Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined. A few small lumps are okay; do not overmix or the pancakes will be tough. Let the batter rest 5 minutes while you heat the pan.

Add-ins & Toppings

Prepare banana

Slice the ripe banana into 1/4-inch (6 mm) thick rounds. Reserve half the banana slices to gently press into pancakes while cooking; reserve the rest for garnish.

Make quick whipped cream

Chill a small bowl and whisk or beaters if possible. Pour the heavy cream into the chilled bowl, add the powdered sugar and vanilla, then whisk or beat until soft peaks form (about 1–2 minutes by hand or 30–45 seconds with a mixer). Keep refrigerated until plating.

Warm chocolate-hazelnut spread

Place the chocolate-hazelnut spread in a microwave-safe bowl and warm for 10–15 seconds, stirring, until pourable but not hot. Alternatively, heat gently in a small saucepan over low heat, stirring frequently. Keep warm and stir before drizzling.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat until hot. Lightly grease with the indicated butter or neutral oil. For each pancake, pour about 1/3 cup of batter onto the skillet to form a 4–5 inch pancake. Immediately place 3–4 banana slices onto the batter on the pancake. Cook until bubbles form and edges look set, about 2–3 minutes. Flip carefully and cook the second side 1–2 minutes more until golden and cooked through. Repeat to make 3 pancakes total. Keep finished pancakes warm on a plate covered loosely with foil or in a low oven (about 200°F / 95°C).

Assemble and serve

Stack the 3 pancakes on a plate. Drizzle the warmed chocolate-hazelnut spread over the top (about 1 tablespoon per pancake, or 3 tablespoons total). Top with a generous dollop (~2 tablespoons) of whipped cream. Garnish with remaining banana slices and optional chopped toasted hazelnuts. Serve immediately.