Nutella Pancake

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Craving a sweet breakfast treat? Nutella pancakes are a delicious twist on a classic morning favorite.

These dairy-free pancakes are just as tasty as the original, using plant-based ingredients to recreate that rich chocolate-hazelnut flavor. You’ll love how easy they are to whip up for a special weekend brunch or indulgent weekday breakfast.

Try topping your stack with sliced bananas, strawberries, or a drizzle of maple syrup for extra decadence. With this simple recipe, you can enjoy a guilt-free version of a beloved comfort food any day of the week.

Tool Requirements

You’ll need a few basic kitchen tools to whip up these tasty pancakes. Grab a large mixing bowl for combining the ingredients. A whisk works great for stirring the batter until smooth.

A non-stick skillet or griddle is key for cooking the pancakes evenly. Make sure it’s heated to medium before pouring the batter. A spatula helps you flip them at just the right moment.

Measuring cups and spoons ensure you get the proportions right. For the best texture, use a 1/4 cup measure to portion out each pancake.

Don’t forget a plate to stack your finished pancakes. A knife and fork come in handy for digging in once they’re ready. With these simple tools, you’ll be flipping perfect pancakes in no time.

Preparing The Ingredients

You’ll need a few key items to whip up these tasty pancakes. Grab some flour, sugar, baking powder, and salt for the dry mix. For liquids, you’ll want plant-based milk and oil.

The star of the show is the homemade chocolate hazelnut spread. You’ll need hazelnuts, cocoa powder, maple syrup, and a touch of vanilla extract. A food processor will come in handy for blending these together.

Don’t forget to set out measuring cups and spoons. A large mixing bowl and whisk are essential for combining everything smoothly. Have a non-stick pan or griddle ready for cooking.

Make sure all your ingredients are at room temperature before you start. This helps them mix better and results in fluffier pancakes. Now you’re all set to create a delicious breakfast treat!

Variations To Try

Want to mix up your Nutella pancake routine?

• Try adding some banana slices to the batter for extra sweetness and texture. You can also sprinkle in some chopped nuts for a delightful crunch.
• For a fruity twist, top your pancakes with fresh berries or a dollop of berry jam. This pairs wonderfully with the chocolate hazelnut flavor.
• Feeling adventurous? Swap out regular flour for buckwheat or oat flour. This gives your pancakes a unique taste and boosts their nutritional value.
• Consider making mini pancakes for a fun, bite-sized treat. These are perfect for sharing or as a party snack.
• You can also experiment with different plant-based milks. Almond, coconut, or oat milk each bring their own subtle flavors to the mix.
• For a decadent touch, try adding a scoop of dairy-free ice cream on top of your warm pancakes. The contrast of hot and cold is simply divine.

Storage Tips

Keep your Nutella pancakes fresh by storing them properly.

• Let them cool completely before putting them away. This prevents condensation and soggy textures.
• Place a sheet of wax paper between each pancake. This stops them from sticking together. You can then stack them in an airtight container.
• Pop the container in the fridge. Your pancakes will stay good for 3-5 days. Make sure to seal the lid tightly to keep out moisture and odors.
• Want to save them longer? Freeze those tasty treats. Wrap each pancake in plastic wrap, then put them in a freezer bag. Squeeze out extra air before sealing.
• Frozen pancakes last up to 2 months. To reheat, pop them in the toaster or microwave. They’ll taste almost as good as fresh-made.
• For the best flavor, eat your pancakes within a few days. The texture and taste are at their peak when they’re freshest.

Nutella Pancakes

These delicious, easy nutella pancakes will start your day with a smile! These easy, fluffy pancakes from scratch are extremely filling, especially when you put the right toppings on. Enjoy this homemade vegan pancake recipe!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine Asian

Servings 2 servings

Calories 350 kcal

Ingredients

  

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• 1 cup of flour
• 2 tablespoons of sugar
• 1 tablespoon of baking powder
• A pinch of salt
• 1 cup of plant-based milk at room temperature
• 2 tablespoons of oil

If using homemade chocolate hazelnut spread

• 1/2 cup of hazelnuts
• 2 tbsp of cocoa powder
• 2 tbsp of maple syrup
• t tbsp of vanilla extract

Get Recipe Ingredients

Instructions

 

• Measure out flour, sugar, baking powder, and a pinch of salt.
• Set the dry ingredients aside.
• Measure out plant-based milk and oil.
• Combine dry ingredients in one bowl.
• Combine wet ingredients in another bowl.
• Gradually pour wet ingredients into dry ingredients.
• Mix until just combined, avoiding overmixing.
• Let the batter rest for a few minutes.
• Prepare the homemade chocolate hazelnut spread by blending hazelnuts, cocoa powder, maple syrup, and vanilla extract in a food processor until smooth.
• Heat a non-stick pan or griddle over medium heat.
• Lightly grease the cooking surface.
• Pour batter into the pan to form pancakes.
• Cook until bubbles form on the surface, then flip with a spatula.
• Cook until golden brown on both sides.
• Serve pancakes with homemade chocolate hazelnut spread.

Nutrition

Calories: 350kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.