Chocolate-Hazelnut Pancakes are a light and fluffy breakfast treat that’ll have everyone coming back for seconds!
The other day, I watched my neighbor’s little boy for the afternoon. Mr. M is in Kindergarten and a couple years older than Otto. Otto had the best day ever (because older kids are SO awesome), but having three boys running around the house reminded me why Mike and I decided we’re done having kids.
Two I can handle, three is…interesting. Thank goodness Mr. M is old enough to talk at a level I can understand and is basically self-sufficient. The whole day was a whirlwind or toys, crying, yelling, Cars movies, and a trip to the park. At the end of the afternoon, I was grateful for it being just my two boys and me. Think I need a pedicure now. Or maybe some yummy pancakes.
I get pancake cravings. Maybe it’s the year I spent working at IHOP – my first job waiting tables – but those fluffy stacks of deliciousness call to me. These Chocolate-Hazelnut Pancakes are crazy good you guys. They’re light, fluffy, and thin. Which basically means that even after six pancakes, I fee like I would still have more. Which is weird because I’m usually a 2-3 pancakes girl. I kind of love that these pancakes aren’t super heavy so I don’t end up in a breakfast coma at 9am. They’re the perfect way to treat yourself on the weekend or a fun weekday surprise for the kids.
Hungry for More?
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup chocolate-hazelnut spread (like Nutella)
- 1 egg
- 1 tablespoon sugar
- 1 1/4 cups milk
- Mini chocolate chips (optional)
- Hazelnuts, finely chopped (optional)
- In a large bowl, whisk together the flour, baking powder, and salt; set aside.
- In a medium bowl, whisk together the chocolate-hazelnut spread, egg, and sugar until smooth and combined. Add the milk and whisk to combine.
- Pour the wet ingredients into the dry ingredients, and whisk until combined. (It's okay if there are a few lumps.)
- Heat a large skillet or griddle over medium heat. Spray with a light coat of non-stick cooking spray or brush with melted butter.
- Pour 1/4 cup of the batter into the skillet. Sprinkle some chocolate chips & hazelnuts on the pancake batter, if desired. Cook for 2 to 3 minutes. Turn when edges look dry and bubbles appear on the surface of the pancake. Cook 1 to 2 minutes longer or until browned on the bottom.
- Transfer pancakes to a plate. Spread butter on top, stack 'em up, and douse them in syrup. Serve immediately.