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- 1 cup all-purpose flour - 2 tablespoons cocoa powder - 2 tablespoons sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1 cup milk (dairy or non-dairy) - 1 large egg - 2 tablespoons vegetable oil - 1/2 cup chocolate hazelnut spread (like Nutella) - 1/2 cup chopped hazelnuts - Fresh fruit (like bananas or strawberries) - Maple syrup To make Chocolate Hazelnut Spread Pancakes, gather these ingredients. These simple items create a tasty treat. The all-purpose flour gives structure, while cocoa powder adds rich flavor. Sugar brings sweetness, and baking powder helps them rise. A pinch of salt balances everything out. For the wet mix, choose your milk. It can be dairy or non-dairy. The large egg adds moisture and binds the batter. Vegetable oil keeps the pancakes soft. The star is the chocolate hazelnut spread, which makes these pancakes special. You can add toppings to make them even better. Chopped hazelnuts give a nice crunch. Fresh fruit, like bananas or strawberries, adds color and taste. Drizzling maple syrup on top makes it all sweeter. This recipe is easy to follow. For the full recipe, check the instructions above. Start by grabbing a large bowl. In that bowl, whisk together the following: - 1 cup all-purpose flour - 2 tablespoons cocoa powder - 2 tablespoons sugar - 1 tablespoon baking powder - 1/4 teaspoon salt Mix these dry ingredients well. This will help the cocoa and sugar blend evenly with the flour. In another bowl, add and blend: - 1 cup milk (you can use dairy or non-dairy) - 1 large egg - 2 tablespoons vegetable oil Whisk these until they are well combined. This mix will bring moisture to your pancakes. Now, pour the wet mixture into the bowl of dry ingredients. Stir gently. You want to mix until just combined. A few lumps are fine. Overmixing can make pancakes tough. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or cooking spray. For each pancake, pour about 1/4 cup of batter onto the skillet. Before the edges set, add a teaspoon of chocolate hazelnut spread in the center. If needed, use a spoon to cover the spread with a bit more batter. Cook for about 2-3 minutes. You'll see bubbles on the surface. When the edges look set, flip the pancake. Cook for another 1-2 minutes until it's fully cooked. Keep your pancakes warm on a plate while cooking the rest. Serve them stacked high on a plate, drizzled with maple syrup, and topped with chopped hazelnuts and fresh fruit. For the full recipe, check out the rest of the article. To make your pancakes fluffy, avoid overmixing the batter. When you combine the wet and dry ingredients, stir gently. Some lumps are fine. This keeps air in the batter, which gives you that light, fluffy texture. For an even cook, preheat your skillet well. The right temperature is key. If it's too hot, the outside cooks too fast. If it's too cool, the pancakes may be soggy. A medium heat works best. Stack your pancakes high for a great look. I like to use three pancakes per stack. Drizzle with maple syrup for sweetness. Add chopped hazelnuts on top for crunch. Fresh fruit like bananas or strawberries makes a lovely garnish too. Pair your pancakes with a warm cup of coffee or a cold glass of milk. The flavors blend nicely. For a fun twist, try a chocolate milkshake. If you have leftover pancakes, store them in an airtight container. You can keep them in the fridge for up to three days. If you want to save them for longer, freeze them. Place parchment paper between pancakes to keep them from sticking. When reheating, use a microwave or a skillet. In the microwave, heat for about 20-30 seconds. In a skillet, warm on low heat for a few minutes. This keeps them soft and tasty. For the full recipe, check the ingredients and instructions above. Enjoy your tasty pancakes! {{image_2}} You can make this recipe fit your needs. For a gluten-free option, use a gluten-free flour blend. It works well in pancakes. If you want a dairy-free version, use almond milk or oat milk. Both options taste great and keep the pancakes fluffy. To boost the flavor, add a teaspoon of vanilla extract to your wet mix. This simple step adds depth. You can also try adding espresso powder for a coffee twist. A little goes a long way. For a warm touch, mix in some cinnamon. This spice pairs nicely with chocolate and hazelnuts. Getting creative with toppings can make each pancake stack unique. Instead of just maple syrup, try honey or agave syrup. You can also spread almond butter or peanut butter for a nutty kick. For fruit lovers, add sliced bananas or berries. Chopped nuts, like walnuts or pecans, make a crunchy finish. These combinations add texture and flavor to your pancakes. For the complete recipe, check out the Full Recipe! Each serving of chocolate hazelnut spread pancakes has about 350 calories. The breakdown is as follows: - Carbohydrates: 50 grams - Fats: 15 grams - Proteins: 8 grams These pancakes offer a nice balance of energy and taste. They satisfy your sweet tooth while providing essential nutrients. You can make these pancakes even better for you. Here are some swaps: - Use whole wheat flour instead of all-purpose flour. - Try almond milk or oat milk for a lower-calorie option. - Replace regular sugar with a sugar substitute like stevia. - Add chia seeds for fiber and omega-3 fats. These changes keep the pancakes tasty while boosting their nutrition. This recipe contains common allergens: - Gluten: Found in all-purpose flour. - Dairy: Present in milk and chocolate hazelnut spread. - Nuts: Hazelnuts are used as a topping. To make it allergy-friendly, you can: - Use gluten-free flour. - Replace dairy milk with a non-dairy option. - Skip the hazelnuts or use sunflower seeds for crunch. These tips help everyone enjoy this delicious meal! To make pancakes fluffy, use fresh ingredients. Make sure your baking powder is active. Whisk the dry ingredients well to mix everything. When you combine wet and dry, stir gently. Overmixing makes pancakes dense. Leave some lumps in the batter; they help create air pockets. Yes, you can make these pancakes in advance. Cook them, then let them cool on a wire rack. Place them in an airtight container. They can last in the fridge for up to three days. For longer storage, freeze them in a single layer. Then, transfer to a freezer bag. They can last for up to two months. If you want a different flavor, try almond butter or peanut butter. You can also use fruit spreads like raspberry or strawberry. For a sweeter taste, try caramel sauce or maple syrup. Each choice changes the flavor, so have fun mixing! Leftover pancakes can last up to three days in the fridge. Store them in an airtight container. For longer shelf life, freeze them. Make sure to place parchment paper between pancakes. This prevents them from sticking together. They can last for about two months in the freezer. In this blog post, we explored how to make delicious pancakes with rich chocolate hazelnut spread. We broke down the key ingredients, both dry and wet, along with optional toppings. You learned step-by-step instructions for mixing, cooking, and serving your pancakes. Lastly, we discussed various tips, variations, and nutritional information to suit your needs. Now, it's time to whip up some pancakes and enjoy a treat that everyone will love!

Chocolate Hazelnut Spread Pancakes

Indulge in a delicious breakfast with these Chocolate Hazelnut Spread Pancakes! Fluffy, chocolatey, and filled with rich hazelnut goodness, this easy recipe combines cocoa, milk, and chocolate hazelnut spread for a treat everyone will love. Perfect for cozy mornings, stack them high and drizzle with maple syrup. Click through to explore the full recipe and get tips for a stunning presentation that will wow your family and friends!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons cocoa powder

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup milk (dairy or non-dairy)

1 large egg

2 tablespoons vegetable oil

1/2 cup chocolate hazelnut spread (like Nutella)

1/2 cup chopped hazelnuts (optional for topping)

Fresh fruit for garnish (like bananas or strawberries)

Maple syrup for serving

Instructions
 

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined.

    In another bowl, whisk together the milk, egg, and vegetable oil until well blended.

      Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

        Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.

          For each pancake, pour about 1/4 cup of batter onto the heated skillet. Add a teaspoon of chocolate hazelnut spread in the center of each pancake before the edges start to set. Use a spoon to gently cover the spread with a little more batter, if necessary.

            Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes on the other side, until cooked through.

              Transfer the pancakes to a plate and keep warm while cooking the remaining batter.

                Serve stacked, drizzled generously with maple syrup, garnished with chopped hazelnuts, and complemented with slices of fresh fruit.

                  Prep Time: 10 mins | Total Time: 20 mins | Servings: 4 (about 8 pancakes)

                    - Presentation Tips: Stack three pancakes high on a plate, drizzle with maple syrup, and sprinkle with chopped hazelnuts and occasional slices of fresh fruit for a vibrant and appetizing look.