Chocolate Hazelnut Pancakes are a light and fluffy breakfast recipe that’ll have everyone coming back for seconds! 100% kid approved!!
I don’t know about you, but I get pancake cravings. Maybe it’s the year I spent working at IHOP – my first job waiting tables – but those fluffy stacks of deliciousness call to me. These Chocolate-Hazelnut Pancakes are crazy good, you guys. They’re light, fluffy, and thin. Which basically means that even after six pancakes, I feel like I would still have more. Which is weird because I’m usually a 2-3 pancakes girl.
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I love that these pancakes aren’t super heavy so I don’t end up in a breakfast coma at 9 am. They’re the perfect way to treat yourself on the weekend or a fun weekday surprise for the kids. When I first started making these Nutella pancakes, I didn’t use any add-ins. I was just making pancakes and doing the normal morning routine. Then my oldest started asking for chocolate chips in his pancakes and then I had to take it one step further and add some chopped hazelnuts. They were SO good! Totally up to you, make these pancakes straight up or through in a few extras and douse them in syrup for a family-favorite breakfast.
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Chocolate Hazelnut Pancakes
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup chocolate-hazelnut spread (like Nutella)
- 1 egg
- 1 tablespoons granulated sugar
- 1 ¼ cups 2% milk
- mini chocolate chips (optional)
- chopped hazelnuts (optional)
- In a large bowl, whisk together the flour, baking powder, and salt; set aside.
- In a medium bowl, whisk together the chocolate-hazelnut spread, egg, and sugar until smooth and combined. Add the milk and whisk to combine.
- Pour the wet ingredients into the dry ingredients, and whisk until combined. (It's okay if there are a few lumps.)
- Heat a large skillet or griddle over medium heat. Brush the skillet with melted butter or a light coat of non-stick cooking spray. Pour 1/4 cup of the batter into the skillet. Sprinkle some chocolate chips & hazelnuts on the pancake batter, if desired.
- Cook for 2 to 3 minutes. Flip the pancake over when the edges look dry and bubbles appear on the surface of the pancake. Cook 1 to 2 minutes longer or until browned on the bottom.
- Transfer pancakes to a serving plate. Spread butter on top, stack 'em up, and douse them in syrup. Serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.