Eggless Nutella Stuffed Pancakes
These eggless pancakes are a comforting family favorite with a delightful surprise inside and a satisfying finish that makes breakfast feel special.
Equipment
- griddle
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 303kcalCarbohydrates: 42gProtein: 5gFat: 12g
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