These pancakes with Nutella can be whipped up for a sweet breakfast or tasty after-dinner treat.
There’s no better flavour combination than a classic pancake recipe smothered in Nutella. A favourite crepe option for many, our recipe is simple yet delicious – taking just 20 minutes to cook up. Plus many of the ingredients will already be tucked away in your fridge and cupboard ready to go. Serve up with a topping of your choice – strawberries, cream, extra hazelnuts, or all three.
- Knob of butter
- 125g plain flour
- 2 medium eggs
- 250ml milk
- 50ml water
- 1tsp sunflower oil
- 4tbsp Nutella
- Chopped hazelnuts
Place a pan over a medium heat and cut a piece from the knob of butter.
Whilst the butter melts, whisk the flour, eggs, milk, water and oil together until the batter is smooth.
Pour a thin layer of batter into the pan and cook on one side. Flip (carefully!) and cook the other side equally.
In the meantime, warm the Nutella in a saucepan over a low heat until it becomes a good consistency for drizzling.
Once each pancake is cooked evenly, drizzle the inside with Nutella, fold, add more Nutella to the top and scatter with a handful of chopped nuts.
Serve the pancakes whilst they’re still hot.
Top tips for making pancakes with Nutella:
If you've got the time (and patience) allow the batter to rest for 15 before cooking. This will allow the wet ingredients to really soak into the flour for better texture.