Description
Warm, fluffy mini pancakes filled with gooey Nutella, perfect for breakfast or brunch gatherings.
Ingredients
Pancake Batter Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (any kind)
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract (optional) (adds a nice flavor)
Filling and Cooking
- 1/3 to 1/2 cup Nutella (for filling, depending on preference)
- Butter or spray for the pan (for cooking)
Optional Add-Ons
- mini chocolate chips, sliced strawberries, or a pinch of cinnamon (for extra fun)
Instructions
Preparation
- Portion Nutella into small teaspoons on a parchment lined plate. Freeze for 15 to 25 minutes.
- In one bowl, whisk the dry ingredients (flour, sugar, baking powder, salt). In another bowl, whisk milk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until combined; the batter should be slightly lumpy.
- Let the batter sit for 5 minutes.
Cooking
- Heat a nonstick skillet or griddle on medium to medium low and lightly butter it.
- Spoon about 1 tablespoon of batter per mini pancake. Add a frozen dollop of Nutella right in the center.
- Cover the Nutella with a little more batter, enough to hide it.
- Cook until bubbles show on the edges and the bottom looks set, then flip gently.
- Cook the other side until golden and puffed, then move to a plate. Repeat with remaining batter.
Notes
Serve immediately for the best warm, gooey center. These can be made ahead by freezing the Nutella dollops. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Snack
- Cuisine: American