Nutella-Filled Pancakes Recipe – Fluffy Pancakes with Gooey Chocolate Center

Nutella-filled pancakes are one of those recipes that feel like a genuine revelation the first time you make them. On the outside they look like perfectly ordinary fluffy pancakes — golden, soft, and slightly puffed. But cut one open and a pool of warm, melted Nutella flows out from the center. It is one of the most satisfying things you can put on a breakfast table, and it takes barely fifteen minutes from start to finish.

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This recipe is built on a tried-and-tested pancake batter using Greek yogurt and a balance of baking powder and bicarbonate of soda for a perfect fluffy rise. The Nutella hidden at the center transforms it from a great everyday pancake into something genuinely special. The key technique — sealing the Nutella completely inside the batter before cooking — is simple once you know it, and the results are consistently spectacular.

Why This Recipe Works So Well

The batter is built on Greek yogurt, which makes the texture significantly more tender and moist than a milk-only batter, and its acidity reacts with the bicarbonate of soda to create additional lift. The combination of both baking powder and bicarbonate gives a reliable, consistent rise regardless of how your pan performs.

The twenty-second mixing rule is not arbitrary. Over-mixing develops gluten in the flour and produces a tough, dense pancake rather than a soft, tender one. A few strokes until just combined — with lumps still present — is genuinely all you need.

The filling technique is the heart of this recipe. A tablespoon of batter creates the base. A teaspoon of Nutella goes in the center. Then a half-tablespoon of batter covers the Nutella completely. Cooking with the lid on creates steam that helps the top surface cook through without needing to flip too early. The result is a pancake with a fully molten Nutella center that does not leak, does not burn, and does not disappoint.

Ingredients

Makes 5 pancakes.

• 95 g all-purpose flour (type 00)
• 4 g baking powder
• 1 g bicarbonate of soda
• 20 g sugar
• Pinch of salt
• 1 egg
• 80 g Greek yogurt
• 40 g milk
• 15 g neutral oil
• 5 teaspoons Nutella

Ingredient Note: Type 00 flour gives the softest, most delicate crumb. Plain all-purpose flour works as a substitute. Use full-fat Greek yogurt for the best flavor and texture. Any neutral oil works — sunflower, vegetable, or mild-flavored coconut oil all give excellent results.

Step-by-Step Instructions

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Step 1 — Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, sugar, and salt until evenly combined. Make sure there are no lumps of leavening agents — these can create bitter spots if not evenly distributed.

Step 2 — Mix the Wet Ingredients

In a separate bowl, whisk together the egg, Greek yogurt, milk, and oil until smooth and fully combined. The mixture should look uniform and slightly frothy.

Step 3 — Combine and Mix for Twenty Seconds

Pour the wet ingredients into the dry ingredients and stir for exactly twenty seconds — no more. The batter should be just combined with some lumps remaining. Do not try to make it perfectly smooth. Over-mixing at this stage is the most common reason pancakes turn out dense and tough rather than light and fluffy.

Step 4 — Heat the Pan

Place a non-stick pan over medium-low heat. Add the thinnest possible film of butter or oil — wipe most of it away with kitchen paper. Allow the pan to come fully to temperature before adding any batter. A pan that is too cold produces pale, doughy pancakes. A pan that is too hot browns the outside before the center cooks through.

Step 5 — Build the Filled Pancake

Spoon one tablespoon of batter into the pan and let it spread into a small circle. Place one teaspoon of Nutella directly in the center. Spoon half a tablespoon of batter over the Nutella, covering it completely and sealing the edges. This sealing step is critical — any exposed Nutella will burn against the hot pan and turn bitter.

Step 6 — Cook with the Lid On

Place a lid over the pan and cook for 2 minutes. The lid traps steam, helping the top surface cook gently from above while the bottom builds its golden crust below.

Step 7 — Flip and Finish

Carefully flip the pancake with a wide spatula and cook for a further 2 minutes on the second side, still with the lid on. The pancake is ready when both sides are golden and the edges look fully set. Repeat with the remaining batter and Nutella.

Step 8 — Serve

Serve immediately while the Nutella is still warm and molten. Cut into each pancake at the table for the full reveal.

Tips for Success

Cover the Nutella completely. Any exposed Nutella that contacts the hot pan will burn and turn bitter. Seal the edges carefully, making sure the top batter extends slightly beyond the Nutella on all sides.

Do not over-mix the batter. Twenty seconds is the limit. Lumps are expected and do not affect the result — fighting them does.

Use medium-low heat. The lid traps heat effectively, so you do not need a high flame. Medium-low gives an even, controlled cook without burning.

Rest the batter if you have time. Two to three minutes of resting allows the leavening to activate and the flour to hydrate, which produces a slightly fluffier result.

How to Store

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These pancakes are best eaten immediately after cooking while the Nutella center is still warm and flowing. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a lid for 1 to 2 minutes per side, or microwave for 20 to 30 seconds. Reheated pancakes will have a set rather than molten center.

Recipe Variations

• Different filling: Replace Nutella with peanut butter, almond butter, a square of dark chocolate, or a teaspoon of jam.
• Chocolate batter: Add a teaspoon of cocoa powder to the dry ingredients for a chocolate pancake with a Nutella center.
• Banana addition: Mash half a ripe banana into the wet ingredients for a flavor that pairs beautifully with the Nutella filling.
• Vanilla boost: Add half a teaspoon of vanilla extract to the wet ingredients for a more fragrant batter.
• Dessert version: Serve with fresh strawberries, a dusting of icing sugar, or a scoop of vanilla ice cream.

Frequently Asked Questions

Why did my Nutella burn?
It was not fully covered by the batter. Make sure the top layer seals completely — use the back of a spoon to spread the batter gently to the edges before covering with the lid.

Can I make the batter ahead of time?
For the fluffiest result, use it fresh. If preparing ahead, refrigerate for no longer than one hour and stir gently before using.

Can I use a different filling instead of Nutella?
Yes. Any thick, spreadable filling works — peanut butter, cookie butter, jam, or chocolate ganache are all excellent alternatives.

What size pan works best?
A 20 to 24 cm non-stick pan is ideal. Too small makes flipping difficult; too large spreads the batter too thin.

How do I know when to flip?
The edges should look set and the top surface should appear mostly dry when you lift the lid at 2 minutes. If it still looks wet, give it another 30 seconds before flipping.

In Conclusion

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Nutella-filled pancakes are one of the most satisfying breakfast recipes you can make. The soft, fluffy batter, the molten Nutella center, and the simplicity of the method combine into something far greater than the sum of its parts. Master the technique once and you will make these again and again.