Three buttermilk pancakes layered with fresh strawberries. Topped with our house made Nutella sauce. Finished with a heavy swirl of whipped cream.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, egg, and melted butter until combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.

Make the Pancake Batter

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/3 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes or until golden brown. Repeat with remaining batter.

Cook the Pancakes

In a small saucepan, gently heat the Nutella over low heat, stirring until it becomes pourable. If it's too thick, you can add a splash of milk to reach desired consistency.

Prepare the Nutella Sauce

In a medium bowl, whip the heavy cream until soft peaks form. You can add a tablespoon of sugar for sweetness if desired.

Whip the Cream

Place one pancake on a plate, layer with sliced strawberries, then top with another pancake. Repeat the layering process with the remaining pancakes. Drizzle with warm Nutella sauce and finish with a generous swirl of whipped cream on top.

strawberry nutella pancakes

Recipe information

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