Description
These Nutella-stuffed pancake bombs are fluffy, bite-sized treats filled with gooey Nutella and made with buttermilk, vanilla, and butter.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
1 tablespoon melted butter
1 teaspoon vanilla extract
12 teaspoons Nutella (frozen into small dollops)
Butter for cooking
Instructions
Scoop 12 teaspoons of Nutella onto parchment paper and freeze for 30 minutes until solid.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Heat a nonstick skillet over medium heat and grease lightly with butter.
Spoon about 1 tablespoon of pancake batter onto the skillet for each pancake bomb.
Place one frozen Nutella scoop into the center of the batter.
Cover with an additional 1/2 tablespoon of batter to seal in the Nutella.
Cook for 2–3 minutes on each side or until golden brown and cooked through.
Remove from skillet and serve warm for the best ooze factor.
Notes
Ensure Nutella is fully frozen before cooking to keep the filling intact. Batter should be thick to hold its shape while cooking. Substitute buttermilk with milk and 1 teaspoon vinegar if needed. Great for freezing and reheating for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake bomb
- Calories: 130
- Sugar: 9g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg