These mini Nutella-stuffed pancakes are light, fluffy, and very easy to make. They’re like Danish pancake balls prepared in an aebleskiver pan but filled with creamy Nutella — ready in under 20 minutes. They make an impressive yet simple breakfast or brunch for family and friends.
For quick variations, I also turn to recipes like blueberry pancakes, lemon ricotta pancakes, or bacon and corn pancakes when I want a fast, tasty morning meal.
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If you enjoyed Danish pancake balls, you’ll love these. The batter is forgiving and produces a tender pancake every time. If you prefer not to use Nutella, try filling them with raspberry jam, cream cheese, sausage, or any other filling you like. With Mother’s Day or any special morning approaching, these are a fantastic brunch option.
Ingredients You’ll Need
- All-purpose flour
- Eggs – 3 egg yolks and 5 egg whites
- Melted unsalted butter
- Nutella (optional — any spread or filling will work)
- Buttermilk
- Granulated sugar
- Baking powder, baking soda, and salt
- Sour cream and vanilla extract
How To Make Nutella Stuffed Pancakes
- Separate the eggs, reserving 3 yolks and 5 whites. Discard any extra yolks. Beat the egg whites with an electric mixer until fluffy and soft peaks form.
- In a large bowl, whisk together the 3 egg yolks, buttermilk, melted butter, sour cream, sugar, and vanilla until combined. Add the flour, baking powder, baking soda, and salt, and mix until just combined — avoid overmixing.
- Gently fold the whipped egg whites into the batter until incorporated. Grease and heat an aebleskiver pan over medium-low heat. Fill each well with about 1/4 cup of batter, add about 1 tablespoon of Nutella in the center, then cover with a bit more batter. Cook 2–3 minutes, turn the balls, and cook another 1–2 minutes until golden and cooked through.
- Serve warm with powdered sugar and maple syrup, if desired.
Can I Make These Without an Aebleskiver Pan?
Yes. Cook pancakes as you normally would on a griddle or skillet, dollop Nutella on the batter, and top with a bit more batter to seal the filling. You can also use a cake pop or donut hole machine to achieve a similar round shape.
If you try this recipe, please leave a rating and a comment to let others know how it turned out. Enjoy sharing these warm, chocolate-filled bites with friends and family.
Nutella Stuffed Pancakes (Aebleskivers)
Equipment
- Aebleskiver pan (or alternative: skillet or cake pop machine)
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 3 egg yolks
- 5 egg whites
- 1 1/2 cups buttermilk
- 1/2 cup sour cream
- 4 tbsp melted unsalted butter
- 1 tsp vanilla extract
- Nutella, as needed for filling
Instructions
- Separate the eggs. Reserve 3 yolks and 5 whites. Beat the egg whites until fluffy with an electric mixer.
- In a large bowl, whisk together the 3 yolks, buttermilk, melted butter, sour cream, sugar, and vanilla. Add the dry ingredients (flour, baking powder, baking soda, salt) and mix until just combined.
- Fold the beaten egg whites into the batter gently. Grease and heat an aebleskiver pan over medium-low. Add batter to each well (about 1/4 cup), spoon in ~1 tbsp Nutella, then cover with a little more batter. Cook 2–3 minutes, turn, and cook 1–2 more minutes until golden.
- Serve warm, dusted with powdered sugar and drizzled with maple syrup if desired.
Nutrition
Carbohydrates: 10 g |
Protein: 3 g |
Fat: 5 g
Nutrition information is automatically calculated and should be used as an approximation.