Fluffy Chocolate Pancakes Stuffed with Nutella
Thick, cocoa-rich pancakes that hide a warm, gooey Nutella filling right inside — no extra topping needed! Ready in under 20 minutes, they make the ultimate crowd-pleasing weekend breakfast.
🛒 Ingredients
8 servings
- 1 egg
- 2 tablespoons sugar
- 1 tablespoon neutral oil
- ¾ cup milk (about 180 ml)
- 1 cup all-purpose flour (about 120 g)
- 1 tablespoon baking powder
- 3 tablespoons unsweetened cocoa powder
- Nutella, to taste
- Sliced fresh strawberries, to taste (optional)
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Directions
- 1
Whisk the egg with sugar, oil, and milk in a large bowl until smooth and well combined.
- 2
Stir in the flour and cocoa powder until the batter is lump-free, then gently fold in the baking powder.
- 3
Heat a non-stick skillet over low heat and lightly grease it with butter or oil.
- 4
Pour a generous scoop of batter into the center of the pan and cook until the bottom is golden and bubbles appear on the surface.
- 5
Carefully lift the pancake with a spatula and tilt the pan so the uncooked batter runs to one side.
- 6
Spread a spoonful of Nutella and a few strawberry slices on the exposed area, then fold the pancake in half to enclose the filling, pressing the edges gently to seal.
- 7
Brown for one more minute, flip carefully, and finish cooking until both sides are firm and set.
💡 Chef's Tip
Keep the heat consistently low — this is the key to evenly cooked, fluffy pancakes without a burnt outside. Banana slices make a delicious alternative to strawberries.
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