These are the pancakes I reach for when I want something that feels indulgent but is actually simple to make. Soft banana batter, a molten Nutella centre, and a glossy fudge sauce—this recipe hits the comfort-food sweet spot without fuss. It’s a weekend treat that doubles as a generous breakfast or a dessert for two.
I test small batches before sharing anything on the blog, so I know how the batter behaves, how fast the Nutella melts inside, and the right skillet temperature for a golden finish. The technique is forgiving: the key is timing when you drop the Nutella into the pancake and keeping the pan at medium-low heat so the filling warms through without the outside burning.
Below you’ll find an exact ingredients list and a clear, step-by-step method. I include practical notes on swaps that are already part of the recipe, storage and reheating tips, and a few common mistakes to avoid. Let’s get cooking.
What Goes In
- 1 larger ripe banana — mashed to add natural sweetness and moisture; riper gives better banana flavor.
- 1 large egg — binds the batter and adds structure.
- 2 tablespoons melted butter or cooking oil or melted coconut oil — fat for tenderness and browning; choose based on flavor preference.
- 2 teaspoons pure vanilla extract — enhances sweetness and the banana’s aroma.
- 1 cup milk — thins the batter to the right consistency; use dairy or a neutral plant milk.
- 1 cup self raising flour — provides lift so pancakes are light and fluffy.
- 2 tablespoons granulated sweetener or white sugar/coconut sugar — adjusts sweetness; coconut sugar gives a deeper note.
- 1 teaspoon baking powder — additional rise and lightness.
- 1 pinch salt — balances sweetness and rounds flavor.
- 3/4 cup Nutella melted *See Notes — reserved for the warm fudge sauce.
- 1/4 cup Nutella — measured out for stuffing the pancakes so each gets a gooey center.
- 1-2 tablespoons milk — used to loosen the warmed Nutella into a glossy sauce.
Stepwise Method: Nutella Stuffed Banana Pancakes
- Measure out the Nutella: put 1/4 cup Nutella in a small bowl for stuffing the pancakes and set aside; reserve the 3/4 cup Nutella (in a heatproof bowl) for the sauce later.
- In a large bowl, mash the larger ripe banana until smooth.
- Whisk the large egg, 2 tablespoons melted butter (or oil), 2 teaspoons pure vanilla extract and 1 cup milk into the mashed banana until combined.
- Add 1 cup self-raising flour, 2 tablespoons granulated sweetener, 1 teaspoon baking powder and a pinch of salt. Fold together until just combined, then whisk lightly to remove any lumps—do not overmix.
- Heat a nonstick pan or skillet over medium-low heat.
- For each stuffed pancake: pour about 2 tablespoons of batter into the pan. While the batter is still wet but beginning to set, spoon about 1 teaspoon of the reserved 1/4 cup Nutella into the centre of the pancake. Spoon an additional 1–2 tablespoons of batter over the Nutella to fully cover and seal it.
- Cook until bubbles appear on the surface and the edges look set (about 1–2 minutes), then carefully flip and cook the other side until golden and cooked through (about 30–60 seconds). Transfer to a plate and keep warm. Repeat with the remaining batter and Nutella stuffing.
- To make the Nutella fudge sauce: place the reserved 3/4 cup Nutella in a microwave-safe bowl and microwave for 30 seconds until warm and slightly thinner, or melt it in a metal bowl set over a pot of simmering water (ensure no water touches the Nutella). Whisk in 1–2 tablespoons milk until a glossy sauce forms.
- Serve the Nutella-stuffed banana pancakes with sliced bananas and a drizzle of the Nutella fudge sauce.
Why Cooks Rave About It
There’s immediate satisfaction in biting into a pancake and reaching a molten center. The mashed banana keeps the pancakes tender and naturally sweet, so you don’t need a heavy batter. Nutella provides a familiar chocolate-hazelnut richness that elevates ordinary pancakes into something special without adding complicated steps.
Another reason cooks love this: it’s scalable. You can make a small stack for two or a larger batch for brunch guests without changing technique. The recipe marries texture and flavor — soft, lightly crisp edges, a fluffy crumb, and a warm, fudgy heart.
If You’re Out Of…
If you don’t have every item on hand, rely first on the alternatives listed in the ingredient list:
- Butter — use cooking oil or melted coconut oil as listed.
- Granulated sweetener — white sugar or coconut sugar work in the same measure.
- Milk — a neutral plant milk will keep the batter similar in texture.
Those built-in options cover most common pantry situations and keep the recipe reliable without changing quantities.
Appliances & Accessories
What you’ll want on hand
- Nonstick pan or skillet — essential for easy flipping and to avoid the filling sticking.
- Measuring cups and spoons — accurate measures help the batter rise and the filling proportioned.
- Small bowl for the 1/4 cup Nutella and a heatproof bowl for the 3/4 cup Nutella.
- Microwave or double-boiler setup — to warm and thin the Nutella into a sauce.
- Whisk and spatula — whisk for batter and sauce, spatula for flipping delicate pancakes.
Avoid These Mistakes
Temperature is the biggest variable. If the pan is too hot the outside will brown before the centre cooks and the Nutella may not soften enough. Keep the pan at medium-low and adjust as needed once you see how the batter behaves.
Don’t overfill the pancakes with Nutella. About 1 teaspoon per pancake is plenty; overfilling makes sealing difficult and increases the chance of leakage. Also, don’t overmix the batter—stir until just combined. A few small lumps are fine and prevent tough pancakes.
Holiday-Friendly Variations
Keep the technique and swap within the recipe’s listed ingredients for a subtle holiday twist:
- Use melted coconut oil instead of butter for a hint of tropical richness.
- Choose coconut sugar instead of granulated sweetener for a warmer, molasses-like note.
- Make smaller, bite-sized pancakes as a festive finger food for brunch — same method, smaller portions.
Cook’s Commentary
I make these when I want something that feels indulgent but requires minimal planning. The two-stage Nutella use (1/4 cup for stuffing, 3/4 cup for sauce) is deliberate: you get consistent pockets of filling plus a glossy sauce for drizzling. Measuring the stuffing portion upfront prevents overuse of the filling and keeps every pancake predictable.
One habit that improved my results: keep finished pancakes warm on a plate in a low oven (about 90–100°C / 200°F) while you finish the batch. It preserves the texture and keeps the Nutella inside molten when you serve a stack.
How to Store & Reheat
Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick skillet over low heat for a minute per side so the centre warms without burning the exterior. You can also microwave a stack for 20–30 seconds, but the texture will be softer.
Nutella sauce can be refrigerated for a few days; rewarm in short bursts in the microwave or over a double boiler, stirring in a splash of milk if it needs loosening.
Quick Questions
- Can I make the batter ahead of time? Yes—store it in the fridge for up to 24 hours. Whisk lightly before using; you may need to add a splash of milk if it thickens.
- Can these be frozen? I don’t recommend freezing stuffed pancakes—the Nutella can change texture when frozen and thawed. If you need a make-ahead option, make plain banana pancakes and add Nutella fresh when serving.
- Can I use a different chocolate spread? The recipe is written for Nutella, but equivalent chocolate-hazelnut spreads that behave similarly when warmed will work.
- Why use both self-raising flour and baking powder? Self-raising flour already contains some leavening, and the small addition of baking powder gives a little extra lift for a tender, fluffy result.
Hungry for More?
If you liked this recipe, try other variations with mashed fruit in the batter or use the same stuffed-pancake technique with small spoonfuls of jam or nut butter. The method is adaptable and forgiving—once you’re comfortable stuffing and sealing the pancakes, you can explore flavours that suit your pantry and crowd.
Happy cooking—and if you make a batch, plate them simply: sliced banana, a drizzle of the warm Nutella sauce, and a cup of coffee. It’s comfort that feels intentional.
Nutella Stuffed Banana Pancakes
Ingredients
Ingredients
- 1 largeripe banana
- 1 largeegg
- 2 tablespoonsmelted butteror cooking oil or melted coconut oil
- 2 teaspoonspure vanilla extract
- 1 cupmilk
- 1 cupself raising flour
- 2 tablespoonsgranulated sweeteneror white sugar/coconut sugar
- 1 teaspoonbaking powder
- 1 pinchsalt
- 3/4 cupNutellamelted *See Notes
- 1/4 cupNutella
- 1-2 tablespoonsmilk
Instructions
Instructions
- Measure out the Nutella: put 1/4 cup Nutella in a small bowl for stuffing the pancakes and set aside; reserve the 3/4 cup Nutella (in a heatproof bowl) for the sauce later.
- In a large bowl, mash the larger ripe banana until smooth.
- Whisk the large egg, 2 tablespoons melted butter (or oil), 2 teaspoons pure vanilla extract and 1 cup milk into the mashed banana until combined.
- Add 1 cup self-raising flour, 2 tablespoons granulated sweetener, 1 teaspoon baking powder and a pinch of salt. Fold together until just combined, then whisk lightly to remove any lumps—do not overmix.
- Heat a nonstick pan or skillet over medium-low heat.
- For each stuffed pancake: pour about 2 tablespoons of batter into the pan. While the batter is still wet but beginning to set, spoon about 1 teaspoon of the reserved 1/4 cup Nutella into the centre of the pancake. Spoon an additional 1–2 tablespoons of batter over the Nutella to fully cover and seal it.
- Cook until bubbles appear on the surface and the edges look set (about 1–2 minutes), then carefully flip and cook the other side until golden and cooked through (about 30–60 seconds). Transfer to a plate and keep warm. Repeat with the remaining batter and Nutella stuffing.
- To make the Nutella fudge sauce: place the reserved 3/4 cup Nutella in a microwave-safe bowl and microwave for 30 seconds until warm and slightly thinner, or melt it in a metal bowl set over a pot of simmering water (ensure no water touches the Nutella). Whisk in 1–2 tablespoons milk until a glossy sauce forms.
- Serve the Nutella-stuffed banana pancakes with sliced bananas and a drizzle of the Nutella fudge sauce.
Equipment
- Mixing Bowl
- Whisk
- nonstick pan or skillet
- Spoon
- Microwave-safe Bowl
- Heatproof bowl
- saucepan (for double boiler)
Notes
*Melt the Nutella in the microwave for 30 seconds until warm and slightly thinner. Alternatively, place Nutella in a metal bowl over a pot of simmering water (being careful not to have any water touch the Nutella, or it will seize), until heated through.
**Don’t worry if it looks smaller than an average pancake! They will become larger when adding the extra batter over the top. Don’t be tempted to add any more than the recommended 2 tablespoons for the base, or you will have a mess. Trust me.
