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.