Here’s an irresistible Nutella Stuffed Pancake Bombs recipe—fluffy pancakes with a molten Nutella center that oozes with every bite! Perfect for a decadent breakfast or dessert.
Nutella Stuffed Pancake Bombs
(Makes 8–10 pancake bombs)
Ingredients:
For the Pancake Batter:
- 1 cup (125g) all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (180ml) buttermilk (or milk + ½ tbsp lemon juice)
- 1 large egg
- 1 tbsp melted butter (or oil)
- ½ tsp vanilla extract
For the Filling & Cooking:
- ½ cup Nutella (chilled in the fridge for 30 mins)
- Butter or oil (for greasing the pan)
- Optional toppings: Powdered sugar, sliced strawberries, whipped cream
Instructions:
1. Prepare the Nutella Filling:
- Scoop chilled Nutella into 8–10 small balls (about 1 tsp each) and place on a parchment-lined tray.
- Freeze for 15 minutes (to prevent melting too fast while cooking).
2. Make the Pancake Batter:
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed (small lumps are okay—don’t overmix!).
3. Assemble & Cook:
- Heat a non-stick pan over medium-low heat and lightly grease with butter.
- Pour 1 tbsp of batter onto the pan, then place a frozen Nutella ball in the center.
- Cover with another tbsp of batter to seal. Cook for 2–3 minutes until bubbles form.
- Flip gently and cook for 1–2 more minutes until golden.
4. Serve Immediately:
- Dust with powdered sugar and top with berries or whipped cream for extra indulgence!
Tips for Success:
✔ Keep heat medium-low to avoid burnt outsides/raw insides.
✔ Don’t skip freezing Nutella—it’s key for a gooey center!
✔ Use a cookie scoop for evenly sized pancakes.
These pancake bombs are best eaten fresh while the Nutella is molten. Pair with coffee for a heavenly treat!
