Peanut Butter & Nutella Recipe

Prepare dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, egg, melted butter, and vanilla extract until combined and slightly frothy.

Make the batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Small lumps are fine; do not overmix. Let the batter rest 5 minutes while you preheat the griddle.

Heat a nonstick skillet or griddle over medium heat. Brush a thin layer of neutral oil or melted butter to coat. The surface is ready when a drop of batter sizzles and spreads slowly.

For each pancake, pour about 1/4 cup batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, 2–3 minutes. Flip and cook until the second side is golden brown, 1–2 minutes more. Transfer cooked pancakes to a warm plate and keep loosely covered while you finish the rest. Makes about 8–10 pancakes depending on size.

Warm the peanut butter and Nutella slightly to make them easier to spread: place each in a microwave-safe bowl and heat in 10–15 second intervals, stirring between, until spreadable but not hot (about 15–30 seconds total depending on your microwave).

Stack pancakes as desired. For a filled pancake: spread about 1 tablespoon peanut butter on one pancake, then place another pancake on top and spread about 1 tablespoon Nutella on the next pancake — alternate layers to create peanut-butter-and-Nutella sandwiches. You can also spread both on the same pancake if you prefer: 1/2 tablespoon of each per pancake.

Top the assembled stack with an extra drizzle of warmed Nutella or peanut butter, a dusting of powdered sugar if using, chopped roasted peanuts for crunch, and maple syrup if you like it sweeter.

Serve immediately while warm.