%)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 0.5 cup Nutella
  • None for dusting powdered sugar
  • None for garnish fresh berries (optional)

Instructions
 

  • In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are evenly distributed and no lumps remain.
  • In a separate bowl, combine the milk, large egg, and melted unsalted butter. Whisk until the mixture is smooth and uniform in texture.
  • Pour the wet ingredients into the bowl containing the dry ingredients. Gently stir with a spatula until just combined. It's perfectly fine if the batter has a few lumps; overmixing can lead to tough pancakes.
  • Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of additional butter, ensuring it's evenly coated.
  • For each pancake, pour approximately 2 tablespoons of batter onto the skillet. Leave enough space between each pancake, as they will spread slightly.
  • Allow the pancakes to cook for about 1-2 minutes. Watch for small bubbles forming on the surface; this indicates they are ready to be flipped.
  • Using a small teaspoon, place a dollop (about 1 teaspoon) of Nutella in the center of each pancake. Immediately cover the Nutella with an additional tablespoon of pancake batter, spreading it slightly to encase the chocolate hazelnut filling.
  • Carefully flip the pancake over and continue to cook for an additional 1-2 minutes, or until both sides are golden brown and cooked through.
  • Repeat the process with the remaining batter and Nutella, adding more butter to the skillet as necessary to prevent sticking.
  • Serve the mini pancakes warm, dusted with powdered sugar, and beautifully garnished with fresh berries if desired.

Notes

Stack the mini pancakes in a cozy pile on a plate, dust generously with powdered sugar, and scatter fresh berries around for a colorful touch. Add a drizzle of extra Nutella on top for an indulgent finish!
Keyword breakfast, dessert, Nutella, pancakes