Choco Nutella Pancake Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, salt, and unsweetened cocoa powder until evenly combined and there are no lumps.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the milk, egg, melted butter, and vanilla extract until smooth and homogenous.

Pour the wet ingredients into the dry ingredients and gently stir with a spatula or spoon until just combined. Do not overmix; a few small lumps are fine. The batter should be thick but pourable. If it seems too thick, add up to 2 tablespoons more milk.

Let the batter rest for 5 minutes while heating the pan. Resting hydrates the flour and helps make fluffier pancakes.

Heat a nonstick skillet or griddle over medium heat. Brush the surface lightly with vegetable oil or melt a little butter to coat (use about 1 teaspoon per pancake cook).

For each pancake, pour about 1/3 cup of batter onto the hot griddle, spacing them 2 inches apart. Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes.

Carefully flip each pancake and cook the second side until cooked through and slightly springy, about 1–2 minutes more. Transfer finished pancakes to a warm plate and cover loosely with foil while you cook remaining pancakes. Makes about 8 (4-inch) pancakes.

Warm the Nutella slightly to make it spreadable: place the measured Nutella in a small microwave-safe bowl and microwave in 10–15 second bursts, stirring between bursts, until it softens. Alternatively, place the jar in a bowl of warm water for 5 minutes.

Slice the banana into 1/4-inch rounds or diagonal slices for a nicer presentation.

Stack pancakes two or three high on each serving plate. Spread about 1 tablespoon of warmed Nutella between each layer so there is a chocolate-hazelnut layer inside the stack. Reserve about 2 tablespoons of Nutella for drizzling if desired.

Top the stacked pancakes with sliced banana, dollops or a swirl of whipped cream (about 2–3 tablespoons per serving), and a generous drizzle of chocolate syrup over the top. If you reserved Nutella for drizzling, thin it with 1/2 teaspoon warm milk and drizzle as well.

Optional: dust a light sprinkle of powdered sugar over the top for a finishing touch.

Serve immediately while pancakes are warm.