Nutella Stuffed Banana Pancakes Recipes

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NUTELLA-STUFFED PANCAKES



Nutella-Stuffed Pancakes image

Surprise and delight anyone with these pancakes stuffed with chocolate-hazelnut spread. The rich spread is cleverly frozen into little discs and then plunked right onto an almost-pancake, then covered with another. The spread melts and oozes in the middle as the double-stacked pancake griddles. Try making them with frozen peanut butter discs for an easy variation.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 12 pancakes

Number Of Ingredients 11

12 teaspoons chocolate-hazelnut spread, such as Nutella ®, at room temperature
1/4 cup vegetable oil, plus more for brushing the griddle
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg
Pinch fine salt
Confectioners' sugar, for dusting
Pure maple syrup, for serving

Steps:

  • Line a baking sheet with parchment and drop 12 separate teaspoonful mounds of chocolate-hazelnut spread onto it. Tap the baking sheet on a counter to flatten the dollops and freeze until solid, about 15 minutes.
  • Meanwhile, preheat a griddle over low heat and brush lightly with oil.
  • Whisk together the flour, buttermilk, oil, granulated sugar, baking powder, baking soda, egg and a pinch of salt in a large bowl until smooth.
  • Pour eight 2-tablespoon pools of batter on the hot griddle and cook until bubbles just begin to form on the surface of the pancakes and the bottoms are golden, 1 to 2 minutes. Place a disc of frozen chocolate-hazelnut spread on 4 of the pancakes and overturn the 4 remaining pancakes on top of those, so the wet batter envelopes the discs. Put the remaining discs back in the freezer. Continue to cook the pancakes, flipping halfway, until the edges are set, about 1 minute. Repeat with the remaining batter and discs, lightly oiling the griddle in between batches.
  • Dust the pancakes with confectioners' sugar and serve warm with syrup.

NUTELLA STUFFED BANANA PANCAKES RECIPE



Nutella Stuffed Banana Pancakes Recipe image

Nutella and pancakes are the perfect breakfast combination. Level up this breakfast treat by adding bananas. Kids will love these banana pancakes, surely!

Provided by Everett Dean

Categories     Pancake

Time 30m

Yield 12

Number Of Ingredients 13

1 large ripe banana
1 large egg
2 tbsp or cooking oil or melted coconut oil melted butter
2 tsp pure vanilla extract
1 cup milk
1 cup self raising flour
2 tbsp or white sugar/coconut sugar granulated sweetener
1 tsp baking powder
1 tsp salt
¾ cup melted Nutella
Nutella Fudge Sauce (Optional)
¼ cup Nutella
2 tbsp milk

Steps:

  • Mash the banana well in a large bowl. Whisk in the egg, butter (or oil), vanilla, and milk until combined.
  • Add in the flour, baking powder, and salt; fold through until just combined, Whisk lightly to get rid of any lumps.
  • Heat a nonstick pan or skillet over low-medium heat. Pour batter onto the pan. Before the pancake sets; spoon a portion of the melted Nutella onto the centre of the batter and spoon pancake batter over the top to seal in the Nutella.
  • Repeat with remaining batter and Nutella.
  • Serve with sliced bananas and a drizzle of Nutella fudge sauce.
  • To make the Nutella fudge sauce, melt the Nutella in the microwave for 30 seconds until warm and slightly thinner.

Nutrition Facts : Carbohydrate 27.33g, Cholesterol 22.87mg, Fat 10.53g, Fiber 1.91g, Protein 3.80g, SaturatedFat 8.81g, ServingSize 12.00 Piece, Sodium 179.14mg, Sugar 0.00, UnsaturatedFat 0.85g

NUTELLA PANCAKES



Nutella Pancakes image

Fluffy, sweet pancakes stuffed with gooey Nutella. These feel indulgent and so addictive. A real treat for both kids and adults.

Provided by Marianne Williams

Categories     Pancakes

Time 35m

Yield 5

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups whole buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
10 teaspoons chocolate-hazelnut spread (such as Nutella®)
2 tablespoons unsalted butter, or as needed

Steps:

  • Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk and eggs and add to flour mixture. Fold and stir until just combined. Add 3 tablespoons melted butter and stir until incorporated.
  • Heat a large nonstick skillet or griddle over medium heat. Add some of the remaining butter to skillet. Working in batches, spoon about 3 tablespoons batter per pancake and spread into circles in the pan. Cook until edges start to set and some bubbles start to form around edges and in center of batter, 1 to 2 minutes.
  • Gently dollop 1 teaspoon Nutella in center of batter (it's ok if it isn't a perfect round). Dollop and lightly spread about 1 1/2 tablespoons more batter over Nutella to cover completely. Continue cooking until bottom and sides of pancake are golden brown and some bubbles are starting to form where Nutella is covered, about 1 minute. Carefully flip pancakes and continue cooking until second side is golden brown and sides appear matte and cooked through, 2 to 3 more minutes. Transfer to plates and serve immediately.

Nutrition Facts : Calories 407.3 calories, Carbohydrate 51.3 g, Cholesterol 107.9 mg, Fat 17.7 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 900.1 mg

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