There’s something utterly irresistible about the combination of fluffy banana pancakes and rich, creamy Nutella. These Nutella Stuffed Banana Pancakes bring together the natural sweetness of ripe bananas and the indulgent, chocolate-hazelnut goodness of Nutella in every bite. Whether you’re looking to brighten up a weekend brunch or surprise your loved ones with a delicious treat, this recipe is just the ticket. Soft, tender pancakes wrapped around a gooey Nutella center make breakfast feel like a special occasion. Let’s dive into what makes these pancakes so special and how you can master them in your own kitchen.

What Makes This Recipe Special

Nutella Stuffed Banana Pancakes stand out because they fuse two beloved flavors into one delightful dish. The pancakes are infused with mashed ripe banana, which adds natural sweetness and moisture, resulting in a tender crumb that’s slightly fruity. The real magic happens with the Nutella filling—melting perfectly inside the pancake, creating a luscious surprise in every bite. Unlike typical pancakes where toppings sit on top, here the Nutella is gently enveloped, keeping it warm and gooey. Plus, these pancakes are quick to make, requiring simple pantry ingredients and minimal fuss, making them a perfect weekend indulgence or a special breakfast treat for kids and adults alike.

What You’ll Need

1 large ripe banana – The riper, the better for natural sweetness and flavor.
1 large egg – Binds the batter and gives structure.
2 tablespoons melted butter (or cooking oil or melted coconut oil) – Adds richness and moisture.
2 teaspoons pure vanilla extract – Enhances the sweetness and aroma.
1 cup milk – Use your preferred milk for the batter.
1 cup self-raising flour – Provides lift and fluffiness.
2 tablespoons granulated sweetener (white sugar or coconut sugar) – Adds sweetness to the batter.
1 teaspoon baking powder – Helps the pancakes rise.
1 pinch salt – Balances the sweetness and enhances flavor.
3/4 cup Nutella, melted – For mixing into part of the batter to create a marbled effect. See notes below.
1/4 cup Nutella – For stuffing inside the pancakes.
1-2 tablespoons milk – To loosen the melted Nutella if needed for easier stuffing.

Equipment Breakdown

Mixing bowls – At least two bowls, one for wet ingredients and one for dry.
Whisk or fork – For mixing the batter smoothly.
Non-stick frying pan or griddle – A must for perfectly browned pancakes.
Spatula – To flip the pancakes gently without breaking.
Measuring cups and spoons – For accuracy in ingredients.
Spoon or small ice cream scoop – For portioning batter and filling.
Small microwave-safe bowl – To melt the Nutella easily.

Cook Nutella Stuffed Banana Pancakes Like This

Step 1: Prepare the Batter

In a medium bowl, mash the ripe banana with a fork until smooth but still slightly chunky for texture. Add the egg, melted butter (or oil), milk, and vanilla extract. Whisk together until well combined.

Step 2: Mix Dry Ingredients

In a separate bowl, sift together the self-raising flour, baking powder, salt, and granulated sweetener. This ensures your pancakes rise evenly and have a light texture.

Step 3: Combine Wet and Dry

Gradually add the dry ingredients into the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep pancakes fluffy.

Step 4: Create the Nutella Batter

In a small bowl, melt 3/4 cup of Nutella gently in the microwave for 15-20 seconds or until pourable. Add 1-2 tablespoons of milk to loosen, stirring until smooth. Carefully fold about 1/3 of the pancake batter into the melted Nutella, creating a marbled effect when combined with the rest of the plain batter.

Step 5: Heat the Pan

Place your non-stick pan or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.

Step 6: Make Pancakes with Nutella Filling

Spoon about 2 tablespoons of plain batter onto the pan, spreading it slightly into a circle. Add a dollop (about 1 tablespoon) of the 1/4 cup Nutella in the center, then cover with another 2 tablespoons of the marbled Nutella batter to seal the filling inside. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

Step 7: Flip and Finish Cooking

Carefully flip the pancake and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter and Nutella filling.

Step 8: Serve Warm

Serve your Nutella Stuffed Banana Pancakes warm with extra Nutella drizzled on top, fresh banana slices, or a dusting of powdered sugar for a stunning presentation.

Swap Guide

Milk: Use almond, oat, soy, or any plant-based milk if preferred.
Self-raising flour: Substitute with all-purpose flour plus 1 1/2 teaspoons baking powder.
Butter or oil: Coconut oil or vegetable oil works well for a dairy-free option.
Granulated sweetener: Honey or maple syrup can be used, but reduce the milk slightly to keep batter consistency.
Nutella: Try any chocolate-hazelnut spread or a homemade nut butter with cocoa powder.

What Not to Do

Don’t overmix the batter—it leads to tough pancakes instead of fluffy ones.
Avoid cooking on too high heat; pancakes can burn on the outside while remaining raw inside.
Don’t add all Nutella directly into the batter; melting and folding part creates that lovely marbled effect and keeps the filling gooey.
Do not skip the step of loosening Nutella with milk before stuffing—it prevents clumping and makes pouring easier.

Leftovers & Meal Prep

These pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a toaster or microwave until heated through, being careful not to overheat and dry them out. For meal prep, you can assemble the pancakes and freeze them before cooking. When ready to eat, thaw slightly and cook on a pan until warm and golden. This method preserves the gooey Nutella center beautifully.

Helpful Q&A

Can I make these pancakes without bananas?

While bananas add natural sweetness and moisture, you can substitute with unsweetened applesauce or even mashed pumpkin. Keep in mind the flavor and texture will change slightly, but the pancakes will still be delicious.

How do I prevent the Nutella from leaking out during cooking?

Make sure to seal the Nutella filling well by covering it completely with batter. Use enough batter on top to form a barrier, and cook on medium heat to allow the pancake to set before flipping.

Can I prepare the batter the night before?

Yes! You can prepare the batter ahead and store it covered in the refrigerator overnight. Stir gently before using as some separation may occur. However, it’s best to add the Nutella marbled portion just before cooking for optimal texture.

Is there a way to make these pancakes gluten-free?

Absolutely! Use a gluten-free self-raising flour blend instead of regular flour. Make sure your baking powder is gluten-free as well. The pancakes will be just as tasty and fluffy.

Ready, Set, Cook

Now that you’ve gathered your ingredients, prepped your batter, and learned the secrets to keeping that Nutella center warm and gooey, it’s time to get cooking! These Nutella Stuffed Banana Pancakes are a crowd-pleaser that turn an ordinary breakfast into a decadent treat. Whether for a cozy morning at home or a special occasion brunch, you’re guaranteed smiles around the table. Remember, the key is in the gentle folding of the Nutella and the careful cooking at medium heat for that perfect golden finish. Grab your pan, heat it up, and enjoy the magic of these delightful pancakes.

Nutella Stuffed Banana Pancakes are a simple yet sensational way to enjoy a classic breakfast favorite with a luscious twist. The combination of natural banana sweetness and rich chocolate-hazelnut spread creates a flavor harmony that’s hard to resist. So whip up a batch, sit down with your favorite cup of coffee or tea, and savor every bite of this delicious, comforting dish. Happy cooking!

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