Nutella-Filled Buttermilk Pancakes

On this lazy weekend, faced with the task of emptying my fridge (or at least finishing the large quantities of buttermilk that I had left!) before I left for India, I decided to make some buttermilk pancakes. While I’ve made pancakes several times before, they’ve never come out quite as fluffy as this time when I used buttermilk, so I would highly recommend including that as an ingredient the next time you’re going to make pancakes! I also added a dollop of nutella to the pancakes when I first dropped the batter over the pan, then covered up the nutella with a thin layer of batter. Overall, fluffy, decadent pancakes and a delicious start to the weekend!

Nutella-stuffed buttermilk pancakes

Nutella-stuffed buttermilk pancakes

Recipe adapted from Food Network. Makes 6-7 pancakes (possibly more if you’re not stuffing them with nutella)


  • 2 cups all-purpose flour
  • 1/4 cup brown sugar (white should also work)
  • 21/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup melted unsalted butter, plus some for frying
  • 1 teaspoon vanilla extract
  • 2/3 cup Nutella


  1. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
  2. Beat the eggs with the buttermilk, vanilla extract and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix. If you over-mix, the pancakes will not be fluffy.
  3. Heat some butter in a skillet over medium heat. Spoon 1/4 cup of batter into the skillet and put a dollop of nutella on the batter. Cover up the nutella with an additional tablespoon or two of nutella. Cook for 2 to 3 minutes on each side.
  4. Serve with some additional nutella or fresh fruit!



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