Chocolate pancakes filled with Nutella or whatever you prefer. Giant chocolate pancakes, tall, very soft and filled with Nutella that stays soft and creamy, perfect for an afternoon snack or the whole family’s breakfast, a triumph of flavor and fluffiness! If you love pancakes and Nutella or hazelnut spreads are your obsession, these maxi Nutella pancakes will make you go wild!! Want to prepare them with me? Let’s go to the kitchen, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 3 Minutes
- Cuisine: Italian
Ingredients for 8 giant Nutella pancakes
- 4 1/3 cups all-purpose flour (00 flour)
- 2/3 cup unsweetened cocoa powder
- 4 eggs (large)
- 2 cups + 1 tbsp milk (preferably whole)
- 1/4 cup sunflower seed oil
- 4 tsp baking powder (baking powder for desserts)
- to taste lemon zest
- 1 cup + 2 tbsp granulated sugar
- to taste vanilla extract
- 1 cup Nutella® (or hazelnut spread)
Tools to make the giant Nutella pancakes
- Bowl
- Whisk
- Stove
- Pan
Steps to make the giant Nutella pancakes
On a sheet of parchment paper, place 8–9 heaping tablespoons of Nutella (about 1/2 cup total), flatten them, arrange them on a tray and place in the freezer for about 30 minutes.
To make the Nutella-stuffed pancakes, crack the eggs (which should be at room temperature) into a bowl, add the sugar and whisk for a few seconds. Add the oil, mix it in and pour in the milk. Combine everything with the whisk, then add the sifted cocoa,
and once incorporated, add the sifted flour as well. Create a smooth, lump-free batter and finish by adding the vanilla extract and the baking powder.
Oil a small pan with a paper towel dipped in oil — do this even if the pan is nonstick. Heat it and pour in a level ladleful of batter, or enough to fill the pan to just under half. Cook over low heat, with the lid slightly ajar, for about 90 seconds. When bubbles form on the surface of the pancake, place a tablespoon of frozen Nutella in the center and cover only that portion with a little more batter. Put the lid on, cook 30 seconds, then flip with a spatula. Cook again over low heat for 40 seconds and transfer to a plate. Repeat for all pancakes.
Stack your pancakes one on top of the other — they will stay warm — then serve accompanied by powdered sugar, Nutella, honey, maple syrup, fruit and anything else you like.
You can store leftover pancakes sealed in a plastic food bag and consume them within 2–3 days, or you can freeze them individually, place them in a bag and use them as needed after thawing at room temperature for a few minutes and reheating.
You can replace Nutella with other spreads, jams or preserves.
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