If you’re in the mood for something fun and cozy, these Mini Pancakes with Nutella Filling fit the bill. Think bite-size pancakes with a soft center and a warm, melty surprise. No gimmicks, just a simple batter, a quick trick with frozen Nutella, and a stack that disappears faster than you’d expect.

Ingredients for this Mini Pancakes with Nutella Filling

Makes about 22–24 mini stuffed pancakes

3/4 cup Nutella (or any hazelnut-cocoa spread)
1 cup all-purpose flour
2 tbsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp fine salt
1 cup milk (dairy or unsweetened plant milk)
1 large egg
2 tbsp melted butter (or neutral oil), plus a little more for the pan
1 tsp vanilla extract
Optional for serving: powdered sugar, fresh berries, sliced banana, maple syrup

Instructions

Freeze the Nutella “coins.” Line a small tray with parchment. Spoon or pipe 22–24 small circles of Nutella (about 2 teaspoons each), roughly 1.5 inches wide. Flatten gently with the back of a spoon so they’re even. Freeze until firm, 30–45 minutes. Keep them in the freezer until the moment you use them, this helps prevent leaks.
Make the batter. In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Pour wet into dry and stir until just combined. A few small lumps are fine; don’t overmix.
Heat the pan. Set a nonstick skillet or griddle over medium to medium-low heat. Lightly grease with butter or oil. You want the surface hot but not smoking, too hot, and the outside browns before the center sets.
Build the mini pancakes. For each pancake, add about 1 tablespoon of batter to the pan (small, neat circles). Quickly place a frozen Nutella coin in the center. Cover with another scant tablespoon of batter, sealing the edges, so the Nutella is tucked in.
Cook and flip. Cook until you see small bubbles and the edges look set, 60–90 seconds. Flip gently (a small spatula helps) and cook 45–60 seconds more, until golden and springy to the touch.
Repeat. Wipe the pan if any filling escapes, and lower the heat if they’re browning too fast. Keep finished pancakes warm in a low oven (200°F/95°C) while you finish the batch.
Serve. Dust with powdered sugar or drizzle maple syrup. Banana slices are lovely here; so are strawberries. Eat while warm, the centers are gooey and perfect.

Cook and Prep Times

Prep time (active): 15 minutes
Chill time for Nutella: 30–45 minutes
Cook time: 12–15 minutes
Total time: about 60 minutes

Nutritional information

Approximate per mini stuffed pancake (based on 24 pieces):

Calories: 100–110
Carbohydrates: 12–14 g
Protein: 2–3 g
Fat: 4–6 g
Sugar: 6–8 g
Sodium: 90–120 mg

Numbers will vary with your ingredients, pan oil, and exact size.

Frequently asked questions

Can I make these ahead?

Yes. Cook, cool completely, then refrigerate up to 3 days or freeze up to 2 months. Reheat from chilled in a skillet over low heat or in a 300°F (150°C) oven for 6–8 minutes. From frozen, add a couple extra minutes. A toaster oven works great for small batches.

My filling keeps leaking—what am I doing wrong?

Three things help: keep the Nutella coins well-frozen, don’t overheat the pan (medium-low is your friend), and fully cover the coin with batter, sealing the edges. If your batter is very thin, add a tablespoon or two of flour so it blankets the filling instead of running off.

Can I tweak the batter or filling?

For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free, use plant milk and oil instead of butter. No egg? Try a flax “egg” (1 tbsp ground flax + 3 tbsp water, rest 5 minutes). For fillings, peanut butter, Biscoff, a square of chocolate, or a tiny spoon of jam all work—freeze soft fillings into coins first for neat results.

If you make these for a lazy brunch, don’t be surprised if people hover by the stove, “just checking” when the next batch is ready. Happens every time.