Nutella Pancakes (Chocolate Hazelnut Pancakes)
Serves 3215 mins prep20 mins cook
Nutella Pancakes are the perfect treat for any weekend breakfast or brunch. Made with just a handful of pantry ingredients and a few refrigerated ones, these homemade pancakes are tender, fluffy, light and taste like everyone’s favorite chocolate-hazelnut spread!
0 servings
What you need
cup granulated sugar
tbsp unsweetened cocoa, (**not Dutch process)
tsp baking powder
tsp baking soda
tsp kosher salt
cup whole milk, warmed ([adjustable]8 fl. oz.[/adjustable])
cup nutella
tbsp coffee, regular or decaf OK
tsp vanilla extract
tbsp oil, like avocado, vegetable or canola oil
fresh fruit, like strawberries
Instructions
0 Measure [wprm-ingredient text="2 cups all-purpose flour" uid="0"], [wprm-ingredient text="¼ cup granulated sugar" uid="1"], [wprm-ingredient text="3 tablespoons unsweetened cocoa powder" uid="2"], [wprm-ingredient text="2 teaspoons baking powder" uid="3"], [wprm-ingredient text="½ teaspoon baking soda" uid="4"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="5"] into a large bowl. Whisk together until incorporated, and set aside. 1 In a smaller bowl, measure in [wprm-ingredient text="1 cup whole milk" uid="6"]. Heat for 30-45 seconds, or until warm to the touch. 2 Measure in [wprm-ingredient text="½ cup Nutella" uid="7"] and [wprm-ingredient text="3 tablespoons coffee" uid="8"] to the milk. Stir until combined and smooth. This might take a few moments, depending on the temperature. (I’ve found that warmer milk helps make the Nutella easier to stir and incorporate into the batter.) 3 Next, break the [wprm-ingredient text="2 eggs" uid="9"], and stir those into the milk mixture with [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="10"] and [wprm-ingredient text="3 tablespoons unflavored oil" uid="11"]. 4 Use a fork to stir together until combined. Make sure the egg yolk and white are incorporated. 5 Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps — they’re OK. 6 Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray. 7 Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup. 8 When several bubbles have formed on the surface, flip the pancakes, and cook through. 9 Repeat until all of the pancakes have been made. 10 Stack the pancakes onto plates and serve with additional [wprm-ingredient text="Nutella" uid="13"], [wprm-ingredient text="Chopped hazelnuts" uid="14"] and [wprm-ingredient text="Fresh fruit" uid="15"]. Enjoy immediately!View original recipe
