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- 1 cup all-purpose flour - 2 tablespoons unsweetened cocoa powder - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon sea salt - 1 cup milk (dairy or non-dairy) - 1 large egg - 2 tablespoons vegetable oil - 1/2 cup chocolate hazelnut spread (such as Nutella) - 1/2 cup chopped hazelnuts - Fresh fruit for garnish (bananas or strawberries) - Maple syrup for serving When I make Chocolate Hazelnut Spread Pancakes, the ingredients are key to their fluffy goodness. For the dry mix, I start with all-purpose flour, cocoa powder, sugar, baking powder, and sea salt. Each adds a layer of flavor and texture to the pancakes. Next, I turn to the wet ingredients. I use milk, which can be dairy or non-dairy, to keep things flexible. The large egg adds fluffiness, and vegetable oil keeps the pancakes moist. The star of this recipe, of course, is the chocolate hazelnut spread. It brings rich flavor and a sweet surprise. For toppings, I love adding chopped hazelnuts for crunch. Fresh fruit like bananas or strawberries brightens the dish. A drizzle of maple syrup ties it all together, making each bite a delight. You can find the full recipe above to create these treats at home! Combine the following in a mixing bowl: - 1 cup all-purpose flour - 2 tablespoons unsweetened cocoa powder - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon sea salt Whisk these dry ingredients together. Make sure they are well blended and free of lumps. This step is key for fluffy pancakes. In a separate bowl, whisk together: - 1 cup milk (your choice of dairy or non-dairy) - 1 large egg - 2 tablespoons vegetable oil Mix until the texture is smooth. This helps to create a rich batter. Now, gradually pour the wet mixture into the dry mix. Stir gently with a spatula or wooden spoon. Stop mixing when just combined. A few lumps are okay. Overmixing can lead to tough pancakes. Preheat a non-stick skillet or electric griddle over medium heat. Lightly grease it with vegetable oil or cooking spray. Pour about 1/4 cup of batter onto the skillet. Immediately add about 1 teaspoon of chocolate hazelnut spread in the center. Use a spoon to cover the spread with a bit more batter if needed. Cook for 2-3 minutes. Look for small bubbles on top and firm edges. Carefully flip the pancakes and cook for another 1-2 minutes until fluffy and cooked through. Transfer the pancakes to a plate and cover them loosely with a kitchen towel to keep warm. Stack them neatly. Drizzle generously with maple syrup. Sprinkle chopped hazelnuts on top. Add fresh fruit slices for a colorful touch. Enjoy your delicious chocolate hazelnut spread pancakes! For the full recipe, check out the detailed steps above. To get fluffy pancakes, use a non-stick skillet. This helps the pancakes cook evenly. Avoid overmixing your batter. When you mix too much, the pancakes can turn tough. Remember, a few lumps in the batter are okay. You want your batter to have a slightly lumpy texture. This means it’s ready to cook. If the batter is too smooth, your pancakes may not rise well. Look closely and trust your instincts. You can make your pancakes even tastier by adding spices. A dash of cinnamon brings warmth and depth. A splash of vanilla extract adds sweetness. Feel free to mix and match flavors to find what you love most. For the full recipe, check the section above. {{image_4}} If you need a nut-free option, you can still enjoy these pancakes. Simply swap the chocolate hazelnut spread with sunflower seed butter. This will give you a similar flavor and creaminess without the nuts. Sunflower seed butter is tasty, and it keeps the pancakes fluffy. Want to make these pancakes vegan? No problem! Just use plant-based milk instead of regular milk. You can also replace the egg with an egg replacer like flaxseed meal or a store-bought option. This way, you keep the same great taste while making it dairy-free. Fruits can add a fun twist to your pancakes. Try mixing in some mashed bananas or fresh blueberries directly into the batter. The bananas will add sweetness, while the blueberries bring a burst of juicy flavor. Both options make your pancakes even more delicious and nutritious. For the full recipe, check out the detailed instructions above. Refrigerate leftover pancakes in an airtight container for up to 3 days. Keeping them sealed helps maintain their soft texture and taste. When you want a quick snack or breakfast, just grab them from the fridge. Freeze individual pancakes with parchment paper in between for easy reheating. This method prevents them from sticking together. Use freezer-safe bags or containers to keep them fresh. They can last up to a month in the freezer. Microwave or toast pancakes for a quick warm-up. For the microwave, heat for about 30 seconds. If you use a toaster, set it on medium. Both methods bring back the fluffiness and warmth, making your pancakes taste fresh again. Enjoy them with a drizzle of maple syrup or extra chocolate hazelnut spread. For the full recipe, check the earlier sections. Yes, you can make these pancakes in advance. Just cool them down first. Then, store them in the fridge or freeze them. When you want to eat them, just reheat in the microwave or toaster. If you don’t have chocolate hazelnut spread, don’t worry! You can use peanut butter, almond butter, or any other spread you like. Each will give the pancakes a unique taste. To check if your pancakes are done, look for bubbles on the surface. The edges should also look firm. Once you see this, it’s time to flip them over. These pancakes combine the best dry and wet ingredients for a delicious treat. You learned how to prepare, cook, and serve them for a perfect breakfast. Tips help you achieve fluffiness and flavor. You can customize these pancakes to fit your needs, whether vegan or nut-free. Store leftovers for easy reheating. Enjoy experimenting with toppings and variations. Now, you have all the tools to create your perfect stack of chocolate hazelnut pancakes. Happy cooking!

Chocolate Hazelnut Spread Pancakes

Indulge in the sweet delight of Chocolate Hazelnut Spread Pancakes! These fluffy pancakes are filled with rich chocolate hazelnut spread, making breakfast a flavorful treat. Perfect for a cozy morning, whip them up in just 20 minutes using simple ingredients like flour, cocoa powder, and your favorite milk. Top with hazelnuts and fresh fruit for an irresistible presentation.
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Ingredients
  

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

2 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon sea salt

1 cup milk (your choice of dairy or non-dairy)

1 large egg

2 tablespoons vegetable oil

1/2 cup chocolate hazelnut spread (such as Nutella)

1/2 cup chopped hazelnuts (optional, for topping)

Fresh fruit for garnish (such as bananas or strawberries)

Maple syrup for serving

Instructions
 

In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, baking powder, and sea salt. Whisk together until the dry ingredients are evenly blended and free of lumps.

    In a separate bowl, whisk together the milk, egg, and vegetable oil until the mixture is smooth and fully combined.

      Gradually pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. It’s important not to overmix; a few small lumps are perfectly fine.

        Preheat a non-stick skillet or electric griddle over medium heat. Lightly grease the surface with a thin layer of vegetable oil or cooking spray to prevent sticking.

          For each pancake, pour approximately 1/4 cup of batter onto the heated surface. Immediately add about 1 teaspoon of chocolate hazelnut spread in the center of the batter before the edges start to set. If needed, use a spoon to lightly cover the spread with a bit more batter.

            Cook the pancakes for 2-3 minutes, or until small bubbles begin to form on the surface and the edges appear firm. Carefully flip each pancake and cook for an additional 1-2 minutes on the opposite side, until fully cooked and fluffy.

              Once cooked, transfer the pancakes to a plate and cover loosely with a clean kitchen towel to keep warm as you continue to cook the remaining batter.

                To serve, stack the pancakes in a neat pile, generously drizzle with maple syrup, and sprinkle chopped hazelnuts on top. Add fresh fruit slices around or on top for a colorful and inviting presentation.

                  Prep Time: 10 mins | Total Time: 20 mins | Servings: 4 (approximately 8 pancakes)

                    - Presentation Tips: For an eye-catching display, stack three pancakes high on a serving plate. Drizzle with maple syrup and sprinkle with chopped hazelnuts. Add a few slices of fresh fruit for vibrant color and a fresh touch to the dish. Enjoy!