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Southern Dishes

Chocolate Hazelnut Spread Pancakes Sweet Breakfast Treat

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- 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk (or dairy-free alternative) - 1 large egg - 2 tablespoons melted butter (or coconut oil) - 1/2 cup chocolate hazelnut spread - 1/2 cup chopped hazelnuts (for topping) - Fresh berries (strawberries or raspberries) for garnish - Dairy-free milk alternatives - Alternative sweeteners - Flavorings (vanilla extract, espresso) When I make chocolate hazelnut spread pancakes, I focus on quality ingredients. Start with all-purpose flour, sugar, baking powder, and salt. These form the base. The milk you choose can be dairy or a dairy-free option. I love adding a large egg for richness. Melted butter or coconut oil adds moisture and flavor. The key star is the chocolate hazelnut spread. It brings in that dreamy, sweet flavor. I also sprinkle chopped hazelnuts on top for a nice crunch. Fresh berries like strawberries or raspberries add a pop of color and freshness. You can customize these pancakes. Want to make them dairy-free? Use almond or oat milk. Prefer less sugar? Swap with honey or maple syrup. Feel free to add a splash of vanilla extract or a hint of espresso for depth. For the full recipe, check out the details in the recipe section. 1. Combining dry ingredients: Start by taking a large bowl. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until fully mixed. This step is key for light, fluffy pancakes. 2. Preparing wet ingredients: In another bowl, crack 1 large egg and beat it lightly. Then, add 1 cup of milk and 2 tablespoons of melted butter. You can also use coconut oil if you prefer. Mix these ingredients until the mixture is smooth and creamy. 3. Folding the batter: Now, pour the wet mix into the dry mix. Gently stir them together. It’s okay if the batter is slightly lumpy. This texture helps create fluffy pancakes. Avoid overmixing, as that can make them tough. 1. Preheating the skillet: Heat a non-stick skillet over medium heat. If needed, lightly grease it with butter or oil. This helps the pancakes cook evenly. 2. Pouring and flipping pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes. You’ll see bubbles form on the surface when they are ready to flip. 3. Adding chocolate hazelnut spread: Before flipping, add about 1 tablespoon of chocolate hazelnut spread on top of each pancake. Let it melt slightly. Then flip the pancakes and cook for another 1-2 minutes until golden brown. 1. Stacking and garnishing: Once cooked, stack the pancakes high on a plate. Sprinkle them with chopped hazelnuts for a nice crunch. 2. Drizzling with extra spread: For a touch of extra sweetness, drizzle more chocolate hazelnut spread on top. This makes each bite even more delicious. 3. Adding accompaniments: Fresh berries like strawberries or raspberries add a pop of color and flavor. They make your pancakes look great and taste even better. Try this Full Recipe for a sweet breakfast treat! - To cook perfect pancakes, keep the heat medium. Too high can burn them. - Mix the batter gently. Overmixing makes the pancakes tough, not fluffy. - Make sure to spread the batter evenly. This ensures even cooking and nice shapes. - Try different toppings like whipped cream or peanut butter. They add fun flavors! - You can mix in nuts or fruits like bananas into the batter. This adds texture and taste. - Add a pinch of cinnamon or vanilla for an extra flavor kick. Simple but delicious! - Measuring ingredients is key for great pancakes. Too much or too little can ruin them. - Use measuring cups and spoons for dry and wet ingredients. This helps with precision. - A kitchen scale can help if you want to measure by weight. It’s very accurate! For more details, check the Full Recipe for Chocolate Hazelnut Spread Pancakes. {{image_2}} You can change up your chocolate hazelnut spread pancakes in many fun ways. Here are a few ideas: - Peanut butter and chocolate pancakes: Swapping chocolate hazelnut spread for peanut butter creates a nutty twist. You can mix in some chocolate chips to keep it rich and sweet. - Adding cocoa powder for richer flavors: Mixing in a tablespoon of cocoa powder gives your pancake batter a deeper chocolate taste. This makes each bite even more delightful! - Combining with fruits like bananas or berries: Adding fresh fruits like bananas or berries can brighten up the flavors. Slice bananas and layer them in the pancakes, or toss in some blueberries for a juicy surprise. If you have dietary needs, you can still enjoy these pancakes! Here are some options: - Gluten-free pancake options: Use gluten-free flour instead of all-purpose flour. This allows anyone with gluten sensitivities to enjoy a tasty breakfast. - Vegan substitutions for ingredients: Replace milk with a plant-based milk and use a flax egg instead of a regular egg. This keeps the pancakes light and fluffy while being vegan-friendly. - Low-sugar alternatives: If you want to cut back on sugar, use a natural sweetener like honey or maple syrup. You can also reduce the sugar in the batter for a healthier choice. These variations help you make chocolate hazelnut spread pancakes suit your taste and dietary needs. Don't forget to check out the Full Recipe for the complete details! Store your leftover pancakes in the fridge. Use an airtight container to keep them fresh. Place a piece of parchment paper between each pancake to avoid sticking. Pancakes will stay fresh for about three days in the fridge. To reheat pancakes, use a microwave or skillet. For the microwave, heat them for about 20-30 seconds. For a skillet, warm them over low heat for a few minutes. You can also add a bit of extra chocolate hazelnut spread while reheating for a tasty twist. If you have a lot of leftovers, try using them in a breakfast casserole. You can freeze pancakes for future breakfasts. Stack them with parchment paper between each pancake to stop them from sticking. Wrap the stack in plastic wrap or foil, then place it in a freezer bag. They can last up to two months in the freezer. When you're ready to eat, defrost them overnight in the fridge or heat them straight from the freezer. To make pancakes fluffier, use fresh baking powder. Mix the dry and wet ingredients gently. Avoid overmixing the batter to keep it light. Let the batter rest for about 5-10 minutes before cooking. This gives the baking powder time to work, creating air bubbles that lighten the pancakes. Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just remember to stir it gently before cooking. The batter might thicken, so you can add a little milk if needed. Serve your pancakes hot, stacked high on a plate. Top them with chopped hazelnuts and fresh berries. Drizzle extra chocolate hazelnut spread on top for a treat that looks as good as it tastes. You can also add whipped cream for extra indulgence. Pancakes made with milk taste richer and creamier. Milk adds flavor and helps with texture. Water can work in a pinch, but it won’t give you the same taste or fluffiness. So, stick with milk or a dairy-free alternative for the best results. Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. Whole wheat will add a nutty flavor and extra fiber. If using a gluten-free blend, check for one that includes xanthan gum for better texture. You learned about making delicious chocolate hazelnut pancakes. We covered key ingredients, like flour, sugar, and chocolate spread. I gave you easy steps to mix, cook, and serve them perfectly. Tips on flavor, storage, and variations can help you create your best batch yet. Try different toppings or methods to customize your pancakes. Enjoy every bite and share your pancakes with friends or family. Making pancakes is fun and easy, so start cooking today!
Save It Jump to Recipe

Get ready to treat your taste buds with my Chocolate Hazelnut Spread Pancakes! This sweet breakfast delight brings together fluffy pancakes and rich, creamy chocolate hazelnut spread. Imagine waking up to a stack of these heavenly pancakes, topped with fresh berries and crunchy hazelnuts. Whether you’re a pancake aficionado or just looking for a fun breakfast idea, this recipe will not disappoint. Let’s whip up something delicious together!

Ingredients

Main Ingredients

– 1 cup all-purpose flour

– 2 tablespoons sugar

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1 cup milk (or dairy-free alternative)

– 1 large egg

– 2 tablespoons melted butter (or coconut oil)

– 1/2 cup chocolate hazelnut spread

– 1/2 cup chopped hazelnuts (for topping)

– Fresh berries (strawberries or raspberries) for garnish

Optional Ingredients

– Dairy-free milk alternatives

– Alternative sweeteners

– Flavorings (vanilla extract, espresso)

When I make chocolate hazelnut spread pancakes, I focus on quality ingredients. Start with all-purpose flour, sugar, baking powder, and salt. These form the base. The milk you choose can be dairy or a dairy-free option. I love adding a large egg for richness. Melted butter or coconut oil adds moisture and flavor.

The key star is the chocolate hazelnut spread. It brings in that dreamy, sweet flavor. I also sprinkle chopped hazelnuts on top for a nice crunch. Fresh berries like strawberries or raspberries add a pop of color and freshness.

You can customize these pancakes. Want to make them dairy-free? Use almond or oat milk. Prefer less sugar? Swap with honey or maple syrup. Feel free to add a splash of vanilla extract or a hint of espresso for depth.

For the full recipe, check out the details in the recipe section.

Step-by-Step Instructions

Mixing the Batter

1. Combining dry ingredients: Start by taking a large bowl. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until fully mixed. This step is key for light, fluffy pancakes.

2. Preparing wet ingredients: In another bowl, crack 1 large egg and beat it lightly. Then, add 1 cup of milk and 2 tablespoons of melted butter. You can also use coconut oil if you prefer. Mix these ingredients until the mixture is smooth and creamy.

3. Folding the batter: Now, pour the wet mix into the dry mix. Gently stir them together. It’s okay if the batter is slightly lumpy. This texture helps create fluffy pancakes. Avoid overmixing, as that can make them tough.

Cooking the Pancakes

1. Preheating the skillet: Heat a non-stick skillet over medium heat. If needed, lightly grease it with butter or oil. This helps the pancakes cook evenly.

2. Pouring and flipping pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes. You’ll see bubbles form on the surface when they are ready to flip.

3. Adding chocolate hazelnut spread: Before flipping, add about 1 tablespoon of chocolate hazelnut spread on top of each pancake. Let it melt slightly. Then flip the pancakes and cook for another 1-2 minutes until golden brown.

Serving Suggestions

1. Stacking and garnishing: Once cooked, stack the pancakes high on a plate. Sprinkle them with chopped hazelnuts for a nice crunch.

2. Drizzling with extra spread: For a touch of extra sweetness, drizzle more chocolate hazelnut spread on top. This makes each bite even more delicious.

3. Adding accompaniments: Fresh berries like strawberries or raspberries add a pop of color and flavor. They make your pancakes look great and taste even better.

Try this Full Recipe for a sweet breakfast treat!

Tips & Tricks

Cooking Tips

– To cook perfect pancakes, keep the heat medium. Too high can burn them.

– Mix the batter gently. Overmixing makes the pancakes tough, not fluffy.

– Make sure to spread the batter evenly. This ensures even cooking and nice shapes.

Flavor Enhancements

– Try different toppings like whipped cream or peanut butter. They add fun flavors!

– You can mix in nuts or fruits like bananas into the batter. This adds texture and taste.

– Add a pinch of cinnamon or vanilla for an extra flavor kick. Simple but delicious!

Measurement Accuracy

– Measuring ingredients is key for great pancakes. Too much or too little can ruin them.

– Use measuring cups and spoons for dry and wet ingredients. This helps with precision.

– A kitchen scale can help if you want to measure by weight. It’s very accurate!

For more details, check the Full Recipe for Chocolate Hazelnut Spread Pancakes.

Variations

Flavor Variations

You can change up your chocolate hazelnut spread pancakes in many fun ways. Here are a few ideas:

– Peanut butter and chocolate pancakes: Swapping chocolate hazelnut spread for peanut butter creates a nutty twist. You can mix in some chocolate chips to keep it rich and sweet.

– Adding cocoa powder for richer flavors: Mixing in a tablespoon of cocoa powder gives your pancake batter a deeper chocolate taste. This makes each bite even more delightful!

– Combining with fruits like bananas or berries: Adding fresh fruits like bananas or berries can brighten up the flavors. Slice bananas and layer them in the pancakes, or toss in some blueberries for a juicy surprise.

Dietary Variations

If you have dietary needs, you can still enjoy these pancakes! Here are some options:

– Gluten-free pancake options: Use gluten-free flour instead of all-purpose flour. This allows anyone with gluten sensitivities to enjoy a tasty breakfast.

– Vegan substitutions for ingredients: Replace milk with a plant-based milk and use a flax egg instead of a regular egg. This keeps the pancakes light and fluffy while being vegan-friendly.

– Low-sugar alternatives: If you want to cut back on sugar, use a natural sweetener like honey or maple syrup. You can also reduce the sugar in the batter for a healthier choice.

These variations help you make chocolate hazelnut spread pancakes suit your taste and dietary needs. Don’t forget to check out the Full Recipe for the complete details!

Storage Info

Storing Leftovers

Store your leftover pancakes in the fridge. Use an airtight container to keep them fresh. Place a piece of parchment paper between each pancake to avoid sticking. Pancakes will stay fresh for about three days in the fridge.

Reheating Instructions

To reheat pancakes, use a microwave or skillet. For the microwave, heat them for about 20-30 seconds. For a skillet, warm them over low heat for a few minutes. You can also add a bit of extra chocolate hazelnut spread while reheating for a tasty twist. If you have a lot of leftovers, try using them in a breakfast casserole.

Freezing Tips

You can freeze pancakes for future breakfasts. Stack them with parchment paper between each pancake to stop them from sticking. Wrap the stack in plastic wrap or foil, then place it in a freezer bag. They can last up to two months in the freezer. When you’re ready to eat, defrost them overnight in the fridge or heat them straight from the freezer.

FAQs

How do I make pancakes fluffier?

To make pancakes fluffier, use fresh baking powder. Mix the dry and wet ingredients gently. Avoid overmixing the batter to keep it light. Let the batter rest for about 5-10 minutes before cooking. This gives the baking powder time to work, creating air bubbles that lighten the pancakes.

Can I make the batter ahead of time?

Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just remember to stir it gently before cooking. The batter might thicken, so you can add a little milk if needed.

What’s the best way to serve chocolate hazelnut spread pancakes?

Serve your pancakes hot, stacked high on a plate. Top them with chopped hazelnuts and fresh berries. Drizzle extra chocolate hazelnut spread on top for a treat that looks as good as it tastes. You can also add whipped cream for extra indulgence.

Are pancakes better made with milk or water?

Pancakes made with milk taste richer and creamier. Milk adds flavor and helps with texture. Water can work in a pinch, but it won’t give you the same taste or fluffiness. So, stick with milk or a dairy-free alternative for the best results.

Can I substitute the all-purpose flour for another type?

Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. Whole wheat will add a nutty flavor and extra fiber. If using a gluten-free blend, check for one that includes xanthan gum for better texture.

You learned about making delicious chocolate hazelnut pancakes. We covered key ingredients, like flour, sugar, and chocolate spread. I gave you easy steps to mix, cook, and serve them perfectly. Tips on flavor, storage, and variations can help you create your best batch yet.

Try different toppings or methods to customize your pancakes. Enjoy every bite and share your pancakes with friends or family. Making pancakes is fun and easy, so start cooking today!

- 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk (or dairy-free alternative) - 1 large egg - 2 tablespoons melted butter (or coconut oil) - 1/2 cup chocolate hazelnut spread - 1/2 cup chopped hazelnuts (for topping) - Fresh berries (strawberries or raspberries) for garnish - Dairy-free milk alternatives - Alternative sweeteners - Flavorings (vanilla extract, espresso) When I make chocolate hazelnut spread pancakes, I focus on quality ingredients. Start with all-purpose flour, sugar, baking powder, and salt. These form the base. The milk you choose can be dairy or a dairy-free option. I love adding a large egg for richness. Melted butter or coconut oil adds moisture and flavor. The key star is the chocolate hazelnut spread. It brings in that dreamy, sweet flavor. I also sprinkle chopped hazelnuts on top for a nice crunch. Fresh berries like strawberries or raspberries add a pop of color and freshness. You can customize these pancakes. Want to make them dairy-free? Use almond or oat milk. Prefer less sugar? Swap with honey or maple syrup. Feel free to add a splash of vanilla extract or a hint of espresso for depth. For the full recipe, check out the details in the recipe section. 1. Combining dry ingredients: Start by taking a large bowl. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until fully mixed. This step is key for light, fluffy pancakes. 2. Preparing wet ingredients: In another bowl, crack 1 large egg and beat it lightly. Then, add 1 cup of milk and 2 tablespoons of melted butter. You can also use coconut oil if you prefer. Mix these ingredients until the mixture is smooth and creamy. 3. Folding the batter: Now, pour the wet mix into the dry mix. Gently stir them together. It’s okay if the batter is slightly lumpy. This texture helps create fluffy pancakes. Avoid overmixing, as that can make them tough. 1. Preheating the skillet: Heat a non-stick skillet over medium heat. If needed, lightly grease it with butter or oil. This helps the pancakes cook evenly. 2. Pouring and flipping pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes. You’ll see bubbles form on the surface when they are ready to flip. 3. Adding chocolate hazelnut spread: Before flipping, add about 1 tablespoon of chocolate hazelnut spread on top of each pancake. Let it melt slightly. Then flip the pancakes and cook for another 1-2 minutes until golden brown. 1. Stacking and garnishing: Once cooked, stack the pancakes high on a plate. Sprinkle them with chopped hazelnuts for a nice crunch. 2. Drizzling with extra spread: For a touch of extra sweetness, drizzle more chocolate hazelnut spread on top. This makes each bite even more delicious. 3. Adding accompaniments: Fresh berries like strawberries or raspberries add a pop of color and flavor. They make your pancakes look great and taste even better. Try this Full Recipe for a sweet breakfast treat! - To cook perfect pancakes, keep the heat medium. Too high can burn them. - Mix the batter gently. Overmixing makes the pancakes tough, not fluffy. - Make sure to spread the batter evenly. This ensures even cooking and nice shapes. - Try different toppings like whipped cream or peanut butter. They add fun flavors! - You can mix in nuts or fruits like bananas into the batter. This adds texture and taste. - Add a pinch of cinnamon or vanilla for an extra flavor kick. Simple but delicious! - Measuring ingredients is key for great pancakes. Too much or too little can ruin them. - Use measuring cups and spoons for dry and wet ingredients. This helps with precision. - A kitchen scale can help if you want to measure by weight. It’s very accurate! For more details, check the Full Recipe for Chocolate Hazelnut Spread Pancakes. {{image_2}} You can change up your chocolate hazelnut spread pancakes in many fun ways. Here are a few ideas: - Peanut butter and chocolate pancakes: Swapping chocolate hazelnut spread for peanut butter creates a nutty twist. You can mix in some chocolate chips to keep it rich and sweet. - Adding cocoa powder for richer flavors: Mixing in a tablespoon of cocoa powder gives your pancake batter a deeper chocolate taste. This makes each bite even more delightful! - Combining with fruits like bananas or berries: Adding fresh fruits like bananas or berries can brighten up the flavors. Slice bananas and layer them in the pancakes, or toss in some blueberries for a juicy surprise. If you have dietary needs, you can still enjoy these pancakes! Here are some options: - Gluten-free pancake options: Use gluten-free flour instead of all-purpose flour. This allows anyone with gluten sensitivities to enjoy a tasty breakfast. - Vegan substitutions for ingredients: Replace milk with a plant-based milk and use a flax egg instead of a regular egg. This keeps the pancakes light and fluffy while being vegan-friendly. - Low-sugar alternatives: If you want to cut back on sugar, use a natural sweetener like honey or maple syrup. You can also reduce the sugar in the batter for a healthier choice. These variations help you make chocolate hazelnut spread pancakes suit your taste and dietary needs. Don't forget to check out the Full Recipe for the complete details! Store your leftover pancakes in the fridge. Use an airtight container to keep them fresh. Place a piece of parchment paper between each pancake to avoid sticking. Pancakes will stay fresh for about three days in the fridge. To reheat pancakes, use a microwave or skillet. For the microwave, heat them for about 20-30 seconds. For a skillet, warm them over low heat for a few minutes. You can also add a bit of extra chocolate hazelnut spread while reheating for a tasty twist. If you have a lot of leftovers, try using them in a breakfast casserole. You can freeze pancakes for future breakfasts. Stack them with parchment paper between each pancake to stop them from sticking. Wrap the stack in plastic wrap or foil, then place it in a freezer bag. They can last up to two months in the freezer. When you're ready to eat, defrost them overnight in the fridge or heat them straight from the freezer. To make pancakes fluffier, use fresh baking powder. Mix the dry and wet ingredients gently. Avoid overmixing the batter to keep it light. Let the batter rest for about 5-10 minutes before cooking. This gives the baking powder time to work, creating air bubbles that lighten the pancakes. Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just remember to stir it gently before cooking. The batter might thicken, so you can add a little milk if needed. Serve your pancakes hot, stacked high on a plate. Top them with chopped hazelnuts and fresh berries. Drizzle extra chocolate hazelnut spread on top for a treat that looks as good as it tastes. You can also add whipped cream for extra indulgence. Pancakes made with milk taste richer and creamier. Milk adds flavor and helps with texture. Water can work in a pinch, but it won’t give you the same taste or fluffiness. So, stick with milk or a dairy-free alternative for the best results. Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. Whole wheat will add a nutty flavor and extra fiber. If using a gluten-free blend, check for one that includes xanthan gum for better texture. You learned about making delicious chocolate hazelnut pancakes. We covered key ingredients, like flour, sugar, and chocolate spread. I gave you easy steps to mix, cook, and serve them perfectly. Tips on flavor, storage, and variations can help you create your best batch yet. Try different toppings or methods to customize your pancakes. Enjoy every bite and share your pancakes with friends or family. Making pancakes is fun and easy, so start cooking today!

Chocolate Hazelnut Spread Pancakes

Satisfy your morning cravings with delicious Chocolate Hazelnut Spread Pancakes! These fluffy pancakes are easy to make and bursting with rich chocolate flavor. With just a handful of simple ingredients, you can whip up a breakfast that's perfect for any day. Top them with crunchy hazelnuts and fresh berries for an extra touch of deliciousness. Click through to discover this irresistible recipe and elevate your brunch game today!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk (or dairy-free alternative)

1 large egg

2 tablespoons melted butter (or coconut oil)

1/2 cup chocolate hazelnut spread

1/2 cup chopped hazelnuts (for topping)

Fresh berries (strawberries or raspberries) for garnish

Instructions
 

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

    In another bowl, beat the egg, then add the milk and melted butter. Mix until smooth.

      Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. The batter should be slightly lumpy, which will make for fluffy pancakes.

        Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if needed.

          Pour about 1/4 cup of the batter onto the skillet for each pancake. Let it cook for about 2-3 minutes or until bubbles form on the surface.

            Add about 1 tablespoon of chocolate hazelnut spread on top of each pancake. Allow it to melt slightly as the pancake continues to cook.

              Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

                Remove the pancakes and keep them warm while you repeat the process with the remaining batter.

                  Serve stack of pancakes hot, garnished with chopped hazelnuts and fresh berries. Drizzle with more chocolate hazelnut spread if desired.

                    Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                      - Presentation Tips: Stack the pancakes high on a beautiful plate and sprinkle extra hazelnuts on top along with a few berries for a pop of color. Drizzle a line of chocolate hazelnut spread over the top for an indulgent finishing touch.

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