Stuffed. Nutella. Hotcakes. I mean does this recipe really need anymore of an introduction? Seriously, you already had me at hotcakes. Most people do. Then you add Nutella and I think I’ve fallen in love. 

I took a hiatus last week from writing as scheduled after my blog blast. But I’m back at it in hopes to find normalcy and the feeling of right. And what better way to do it then to cook.

Most people know that a way to my heart is through food. I really love food. Most scare me but I will consider something new all the time. Yes, consider. I won’t actually try new things because I’m a chicken little. But, totally beside the point. Nutella. Hotcakes. That’s all that matters right now.

I’ve seen this recipe pop up on my Pinterest feed so many times. I don’t know if it’s because it’s breakfast food, has Nutella, or just it being food in general. My Pinterest is telling me something. Then my husband texts me because he saw a video on Facebook about it. So I figure the cosmos may be speaking to us. It’s been a long week and what better way to start off the weekend then to feed a splitting headache with some ono kind grubs?

As usual, I didn’t follow the recipe. Well, I did but I added cinnamon because hotcakes are always better with cinnamon. That’s the pattern with me. You can always expect me to step off the path enough to make my own way.

The first batch kinda sucked. But, then the second batch came out a lot better.


Hope y’all enjoy. xoxo

Nutella Stuffed Pancakes


  • 10 – 14 tbsp Nutella
  • 1½ cups plain flour
  • 3 tsp baking powder
  • 4 tbsp sugar
  • Pinch of salt
  • 1 egg
  • 1 cup + 2 tbsp milk (I used low fat)
  • 1 tsp vanilla abstract(optional)
  • 1 tsp butter, separated (2 x ½ tsp)
  • Parchment paper


  1. Dollop 1 tbsp Nutella onto the baking tray and spread into a disc around 2½” Repeat to make 7 discs.
  2. Place the tray in the freezer until firm (around 1 to 1½ hours).
  3. Peel off the parchment paper. Keep the Nutella discs in the freezer until required as they soften quickly.
  4. Place the dry ingredients in a bowl and whisk to combine.
  5. Add the wet ingredients in the well. Whisk until combined and lump free.
  6. Melt ½ tsp butter in a non stick skillet over medium heat.
  7. Dollop 1 1/2 tbsp of batter into the skillet. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc.
  8. When bubbles start appearing around the edges (around 2 minutes), flip.
  9. Repeat with remaining batter.
  10. Serve warm.