Choco Nutella Mellow Pancake Recipe

Dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder until evenly combined and free of lumps.

Wet ingredients

In a separate medium bowl or large measuring cup, whisk the milk and buttermilk together. Add the egg, melted unsalted butter (cooled slightly), and vanilla extract; whisk until combined.

Combine batter

Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. It's okay if there are a few small lumps—do not overmix. The batter should be thick but pourable; if too thick, stir in up to 2 tablespoons milk.

Rest

Let the batter rest for 5 minutes at room temperature to allow the baking powder and soda to start working and the cocoa to hydrate. Meanwhile, prepare fillings and heat the pan.

Prepare Nutella

Spoon about half of the Nutella into a small microwave-safe bowl and heat in 10–15 second intervals, stirring between each, until it loosens to a drizzling consistency but is not scorching. Keep the remainder at room temperature for dolloping.

Portion fillings

Measure the mini marshmallows and optional chocolate chips into a small bowl. If you prefer a more melted marshmallow interior, reserve a few extra marshmallows to place inside each pancake while cooking.

Heat pan

Heat a nonstick skillet or griddle over medium-low to medium heat. Brush with a little butter or oil so the surface is lightly coated. The ideal cooking temperature is when a few drops of water skitter and evaporate slowly, not instantly.

Spoon batter

For each pancake, spoon about 1/3 cup batter onto the hot pan (adjust size as desired). Use the back of the spoon to gently spread if needed to an even circle about 3–4 inches across.

Add Nutella and marshmallows

Immediately after pouring the batter, add 1 teaspoon of room-temperature Nutella in the center of the batter and 1 tablespoon of mini marshmallows on top of the Nutella (or slightly off-center). If using chocolate chips, sprinkle a few around the Nutella. The batter will puff up around the filling.

Cook first side

Cook the pancake for 2–3 minutes, watching for small bubbles forming and edges setting. Because of the filling, cook a bit slower than plain pancakes so the interior heats through and the Nutella softens.

Flip carefully

Use a thin spatula to gently lift and flip the pancake. Cook the second side for another 1.5–2 minutes until cooked through, lightly puffed, and edges are set. If marshmallows are browning too fast, reduce heat slightly and cover the pan for 30–45 seconds to help melt the filling without burning.

Finish remaining pancakes

Repeat with the remaining batter, adding butter or oil to the pan as needed. For a layered stack, you can spread a little of the warmed Nutella between pancakes as you stack them.

Plate and top

Stack pancakes on serving plates. Drizzle warmed Nutella over the stack, sprinkle with the reserved mini marshmallows (they will be slightly melted and gooey), dust with powdered sugar, and scatter chopped toasted hazelnuts if using.

Serve

Serve immediately while warm so the marshmallows are soft and the Nutella is melty. Provide extra Nutella and cutlery for guests.