Combine together flour, baking powder, sugar, cinnamon and salt in a large-sized bowl. Make a well in the centre and add the melted butter, egg, vanilla and milk. Slowly whisk well until smooth. Set aside.: The dry ingredients should form a uniform mix with no visible streaks, and when you inhale you should notice a hint of warm ground cinnamon . This base supports the batter so the pancake rises evenly, resulting in a tender inside that can hold the Nutella without collapsing. A common mistake is uneven mixing, which leads to clumps of baking powder or pockets of spice; whisk until smooth and break up any lumps with a fork for an even crumb. If the mixture feels too lumpy, sift it briefly to ensure a silky batter texture.
Place Nutella into 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 melted.: When you add the liquid to the well, you should see the dry edges stay separate briefly before folding together, which helps avoid overworking the batter. The aroma of warm unsalted butter and vanilla will lift, signaling richness. This method gives a gentle mix that keeps the batter light. A typical error is dumping all liquids at once and over stirring, which tightens gluten and makes denser pancakes; fold until just combined and accept a few small lumps rather than chasing absolute smoothness.
Heat a nonstick pan over low-medium heat and wipe over with a little butter or oil on a paper towel to lightly grease pan. Pour less than 1/4 cup of batter onto the pan and spread out gently with the back of your ladle. Spoon about 1/2 teaspoon of Nutella onto the centre of the batter, and then gently pour a little pancake batter evenly over the top to cover the Nutella completely. (You can gently seal it with the back of your spoon to ensure no Nutella touches the pan, or your pancakes can burn or stick).: As you whisk, the batter should develop a cohesive sheen and the viscosity should be pourable yet not runny. The sound is subtle a gentle swoosh as the whisk moves through, and the smell becomes faintly sweet with vanilla and cinnamon . This step matters because a consistent batter ensures even cooking and a uniform rise around the Nutella center. Over-mixing will result in tight, chewy pancakes, so stop when streaks disappear and the batter looks glossy and evenly mixed.
When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and Nutella. (Please note: no bubbles will form on top like normal pancakes, so check the corners before flipping).: Letting the batter rest for a few minutes allows the gluten to relax and the flour to fully hydrate, which improves tenderness and prevents rubbery texture. During this pause, your kitchen fills with a warm, inviting scent. Avoid leaving it too long, because excessive resting can thin the batter as it continues to hydrate; ten minutes usually suffices. If you notice the batter separating or becoming watery, give it a gentle stir to recombine before cooking.
Prepare a wide shallow dish with the cinnamon sugar, and immediately place each pancake onto the cinnamon sugar while they're still warm. Evenly coat both sides, and place onto a serving dish.: Warming the Nutella changes its viscosity so it is scoopable and will melt inside the pancake without cracking through the batter. The aroma becomes intensely chocolatey and nutty, tempting you to taste. Be careful not to overheat, because scorched Nutella can become grainy; if it seems too runny, let it cool slightly before filling. If you prefer a gentler method, use a warm water bath to avoid hot spots that form in the microwave.
Serve with fruit, ice cream or frozen yoghurt, or enjoy as they are!: This gentle method yields a silky texture and provides control, as you can stir continuously and watch the shine return to the spread. You will hear a faint simmer and smell the chocolate deepen, which is a great sensory cue that it is ready. Avoid allowing any water to touch the Nutella , because moisture will seize it and create a grainy paste. A common pitfall is letting the pot boil too vigorously; keep it at a gentle simmer for even warming.
Heat a nonstick pan over low-medium heat and wipe over with a little butter or oil on a paper towel to lightly grease pan: The pan should feel evenly warm to the back of your hand when held above it, and the butter should sizzle softly on contact, indicating the right temperature. Light greasing prevents sticking without creating excess surface fat that would fry the pancakes. Overheating the pan causes the exterior to brown too fast while the interior remains undercooked, so adjust the flame to maintain steady, gentle heat for a golden finish.
Pour less than 1/4 cup of batter onto the pan and spread out gently with the back of your ladle: The batter should form a neat round that settles slightly and starts to set at the edges within a minute or two, giving a glossy surface with tiny ripples. Keep the portion modest so you can enclose the filling without bulging. If you pour too much, the pancake may be too thick to cook through before the outside burns; aim for even thickness and watch the edges for visual cues of readiness.
Spoon about 1/2 teaspoon of Nutella onto the centre of the batter: The Nutella should sit like a small dollop in the middle, glistening and slightly warm, ready to be sealed in. This quantity creates a delicious molten core without overwhelming the batter, and you will soon see it soften and spread as the pancake cooks. Overfilling is the most common issue, causing leaks that burn on the pan, so measure carefully and keep the dollop modest for best results.
Then gently pour a little pancake batter evenly over the top to cover the Nutella completely: The top layer should smooth over the dollop and fuse with the bottom ring, forming a sealed pocket that steams the Nutella while preventing direct contact with the hot pan. This sealing creates the perfect molten center and preserves the exterior texture. If you notice any Nutella peeking through, use the back of a spoon to nudge batter into place; exposed filling will burn and stick, so take care at this stage.
You can gently seal it with the back of your spoon to ensure no Nutella touches the pan, or your pancakes can burn or stick: The sealing action removes thin gaps where Nutella might escape, and you will feel a subtle smoothing motion as batter unites. This small technique preserves the clean underside of the pancake and prevents sticky, burnt spots. Rushing this step can cause thin edges that tear during flipping, so be patient and smooth the seal carefully.
When the underside is golden, gently flip with a spatula and cook until golden: Look for a warm golden color at the edges and a slight firmness when you nudge the pancake, these cues tell you the underside is set and ready. After flipping, the aroma intensifies as the sugars caramelize and the Nutella inside becomes molten. A common mistake is flipping too early, before the seal has set, which can cause the pancake to fall apart; wait for visual cues and a gentle wobble rather than liquid batter before turning.
Repeat with remaining batter and Nutella: As you work through the batter, you will develop a rhythm, and the pan temperature will stabilize, producing consistent golden pancakes. Keep cooked pancakes warm on a plate in a low oven if needed, and maintain the light grease between batches. Avoid crowding the pan, which lowers temperature and leads to uneven cooking; give each pancake adequate space for even browning.
Prepare a wide shallow dish with the cinnamon sugar, and immediately place each pancake onto the cinnamon sugar while they're still warm: The warmth helps the sugar adhere and creates a thin, slightly crisp coating that mimics a donut. Roll the pancake gently to coat both sides so the spice and sugar cling evenly. If the pancakes cool too much before coating, the sugar will not stick well, so work in small batches or rewarm briefly if needed.
Evenly coat both sides, and place onto a serving dish: The final coated pancake should glint with sugar crystals and smell of toasted cinnamon, creating an inviting presentation. Arrange them in a stack to keep them warm and to showcase the gooey centers when cut. A typical misstep is piling them too high, which traps steam and softens the coating; serve in moderate stacks to preserve texture.
Serve with fruit, ice cream or frozen yoghurt, or enjoy as they are: The contrast of cold frozen yoghurt or fresh fruit with warm, molten Nutella is a lovely pairing, adding brightness and temperature contrast that heightens enjoyment. If serving immediately, the center will be at its most molten and inviting. If you plan to save leftovers, note that the filling will firm up as it cools, so rewarm gently before serving for the best experience.
