Nutella Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar (2 tsp), baking powder, baking soda and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, whole milk, eggs, melted butter and vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Small lumps are fine — avoid overmixing. Let the batter rest 5–10 minutes while you prepare other components.

If your hazelnuts are not toasted: heat a small skillet over medium heat, add the hazelnuts and toast, stirring frequently, until fragrant and lightly browned (3–5 minutes). Transfer to a plate to cool slightly, then rub between a clean towel to remove most skins. Roughly chop and set aside.

Combine raspberries, granulated sugar (2 tbs) and lemon juice in a small saucepan over medium-low heat. Cook, stirring occasionally, until the raspberries break down and the mixture becomes saucy, about 6–8 minutes. If using frozen raspberries or if the coulis is too thick, add the water (1 tbs) and stir.

Pass the warm mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract juices and leave seeds behind. Taste and adjust sugar or lemon as needed. Let cool to warm or room temperature; refrigerate briefly if you prefer it cold.

Chill a medium bowl and beaters (optional) in the freezer for 5 minutes. Pour cold heavy cream into the bowl, add powdered sugar (2 tsp) and vanilla (1/2 tsp). Whip by hand or with a mixer until soft peaks form. Taste and adjust sweetness. Keep chilled until serving.

Heat pan

Heat a nonstick skillet or griddle over medium heat. Brush with a little butter or neutral oil (about 1 tsp per pancake, total 1 tbs) and wipe off excess with a paper towel so the surface is lightly greased.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook until golden and cooked through, about 1–1.5 minutes more. Keep cooked pancakes warm in a low oven (90–100°C / 200°F) or on a plate covered with foil.

Warm Nutella (optional)

If your Nutella is very thick, warm it slightly to make it spreadable: place Nutella in a heatproof bowl and microwave in 10–15 second bursts, stirring between, until spreadable but not hot (about 15–30 seconds total). Alternatively, set the jar in a bowl of warm water for a few minutes.

Assemble pancakes: stack pancakes two or three high. Between layers, spread about 1–2 tablespoons of Nutella per layer. Top the stack with an additional spoonful of Nutella if desired. Sprinkle the toasted chopped hazelnuts over and around the stack.

Spoon raspberry coulis around or over the pancakes in a decorative pattern. Add a dollop of whipped cream to the top of each stack, garnish with fresh raspberries and mint leaves if using. Serve immediately.