Chocolate Hazelnut Spread Pancakes

There's something about the smell of butter hitting a hot griddle that makes Sunday mornings feel special. I discovered these chocolate hazelnut spread pancakes during a lazy brunch with friends who were all groaning about boring breakfast choices. Someone joked that we needed "dessert for breakfast," and I realized chocolate hazelnut spread didn't belong in a jar—it belonged stacked between fluffy pancakes. That one comment turned into a kitchen experiment that's now our favorite weekend ritual.

I'll never forget the first time my neighbor smelled these cooking from across the fence. She showed up at the door asking what I was making, and I didn't have the heart to say no when she asked to stay for a plate. We ended up sitting on the porch for two hours, eating warm pancakes and talking about nothing important, and that's when I knew this recipe had something special about it.

Ingredients

• All-purpose flour (1 cup): The foundation that gives you lift; whisk it with the dry ingredients so you avoid lumps that ruin the fluff.
• Granulated sugar (2 tbsp): Just enough sweetness to balance the richness of the chocolate hazelnut spread without making the batter taste like dessert batter.
• Baking powder and baking soda (1 tsp and ½ tsp): This combination is the secret to that cloud-like texture; don't skip either one or you'll end up with dense pancakes.
• Salt (¼ tsp): A tiny pinch that makes the chocolate flavor pop and rounds out the whole thing.
• Whole milk (1 cup): Use full-fat milk if you have it; it creates a richer, more tender crumb than skim.
• Large egg (1): Binds everything together and adds structure without making the pancakes tough.
• Unsalted butter, melted (2 tbsp plus extra for cooking): Brown it slightly if you want, but don't let it burn; the nuttiness adds depth.
• Vanilla extract (1 tsp): Warm background note that ties the chocolate hazelnut flavor together beautifully.
• Chocolate hazelnut spread (½ cup): The star; use whatever brand you love, though the quality really does matter here.
• Toasted hazelnuts, chopped (¼ cup, optional): Adds crunch and genuine hazelnut flavor that makes the spread taste even better.
• Powdered sugar and fresh berries (optional): The finishing touches that transform stack into something you'd order at a restaurant.

Instructions

Combine the dry ingredients:

Whisk together your flour, sugar, baking powder, baking soda, and salt in a large bowl. Make sure everything is evenly distributed so you don't bite into a pocket of baking soda later.

Mix the wet ingredients separately:

In another bowl, whisk the milk, egg, melted butter, and vanilla until they're fully combined. This step keeps you from overmixing when you bring everything together.

Bring it all together gently:

Pour the wet mixture into the dry and stir just until combined; lumps are actually your friend here because they mean you're not overworking the gluten. A few streaks of flour are fine.

Heat your cooking surface:

Get a nonstick skillet or griddle warm over medium heat, then add a small knob of butter and let it coat the pan evenly. You'll know it's ready when it smells nutty and a drop of batter sizzles immediately.

Cook the pancakes with patience:

Pour ¼ cup batter per pancake and wait for the edges to look set and bubbles to form on top—this takes about 2 minutes. Flip gently and cook another 1–2 minutes until the bottom is golden, then transfer to a plate.

Layer with the spread:

While each pancake is still warm, spread a generous tablespoon of chocolate hazelnut spread on top as you build your stack. The warmth makes it glossy and easier to spread, and it melts slightly into the pancake.

Finish with flair:

Top your stack with chopped hazelnuts, a light dusting of powdered sugar, and fresh berries if you have them. Serve immediately while everything is still warm.

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One Tuesday morning my kid asked why weekends got special pancakes but school days didn't. That question made me realize this recipe isn't really about chocolate or hazelnut—it's about taking ten extra minutes to say "you matter" without using those words. Now we make them on random Tuesdays too, and somehow that means more.

The Secret to Fluffy Pancakes

The real trick isn't some fancy ingredient or technique—it's restraint. The moment you stop stirring is the moment your pancakes win. I used to think mixing longer would make them better, but it actually activates the gluten and makes them tough and dense. The small lumps in your batter are not a mistake; they're the structure that traps air and steam, which is exactly what you need. Let your batter be imperfect, and it will reward you with clouds.

Why Chocolate Hazelnut Belongs on Breakfast

There's an old rule that dessert flavors don't belong at breakfast, and I think that rule is boring. Chocolate and hazelnut are a natural pairing that tastes sophisticated without tasting heavy, especially when you're using quality chocolate hazelnut spread. The cocoa brings warmth and depth, while the hazelnut adds earthiness and subtle nuttiness that somehow makes the whole thing feel more refined than it actually is. Your guests will think you spent hours on this when you actually just spread something delicious on fluffy pancakes.

Making This Recipe Your Own

This foundation is flexible enough to play with depending on what you have or what you're craving. I've added a pinch of cinnamon when I wanted warmth, swapped half the all-purpose flour for whole wheat when I wanted something heartier, and even stirred a handful of mini chocolate chips into the batter on mornings when one layer of chocolate wasn't enough. The chocolate hazelnut spread stays the same because that's the star, but everything around it can shift based on your mood or your pantry.

• A pinch of cinnamon or espresso powder in the batter adds unexpected depth that makes people ask what's different.
• Fresh berries like raspberries or strawberries are classic, but sliced bananas work beautifully too if that's what you have.
• If hazelnuts aren't your thing, crushed pistachios or toasted almonds bring their own personality to the stack.

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These pancakes remind me that breakfast doesn't have to be complicated to feel special. Make them when you have time to linger, and watch them become the reason people actually want to show up.

Recipe FAQs

→ How can I make the pancakes fluffier?

Ensure you mix the batter just until combined to avoid overworking the gluten. Using baking powder and baking soda helps create a light texture.

→ Can I substitute whole milk with a non-dairy alternative?

Yes, plant-based milks like almond or oat milk work well and maintain the batter’s consistency.

→ What’s the best way to heat the chocolate hazelnut spread?

Warm it slightly before spreading to ensure smooth and easy layering without tearing the pancakes.

→ Are toasted hazelnuts necessary?

They add crunch and enhance nuttiness but can be omitted or replaced with other nuts or seeds.

→ How do I prevent the pancakes from sticking to the skillet?

Use a nonstick skillet or lightly grease with butter and heat the pan to medium before adding batter.