Pin It Last Sunday morning, my kitchen smelled like chocolate and hope. I had been attempting stuffed pancakes for months, usually ending up with chocolate everywhere except inside the pancake. That day, freezing the Nutella disks beforehand finally clicked, and suddenly I was pulling out these perfect, golden pillows with molten centers.
My roommate wandered in, drawn by the scent, and watched me flip the last one. When she took that first bite and the chocolate center hit her tongue, she actually stopped talking for a full ten seconds. Now these are our Sunday tradition, no matter what else is going on that week.
Ingredients
- All-purpose flour: The foundation that creates those pillowy, restaurant style pancakes we all crave
- Granulated sugar: Just enough to balance the chocolate without making them dessert sweet
- Baking powder and baking soda: This double act ensures maximum fluffiness and rise
- Salt: Never skip this, it makes the chocolate flavor pop forward beautifully
- Whole milk: Creates a richer, more tender batter than low fat alternatives
- Large eggs: Room temperature eggs incorporate better into the batter for consistent results
- Unsalted butter: Melted butter adds flavor and helps create that gorgeous golden exterior
- Vanilla extract: Rounds out all the flavors and makes the kitchen smell incredible
- Nutella: The star of the show, chilled into disks so it stays put while cooking
Instructions
- Prep your secret weapon:
- Line a baking sheet with parchment and scoop eight heaping tablespoons of Nutella onto it, shaping each into a two inch disk. Freeze these for at least thirty minutes until completely firm, otherwise they will melt into a mess in the pan.
- Mix the dry foundation:
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined and aerated.
- Prepare the wet mixture:
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until the mixture is smooth and unified.
- Bring them together:
- Pour the wet ingredients into the dry and stir gently until just combined, leaving some lumps is fine and actually better than overmixing. Let this rest for five minutes while you heat your pan.
- Get ready to cook:
- Heat a nonstick skillet over medium heat and brush it with a little butter, adjusting the heat as needed so the pancakes cook through without burning.
- Create the magic moment:
- Pour about one quarter cup of batter per pancake, place a frozen Nutella disk in the center, then carefully spoon just enough batter over the top to hide it completely.
- Watch for the signals:
- Cook until bubbles appear on the surface and edges look set, about two minutes, then flip carefully and cook one to two more minutes until golden brown.
- Finish and serve:
- Repeat with the remaining batter and Nutella disks, keeping finished pancakes warm in a low oven if desired. Serve immediately with extra Nutella drizzled on top if you are feeling indulgent.
Pin It 
Pin It These pancakes turned a random Tuesday into a celebration when I made them for my sister after she got a promotion. She took one bite, closed her eyes, and said this was better than anything she had at a brunch spot downtown.
Making Ahead Like A Pro
I learned the hard way that the batter does not store well overnight, but those Nutella disks can be frozen weeks in advance. Just pop them onto parchment and store in a freezer bag, then you are always thirty minutes away from chocolate stuffed pancakes.
Perfecting Your Flip Technique
The trick is waiting until those bubbles appear and stay open, plus the edges should look matte rather than shiny. I ruined three pancakes before I learned patience, but now I can flip them with confidence every single time.
Serving Suggestions That Wow
Fresh berries and a dusting of powdered sugar make these look like they came from a restaurant kitchen. The tartness cuts through all that rich chocolate perfectly.
- Maple syrup is optional but highly recommended for that classic pancake experience
- Keep extras warm in a two hundred degree oven while you finish the batch
- These reheat surprisingly well in the toaster for next day breakfast
Pin It 
Pin It There is something incredibly satisfying about cutting into that first pancake and watching the chocolate center spill out. These have become my go to for whenever I need to turn an ordinary morning into something worth remembering.
Recipe FAQs
- → How do I prevent the Nutella from leaking while cooking?
Freeze the Nutella disks for at least 30 minutes until completely firm. This solidified state prevents the spread from melting too quickly and leaking through the batter during cooking.
- → Can I prepare the Nutella disks ahead of time?
Absolutely! Prepare the disks and freeze them in an airtight container for up to a week. They'll be ready whenever you crave these indulgent pancakes.
- → What's the best way to flip these without losing the filling?
Use a wide, thin spatula and slide it completely underneath before flipping quickly but smoothly. Ensure the edges are set and bubbles have formed before attempting to turn.
- → Can I use other spreads instead of Nutella?
Yes! Peanut butter, Biscoff spread, or chocolate hazelnut alternatives work beautifully. Just ensure any spread you choose can be frozen into solid disks.
- → Should I serve these immediately or can they be kept warm?
They're best served warm while the center remains gooey. If needed, keep them in a 200°F oven for up to 15 minutes, though the filling will continue to set as they rest.