Nutella Stuffed Banana Pancakes
These Nutella Stuffed Banana Pancakes are irresistibly fluffy with a gooey Nutella center, perfect for a special weekend brunch or sweet breakfast treat!
Equipment
- Mixing Bowls
- Whisk or fork
- Non-stick frying pan or griddle
- Spatula
- Measuring cups and spoons
- Spoon or small ice cream scoop
- Small microwave-safe bowl
Ingredients
- 1 large ripe banana
- 1 large egg
- 2 tablespoons melted butter or cooking oil or melted coconut oil
- 2 teaspoons pure vanilla extract
- 1 cup milk use your preferred milk
- 1 cup self-raising flour
- 2 tablespoons granulated sweetener white sugar or coconut sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 3/4 cup Nutella melted, for mixing into part of the batter to create a marbled effect
- 1/4 cup Nutella for stuffing inside the pancakes
- 1-2 tablespoons milk to loosen the melted Nutella if needed for easier stuffing
Instructions
- 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.
- In a separate bowl, sift together the self-raising flour, baking powder, salt, and granulated sweetener.
- Gradually add the dry ingredients into the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep pancakes fluffy.
- 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.
- Place your non-stick pan or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.
- 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.
- Carefully flip the pancake and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter and Nutella filling.
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve gooey Nutella center.
- Freeze assembled pancakes before cooking for easy meal prep; thaw slightly before cooking on a pan.
- Use gluten-free self-raising flour for a gluten-free version.
- Do not overmix the batter to ensure fluffy pancakes.
- Seal Nutella filling well and cook on medium heat to prevent leaking and burning.