Name: Nutella Stuffed Banana Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 large ripe banana; 1 large egg; 2 tablespoons melted butter, cooking oil, or melted coconut oil; 2 teaspoons pure vanilla extract; 1 cup milk; 1 cup self-rising flour; 2 tablespoons granulated sugar or coconut sugar; 1 teaspoon baking powder; 1 pinch salt; ¾ cup Nutella, melted; Optional Nutella Fudge Sauce: ¼ cup Nutella, 1–2 tablespoons milk

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These Nutella Stuffed Banana Pancakes are the ultimate indulgent breakfast treat. Soft, fluffy banana pancakes hide a gooey Nutella center that melts as they cook, creating a luscious surprise in every bite. Perfect for birthdays, weekend breakfasts, or anytime you want to spoil yourself or your loved ones.

Why You’ll Love This Recipe

These pancakes take the classic banana pancake to the next level by adding a creamy Nutella filling that oozes out when you cut into them. They’re incredibly soft, rich, and satisfying, yet surprisingly simple to make. You don’t need any special equipment or fancy techniques—just a mixing bowl, a whisk, and a skillet. Whether you serve them plain or drizzle extra Nutella on top, they’ll quickly become a family favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pancakes:
1 large ripe banana
1 large egg
2 tablespoons melted butter, cooking oil, or melted coconut oil
2 teaspoons pure vanilla extract
1 cup milk
1 cup self-rising flour
2 tablespoons granulated sugar or coconut sugar
1 teaspoon baking powder
1 pinch salt
¾ cup Nutella, melted

For the Nutella Fudge Sauce (optional):
¼ cup Nutella
1–2 tablespoons milk

Directions

In a large bowl, mash the banana until smooth. Whisk in the egg, melted butter (or oil), vanilla extract, and milk until well combined.
Add the self-rising flour, sugar, baking powder, and salt. Fold the ingredients together gently until just combined. Whisk lightly to remove any lumps, but don’t overmix.
Heat a nonstick pan or skillet over low to medium heat.
Pour about 2 tablespoons of pancake batter into the pan to form the base. Before it sets, spoon 1 teaspoon of melted Nutella into the center.
Cover the Nutella with 1–2 tablespoons of additional pancake batter, spreading it gently in a zig-zag motion to completely seal the filling.
Cook until bubbles form on the surface and the edges look set, then carefully flip and cook the other side until golden brown.
Repeat the process with the remaining batter and Nutella.
Serve warm with sliced bananas and a drizzle of Nutella fudge sauce, if desired.

For the Nutella Fudge Sauce:

Melt the Nutella in the microwave for about 30 seconds until smooth and slightly thinner.
Stir in the milk and whisk until glossy and pourable.

Servings and timing

This recipe makes about 12 pancakes.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Healthier version: Replace Nutella with homemade hazelnut spread or a lower-sugar chocolate spread.
Vegan option: Use a plant-based milk, substitute the egg with a flaxseed egg, and opt for vegan chocolate spread.
Gluten-free option: Substitute self-rising flour with a gluten-free blend and add an extra ½ teaspoon baking powder.
Add-ins: Mix mini chocolate chips or chopped hazelnuts into the batter for extra texture.
Fruit twist: Add diced strawberries or blueberries to the batter for a fruity kick.

Storage/Reheating

Allow the pancakes to cool completely before storing them.

Refrigerator: Keep in an airtight container for up to 3 days.
Freezer: Layer pancakes with parchment paper and freeze for up to 2 months.
Reheat: Warm in the microwave for 20–30 seconds or reheat in a skillet over low heat until warmed through. If frozen, thaw overnight in the fridge before reheating.

FAQs

How do I keep the Nutella from leaking out while cooking?

Make sure to completely cover the Nutella with batter before flipping. Use a zig-zag motion when sealing to prevent gaps.

Can I use another spread instead of Nutella?

Yes, you can use any chocolate-hazelnut spread, peanut butter, or even almond butter for a different flavor.

Why are my pancakes breaking apart?

The batter might be too thin. Ensure you follow the measurements closely and cook over medium-low heat to avoid tearing.

Can I make the batter ahead of time?

Yes, the batter can be made up to 24 hours ahead. Store it covered in the refrigerator and stir gently before using.

Do I have to melt the Nutella first?

Melting the Nutella makes it easier to spoon and ensures it spreads evenly inside the pancakes.

How do I know when to flip the pancakes?

Flip when bubbles form on the surface and the edges start to look set. The bottom should be golden brown.

Can I make these pancakes smaller or larger?

Absolutely! Adjust the amount of batter per pancake, but remember smaller pancakes are easier to flip when filled.

What type of pan works best?

A nonstick skillet or a lightly greased griddle works best to prevent sticking and ensure even cooking.

Can I add protein powder to the batter?

Yes, replace a few tablespoons of flour with your favorite protein powder to boost the nutrition.

Can I serve these with syrup instead of Nutella sauce?

Of course! Maple syrup, chocolate syrup, or even honey pair beautifully with these pancakes.

Conclusion

Nutella Stuffed Banana Pancakes are the perfect way to start any special morning. With their soft, banana-flavored base and warm, molten chocolate center, they deliver comfort and indulgence in every bite. Whether you serve them for a family brunch or a celebratory breakfast, these pancakes promise to make every morning feel like a treat.

Nutella Stuffed Banana Pancakes