Pancakes are already a great way to start the morning, but these ones come with a warm surprise hiding in the middle.
Each pancake has a soft nutella center that turns molten when you cook it, so every bite pulls apart with chocolate and hazelnut flavor.
The trick is simple. I freeze small discs of nutella first, then seal them inside the batter while the pancakes cook.
This recipe is completely eggless, which is helpful if you avoid eggs or just ran out and still want something nice for breakfast.
Dust them with a little powdered sugar and serve them warm. They taste best fresh off the griddle while the center is still soft.
Why You’ll Love It
Molten Nutella Center – Every pancake has a warm, creamy Nutella center that makes this familiar breakfast wonderfully indulgent.
Soft and Airy Texture – Vinegar and baking powder create fluffy, tender pancakes with a satisfying texture, even without eggs.
Perfect Contrast – Golden edges, fluffy centers, and molten chocolate hazelnut filling create delicious contrast in every bite.
Neatly Stuffed – Freezing the Nutella discs keeps the rich filling neatly inside while the pancakes cook.
Ingredient List
For the Filling
- 3/4 cup Nutella
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 3 tbsp Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 cups Whole Milk
- 1 tbsp White Vinegar
- 2 tbsp Melted Butter
- 1 tsp Vanilla Extract
For Serving
- 1 tbsp Powdered Sugar
Directions
Step 1
Line a baking sheet with parchment paper. Spoon 8 mounds of nutella onto it, about 1 1/2 tablespoons each, flatten into 2 inch discs, and freeze for at least 30 minutes until solid.
Step 2
Stir the vinegar into the milk and let it sit 5 minutes to create quick buttermilk.
Step 3
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Step 4
Whisk the melted butter and vanilla into the milk mixture, then pour into the dry ingredients and stir just until combined. Rest the batter 5 minutes.
Step 5
Heat a greased griddle over medium heat. Pour 1/4 cup batter per pancake, immediately place a frozen nutella disc in the center of each, and cover with 2 more tablespoons of batter to seal it inside.
Step 6
Cook until bubbles appear and the edges look set, about 3 minutes, then flip and cook 2 to 3 minutes more until golden.
Step 7
Dust with powdered sugar and serve warm so every pancake pulls apart with a molten chocolate hazelnut center.
Tips
Freeze The Nutella Discs Until Solid
Spread each Nutella mound into an even 2-inch disc so it freezes at the same rate. Keep the discs on parchment so they lift easily without sticking.
Freeze them for at least 30 minutes, and leave the extra discs in the freezer while you cook. If the filling starts to soften, it can spread into the batter before the pancake is sealed.
Rest The Batter Before Cooking
After mixing the milk mixture with the dry ingredients, stir only until the flour disappears. A few small lumps are fine, and overmixing can make the pancakes less tender.
Let the batter rest for 5 minutes so it thickens slightly. This helps the top layer stay over the Nutella instead of flowing off the sides.
Use The Right Pan Temperature
Heat the greased griddle over medium heat before adding any batter. The surface should be hot enough for the batter to begin setting, but not so hot that the outside turns golden before the center cooks.
If the first pancake darkens too quickly, lower the heat slightly. A moderate, steady temperature gives the batter time to cook around the frozen filling.
Try These Next
- Eggless Crispy Belgian Waffles
- Eggless Double Chocolate Muffins
- Eggless Fluffy Buttermilk Pancakes
- Eggless Glazed Chocolate Donuts
- Eggless Golden French Toast
Questions You Might Have
Why does the Nutella need to be frozen before filling the pancakes?
Freezing the Nutella discs makes them firm enough to place in the batter without spreading too quickly. This gives you time to cover the filling completely before it melts on the griddle.
Freeze the discs for at least 30 minutes, and keep them chilled until you are ready to use them.
Eggless Nutella Stuffed Pancakes
Ingredients
Equipment
Method
- Line a baking sheet with parchment paper. Spoon 8 mounds of nutella onto it, about 1 1/2 tablespoons each, flatten into 2 inch discs, and freeze for at least 30 minutes until solid.
- Stir the vinegar into the milk and let it sit 5 minutes to create quick buttermilk.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the melted butter and vanilla into the milk mixture, then pour into the dry ingredients and stir just until combined. Rest the batter 5 minutes.
- Heat a greased griddle over medium heat. Pour 1/4 cup batter per pancake, immediately place a frozen nutella disc in the center of each, and cover with 2 more tablespoons of batter to seal it inside.
- Cook until bubbles appear and the edges look set, about 3 minutes, then flip and cook 2 to 3 minutes more until golden.
- Dust with powdered sugar and serve warm so every pancake pulls apart with a molten chocolate hazelnut center.