Why You’ll Love This Chocolate Hazelnut Pancakes

• Restaurant-quality at home. These pancakes feel incredibly special and luxurious, but the process is straightforward and totally achievable in your own kitchen. You get that wow factor without the hassle or the price tag.
• The perfect texture combination. We’re talking supremely fluffy pancakes with melty pockets of chocolate-hazelnut spread and the satisfying crunch of toasted hazelnuts. It’s a symphony of textures in every forkful.
• Incredibly versatile. While they’re perfect as-is, this recipe is a fantastic base for getting creative. I’ll share some fun twists later on, like adding a pinch of spice or swapping the nuts.
• They make any morning an occasion. Whether it’s a slow Sunday, a holiday brunch, or you just want to show someone you care, these pancakes deliver pure, unadulterated joy. They’re a little gesture that feels like a huge hug.

Ingredients & Tools

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1 ¼ cups buttermilk, at room temperature
• 1 large egg, at room temperature
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• ⅓ cup chocolate-hazelnut spread, plus more for serving
• ½ cup hazelnuts, toasted and roughly chopped
• Maple syrup and extra butter, for serving

Tools: A large mixing bowl, a medium mixing bowl, a whisk, a rubber spatula, a large non-stick skillet or griddle, and a ¼-cup measuring cup or ice cream scoop for portioning.

Using room temperature ingredients is a small but mighty step—it helps everything emulsify beautifully for a smoother, more cohesive batter. And that toasted hazelnut step? Honestly, don’t skip it. Toasting unlocks their deep, nutty flavor and makes them wonderfully crunchy.

Serves: 3-4 (makes about 10-12 pancakes) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Why buttermilk? Buttermilk is the secret weapon for incredibly tender and fluffy pancakes. Its acidity reacts with the baking soda, creating lots of little air bubbles that give the pancakes their lift. If you don’t have any, you can make a quick substitute by adding 1 tbsp of lemon juice or white vinegar to 1 ¼ cups of milk and letting it sit for 5 minutes.
• How to toast hazelnuts. Spread them in a single layer on a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they’re fragrant and lightly golden. You can also do this on a baking sheet in a 350°F (175°C) oven for 8-10 minutes. Let them cool before chopping.
• Choosing your chocolate-hazelnut spread. Any brand will work wonderfully here! If yours is very thick and straight from the fridge, you might want to warm it slightly for easier swirling. A quick 10-second blast in the microwave (without the lid!) should do the trick.
• The importance of a hot pan. Getting your skillet or griddle to the right temperature is crucial. A drop of water should sizzle and dance across the surface before you add the batter. If it evaporates instantly, it’s too hot; if it just sits there, it’s not hot enough.

How to Make Chocolate Hazelnut Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Bacon or Breakfast Sausages — The salty, savory crunch is the perfect counterpoint to the rich, sweet pancakes. It creates a fantastic balance on your plate.
• Fresh Fruit Platter — A big bowl of berries, sliced bananas, or orange segments adds a bright, fresh element that cuts through the decadence beautifully.
• Whipped Cream or Greek Yogurt — A dollop of lightly sweetened whipped cream is pure bliss, while Greek yogurt offers a tangy, protein-packed alternative.

Drinks

• Strong Black Coffee — The bitterness of a good, strong brew is the ultimate partner for the sweet, chocolatey notes of the pancakes.
• Cold Milk — A classic for a reason! There’s nothing quite like a cold glass of milk with something this indulgent.
• Sparkling Wine or Mimosa — If you’re going for a full-blown celebratory brunch, the bubbles add a touch of elegance and refresh your palate between bites.

Something Sweet

• Dark Chocolate Shavings — For the true chocoholics, a light snowfall of dark chocolate over the top adds another layer of sophistication and bitterness.
• A Drizzle of Salted Caramel Sauce — If you really want to go all out, a little salted caramel takes these over the top in the best way possible.
• A Dusting of Powdered Sugar — Simple, elegant, and always a good idea. It makes the stack look like it came straight from a fancy café.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. This is the number one pancake faux pas. Overmixing develops the gluten in the flour, leading to dense, chewy pancakes instead of light, airy ones. A few lumps are your friend!
• Mistake: Cooking on the wrong heat. Too high, and the outside will burn before the inside is cooked. Too low, and you’ll get pale, gummy pancakes. Medium heat is the sweet spot for a perfect golden-brown crust.
• Mistake: Pressing down on the pancakes with the spatula. I’ve messed this up before too—it’s a natural instinct! But pressing down squeezes out all the precious air bubbles you worked so hard to create. Just let them be.
• Mistake: Flipping too early. If you try to flip before the surface is covered with popped bubbles, the pancake might tear or not hold its shape. Be patient and wait for those visual cues.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the flour to fully hydrate and the gluten to relax a bit, resulting in a more tender pancake. You’ll notice the batter thickens slightly.
• Tip: Use an ice cream scoop for perfect portions. A spring-loaded ice cream scoop (like a #16 disher) is my secret weapon for evenly sized pancakes that cook at the same rate. It’s so much cleaner and more consistent than using a ladle or a measuring cup.
• Tip: Create a flavor swirl. Instead of just dolloping the spread, try gently swirling it into the batter with a knife or a toothpick after you’ve added it to the pan. This creates beautiful marbled patterns.
• Tip: Make a big batch and freeze them. These pancakes freeze beautifully. Let them cool completely, then layer them between sheets of parchment paper in a freezer bag. Reheat in the toaster for a quick weekday treat!

FAQs

Can I make the batter the night before?
I don’t recommend making the full batter the night before, as the baking powder will lose its potency and you’ll end up with flat pancakes. However, you can mix the dry ingredients and the wet ingredients in separate containers and keep them in the fridge overnight. In the morning, just combine them and cook—it makes the process super speedy!

My chocolate-hazelnut spread sinks to the bottom. How can I prevent this?
This is a common issue if the spread is very dense. The key is to dollop it onto the batter immediately after you pour it into the pan, while the batter is still loose. This allows the spread to sit on top and get encapsulated as the pancake cooks, rather than sinking through. Warming it slightly can also help it integrate better.

Can I make these gluten-free or dairy-free?
Absolutely! For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use a plant-based milk (like almond or oat) mixed with 1 tbsp of lemon juice as a buttermilk substitute, and use vegan butter or oil. Just make sure to use a dairy-free chocolate-hazelnut spread as well.

How do I know when to flip the pancake?
Look for three signs: the edges will look dry and set, the surface will be covered with bubbles that have started to pop, and the bottom will be golden brown when you peek underneath. If you’re unsure, you can always lift a corner gently to check the color.

Can I add other mix-ins?
Of course! This recipe is a wonderful canvas. Try adding a handful of chocolate chips, a mashed banana to the wet ingredients, or even a teaspoon of orange zest for a bright twist. A pinch of cinnamon or espresso powder in the dry ingredients is also fantastic with the chocolate-hazelnut flavor.