Fluffy, moist Nutella Stuffed Red Velvet Pancakes smothered in warm chocolate syrup and sprinkles that will keep you full until lunch and smiling all day.
You guys, I’m sad about this. I’m happysad actually. This recipe is pretty much the greatest thing to happen to your V-Day celebratory plans, but my photos just don’t do it justice. So I really need you to envision what this recipe is. Really see it.
“Seeing isn’t believing, believing is seeing” – Judy the elf from The Santa Clause
yeah I just did that.
So what I need you to envision is a pillowy cloud of gorgeous red velvet goodness. Do you see it? All soft and velvety like red velvet should be? Now fill those pillows with oozy, melty, gooey Nutella creaminess. Warm and dreamy and straight from heaven. That’s what I need you to see.
I remember the very first time I tried Nutella. My oldest brother – bless his heart, he’s practically my 15-year older twin – sent home a jar of the stuff from Germany when he was living there for two years about a century ago. At first we had no idea what to do with it. But he’d packed it with a letter, the handwritten kind – old fashioned snail mail. And that letter instructed us to spread that Nutella stuff on a piece of toast, so darn it that is exactly what we did.
Toast was changed forever that day.
The only thing better than Nutella on toast is Nutella on pretzels and the only thing better than Nutella on pretzels, is Nutella stuffed inside fluffy red velvet pancakes and then topped with chocolate syrup and sprinkles. So I guess there are actually two things better than Nutella on toast. But the point I’m getting at here is that if you are planning something special for Lover’s Day – and that something special can be with me, myself, and I (I’ve been there), then you definitely, absolutely, MUST make these pancakes.
Share em, don’t share em, I don’t care. Just make them. eat them. fall in love with them.
Nutella Stuffed Red Velvet Pancakes
- 10 tablespoons nutella
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1 ½ cups buttermilk
- 2 tablespoons oil
- 1 egg
- ½ teaspoon vanilla extract
- 1 tablespoon red food coloring
- Line a baking sheet with parchment paper or nonstick foil. Microwave nutella until easily spreadable. Drop 1 tablespoon of Nutella onto parchment paper and use the back of a spoon to spread the Nutella into a 2 inch circle. Repeat with remaining Nutella, 1 tablespoon at a time, so that you have 10 2-inch discs of Nutella. Freeze for 3 hours or overnight. (Doing this the night before serving these for breakfast is perfect!)
- Prepare your pancake batter by whisking together flour, baking soda, baking powder, salt, sugar, and cocoa powder in a medium bowl. In a large bowl mix together buttermilk, oil, vanilla, egg, and food coloring.
- Add dry ingredients to wet ingredients and mix until just combined. (Do not overmix! It should still be a bit lumpy)
- Preheat and grease a large skillet or griddle to medium heat (about 275 degrees if you have a griddle with a heat gauge) and get your frozen Nutella discs out and carefully peel them off of the parchment paper.
- Pour 1/4 cup of pancake batter onto skillet and allow to cook for about 20 seconds, then gently press one Nutella disc into the center of the cooking batter. Use a spoon to spread the surrounding batter over the top of the Nutella. Allow to keep cooking until edges begin to get bubbles. Flip and allow to cook another 1-2 minutes until cooked through. Transfer to a plate and repeat with remaining batter and Nutella discs. Should make about 10 pancakes.
- Serve warm topped with chocolate syrup, powdered sugar, and sprinkles if desired.