Chocolate Hazelnut Spread Pancakes (Printable)

Fluffy pancakes with rich chocolate hazelnut layers and optional toasted hazelnut topping.

# What You'll Need:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Filling & Topping

10 - 1/2 cup chocolate hazelnut spread
11 - 1/4 cup toasted hazelnuts, roughly chopped (optional)
12 - Powdered sugar, for dusting (optional)
13 - Fresh berries, for serving (optional)

# How to Make It:

01 - Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
02 - In a separate bowl, whisk whole milk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry mixture and stir gently until just combined; avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
05 - Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles appear and edges set, about 2 minutes. Flip and cook 1–2 minutes until golden. Repeat with remaining batter.
06 - Spread one tablespoon of chocolate hazelnut spread over each pancake as you stack them.
07 - Sprinkle chopped hazelnuts, dust with powdered sugar, and add fresh berries if desired. Serve warm.

# Expert Advice:

01 -
  • You get that diner-quality fluffiness with a decadent chocolate hazelnut layer that feels indulgent without being complicated.
  • The whole thing comes together in 30 minutes, which means you can actually enjoy breakfast instead of spending your morning stressed in the kitchen.
  • It's vegetarian, feeds four people, and somehow tastes fancy enough to impress guests but easy enough to make in your pajamas.
02 -
  • Don't overmix your batter—I learned this the hard way when I was trying to make them perfectly smooth and ended up with rubbery pancakes instead of fluffy ones.
  • Keep your pancakes warm in a low oven (200°F) while you finish cooking the batch so everyone eats together instead of the first person eating alone.
  • The chocolate hazelnut spread is thick, so warm it slightly or use a warm spatula to spread it easily without tearing the delicate pancakes.
03 -
  • Use medium heat, not high—rushing the process leads to pancakes that are burnt outside and raw inside, and that's a heartbreak you don't need.
  • Let your batter rest for five minutes before cooking; this gives the leavening agents time to work, which results in noticeably fluffier pancakes.

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