Nutella Pancake Sandwiches

Do you ever crave something warm and chocolatey that feels like a hug from the inside? I remember a rainy Saturday when I made these Nutella Pancake Sandwiches for my partner and the kids—flour dusted across the counter, the skillet humming, and sticky little fingers sneaking an extra smear of Nutella. For a beginner, pancakes can feel a bit intimidating—flip too soon and they sink, mix too much and they get rubbery—but I promise this recipe is forgiving, quick, and utterly stress-free. It’s one of those few recipes where a small mistake still tastes like comfort.

A Quick Look at This Nutella Pancake Sandwiches Recipe

These Nutella Pancake Sandwiches are built on a simple batter of self-raising flour and eggs, with melted butter and milk for tenderness. The defining ingredient is, of course, a generous smear of Nutella tucked between two warm pancakes. They’re comforting, quick to make, and perfect for a lazy weekend breakfast or a speedy dessert. Great for home cooks and beginners because the batter is forgiving and the technique is straightforward. Keep reading—there are easy tips and tiny tricks that make the sandwiches extra fluffy and perfectly spreadable every time.

Ingredients You’ll Need for Nutella Pancake Sandwiches

Below I break down the essentials you need, a few optional add-ons to brighten or deepen the flavor, and substitutions or shortcuts for when you’re short on time or pantry items.

Essentials

• 140 g self-raising flour (about 1 cup plus 2 tablespoons): This is the base that gives the pancakes body and lift.
• 1 tbsp caster sugar: A little sweetness helps the pancakes brown and balance the Nutella.
• 1 tsp baking powder: Adds extra lift so the pancakes are fluffy and pillowy.
• 2 large eggs, room temperature: They add structure and richness. Let them sit out for 10–15 minutes if they’re cold.
• 20 g unsalted butter, melted (about 1½ tbsp): Melted butter adds flavor and a smooth texture. I keep a little extra for the pan if needed.
• 115 ml milk (any), room temperature (about ½ cup): Use dairy or plant-based milk—both work well.
• Nutella, about 1 tsp per pancake (or more if you’re feeling indulgent): The star spread—use a little warmed to make spreading easier.

Optional add-ons

• A pinch of salt: If using unsalted butter, a pinch improves overall flavor.
• ½ tsp vanilla extract: A gentle perfume that plays nicely with chocolate-hazelnut flavors.
• Fresh berries (strawberries, raspberries, or banana slices): Add freshness and bright contrast to the rich Nutella.
• Powdered sugar for dusting: Makes the sandwiches look pretty and adds a delicate sweetness.
• Chopped toasted hazelnuts: For crunch and to echo the Nutella.
• A smear of peanut butter or jam: For a different flavor pairing in case you want variety.

Substitutions and shortcuts

• Self-raising flour substitute: Use 140 g plain (all-purpose) flour + 1½ tsp baking powder and a pinch of salt. This matches the lift of self-raising flour.
• Caster sugar substitute: Use granulated sugar or superfine sugar; you can also swap for 1 tbsp maple syrup in the wet mix if you prefer liquid sweetener.
• Milk alternatives: Almond, oat, soy, or coconut milk all work. If you use a thicker milk (like full-fat coconut), you may need a splash more to thin the batter.
• Butter swap: Melted coconut oil or a neutral oil (vegetable, canola) works in a pinch.
• Nutella alternative: Any chocolate-hazelnut spread or chocolate spread works. You can also use a small spoonful of chocolate spread with hazelnut pieces for extra texture.
• Shortcut pancake mix: If you’re in a hurry, use a trusted store-bought pancake mix and follow the packet instructions, then use the Nutella sandwich technique below.

How to Make Nutella Pancake Sandwiches Step-by-Step

I like to keep things calm and friendly when I cook, especially for something as cozy as these pancake sandwiches. Here’s a clear, beginner-friendly walk-through so you can feel confident at every step.

1. Prep your mise en place

   • Gather your ingredients and measure everything out. Having the eggs at room temperature helps the batter mix evenly and gives a better rise. If you want warm, spreadable Nutella, pop the jar in a bowl of warm water for a minute or microwave a spoonful in a small bowl for about 10–15 seconds (watch it—don’t overheat).

2. Mix the dry ingredients

   • In a medium bowl, whisk together 140 g self-raising flour, 1 tbsp caster sugar, and 1 tsp baking powder. Whisking here breaks up any lumps and distributes the baking powder evenly so each pancake rises consistently.

3. Combine the wet ingredients

   • In another bowl, crack in the 2 large eggs and whisk them gently. Add the 20 g melted butter and 115 ml milk, then whisk until smooth and slightly frothy. If you’re using vanilla extract or a pinch of salt, add it now.

4. Bring wet and dry together (don’t overmix!)

   • Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until the flour is mostly incorporated. The batter should be slightly lumpy—that’s good. Overmixing activates gluten and can make pancakes tough; aim for just combined.

5. Rest the batter briefly (optional but helpful)

   • Let the batter sit for 5–10 minutes. This gives the baking powder time to start working and can produce a lighter texture. If you’re in a hurry, you can cook right away.

6. Heat the skillet and test the temperature

   • Heat a non-stick skillet or griddle over medium heat. I like to test by sprinkling a few drops of water on the surface—if they dance and evaporate, the pan is ready. Lightly brush or wipe the pan with a little melted butter or oil to prevent sticking.

7. Cook the pancakes

   • For each pancake, pour a small amount of batter into the pan (about 2–3 tbsp for small sandwich-sized pancakes, or ¼ cup for slightly larger ones). Don’t overcrowd the pan; give each pancake a little room.
   • Cook until small bubbles appear on the surface and the edges look set—about 1½–2 minutes. Use a spatula to peek under the edge; it should be golden brown.
   • Flip with a quick confident motion and cook the other side for 45 seconds to 1 minute, until golden and cooked through. The pancakes should feel soft and springy.

8. Keep pancakes warm

   • Transfer cooked pancakes to a plate and keep them warm in a low oven (about 90–100°C / 200°F) or cover them loosely with foil. This is handy if you’re making multiple batches.

9. Assemble the Nutella Pancake Sandwiches

   • Take one pancake, spread about 1 tsp of Nutella (or more, to taste) on the flat side, then top with another pancake, flat side down, to create a sandwich. Press gently so the Nutella spreads to the edges.
   • If your Nutella is thick, warm it slightly so it’s easier to spread and won’t tug the pancake apart.

10. Serve right away

    • Serve warm. Dust lightly with powdered sugar, add fresh fruit on the side, or sprinkle chopped toasted hazelnuts on top for crunch. These are best eaten fresh, when the pancakes are still tender and the Nutella gooey.

Tips as you cook:

• If the first pancake cooks differently (a common learning moment), don’t worry—adjust the heat up or down. Every stove is slightly different.
• For extra-even pancakes, you can use an ice cream scoop or small measuring cup so each pancake gets the same amount of batter.
• If you like fluffier pancakes, fold in an extra teaspoon of baking powder to the dry mix or separate the eggs and beat the whites to soft peaks before folding them back into the batter.

Common Mistakes to Avoid

Even simple recipes have little traps. I’ve learned from scrappy trial and error so you don’t have to—here are the common mistakes and how to dodge them.

Many of the problems people run into with pancakes come from temperature, overmixing, or impatience. With Nutella Pancake Sandwiches, the filling complicates things slightly because you want warm, spreadable Nutella and pancakes that hold together without tearing. Below are three common mistakes and how to fix them.

Mistake 1: Overmixing the batter

When you mix the batter too vigorously, the gluten in the flour develops and the pancakes can become chewy or dense. Aim to stir until the flour is mostly incorporated—small lumps are fine. If you want extra light pancakes, let the batter rest for a few minutes so bubbles can form before cooking.

Mistake 2: Pan too hot or too cold

Too hot and the outside will burn while the inside remains raw; too cold and the pancakes will spread thin and be tough. Test the skillet with a splash of water—if it dances, you’re close. Adjust the heat after the first pancake: if it browns too quickly, lower it slightly; if it takes too long to brown and looks pale, raise it a touch.

Mistake 3: Spreading Nutella on piping-hot pancakes

If you spread Nutella on a pancake that’s too hot it can melt through and make the pancakes soggy; if it’s too cold the Nutella won’t spread smoothly and may tear the pancake. Warm the Nutella slightly so it’s soft but not runny, and let your pancakes cool for a few seconds so they’re warm but not sizzling.

Serving Suggestions for Nutella Pancake Sandwiches

These sandwiches are comforting on their own, but a few thoughtful touches make them feel extra special at the table.

Think about balancing the richness of Nutella with brightness or texture: fresh fruit and something crunchy work wonderfully.

Fresh fruit and berries

Serve with sliced bananas, strawberries, or a handful of raspberries. The acidity and freshness cut through the sweetness and make each bite more interesting.

A dollop of whipped cream or yogurt

A little whipped cream or thick Greek yogurt on the side adds creaminess and a mild tang that pairs beautifully with the chocolate-hazelnut spread.

Toasted nuts and a dusting of sugar

Sprinkle chopped toasted hazelnuts, almonds, or even a tiny pinch of sea salt for contrast. Finish with powdered sugar for a picture-perfect breakfast.

Conclusion

I hope this makes you feel brave enough to try Nutella Pancake Sandwiches at home—these simples layers of fluffy pancakes and chocolate-hazelnut spread are my go-to when I want comfort without fuss. If you’d like inspiration for different ways to stuff or present them, I often look to recipes like Nutella Stuffed Pancakes – RecipeTin Eats for ideas on variation and technique, and the Japanese twist in Nutella Dorayaki (Japanese Sandwich Pancake filled with creamy Nutella) shows how simple fillings can be transformed with a slight change in shape and cooking method. Try the basic steps, then make them your own—more Nutella, fruit, nuts, or a swap to peanut butter. If you make them, I’d love to hear which variation became your favorite.

FAQs About Nutella Pancake Sandwiches