Description
Fluffy Nutella stuffed pancakes with a gooey center—perfect for indulgent breakfasts or brunch with a twist.
Ingredients
Scale
- 1 cup Pillsbury™ Pancake Mix
- 1½ cups milk
- 2 tablespoons melted butter or oil (as per preference)
- 1 jar Nutella (you’ll use about ½ cup)
- Aluminum foil or parchment paper
Instructions
- Prep the Nutella Discs
Line a baking tray with foil or parchment paper. Spoon 1 to 2 tablespoon-sized dollops of Nutella onto the tray and flatten slightly into discs. Freeze for 1–2 hours until firm. - Mix the Pancake Batter
In a bowl, combine pancake mix, milk, and melted butter/oil. Stir until smooth. Let the batter rest for 5–10 minutes while Nutella firms up. - Heat the Pan
Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with oil or butter. - Cook the Pancakes (First Layer)
Pour about 2 tablespoons of pancake batter onto the pan for each pancake. Quickly place a frozen Nutella disc in the center of each one. - Cover the Nutella
Pour another tablespoon or two of batter over each disc, making sure Nutella is completely sealed inside. - Flip and Cook
Cook for 2–3 minutes until bubbles form on the surface. Flip gently and cook another 2 minutes until golden brown and cooked through. - Serve Warm
Serve immediately with your favorite toppings—banana slices, strawberries, whipped cream, or maple syrup.
Notes
Keep heat on medium-low to avoid burning the outside while the inside heats through.
Make extra Nutella discs and store in the freezer for quick pancakes next time.
Don’t overfill pancakes—too much Nutella can leak out while cooking.
You can also use homemade pancake batter if preferred.