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.
Hungry for More?
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup chocolate-hazelnut spread, (like Nutella)
- 1 egg
- 1 tablespoons sugar
- 1 1/4 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.