Nutella Stuffed Pancakes (eggless With Vegan Option)

The weekend we had a day at home to potter about and try to organise the house. Last winter I first tried making these stuffed nutella pancakes with a favourite banana oat pancake recipe. With nutella in the house this weekend, Sylvia requested it for breakfast. I tweaked the pancakes we often make (based on Vegan Brunch) and nutella worked so much better in these. In fact I wasn't going to blog it but I just loved how fluffy these pancakes were that I wanted to make notes of what I did.

Of course, as I said last time that I posted about this idea, you could put nutella in the middle of any favourite pancake mixture. I highly recommend trying it in the middle of these fluffy pancakes. As the pancake mixture is vegan, you could easily make it vegan by using a chocolate spread in the middle. Check out more nutella recipes and ideas at Green Gourmet Giraffe. Mix all ingredients together.

Heat a frypan to medium to medium high heat. Drop heaped dessertspoonfuls of mixture on frypan and use the back of the spoon to spread each as much as possible into a circle. Drop a heaped teaspoon on nutella in the middle of each pancake and cover with as much pancake mixture needed so you can't see any nutella. Fry for a few minutes until pancakes looks cooked (the texture will dry out a little and there might be a few bubbles). Flip over and use an eggflipper (spatula) to flatten slightly. Cook another minute or two until cooked through and remove to a plate.

I had to substitute milk with vinegar for buttermilk, but will try this again when buttermilk is in the fridge. Delicious recipe. I use melted butter in place of oil because I like the flavor. Once the butter cools, I mix egg yolks into butter and then add that to the milk with a tiny bit of vanilla extract. Lastly I whip the egg whites and gently fold it into the mix at the end.

Made these with 100% WW flour. Increased the baking powder to 3 tsp and increased the baking soda to 1.5 tsp. Added a bit of melted butter instead of oil. Increased the buttermilk to 2.5 cups. My family loved them! They were not nearly as fluffy, but they were light and tasty and soaked up the maple syrup and butter.

Tried these babies out this morning the kids just loved them. I clarified the butter and let it soak in, to die for. I found this recipe a few years ago and love it! It’s my go to recipe. Making them as I type this! We are making these right now for the first time and all 5 of my kids (ages 2, 4, 6, 8 & 9) LOVE them!

It also helps that we made them snowman shaped tis the season! Thank you for sharing this gets 10 thumbs up! Now that serious success in my house! I had a wonderful pancake recipe which I lost and for the past 5 years have not found the perfect pancake until today. I just whipped up a batch, and my, are they fluffy!

I don’t normally purchase buttermilk, so whenever a recipe calls for buttermilk I substitute. I add a cap full of vinegar per cup of milk, give it a couple of stirs and let it sit for 10-15 minutes before use. If it’s not thickened much (consistency of buttermilk) I add a bit more vinegar.

I reduced sugar to 4 tsp and added a cap full of vanilla. And, I know this sounds crazy, but you just have to try a dollop of sour cream with your favorite jam mixed on top of your pancake. I substituted coconut oil for the vegetable oil and the pancakes were delicious.



I also added a teaspoon of vanilla. The pancakes looked just like the pictures. This recipe is a keeper. Great recipe. I have replaced it with what I have been using for 25 yrs. I did use half cup of butter instead of the oil..Other that, stuck to it. Making them for a 3rd time in a week for Father’s Day.

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