If your Nutella-stuffed pancakes end up leaking, falling flat, or burning before the centers melt, you’re not alone. Making Nutella-Filled Mini Pancakes seems simple, but many recipes miss the small details that make all the difference. This guide fixes that. You’ll learn exactly how to make leak-proof, fluffy, chocolate-filled pancakes using a step-by-step method that actually works. From freezing the filling to getting the batter just right, everything is covered to help you create perfect results every time.
Table of Contents
Table of Contents
The Story Behind My Nutella-Filled Mini Pancakes
My love for cooking began in my grandmother’s warm kitchen. On weekend mornings, the smell of sizzling batter would fill the air as she flipped pancakes in her old cast iron skillet. As a child, I always imagined what it would be like to stuff those pancakes with something sweet. Years later, I turned that dream into a recipe that’s now a family favorite.
Nutella-Filled Mini Pancakes are one of those comforting dishes that bring people together. They feel special but are easy to make with the right techniques. The first time I tried them, the filling leaked out, and the pancakes were either raw or burnt. So I tested. A lot. Eventually, I figured it out. The secret is freezing the Nutella into firm discs before cooking. This one trick, paired with a thick but airy batter, changed everything.
Now I serve these often, especially during brunch gatherings or as a cozy weekend treat. They’re always a hit with kids and adults. If you’re in the mood for more pancake inspiration, check out my simple Mini Pancake Recipe or try these soft and tangy Sourdough Discard Pancakes.
Once you taste these warm, fluffy Nutella-Filled Mini Pancakes with their gooey chocolate centers, you’ll understand why this recipe is worth mastering. Let’s move into what makes this method so reliable and how it solves the most common problems.
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Nutella-Filled Mini Pancakes (A Fail-Proof Guide)
- Total Time: 30 minutes
- Yield: 12 mini pancakes 1x
- Diet: Vegetarian
Description
These Nutella-Filled Mini Pancakes are fluffy on the outside and rich with gooey Nutella centers. A guaranteed hit for breakfast or brunch.
Ingredients
For the Nutella Center
10 to 14 tablespoons Nutella
Dry Ingredients
1½ cups all-purpose flour
3 teaspoons baking powder
4 tablespoons sugar
A pinch of salt
Wet Ingredients
1 egg
1 cup plus 2 tablespoons milk (I used low-fat)
1 teaspoon vanilla extract (optional)
For Cooking & Serving
1 teaspoon butter, divided (use ½ teaspoon at a time)
Sliced strawberries, for serving (optional)
Instructions
Frozen Nutella Discs
Line a baking tray with parchment paper.
Spoon about 1½ to 2 tablespoons of Nutella onto the tray and spread each one into a round disc, roughly 2½ inches (6 cm) wide and about ½ cm thick. (See Note 1)
Repeat to make 7 discs, then place the tray in the freezer for 1 to 1½ hours, or until firm.
Once frozen, carefully peel the Nutella discs off the paper. Keep them in the freezer until you’re ready to use them, as they soften quickly.
Pancakes
In a large bowl, whisk together the dry ingredients.
Make a well in the center, pour in the wet ingredients, and whisk until the batter is smooth with no lumps. Don’t overmix—stop as soon as everything comes together.
Melt ½ teaspoon of butter in a nonstick frying pan over medium heat. Once melted, wipe out most of it with a paper towel to prevent the pancakes from becoming greasy. (See Note 2)
Take 3 frozen Nutella discs out of the freezer just before you begin cooking. (See Note 3)
Scoop ¼ cup of batter into the pan. Quickly place a frozen Nutella disc in the center, then add a little more batter on top to fully cover it. (See Note 4)
Cook until bubbles begin to appear around the edges, about 2 minutes. Check that the bottom is golden, then flip and cook the other side until golden brown as well.
Repeat with the remaining batter. Add a bit more butter to the pan after every 3–4 pancakes. You should get about 7 pancakes total, though it might vary depending on how much batter you use for covering.
Serve warm with fresh sliced strawberries if you like. Cream is optional—but honestly, they’re rich enough on their own!
Notes
Nutella Disc Thickness: Avoid spreading the Nutella too thin, as it can break when you try to lift it. But also don’t make the discs too large or thick, or they’ll spill out during cooking and make a mess. Aim for a balanced, manageable size.
Even Browning Tip: After melting the butter in your pan, wiping most of it away helps you get that perfect, even golden color on your first pancake. Too much butter can cause uneven, splotchy results.
Work in Small Batches: Nutella discs soften very quickly. Keep them firm by working in batches. Take out three at a time, cook those pancakes, then grab the next set from the freezer. By the time you reach the fourth one, they may already be too soft to handle easily.
Covering the Nutella: When topping the Nutella with batter, fill a 1/4 cup measuring scoop about two-thirds full. A full scoop is too much and makes the pancake overly thick. Use the edge of the cup to gently spread the batter over the disc. Work quickly, because once the Nutella starts melting, it becomes hard to cover cleanly.
Cleaning Between Batches: If any Nutella leaks out and spills onto the pan, clean it up before starting the next pancake. Otherwise, the leftover bits will burn and stick to your next one.
Nutrition Note: These pancakes aren’t exactly light, and let’s face it, having just one is unlikely. But they’re absolutely worth it. If it makes you feel better, you can always have a light lunch later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 9g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Why This Recipe Works (And Why Others Often Fail)
Nutella-Filled Mini Pancakes look simple, but they can be surprisingly frustrating. Maybe the filling oozes out. Maybe the batter stays raw in the middle or turns rubbery. These problems happen all the time, and they usually trace back to three key issues. This recipe solves each one by focusing on control, timing, and technique. Once you learn these tips, you’ll avoid the most common mistakes and enjoy pancakes that are golden on the outside with warm Nutella centers that stay put.
Frozen Nutella Discs Are the Secret to No Leaks
Most failed attempts happen because people add Nutella straight from the jar. This causes the filling to melt too fast. The batter can’t cook quickly enough to hold it, so it bursts through and creates a mess. That’s why this recipe uses a frozen disc method. It’s simple. Spoon small dollops of Nutella onto parchment paper and freeze them until solid. At least one hour is good, but two is better.
When you add a frozen disc to the center of the batter, it melts slowly while the pancake cooks evenly around it. This method prevents leaks and gives you a gooey center that stays exactly where it belongs. You’ll find a similar technique in our Mini Pancakes with Nutella recipe, which is perfect for quick breakfasts or brunch platters.
The Right Batter Texture Creates the Perfect Lift
Too many recipes overlook batter consistency. If it’s too thin, the Nutella sinks or escapes. If it’s too thick, the pancakes don’t rise and end up dense. This recipe strikes the perfect balance between structure and softness, thanks to a reliable combination of all-purpose flour, baking powder, and buttermilk. The flour gives the batter body, the baking powder adds airiness, and the buttermilk brings a tender bite with just a hint of tang. If you don’t have buttermilk, a mix of milk and vinegar works just as well and still creates that soft crumb. The batter holds its shape well enough to keep the Nutella centered, yet it flows smoothly for easy pouring and even cooking.
Gentle Heat Is the Key to Even Cooking
Using high heat might seem like a shortcut, but it ruins the pancakes. The outsides cook too fast and brown before the inside sets. This means the filling doesn’t have time to melt properly, and you’re left with dry spots or undercooked centers. Medium-low heat solves this problem. It allows the batter to rise slowly, cook evenly, and trap the heat around the Nutella. You’ll get golden pancakes that are cooked all the way through with a soft center every time.
In the next section, we’ll break down the ingredients and explain exactly why each one matters. These details help you master the recipe and feel confident making it your own.
Key Ingredients for Fluffy, Gooey Nutella-Filled Mini Pancakes
Every ingredient in this recipe plays a role. If you want pancakes that are soft and airy on the outside with a molten Nutella center inside, the balance of structure, moisture, and flavor is everything. Here’s what you need to make Nutella-Filled Mini Pancakes just right, and why each item matters.
All-Purpose Flour Brings Structure Without Heaviness
This classic pantry staple gives your batter the structure it needs. All-purpose flour has enough protein to hold the shape of your mini pancakes without making them chewy. Avoid cake flour, which is too light, or bread flour, which adds unwanted toughness. For best results, measure the flour with a spoon and level method to avoid overpacking. This keeps the batter balanced and helps the pancakes stay fluffy.
Buttermilk Adds Tenderness and Tang
Buttermilk makes a big difference in both taste and texture. Its acidity reacts with baking powder to help the pancakes rise, and it also softens the flour for a moist, tender bite. If you don’t have buttermilk on hand, don’t worry. Mix one tablespoon of white vinegar or lemon juice into one cup of milk, let it sit for five minutes, and you’ll have a reliable substitute that works just as well. Buttermilk also gives the pancakes that subtle tang you won’t get from regular milk.
Baking Powder Is the Key to Fluffy Lift
This is your leavening agent. It reacts the moment liquid hits the dry ingredients, creating air bubbles that expand during cooking. That’s what gives your Nutella-Filled Mini Pancakes a nice lift and soft, airy centers. Make sure your baking powder is fresh. If it’s older than six months, it’s worth replacing. Old leavening won’t rise properly and can result in flat, dense pancakes.
Nutella, But Frozen
Nutella is the star of this recipe, but it only works well if it’s used the right way. Freezing it ensures that it melts slowly while the pancake cooks, preventing it from leaking or burning. To do this, drop tablespoon-sized portions onto parchment paper and freeze until firm. You can make them ahead of time and store in an airtight container. The frozen discs keep their shape, letting the batter cook and puff around the center for a clean, gooey finish. This trick also works beautifully in other sweet breakfast recipes like our Mini Pancakes with Nutella.
Now that you understand how each ingredient works, you’re ready to start cooking. In the next part, we’ll walk through every step from freezing the filling to cooking the pancakes with clear instructions so you never miss a detail.
Step-by-Step Instructions for Perfect Nutella-Filled Mini Pancakes
This recipe is all about timing and precision, but it’s easy once you understand the process. Follow these simple steps and you’ll get golden, fluffy pancakes with warm, gooey Nutella centers every time. From freezing the filling to flipping at just the right moment, each part matters. Here’s exactly how to make Nutella-Filled Mini Pancakes like a pro.
Step 1: Prepare the Nutella Discs
Scoop small spoonfuls of Nutella onto a parchment-lined tray. Make sure each portion is roughly one tablespoon in size. Leave space between each to prevent sticking. Freeze the tray for at least one hour until the Nutella is firm to the touch. You can even make these discs in advance and store them in a freezer-safe bag. This step is essential. The frozen Nutella melts slowly as the pancake cooks, creating a perfectly gooey center without leaking. For a fun twist, try serving these with toppings like strawberries or powdered sugar, just like in this Mini Pancake Recipe.
Step 2: Mix the Pancake Batter
In one bowl, whisk together your dry ingredients: flour, baking powder, and a pinch of salt. In a second bowl, combine your wet ingredients: buttermilk, egg, vanilla extract, and a little oil or melted butter. Slowly mix the wet ingredients into the dry, stirring just until combined. It’s fine if the batter has a few small lumps. Avoid overmixing, which can lead to dense pancakes. Let the batter rest for 5 to 10 minutes so the flour hydrates and the texture improves.
Step 3: Heat and Assemble the Pancakes
Warm a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with oil or butter. Spoon a small round of batter onto the hot pan. Place a frozen Nutella disc directly in the center, then quickly cover it with a second spoonful of batter to seal it in. The key is to work fast while the batter is still loose enough to spread around the filling.
Step 4: Cook Low and Slow
Let the pancake cook until small bubbles begin to form on the surface. This takes about 2 to 3 minutes. Gently flip using a spatula and cook for another 1 to 2 minutes until golden brown and cooked through. Don’t press the pancake down while it cooks. Let it rise naturally for a fluffy result. Repeat with the remaining batter and Nutella discs.
These pancakes are best served warm, straight off the griddle. You’ll know you’ve nailed it when you cut one open and the Nutella stays in the center, soft and melty. If you enjoy this step-by-step approach, try it on other variations like these Sourdough Discard Pancakes for a tangy upgrade.
Next, we’ll share expert tips to help you get flawless results every time and avoid the little mistakes that can ruin a great batch.
Pro Tips for Pancake Perfection
Once you’ve learned the basics, it’s the small details that make your Nutella-Filled Mini Pancakes go from good to outstanding. These expert tips help you avoid common errors and get the texture, shape, and flavor just right. Even if you’ve made pancakes before, you’ll want to follow these strategies for better, fluffier results.
Don’t Overmix the Batter
This is one of the biggest mistakes people make. Stirring the batter too much activates gluten, which makes the pancakes tough. Mix until the ingredients are just combined and stop. It’s okay if you see a few lumps. They will smooth out as the batter rests. Overmixing may not seem like a big deal, but it’s often the reason pancakes come out flat and rubbery.
Let the Batter Rest Before Cooking
Give your pancake batter a short break before pouring it into the pan. Just five to ten minutes is enough. This allows the flour to fully hydrate and the leavening to begin working. Resting makes the batter smoother and helps the pancakes rise more evenly. While it rests, you can set up your toppings or preheat your pan.
Maintain Medium-Low Heat
Resist the urge to crank up the heat to speed things along. Pancakes cook best on medium-low. This gentle heat allows the batter to set slowly while the inside warms up. It also gives the Nutella time to soften without bursting out. Too much heat causes uneven cooking and can scorch the bottoms before the centers are ready.
Don’t Press the Pancakes
When you flip a pancake, it might be tempting to press it with your spatula. Don’t. Pressing releases steam, flattens the structure, and forces the Nutella to leak. Let the pancake cook undisturbed so it can rise properly and keep the filling contained.
Be Ready to Work Quickly
Timing matters when making Nutella-Filled Mini Pancakes. Have everything set before you start cooking. The frozen discs should be solid and easy to grab, and your batter should be rested. This makes the process faster and smoother. Moving quickly ensures the top layer of batter seals over the Nutella before it begins to melt.
Use these tips along with the method you just learned and you’ll make pancakes that look and taste like they came out of a professional kitchen. In the next section, we’ll answer the most common questions people have about these pancakes, including how to store them, fix leaks, and adjust the filling.
Final Thoughts on Nutella-Filled Mini Pancakes
Nutella-Filled Mini Pancakes are more than just a trendy breakfast. They’re a comforting, crowd-pleasing treat you can count on. With a golden, fluffy texture and a warm, gooey center that stays in place, this recipe delivers results every single time. By freezing the filling, using the right batter, and cooking low and slow, you’ll avoid the most common pitfalls and make pancakes that look as good as they taste.
Whether you’re making a weekend brunch board, planning a special breakfast for someone you love, or just craving something sweet, these stuffed mini pancakes will never disappoint. Try them with fruit, a dusting of powdered sugar, or even a swirl of whipped cream. And if you’re feeling creative, use the same technique with peanut butter, Biscoff, or jam for your own twist.Once you’ve tried this method, we’d love to hear from you. What other fillings would you try? Drop your ideas in the comments and let’s inspire each other. For more delicious ways to enjoy mornings, check out our popular Mini Pancakes with Nutella or our Sourdough Discard Pancakes for a tangy variation.
Frequently Asked Questions About Nutella-Filled Mini Pancakes
How do you make Nutella-filled pancakes?
Start by freezing small spoonfuls of Nutella on parchment paper until solid. Make your pancake batter and let it rest. Heat a nonstick pan on medium-low. Pour a small amount of batter into the pan, place a frozen Nutella disc in the center, and cover with more batter. Cook until bubbles form, then flip and cook until golden brown. This method seals the filling inside and prevents leaking.
Can I mix Nutella directly into pancake batter?
It’s not recommended. Stirring Nutella into the batter changes its texture and makes the pancakes heavy. The chocolate also disperses throughout the mix, so you lose that gooey center. If you want chocolate flavor throughout, use cocoa powder or chocolate chips instead. For the classic molten core, always freeze and stuff the Nutella separately.
How do I make Nutella runny for pancakes?
The easiest way to soften Nutella is to warm it gently. Scoop some into a microwave-safe bowl and heat for 10 to 15 seconds. Stir until smooth. However, for this stuffed pancake recipe, don’t warm it. Freeze it instead so it melts slowly inside the pancake. That’s how you keep the center creamy without making a mess.
What are those mini pancakes called?
Mini pancakes go by many names depending on where you are. They’re often called silver dollar pancakes in the U.S., poffertjes in the Netherlands, or simply mini pancakes on most brunch menus. In this recipe, we make them bite-sized and filled, which makes them extra special. You can explore more styles in this Mini Pancake Recipe.
Health & Nutrition Information
The nutritional information provided in this recipe is an estimate based on standard ingredient data and portion sizes. For the most accurate and up-to-date dietary information, consult a qualified nutritionist or visit the official resources of the United States Department of Agriculture.
For reliable nutritional guidelines and food data, visit the USDA FoodData Central:
https://fdc.nal.usda.gov