Chocolate Hazelnut Pancakes

There's something about the smell of butter hitting a hot griddle that makes mornings feel special, and when I first tried stacking warm pancakes with chocolate hazelnut spread, I understood why this combination had become such a beloved breakfast staple. My kitchen was filled with that rich, toasted hazelnut aroma, and I couldn't resist sneaking a taste straight from the jar before assembly even began. What started as a simple Sunday brunch idea turned into something I now make whenever I want to feel a little indulgent without spending hours in the kitchen. These pancakes are fluffy, generous, and unapologetically decadent.

I made these for a friend who showed up unannounced one Saturday morning, and her eyes lit up when she saw the stack emerge from the skillet with that glossy hazelnut spread peeking between the layers. We sat at the kitchen counter while they were still warm, drizzling extra spread on top and talking through the morning until the coffee went cold. That's when I realized these pancakes weren't just breakfast—they were the kind of simple dish that turns an ordinary moment into something worth remembering.

Ingredients

• All-purpose flour: A cup gives you structure without being heavy; it's what makes these pancakes cloud-soft instead of dense.
• Granulated sugar: Two tablespoons add gentle sweetness and help the pancakes brown beautifully on the griddle.
• Baking powder and baking soda: This duo creates the rise and fluff—the baking powder does most of the lifting, while the soda helps with browning and adds a touch of lift.
• Salt: Just a quarter teaspoon, but it's crucial for balancing the sweetness and bringing out the hazelnut flavor.
• Whole milk: Full-fat milk makes a difference in richness and helps the batter cook evenly; don't reach for skim here.
• Egg: One large egg binds everything and contributes to that tender crumb.
• Melted butter: Two tablespoons stirred into the wet mixture add flavor and richness, plus a little extra for greasing the pan.
• Vanilla extract: One teaspoon deepens the flavor in a way that feels essential once you notice it's there.
• Chocolate hazelnut spread: About half a cup layered between and on top of each pancake—this is where the magic lives, so use one you actually enjoy eating straight from the jar.
• Toasted hazelnuts: Optional, but their crunch against soft pancake is a textural joy worth the extra step.
• Powdered sugar and fresh berries: Finishing touches that look intentional and taste even better.

Instructions

Combine the dry ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed. This prevents clumpy baking powder pockets in your finished pancakes.

Mix the wet ingredients:

In another bowl, whisk the milk, egg, melted butter, and vanilla until smooth and combined. The vanilla should be fully incorporated so you get its flavor throughout.

Bring it together gently:

Pour the wet mixture into the dry ingredients and stir just until you see no streaks of flour—stop there. Overmixing activates the gluten and leads to tough pancakes; lumpy batter is your friend here.

Heat and grease your cooking surface:

Set a nonstick skillet or griddle over medium heat and let it warm for about a minute. Wipe a little butter across the surface so each pancake gets a golden, crispy exterior.

Cook the pancakes:

Pour about a quarter cup of batter onto the skillet for each pancake and let it cook undisturbed until bubbles form across the top and the edges start to look set—this takes roughly two minutes. Flip gently and cook another minute or two on the second side until golden brown, then transfer to a plate and repeat with the remaining batter.

Layer with chocolate hazelnut spread:

Spread a generous tablespoon of chocolate hazelnut spread over each warm pancake as you stack them. The warmth of the pancakes softens the spread just enough to make it spreadable without making it runny.

Finish and serve:

Top the stack with chopped toasted hazelnuts if you're using them, dust lightly with powdered sugar, scatter fresh berries around the plate, and serve immediately while everything is still warm.

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One morning I forgot to set aside the spread before I started cooking, and I ended up spreading cold hazelnut spread on cooling pancakes, which made them stick together in an unfortunate way. That mistake taught me that warm pancakes + room-temperature spread = the best texture, and now I always lay everything out before I turn on the heat. It's a small thing, but these little details are what separate a good breakfast from one you'll crave all week.

Why the Batter Matters

The magic of fluffy pancakes lives in how you treat the batter—it's loose enough to spread on the griddle but structured enough to hold together as it cooks. The ratio of baking powder to baking soda is deliberate; too much of either and you'll get a soapy taste or flat results. I've learned that the batter actually improves slightly if you let it sit for a minute or two after mixing, which gives the baking powder time to start activating and makes the pancakes even more tender when they hit the heat.

Making It Your Own

The base recipe is forgiving enough to play with, and that's what makes it so appealing. A pinch of cinnamon or a touch of espresso powder deepens the chocolate hazelnut flavor without overwhelming it, and some mornings I'll swap in a tablespoon of cocoa powder for a deeper chocolate note. If you're looking for a lighter version, whole wheat flour works beautifully—just know that it absorbs slightly more liquid, so you might need an extra splash of milk to reach the right batter consistency.

Serving Suggestions and Pairings

Beyond the classic berries and powdered sugar, these pancakes pair wonderfully with a drizzle of honey, a dollop of whipped cream, or even a scoop of vanilla ice cream if you're leaning into the dessert angle. I've served them with crispy bacon on the side for balance, toasted coconut for texture, or fresh sliced strawberries macerated in a little honey. The chocolate hazelnut spread is rich enough that you don't need much else, but a strong cup of coffee or cold milk is the perfect complement.

• Try a thin smear of hazelnut spread between two pancakes for a sandwich-style treat that's perfect for eating with your hands.
• Leftover pancakes can be reheated gently in a low oven or even a toaster oven without losing their fluffiness.
• Make the batter the night before and store it covered in the fridge—it actually makes thinner, crispier pancakes, which some people prefer.

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These pancakes are proof that breakfast doesn't need to be complicated to feel indulgent and memorable. Every time you make them, you're creating a small moment of joy in your kitchen—the kind that lingers long after the plate is clean.