These pancakes are the sort of recipe I keep in my back pocket for when I want something comforting, quick, and a little bit indulgent. They marry a soft banana batter with molten Nutella in the middle, and the contrast — tender pancake exterior, warm chocolate-hazelnut center — always wins. No complicated steps, no specialty pantry items beyond Nutella and a ripe banana.

I test variations of this a lot: swapping the fat, adjusting the milk for thicker or thinner batter, and making extra sauce to share. The method below is straightforward and forgiving, built around one clear aim: make pancakes that are soft, reliably sealed, and served hot with a glossy Nutella drizzle.

Read through the ingredient list and the step-by-step notes before you start. There are a few timing and temperature cues that make a big difference, and knowing them up front saves you from having to redo a batch.

What Goes In

1 large ripe banana — the batter’s natural sweetener and binder; very ripe gives the best flavor and smoothness.
1 large egg — adds structure and helps the pancakes set.
2 tablespoons melted butter or cooking oil or melted coconut oil — adds richness and keeps the pancakes tender; pick one of the listed options.
2 teaspoons pure vanilla extract — brightens the banana flavor and rounds out the sweetness.
1 cup milk — hydrates the batter; adjusts texture (use slightly less for thicker batter, slightly more for thinner).
1 cup self-raising flour — provides the lift; do not substitute without accounting for a raising agent.
2 tablespoons granulated sweetener or white sugar/coconut sugar — sweetens the batter; use one of the options listed.
1 teaspoon baking powder — extra lift and lightness in the crumb.
1 pinch salt — enhances flavor balance.
3/4 cup Nutella (melted) — the filling; warm until spoonable so it seals inside the pancakes. Keep it nearby for stuffing.
1/4 cup Nutella — reserved to make the Nutella fudge sauce.
1-2 tablespoons milk — used in the Nutella fudge sauce; 1 tablespoon for thicker sauce, 2 for thinner.

Stepwise Method: Nutella Stuffed Banana Pancakes

In a large bowl, mash the ripe banana until mostly smooth.
Add the egg, 2 tablespoons melted butter (or cooking oil or melted coconut oil), 2 teaspoons vanilla extract, and 1 cup milk to the banana. Whisk until combined.
Add 1 cup self‑raising flour, 2 tablespoons granulated sweetener (or white sugar/coconut sugar), 1 teaspoon baking powder, and a pinch of salt. Fold or whisk gently until just combined, smoothing any large lumps but avoiding overmixing.
Place 3/4 cup Nutella in a small microwave‑safe bowl and warm in the microwave for 20–30 seconds until soft and spoonable, or heat it in a metal bowl over simmering water until it loosens. Keep this melted Nutella at hand for stuffing.
Heat a nonstick pan or skillet over low–medium heat. If your pan is not nonstick, you may lightly grease it with a tiny amount of the butter or oil used in the batter.
For each pancake: spoon about 2 tablespoons of batter onto the pan. Immediately, before the pancake surface sets, drop about 1 teaspoon of the melted 3/4 cup Nutella into the center of the batter. Then spoon about 1–2 tablespoons of batter over the Nutella to cover and seal it, smoothing gently so the edges join.
Cook until the pancake edges look set and small bubbles appear on the surface (about 1–2 minutes), then carefully flip and cook the other side until golden and cooked through (about 1–2 minutes more). Repeat with the remaining batter and the rest of the melted 3/4 cup Nutella.
To make the Nutella fudge sauce, place 1/4 cup Nutella in a small bowl, warm it in the microwave for 20–30 seconds or over simmering water until softened, then whisk in 1–2 tablespoons milk (use 1 tablespoon for thicker sauce, 2 for thinner) until glossy.
Serve the Nutella‑stuffed pancakes immediately, drizzled with the Nutella fudge sauce.

Why Cooks Rave About It

There’s a practical reason this recipe gets repeated requests: texture and timing do the heavy lifting. The banana keeps the pancake tender and moist so the exterior doesn’t dry out while the filling warms. Self‑raising flour plus a touch of baking powder gives quick, dependable lift without a long resting time.

The technique of spooning extra batter over the filling is simple but transformative. It creates a sealed pocket so you get a molten center without a chocolate leak puddling on the griddle. Finally, the warmed Nutella sauce is an immediate payoff — glossy, smooth, and simple to make with only one extra whisking step.

If You’re Out Of…

If you’re missing one of the listed options, here are practical, ingredient-safe approaches that stick to what’s already in the recipe:

If you don’t have self‑raising flour: use plain flour with an existing raising agent from the list — incorporate the baking powder already called for and mix gently. Avoid creating new ingredient amounts.
If your banana isn’t very ripe: mash it thoroughly and let it sit a few minutes so it softens, or increase the mashing effort to get it smooth; ripeness improves flavor but the pancakes will still work.
If you’re low on Nutella: prioritize the 3/4 cup for stuffing and use the smallest portion needed for the fudge sauce, or warm only the 1/4 cup for a drizzle and skip the internal fill if necessary.
If your pan isn’t nonstick: the recipe already allows a tiny amount of the batter fat to grease the surface. Use a light touch to prevent sticking and to keep crisp edges minimal.

Appliances & Accessories

Large mixing bowl — for mashing and combining the batter.
Whisk or fork — to blend wet ingredients smoothly.
Nonstick skillet or pan — best for easy flipping and minimal grease.
Microwave‑safe bowl or metal bowl for a double boiler — to warm Nutella until spoonable.
Spoon or small cookie scoop — to measure ~2 tablespoons of batter per pancake and ~1 teaspoon of melted Nutella per filling.
Spatula — a thin, flexible spatula helps flip sealed pancakes without tearing.
Measuring cups and spoons — to keep ingredient ratios consistent.

Avoid These Mistakes

Overmixing the batter — fold until just combined. Overworked batter becomes tough; gentle mixing keeps pancakes tender.
Using Nutella that’s too hot — if the Nutella is piping hot it will run and be hard to seal. Warm until spoonable but still thick.
Waiting too long to add the filling — drop the Nutella into batter immediately after you spoon it on the pan, before the surface sets. If you wait, it won’t stick and sealing will be difficult.
Pan too hot — low–medium heat is key. Too hot and the exterior browns before the center cooks; too low and pancakes take forever and dry out. Aim for a gentle sizzle.
Not sealing the edges — when you spoon the cover batter over the filling, smooth edges so the top and bottom batter meet. A small gap is where leaks begin.

Holiday-Friendly Variations

Stick to the recipe’s listed items and tweak proportions or presentation for seasonal flair without adding new ingredients:

Use melted coconut oil instead of butter for a subtly different aroma and a dairy-free option if that’s something you already use.
Switch between granulated sweetener, white sugar, or coconut sugar (each is an option in the ingredient list) to vary the caramel notes in the pancake.
Make mini pancakes by using less batter per pancake (about 1 tablespoon) to create bite‑sized filled pancakes for a brunch spread; they fry faster and are very shareable.
Adjust the Nutella sauce thickness by using 1 tablespoon milk for a thicker drizzle or 2 tablespoons for a thinner pour — both options are provided in the ingredients.

Cook’s Commentary

I love how forgiving this recipe is. The batter is loose enough to spread slightly on the pan but thick enough to hold the Nutella pocket when you cap it. Keep the melted filling nearby so you’re not chasing a bowl between pancakes. If feeding kids, this one is an instant celebration — they get the gooey surprise inside and the kitchen doesn’t need elaborate cleanup.

Two small habits that changed my results: use a small spoon for the Nutella filling (less mess, better seal), and wipe or re-grease the pan very lightly between batches if needed. Those little things keep the second and third rounds looking as good as the first.

How to Store & Reheat

These pancakes are best fresh, but you can store leftovers:

Refrigerate in an airtight container for up to 2 days. The filling will firm up when chilled.
Reheat in a warm skillet over low heat until heated through so the Nutella softens again. A brief microwave warm (10–20 seconds) works for single pancakes if you prefer speed; check frequently to avoid overheating.
For longer storage, freeze on a tray until solid, then transfer to a sealed container. Reheat from frozen in a low oven or a covered skillet until warmed through.

Quick Questions

Can I make the batter ahead? You can mix the batter and refrigerate up to a few hours, but give it a gentle stir before using. The batter may thicken slightly; add a splash of milk if needed.
Will the filling leak? If the Nutella is too hot or you wait until the surface sets, yes. Warm the Nutella until spoonable and add it immediately after dropping the batter to the pan.
Can I make larger pancakes? Yes — increase the batter per pancake and use a slightly lower heat so the center cooks through without burning the outside.
How do I get consistent shapes? Use a consistent spoonful of batter (about 2 tablespoons) and work quickly when sealing each pancake.
Is the sauce adjustable? Yes — whisk 1 tablespoon milk into the warmed 1/4 cup Nutella for thicker sauce, or 2 tablespoons for thinner; both options are in the ingredient list.

Hungry for More?

If this became a favorite, try mastering the timing and then scale up for a weekend brunch. The technique of stuffing a filling into a batter pocket transfers well to other fillings listed as options in the ingredient area — and you’ll find the same principles help you make reliably stuffed pancakes every time.

I’d love to hear how your batch turns out. Leave a note about which fat you used, whether you went mini or large, and how you adjusted the sauce. Photos are welcome — they help me recommend small tweaks that make the next batch even better.