Easy

Nutella pancakes

Prep 5 minsCook 20 minsServes 4£0.70/servingDessert

Thin British pancakes filled with warm Nutella — the easiest crowd-pleasing dessert pancake you can make. Ready in 25 minutes, needs one pan, and works with whatever fruit is in the bowl.

Nutella pancakes — dessert pancake recipe served on a plate, photographed from above

Ingredients

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Method

  1. 1

    Sift the flour into a large bowl and make a well in the centre. Add the eggs and whisk, gradually drawing in the flour from the sides.

  2. 2

    Gradually pour in the milk, whisking constantly, until you have a smooth, thin batter. Leave to rest for 10 minutes if time allows.

    Resting relaxes the gluten and gives you thinner, more flexible pancakes.
  3. 3

    Heat a 20cm non-stick frying pan over medium-high heat. Add a small knob of butter and swirl to coat the base.

  4. 4

    Pour in about 60ml of batter and immediately tilt the pan to spread it thinly. Cook for about 1 minute until the edges start to lift and the surface is set.

    The first pancake is always a test — the heat needs to settle. Eat it in the kitchen.
  5. 5

    Flip with a palette knife and cook for a further 30 seconds. Slide onto a warm plate. Repeat with the remaining batter, adding a little butter between each pancake.

  6. 6

    Warm the Nutella in a bowl set over hot water, or microwave for 10 to 15 seconds, until just spreadable.

    Warm Nutella spreads easily. Cold Nutella tears the pancake.
  7. 7

    Spread each pancake with a generous tablespoon of warm Nutella. Add sliced banana if using, fold into quarters, and dust with icing sugar to serve.

Pro Tips

  • →Rest the batter for at least 10 minutes — the gluten relaxes and the pancakes come out thinner and more flexible.
  • →The first pancake is almost always a test — eat it in the kitchen while the heat settles.
  • →Warm the Nutella briefly before spreading. Cold Nutella tears the pancake; warm Nutella glides on.
  • →Stack finished pancakes on a plate set over a pan of gently simmering water to keep them warm and pliable.

Topping Ideas

Nutella and sliced bananaNutella and crushed toasted hazelnutsNutella and fresh strawberriesNutella, banana, and a drizzle of honeyNutella with a scoop of vanilla ice cream

Terms in this recipe

Crepes SuzetteCrepeBlini

Defined in the Pancake Day glossary.

Questions & answers

Can I make Nutella pancakes ahead of time?⌄
Yes. Cook the pancakes up to a day in advance, stack them between sheets of baking paper, cover, and refrigerate. Reheat in a dry frying pan for 20 seconds per side or in the microwave for 15 seconds, then fill with freshly warmed Nutella.
How do I keep the pancakes warm while I cook the rest?⌄
Stack cooked pancakes on a plate set over a pan of gently simmering water. The steam keeps them warm and flexible without drying them out. A very low oven at 100 degrees with a covered plate works too.
Can I use a different chocolate spread instead of Nutella?⌄
Yes. Any chocolate hazelnut spread works — own-brand versions are fine and often cheaper. For a dairy-free version, use a vegan chocolate spread; the method is identical.
Why are my pancakes coming out thick?⌄
The batter is probably too thick. Add a splash more milk and stir — the batter should be close to the consistency of single cream and run easily across the pan when tilted. Thick batter and insufficient heat are the two most common causes.
Do I need to rest the batter?⌄
No, but it helps. Resting for 10 to 15 minutes relaxes the gluten and gives you thinner, more flexible pancakes. If you are in a hurry, skip it — the result will still be good.
How much Nutella per pancake?⌄
About 1 tablespoon per pancake is plenty. Spread it over one half, add any fruit, then fold the pancake twice into a triangle. For a rolled pancake, spread the whole surface thinly and roll from one edge.
Are Nutella pancakes suitable for a vegetarian diet?⌄
Yes. Both the standard pancake batter and Nutella are vegetarian. For a vegan version, replace the eggs with 3 tablespoons of aquafaba (liquid from a tin of chickpeas), use plant-based milk, and substitute a vegan chocolate hazelnut spread.
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