Chocolate Hazelnut Pancakes

There's something about the smell of butter hitting a hot griddle that makes everything feel possible on a lazy Sunday morning. I discovered these chocolate hazelnut pancakes by accident, really—I had a jar of that creamy spread sitting in my pantry and a craving for something indulgent, and suddenly I was layering it between fluffy pancakes like it was the most natural thing in the world. My kitchen filled with this toasty, chocolatey aroma that had everyone stumbling downstairs before I'd even finished cooking the second batch. Now they're my go-to when I want to turn breakfast into something that feels almost like dessert.

I made these for my sister's birthday brunch last spring, and I'll never forget how she closed her eyes after that first bite—like she was genuinely transported somewhere. That moment taught me that food isn't really about impressing people with complicated techniques; it's about the little luxuries that make someone feel cared for. She's requested them every time I visit now.

Ingredients

• All-purpose flour: The foundation of your fluffy pancakes; measure it by spooning into your measuring cup rather than scooping to avoid packing it down.
• Granulated sugar: Adds subtle sweetness and helps create those tender crumbs.
• Baking powder and baking soda: These two work together to lift your batter and create that cloud-like texture; don't skimp or combine them.
• Whole milk: Creates a richer batter than water or low-fat milk, making each pancake feel luxurious.
• Egg: Binds everything together and contributes to that golden exterior when cooked.
• Unsalted butter, melted: Use melted rather than solid so it distributes evenly through your batter.
• Vanilla extract: A small touch that deepens all the flavors without being obvious.
• Chocolate hazelnut spread: The star of the show; a generous tablespoon per pancake is the sweet spot.
• Toasted hazelnuts: If you can find them already toasted, do that; if not, toast raw ones yourself for about five minutes in a dry skillet to wake up their flavor.

Instructions

Whisk your dry ingredients:

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. I like to whisk these together even though it seems simple, because it distributes the leavening agents evenly.

Blend the wet mixture:

In another bowl, whisk together the milk, egg, melted butter, and vanilla until it looks smooth and well combined. There's no need for perfection here; just make sure the egg isn't streaky.

Bring them together gently:

Pour the wet ingredients into the dry bowl and fold them together with just a few strokes of your whisk. Lumps are your friend—overmixing creates tough, dense pancakes instead of fluffy ones.

Heat your cooking surface:

Get a nonstick skillet or griddle going over medium heat and add a light coating of butter. You'll know it's ready when a drop of batter sizzles immediately.

Cook each pancake with patience:

Pour about a quarter cup of batter onto the skillet for each pancake and let it sit untouched for about two minutes, until bubbles start forming on top and the edges look set and slightly dry. Flip gently and cook another minute or two until the bottom is golden brown.

Layer with the spread:

As you stack each warm pancake onto a plate, spread a generous tablespoon of chocolate hazelnut spread across the top. The warmth of the pancake makes it slightly runny in the best way.

Finish with toppings:

Scatter your chopped hazelnuts over the stack, dust with powdered sugar if you're feeling fancy, and add some fresh berries for brightness. Serve warm while everything is still melting together.

Save

There was this Wednesday morning when I'd had a particularly rough week, and I made these pancakes just for myself while the house was still quiet. By the time I finished eating, something about that combination of fluffy bread, melting chocolate, and the ritual of cooking had shifted my entire mood. Breakfast became meditation.

Why These Pancakes Work So Well

The magic isn't in any single ingredient; it's in the balance between simplicity and indulgence. Your batter is straightforward enough that you can make it without thinking, but then you're layering it with something sweet and creamy that feels like you've put in real effort. The chocolate hazelnut spread does most of the work for you, transforming basic pancakes into something that tastes like you've been in the kitchen for hours.

Customizing Your Stack

I've played around with variations more times than I care to admit. Adding a pinch of cinnamon to the batter gives it warmth, while substituting whole wheat flour makes them heartier and nuttier. Some mornings I skip the hazelnuts and instead add a drizzle of salted caramel; other times I make them without any toppings because sometimes simplicity is the point.

Breakfast as Celebration

What I love most about this recipe is how it bridges the gap between weekday comfort and weekend celebration. You can make them on a Tuesday morning when you want something special, or you can build them into a larger brunch spread without worrying about timing or complexity.

• Make your batter the night before and store it in the fridge; it won't be quite as fluffy, but it'll still be delicious.
• If you're cooking for a crowd, keep finished pancakes warm in a low oven while you work through the rest of the batter.
• Leftover pancakes can be frozen and reheated in a toaster oven, though they're honestly best fresh.

Save

These pancakes have become one of those recipes I make without consulting the instructions anymore, and that's when you know something has truly become yours. They're the kind of breakfast that makes people linger at the table a little longer than usual.

Recipe FAQ

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, substituting whole wheat flour adds a nuttier flavor and increases fiber content, though the pancakes may be slightly denser.

→ How do I prevent pancakes from sticking to the skillet?

Lightly grease the nonstick skillet or griddle with melted butter before pouring the batter for easy flipping and golden edges.

→ What is the best way to achieve fluffy pancakes?

Mix wet and dry ingredients until just combined without overmixing to keep the batter light and fluffy after cooking.

→ Can I omit the hazelnuts if I have allergies?

Absolutely, simply skip the chopped toasted hazelnuts and consider using a nut-free spread to accommodate allergies.

→ How should I serve these pancakes for the best flavor?

Serve warm, layered with chocolate hazelnut spread, and garnish with powdered sugar and fresh berries for added freshness and texture.