When I was a little girl, my mother took me to Europe, just the two of us, for a special mother-daughter experience. We stopped in Paris, which is undoubtedly one of the most magical cities in the world. We saw the Mona Lisa at the Louvre, walked up and down the Champs Elysee, witnessed the elegant style of Parisian women and were introduced to Nutella. We didn’t eat a lot of sweets in our house growing up, so being allowed to enjoy this heavenly chocolate hazelnut spread on vacation with my mom was an irresistible, special treat.
I don’t buy Nutella very often. If I did, the kids would get so obsessed they’d probably ask me to bathe them in it. So when I do use it, my family knows it’s a special occasion. In these pancakes, the addition of Nutella takes them from good to unbelievably scrumptious. They’re obviously aren’t on the every day rotation of breakfast items in our house, but when I do make these pancakes, the experience of eating them reminds me of a spectacular culinary adventure enjoyed with my mom.
Why not try them this Valentine’s Day for breakfast? The kids and my hubby are waking up to them for sure!
Nutella Pancakes with Raspberry Sauce
Ingredients
- 1 1/4 Cup all purpose flour
- 2 Tsp baking powder
- 1/2 Tsp kosher salt
- 1/4 Cup Nutella
- 1 large egg
- 1 Tbsp sugar
- 1 1/4 Cup milk
- oil
Instructions
- Whisk the first 3 ingredients in a bowl.
- In a separate bowl whisk the Nutella, egg and sugar until combined, then whisk in the milk until incorporated.
- Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
- Heat a large sauté pan or griddle over medium heat and grease with oil.
- Pour about 1/4 cup of the pancake mixture onto the griddle and cook for 2-3 minutes on each side.
- Serve with raspberry sauce.
- * You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.
My kids devoured this, my older toddler was feeling a little low with a runny nose, and his face lighted up when he got the aromas from breakfast =). Both loved it, and me too.
Before I finally deiecdd to go back on WW I had bought a double pack of Nutella from Costco! 1 1/4 jars left so I am going to save your recipe for a time when I can better deal with being around this cake and then will make it for work! Looks absolutely YUMMY!!!
I make most everything I bake with white whole wheat flour, including this recipe and I think it tastes just fine.
My kids love these pancakes…I make them as a treat once in a while. They seriously smell like cookies baking, not pancakes!
Have you tried this recipe with whole wheat flour?
[…] Modified from Weelicious […]
Just made these to freeze. The kids love them. They’ll be perfect to just pop in the microwave for breakfast when school starts next week. BTW, love your website.
Weelicious has a Chocolate Hazelnut Spread recipe. It might be a sub in for the store bought Nutella…
Wow! These were delicious and the sauce is divine! I am totally in love with your website 🙂
You’re definitely kliilng me with this bread! My mom used to make pull apart breads and they were my favorites not because of the taste, but because they are SO much fun to eat! So take pull apart bread and add garlic and chives and what do you have? A fun and heavenly delight! These are delicious!
If you want an all natural Nutella check-out Nut-Tritious Foods Hazelnut & Chocolate blend. It’s first ingredient is fresh roasted hazelnuts and made with sunflower seeds, organic flax seed meal, 87% dark cocoa powder and organic agave nectar. Better than the chocolate crisco blend – and good for you !!!
Can you use fresh raspberries? If so, do you make it the same way?