Imagine a fluffy, golden-brown pancake ball, warm in your hand, that bursts with melted, gooey Nutella the second you take a bite. These magical bites are also known as Aebleskiver, pancake balls, or even Nutella bombs depending on where you’re from. Whatever you call them, they’re the stuff breakfast dreams are made of.
This guide is going to show you exactly how to make them at home, whether you have a traditional pan or not. From equipment to pro tips, and even storage, this is the only guide you’ll ever need for mini pancake balls filled with Nutella. Oh, and yes, we’ll even show you how to do it with a muffin tin.
Let’s get whisking!
Table of Contents
Table of Contents
What Are These Magical Pancake Balls?
Danish origins with a sweet twist
These mini pancake balls, originally called Aebleskiver, come from Denmark. Traditionally, they were apple-filled (hence the name, which means “apple slices”), but today, they’ve gone viral as sweet, round treats filled with everything from jam to chocolate. Nutella is by far the most popular choice for its luscious, melty center and kid-friendly appeal.
Why they’re trending now
Nutella-filled mini pancakes have taken over social feeds, and for good reason. They’re easy to pop in your mouth, ideal for brunches or parties, and adaptable. From traditional Aebleskiver pans to muffin tins, anyone can make these, no matter what gear they have. You’ll find them often mentioned alongside recipes like this Nutella filled mini pancakes and even fun spins like mini pancake cereal, proving just how versatile they are.
Equipment You’ll Need
The Traditional Method: The Aebleskiver Pan
This cast-iron or nonstick pan has deep, rounded wells that help form the pancake balls perfectly. It ensures even heat and consistent roundness. If you’re serious about mastering these, it’s worth grabbing one. You’ll see them often in traditional Danish kitchens or brunch-focused food blogs.
Why it works: The shape lets you flip each ball gently while maintaining its structure. You can use skewers or chopsticks to turn them as they puff up.
Bonus Tip: Want to explore another approach to breakfast? Try these sourdough discard pancakes to reduce waste and enjoy fluffy results.
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How to Make Fluffy Nutella Pancake Balls (With or Without a Special Pan!)
- Total Time: 30 minutes
- Yield: 18 pancake balls 1x
- Diet: Vegetarian
Description
Fluffy mini pancake balls filled with creamy Nutella, inspired by Danish Aebleskiver but easily made with or without a special pan.
Ingredients
1 cup all-purpose flour
1 tbsp sugar
1½ tsp baking powder
Pinch of salt
1 cup buttermilk (or milk)
1 egg
1 tsp vanilla extract
2 tbsp melted butter (or neutral oil)
Frozen Nutella dollops (½ tsp each)
Instructions
1. In a bowl, whisk flour, sugar, baking powder, and salt.
2. In another bowl, whisk buttermilk, egg, vanilla, and melted butter.
3. Combine wet and dry ingredients, stir until just mixed. Let rest 5–10 minutes.
4. Preheat Aebleskiver pan or oven with mini muffin tin at 375°F. Add oil to each cavity.
5. Fill wells halfway with batter.
6. Add one frozen Nutella dollop to center.
7. Top with more batter to cover.
8. Flip gently in pan as they brown, or bake muffin version for 10–12 mins.
9. Let cool slightly, dust with powdered sugar, and serve.
Notes
Freeze Nutella ahead of time for clean centers. Use medium-low heat to avoid burning outside before cooking through. Reheat leftovers in air fryer or oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Mini Pancakes
- Method: Stovetop or Baked
- Cuisine: Danish-Inspired
Nutrition
- Serving Size: 3 balls
- Calories: 90
- Sugar: 6g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
No Special Pan? No Problem! The Muffin Tin Method
No Aebleskiver pan? No problem at all. A mini muffin tin works beautifully. Just heat it up with a bit of oil in each cup, spoon in your batter, drop in a frozen Nutella center, and bake. You’ll still get golden, puffed-up pancake bites that deliver the same irresistible flavor as the pan version.
How it compares: Muffin tins give a slightly different texture less crisp on the outside but they’re perfect for bulk-making, kid help, or if you just prefer baking over stovetop flipping.
Ingredients You’ll Need
Simple pantry ingredients, big flavor
These fluffy Nutella pancake balls use everyday ingredients. Here’s what you’ll need to whip up the batter and stuff them with deliciousness:
- All-purpose flour – the base of our light, fluffy batter.
- Baking powder – gives the pancake balls their lift and fluff.
- Salt – just a pinch to enhance sweetness.
- Granulated sugar – not much, as Nutella handles most of the sweetness.
- Buttermilk – adds tang and tenderness. Regular milk works fine too.
- Egg – binds everything and contributes to the fluff.
- Vanilla extract – for warmth and depth.
- Melted butter or neutral oil – adds richness and helps with browning.
- Nutella – the heart of it all. Don’t substitute. There’s no equal.
Optional: Add a touch of cinnamon or cardamom if you want a subtle spice note.
Pro Tip: The frozen Nutella trick (for clean centers)
Here’s the secret to getting the Nutella inside without a sticky disaster: freeze it first.
- Line a baking sheet with parchment paper.
- Drop ½ teaspoon-sized dollops of Nutella spaced apart.
- Freeze for 30–60 minutes.
When you’re ready to cook, you’ll pop a frozen dollop into the center of your batter. It stays perfectly in the middle and melts as it cooks — no leaking, no mess. This technique works whether you’re using an Aebleskiver pan or baking them in a muffin tin.
Prep Note: If you’re planning a big batch for brunch or meal prep, you can double the batter and freeze extra Nutella centers in advance.
Quick Inspiration: Fans of creative breakfast treats will love experimenting with spins like mini pancake cereal or customizing with fruit, jam, or even peanut butter for the filling.
How to Make Nutella Filled Pancake Balls: Step-by-Step
1. Mix the batter
Start by whisking the flour, sugar, baking powder, and salt in one bowl. In another, mix the buttermilk, egg, vanilla, and melted butter. Gently pour the wet mixture into the dry, stirring just until combined. A slightly lumpy batter is perfect. Let it rest for 5 to 10 minutes as you get your pan ready.
2. Prep the Nutella
Pull your frozen Nutella dollops from the freezer. These should be firm and easy to handle. Keep them on parchment paper until ready to use.
3. Heat your pan or muffin tin
For Aebleskiver pan: Place over medium-low heat. Add a small dot of oil or butter to each well and brush it around. Wait until the pan is fully preheated before adding batter.
For muffin tin: Preheat oven to 375°F (190°C). Place the tin in the oven with a small drop of oil in each cup to warm up. Once hot, remove carefully.
4. Fill each well halfway
Spoon batter into each cavity, filling just halfway. Don’t overfill — you need space for the filling and top batter.
5. Add the Nutella
Place one frozen Nutella dollop in the center of each well. Gently press it in, but not too deep — keep it centered.
6. Top with more batter
Cover the Nutella with more batter, just enough to fill the cavity. Don’t overflow, or the balls won’t form properly.
7. The Flip (if using Aebleskiver pan)
This step is key. As the edges start to set and the bottom browns (about 1–2 minutes), use a skewer, knitting needle, or chopstick to gently turn each ball 90 degrees. A quarter-turn first, then another quarter-turn after 30 seconds. This technique helps form the round shape evenly. Rotate until golden and fully cooked.
Pro tip: Practice makes perfect. If they look lopsided at first, don’t worry — they’ll still taste amazing.
Muffin method: Skip the flip. Just bake for 10–12 minutes until golden and puffed. Use a toothpick to check doneness.
Visual learners will find a clear breakdown in our next section, where we show every detail, including that satisfying Nutella pull.
Pro Tips for Perfect Pancake Balls Every Time
Control your heat
Too high, and your pancake balls will burn on the outside and stay raw inside. Stick to medium-low heat for even cooking. Preheat your pan, but don’t rush the batter.
Don’t overmix
Overmixing leads to dense balls. Stir the batter until just combined. It’s okay if there are a few lumps.
Use the frozen Nutella trick
This keeps the center gooey without leaking into the pan. Room-temperature Nutella melts too fast and may cause batter to split.
Flip with a tool, not a spoon
Use skewers, chopsticks, or even a knitting needle. Start with a quarter-turn when the edges set. Then rotate again once the new side browns.
Want them extra fluffy?
Let the batter rest before using. This allows the gluten to relax and the baking powder to activate more fully.
Clean between batches
Wipe your pan with a paper towel between rounds and re-grease lightly. This helps avoid dark spots and sticking.
Whether you use an Aebleskiver pan or muffin tin, these mini pancake balls filled Nutella will be soft inside and crisp at the edges, exactly how they should be.
Variations and Topping Ideas
Try different fillings
Once you’ve nailed the Nutella version, there’s a whole world of possibilities. You can swap Nutella for:
- Peanut butter (freeze it first for best results)
- Cookie butter (like Biscoff)
- Strawberry or raspberry jam
- Cream cheese mixed with honey or sugar
- Mini chocolate chips for a molten core
Top it off
Plain is great, but toppings take these over the top. Try dusting with powdered sugar, drizzling with chocolate sauce, or serving with a side of whipped cream. You can also add crushed hazelnuts or fresh berries for a café-style finish.
These ideas work perfectly for breakfast, brunch, or even dessert. If you’re planning a weekend brunch spread, serve alongside other crowd favorites like our Nutella filled mini pancakes or sourdough discard pancakes.
Conclusion
Mini pancake balls filled with Nutella are more than a cute food trend. They’re a versatile, crowd-pleasing treat you can whip up with simple ingredients and basic tools. Whether you use a traditional Danish Aebleskiver pan or a muffin tin, the result is always the same soft, warm pancake bites with a gooey Nutella center. Master this recipe and it might just become your new weekend ritual.
Disclaimer:
This recipe is for informational and entertainment purposes only. Nutritional values are estimates and may vary based on ingredients, brands, and preparation methods. Always double-check with a certified nutritionist or dietitian if you have dietary restrictions or allergies. For more guidance on food safety and dietary needs, visit the FDA Food Safety website.
Frequently Asked Questions
Can I make Nutella pancake balls without an Aebleskiver pan?
Yes, absolutely. A mini muffin tin is a great alternative. Preheat it in the oven with a little oil in each cup, then pour in batter and add the frozen Nutella center. Bake at 375°F for about 10 to 12 minutes.
How do I get the Nutella in the center without it making a huge mess?
The best trick is to freeze small dollops of Nutella on parchment paper for about 30 minutes. This keeps it solid enough to insert into the batter without melting too early or oozing out.
Why are my pancake balls raw in the middle but burnt on the outside?
This happens when the heat is too high. Cook them slowly on medium-low heat. This allows the batter to cook through evenly while creating that golden outer crust.
How do I store and reheat leftover pancake balls?
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, use an air fryer or oven at 350°F for 5 to 7 minutes. You can also freeze them and reheat straight from frozen for 10 minutes.