Clarissa Dickinson

Nutella Stuffed Buttermilk Pancakes

Clarissa Dickinson
Nutella Stuffed Buttermilk Pancakes

Traditional and fluffy buttermilk pancakes filled with a creamy hazelnut spread! I've been wanting to make these for a while, but I avoid buying Nutella for the most part, not because I'm a health nut, but because I don't trust myself not to dig into it with a spoon. Although, I'm still not convinced that's not how it's meant to be eaten...

The recipe is simple and if you aren't a fan of Nutella, it can be filled with something else, peanut butter, straight up chocolate, peanut butter and jelly if you're feeling fun. Or just make simple buttermilk pancakes and top with fruit and syrup!


Makes: 6 large pancakes           Prep time: 40 minutes          Total time: 55 minutes


  • 6 tablespoons Nutella
  • 1 1/2 cup flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 egg, separated
  • 1 1/2 cup buttermilk
  • 2 tablespoons butter, melted

Step 1: On a cookie sheet lined with wax or parchment paper, spoon Nutella, 1 tablespoon at a time about 3 inches apart. Using a knife or spatula, spread Nutella into thin circles about 2 1/2 inches in diameter. Place in freezer.

Step 2: In a mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon and salt.

Step 3: In a separate mixing bowl, whisk together egg yolk, buttermilk and melted butter.

Step 4: In a clean bowl, beat egg whites with an electric whisk until stuff peaks form.

Step 5: Mix together dry ingredients and wet ingredients until just combined, fold in the egg whites until smooth. Don't overmix.

Step 5: [IMPORTANT: leave Nutella circles in the freezer the entire time you are cooking the pancakes or else it will melt and won't be usable] In a pan over medium-low heat, scoop a bit less than 1/4 cup pancake batter onto the pan, using a spoon spread out until just a couple centimeters in diameter more than the Nutella circles.

Step 6: Remove one Nutella circle from freezer and place on top of pancake batter (see image above), fully cover with additional batter.

Step 7: Cook until air bubbles begin to appear on top and you can easily slide a spatula under the pancake. Flip over and cook for another 45 seconds-1 minute until fully cooked. Remove from heat and repeat with remaining batter and Nutella.

Step 8: Serve with butter, syrup and fruit if desired!