Chocolate Hazelnut Pancakes (Printable Version)
Fluffy pancakes with creamy chocolate hazelnut spread, topped with toasted hazelnuts and fresh berries.
# What You'll Need:
→ Pancake Batter
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ 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 - ½ cup chocolate hazelnut spread
11 - ¼ cup toasted hazelnuts, roughly chopped (optional)
12 - Powdered sugar, for dusting (optional)
13 - Fresh berries, for serving (optional)
# Directions:
01 - Whisk together all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, beat whole milk, egg, melted butter, and vanilla extract until thoroughly combined.
03 - Pour wet ingredients into the dry mixture and gently blend until just combined, avoiding overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter.
05 - Pour ¼ cup batter onto skillet per pancake. Cook until bubbles appear and edges set (about 2 minutes), then flip and cook an additional 1 to 2 minutes until golden brown. Repeat for remaining batter.
06 - Spread a generous tablespoon of chocolate hazelnut spread on each pancake as you stack them.
07 - Sprinkle chopped hazelnuts, dust with powdered sugar, and garnish with fresh berries if desired. Serve warm.
# Expert Tips:
01 -
- You get that restaurant-quality chocolate hazelnut layer without any fussy techniques or fancy equipment.
- The batter comes together in minutes, and watching those bubbles form on the griddle never gets old.
- It feels like dessert for breakfast, which means you're basically winning at life.
02 -
- Room-temperature milk and egg make for a smoother batter that cooks more evenly than cold ingredients straight from the fridge.
- The difference between good and mediocre pancakes is often just restraint when mixing—that 10-second stir matters more than you'd think.
- Chocolate hazelnut spread can burn if your heat is too high, so medium heat is genuinely the right choice here, not a suggestion.
03 -
- If your chocolate hazelnut spread is very thick, warm it gently over low heat or in the microwave for just 15 seconds to make it easier to spread without tearing your pancakes.
- Use a quarter-cup measure to pour your batter, which keeps the pancakes uniform in size and cooking time, and makes the whole process feel less chaotic.