These are my go-to weekend indulgence: soft, pillowy pancakes with a molten Nutella center, rolled in a cinnamon sugar coating so they finish more like a donut than a traditional flapjack. The technique is small and deliberate — a little Nutella pocket, a little sealing — but it makes a big difference in texture and presentation.

There’s no complicated equipment, and the batter comes together fast. You’ll get consistent results if you respect the heat and use a light hand when sealing the Nutella so it doesn’t touch the pan. Serve them warm and they’ll wow anyone who walks through the door.

Below you’ll find the exact ingredients and the step-by-step method I follow every time. I also include practical swaps, tools that make the process smoother, and troubleshooting tips so you avoid common mistakes.

What Goes In

Simple pantry ingredients plus a small scoop of Nutella are all you need. The batter is leavened with self‑raising flour and baking powder, flavored with cinnamon and vanilla, and enriched with butter and an egg. You’ll finish the pancakes in a cinnamon sugar mix so each bite gets that donut-like crust.

Ingredients

1 1/2 cups self‑raising flour — provides structure and lift; self‑raising already includes salt and baking powder so you get tender, fluffy pancakes.
1 teaspoon baking powder — extra lift for a lighter crumb (works with the self‑raising flour).
2 tablespoons sugar — sweetens the batter and helps browning.
1 teaspoon ground cinnamon — flavoring in the batter; pairs with the cinnamon sugar coating.
1/3 teaspoon salt — balances sweetness and enhances flavor.
1/4 cup unsalted butter, melted and cooled slightly — adds richness and keeps pancakes tender; cool before mixing so it doesn’t cook the egg.
1 large egg — binds and contributes to structure and color.
2 teaspoons pure vanilla extract — rounds and deepens the batter’s flavor.
1 1/4 cups milk — thins the batter to the right consistency; whole or 2% work best for texture.
1/4 cup Nutella or any chocolate hazelnut spread — the filling; warming it slightly makes it easier to dollop and seal.
4 tablespoons sugar — for the cinnamon sugar coating; coarse or fine sugar both work but coarse gives a little extra crunch.
1 teaspoon ground cinnamon — mixed with the coating sugar for that donut-like finish.

Mastering Nutella Stuffed Cinnamon Sugar Donut Pancakes: How-To

In a large bowl whisk together 1 1/2 cups self‑raising flour, 1 teaspoon baking powder, 2 tablespoons sugar, 1 teaspoon ground cinnamon and 1/3 teaspoon salt until evenly combined.
In a separate bowl whisk the 1/4 cup melted unsalted butter (cooled slightly), 1 large egg, 2 teaspoons vanilla extract and 1 1/4 cups milk. Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and uniform. Set the batter aside.
Put the 1/4 cup Nutella in a microwave‑safe bowl and microwave for about 30 seconds, then stir until loosened and slightly thinner. (Or warm Nutella in a metal bowl over simmering water, taking care that no water contacts the spread.)
In a wide, shallow dish combine the 4 tablespoons sugar and 1 teaspoon ground cinnamon; set the cinnamon sugar where you can reach it from the stove.
Heat a nonstick skillet over medium‑low heat. Lightly grease the pan by wiping a small amount of butter or oil on a folded paper towel and rubbing it over the surface.
For each pancake, pour about 1/4 cup of batter onto the pan and gently spread it a little with the back of the ladle or cup to form an even round.
Spoon about 1/2 teaspoon of the warmed Nutella onto the center of the batter on the pan. Immediately spoon a little more batter over the Nutella to fully cover it and use the back of the spoon to gently seal the edges so no Nutella can touch the pan.
Cook until the underside is golden (check the edge and lift slightly with a spatula to inspect), then carefully flip and cook the other side until golden. Note: these filled pancakes may not show bubbles on top like regular pancakes, so rely on color at the edges and underside to know when to flip.
As soon as a pancake is cooked, transfer it to the cinnamon sugar and press/toss to coat both sides evenly. Place the coated pancake on a serving plate.
Repeat steps 6–9 with the remaining batter and Nutella, reheating the Nutella briefly if it thickens.
Serve the Nutella‑stuffed cinnamon sugar donut pancakes warm; enjoy as is or with fruit, ice cream or frozen yogurt.

Why I Love This Recipe

It’s honest comfort food that reads fancy but behaves simply. The Nutella pocket is the reward in the center — you don’t need a sauce or complicated plating. Each pancake gives you three textures at once: a tender interior, a molten center, and a delicate cinnamon-sugared exterior.

The method is forgiving. The batter is thicker than crepes but not so stiff that it’s hard to spread. Warming the Nutella makes filling manageable, and the cinnamon sugar coating turns ordinary pancakes into something you’d expect at a bakery.

Finally, it’s repeatable. Once you dial in pan temperature and your pouring technique, you’ll make consistent, beautiful rounds every time. It’s a recipe that impresses without stress.

Vegan & Vegetarian Swaps

Vegetarian eaters are already covered by this recipe as written (it contains no meat). For a vegan version, swap these items:

Butter: use melted vegan butter or neutral oil in the batter.
Egg: replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisked and rested 5 minutes) — expect a slightly denser crumb.
Milk: use any plant milk such as almond, oat, or soy at the same volume.
Nutella: replace with a vegan chocolate-hazelnut spread or a homemade mix of melted dark chocolate and hazelnut butter. Warm slightly before using so it dollops cleanly.

Essential Tools for Success

You don’t need an arsenal. A few specific tools make this faster and reduce mess:

Nonstick skillet: Nearly mandatory here to prevent leaks and sticking. A 10–12 inch pan gives you room to manage multiple pancakes.
Ladle or 1/4-cup measuring cup: For portioning consistent rounds.
Small spoon or piping bag: For precise Nutella dollops — a small spoon works fine; a piping bag with the tip snipped gives even more control.
Spatula with a thin edge: For sliding under the pancake and flipping without tearing the seal.
Wide, shallow dish: For the cinnamon sugar so you can easily roll or press the pancakes in it.

Easy-to-Miss Gotchas

These are the small mistakes I see most often and how to avoid them.

Too-hot pan: If the pan is too hot the outside will brown before the inside cooks and the Nutella may burn where it contacts the pan. Aim for medium‑low and adjust as needed.
Cold Nutella: If the spread is stiff it’s hard to portion and won’t seal well. Warm briefly as directed so it’s soft but not liquid.
Under-sealing the edges: If you don’t cover the Nutella fully or press the batter edges together you risk leakage. Use the back of the spoon to gently seal.
Overcrowding the pan: Give each pancake space so you can flip without teetering into a neighbor.
Relying on bubbles: These filled pancakes may not show the usual pancake bubbles. Watch color at the edges and underside instead.

Make It Your Way

Think of the base recipe as a template. Change one element at a time to keep results predictable.

Different fillings: Swap the Nutella for peanut butter and a square of dark chocolate, or dulce de leche for a caramel center.
Flavored sugars: Add a pinch of cardamom or a drop of orange zest to the cinnamon sugar for a fragrant twist.
Lighter coating: If you want less sweetness, dust with powdered sugar instead of the cinnamon sugar blend.
Mini version: Use a tablespoon to portion tiny pancakes for bite-sized treats — adjust cook time down slightly.

Chef’s Rationale

Why these proportions and steps? Self‑raising flour plus a touch more baking powder creates reliable rise without overworking the batter. The cooled melted butter adds fat without scrambling the egg, and the milk volume gives the batter a pourable but substantial consistency so it holds a Nutella pocket.

Warming the Nutella is essential. It flows enough to form a neat dollop, but still sets slightly as the pancake cools, so you get a molten center that doesn’t spill. The cinnamon sugar finish is more than garnish; it creates a contrast in texture and flavor that turns a pancake into a donut-like treat.

Store, Freeze & Reheat

Leftovers: cool the pancakes completely, then store in an airtight container in the refrigerator for up to 2 days. The Nutella center will firm up as they chill.

Reheat: gently rewarm in a low oven (350°F / 175°C) for 6–8 minutes, or in a skillet over low heat until warmed through. Microwaving heats fast but can make the sugar coating soggy; if you must microwave, do short intervals and finish in a hot pan briefly to refresh the exterior.

Freeze: place cooled pancakes on a sheet pan in a single layer and flash-freeze until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 10–12 minutes until heated through.

Final Thoughts

These Nutella Stuffed Cinnamon Sugar Donut Pancakes are a dependable way to make breakfast feel celebratory. The steps are straightforward, and once you get the hang of sealing and pan temperature, the process becomes quick and satisfying. Warm Nutella, a tender pancake, and a cinnamon-sugar finish — the combination works every time.

Follow the method exactly for your first run, then tweak little things to match your taste. Make a single batch to practice the filling technique; once you’re confident, double the batter and turn this into an all-weekend tradition.

Print Recipe Save it for later

Nutella Stuffed Cinnamon Sugar Donut Pancakes

Fluffy self-raising pancakes filled with warm Nutella, then rolled in cinnamon sugar for a donut-like treat.

Prep Time10

Cook Time30

Total Time40

Servings: 8 servings

Ingredients

1 1/2 cupsself raising flour
1 teaspoonbaking powder
2 tablespoonssugar
1 teaspoonground cinnamon
1/3 teaspoonsalt
1/4 cupunsalted buttermelted and cooled slightly
1 largeegg
2 teaspoonspure vanilla extract
1 1/4 cupmilk
1/4 cupNutellaor any chocolate hazelnut spread
4 tablespoonssugar
1 teaspoonground cinnamon

Instructions

In a large bowl whisk together 1 1/2 cups self‑raising flour, 1 teaspoon baking powder, 2 tablespoons sugar, 1 teaspoon ground cinnamon and 1/3 teaspoon salt until evenly combined.
In a separate bowl whisk the 1/4 cup melted unsalted butter (cooled slightly), 1 large egg, 2 teaspoons vanilla extract and 1 1/4 cups milk. Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and uniform. Set the batter aside.
Put the 1/4 cup Nutella in a microwave‑safe bowl and microwave for about 30 seconds, then stir until loosened and slightly thinner. (Or warm Nutella in a metal bowl over simmering water, taking care that no water contacts the spread.)
In a wide, shallow dish combine the 4 tablespoons sugar and 1 teaspoon ground cinnamon; set the cinnamon sugar where you can reach it from the stove.
Heat a nonstick skillet over medium‑low heat. Lightly grease the pan by wiping a small amount of butter or oil on a folded paper towel and rubbing it over the surface.
For each pancake, pour about 1/4 cup of batter onto the pan and gently spread it a little with the back of the ladle or cup to form an even round.
Spoon about 1/2 teaspoon of the warmed Nutella onto the center of the batter on the pan. Immediately spoon a little more batter over the Nutella to fully cover it and use the back of the spoon to gently seal the edges so no Nutella can touch the pan.
Cook until the underside is golden (check the edge and lift slightly with a spatula to inspect), then carefully flip and cook the other side until golden. Note: these filled pancakes may not show bubbles on top like regular pancakes, so rely on color at the edges and underside to know when to flip.
As soon as a pancake is cooked, transfer it to the cinnamon sugar and press/toss to coat both sides evenly. Place the coated pancake on a serving plate.
Repeat steps 6–9 with the remaining batter and Nutella, reheating the Nutella briefly if it thickens.
Serve the Nutella‑stuffed cinnamon sugar donut pancakes warm; enjoy as is or with fruit, ice cream or frozen yogurt.

Equipment

Large Bowl
Whisk
Separate Bowl
Microwave-safe bowl
metal bowl (optional, for warming)
wide shallow dish
Nonstick Skillet
Ladle or Measuring Cup
Spatula
Paper Towel

Notes

Notes
These are so full of flavour they can be enjoyed on their own or with fresh fruit and berries. They don't really need any maple syrup or extra spreads.