I make this Nutella pancake sandwich recipe whenever I want something fast, comforting, and absolutely kid-approved. It’s the kind of breakfast that turns a rushed morning into a small celebration, or a lazy weekend into an excuse to linger at the stove. The pancakes are tender, slightly sweet, and hold up well to a generous smear of Nutella.

No complicated batter or special equipment. The ingredients are straightforward and pantry-friendly. You’ll mix wet and dry components separately, combine them just until smooth, and cook small pancakes on a hot nonstick skillet. Then you sandwiched spreadable chocolate between two warm cakes and eat immediately.

Below you’ll find precise ingredient notes, the step-by-step method I follow every time, sensible swaps, and troubleshooting tips. Read once and you’ll make these without thinking next time. They’re simple enough for weeknights and charming enough for company.

Ingredient Notes

Before you start, a quick note on the structure of this recipe: the batter is a straightforward wet-plus-dry assembly. The fat and sugar are minimal, so the pancakes stay light and not too rich—leaving room for Nutella to be the star. Use the listed measurements exactly for consistent results, especially the leavening and the liquid.

Ingredients

1 cup whole milk — adds richness and a smooth batter texture; room temperature helps the batter come together evenly.
1 cup all-purpose flour — the base of the pancakes; measure by spooning into the cup and leveling for accuracy.
3 tablespoons vegetable oil — keeps the pancakes tender and prevents sticking; neutral flavor.
3 tablespoons sugar — just enough to sweeten the pancakes without masking the Nutella.
2 eggs at room temperature — bind the batter and give structure; room temperature eggs mix more evenly.
1 teaspoon baking powder — the leavening that makes the pancakes light and springy.
1 teaspoon vanilla extract — lifts the flavor and complements the chocolate-hazelnut notes of Nutella.
Pinch of salt — balances sweetness and enhances flavor.
1/2 cup Nutella — the filling; use as-is for best texture and spreadability.

Nutella Pancake Sandwiches Made Stepwise

In a large bowl, whisk together 1 cup whole milk, 2 eggs, 3 tablespoons vegetable oil, 3 tablespoons sugar, and 1 teaspoon vanilla extract until combined (use a hand or electric mixer on low if you prefer).
In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
Gradually add the dry flour mixture to the wet ingredients a little at a time, stirring after each addition until the batter is smooth and free of large lumps. Stop mixing as soon as the ingredients are combined.
Place a nonstick skillet over medium heat and let it warm for a minute or two.
Using a 1/4- to 1/3-cup measure or a ladle, pour batter onto the hot skillet for each pancake, leaving space between pancakes.
Cook each pancake until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown (about 1–2 minutes per side, timing may vary with your stove).
Transfer cooked pancakes to a plate and repeat with the remaining batter.
To assemble sandwiches, spread 1–2 tablespoons Nutella onto one pancake and top with another pancake to make a sandwich. Repeat until all pancakes are used.
Serve the Nutella pancake sandwiches while still warm.

Why This Recipe is a Keeper

It hits the sweet spot between convenience and indulgence. The batter is quick—no resting required—and uses no unusual pantry items. The pancakes are small enough to be eaten with one hand, which makes them perfect for family breakfasts, lunchboxes, or a quick dessert. Texture-wise, the cakes are tender and slightly cakey; they don’t become soggy under the Nutella if you assemble and serve immediately.

It’s also forgiving. If the batter is a tiny bit thick or thin, you can adjust with a splash more milk or a tablespoon of flour without derailing the result. The method translates well if you scale up for a crowd, and the sandwiches travel reasonably well for a short while if you need to pack them.

Quick Replacement Ideas

Options when you don’t have a listed ingredient or want to adapt for dietary needs:

Milk — swap with any neutral plant milk (soy, oat, almond) for a dairy-free version; choose unsweetened if you want to control sweetness.
Vegetable oil — use light olive oil or melted coconut oil if you prefer a different flavor profile.
Sugar — replace with the same amount of honey or maple syrup, but reduce the milk by a tablespoon to keep the batter consistency.
Nutella — swap for any chocolate-hazelnut spread or a thick chocolate spread; for a nut-free option, use a chocolate spread designed to be nut-free.

Essential Tools for Success

Nonstick skillet — makes cooking and flipping small pancakes easy and reduces the need for extra fat.
1/4- to 1/3-cup measure or small ladle — keeps the pancakes uniform so they stack neatly as sandwiches.
Whisk and two bowls — one for wet, one for dry; this keeps mixing simple and prevents overworking the batter.
Spatula — a thin, flexible spatula helps you flip pancakes cleanly.

Easy-to-Miss Gotchas

Small things that can throw the result off:

Overmixing the batter — mixing too long develops gluten and makes pancakes dense. Stop as soon as the flour disappears.
Pan temperature — if the skillet is too hot pancakes brown on the outside before the middle cooks; too cool and they won’t form bubbles properly. Medium heat is the sweet spot.
Assembling too early — if you smear Nutella on cooled pancakes they can get a bit pasty. Assemble and serve while warm for the best texture.
Uneven pancake sizes — use the same scoop for each pancake to ensure consistent cooking time and neat sandwiches.

Nutrition-Minded Tweaks

If you want to lighten this recipe or nudge it toward more nutrients, try these modest swaps. They change the profile without ruining the experience.

Use low-fat milk — reduces saturated fat while keeping volume; the pancakes will be slightly less rich.
Replace half the flour with whole wheat pastry flour — adds fiber and a nuttier flavor while keeping tenderness. Don’t go beyond half without testing, as whole wheat absorbs more liquid.
Cut the sugar to 2 tablespoons — you’ll still have sweetness from the Nutella, so the batter doesn’t need to be as sugary.
Portion control — make pancakes on the smaller end (1/4 cup) to reduce calories per sandwich while keeping the ritual intact.

Little Things that Matter

These tiny habits improve results considerably:

Warm your plate — keep finished pancakes on a warmed plate or low oven (about 200°F/95°C) to hold them while you finish the batch.
Stir the batter lightly before each pour — ingredients can settle; a gentle stir keeps consistency without overmixing.
Spread Nutella thinly and evenly — it melts quickly on a hot pancake and becomes gooey without overwhelming the bite.

Keep-It-Fresh Plan

These sandwiches are best eaten right away, but if you need to store them briefly, follow this plan:

Short-term (a few hours) — cool pancakes completely on a rack, then store pancakes and Nutella separately in airtight containers at room temperature. Reheat pancakes in a toaster oven or skillet and assemble just before serving.
Overnight — refrigerate pancakes in an airtight container for up to 24 hours; Nutella can stay at room temperature. Reheat pancakes gently and assemble to avoid sogginess.
Freezing — you can freeze plain cooked pancakes in a single layer on a sheet pan, then transfer to a freezer bag. Thaw and reheat before assembling. Do not freeze sandwiches with Nutella already inside.

FAQ

Q: Can I make the batter ahead? — A: You can make the batter and refrigerate it for up to an hour, but the baking powder will lose some lift over time. For best fluff, cook shortly after mixing.
Q: My pancakes are flat. What went wrong? — A: Check your baking powder. Old or inactive leavening won’t produce bubbles. Also make sure you didn’t overmix the batter.
Q: The Nutella is too hard to spread. — A: Warm the jar briefly in a bowl of hot water or microwave a small dollop for 5–10 seconds to loosen it for easy spreading.
Q: Can I make larger pancakes? — A: Yes, but increase cooking time slightly and watch for even browning. Larger pancakes are harder to flip neatly for sandwiching.

See You at the Table

These Nutella pancake sandwiches are one of those recipes that becomes part of the household rhythm. They’re quick, delightful, and reliably satisfying. Make the batter, warm the skillet, and let the kitchen smell like toasted pancakes and chocolate. You’ll have a small stack of comfort in under 30 minutes.

Enjoy them warm, bite into the gooey center, and don’t be surprised if they become a requested repeat. If you ever tweak the recipe in a way that works—less sugar, another spread, a new topping—I’d love to hear which variation won you over.

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Nutella Pancake Sandwiches Recipe

There’s something magically indulgent about combining fluffy pancakes with the…

Prep Time10

Cook Time15

Total Time25

Servings: 12 servings

Ingredients

1 cupwhole milk
1 cupall-purpose flour
3 tablespoonsvegetable oil
3 tablespoonssugar
2 eggsat room temperature
1 teaspoonbaking powder
1 teaspoonvanilla extract
Pinchof salt
1/2 cupNutella

Instructions

In a large bowl, whisk together 1 cup whole milk, 2 eggs, 3 tablespoons vegetable oil, 3 tablespoons sugar, and 1 teaspoon vanilla extract until combined (use a hand or electric mixer on low if you prefer).
In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
Gradually add the dry flour mixture to the wet ingredients a little at a time, stirring after each addition until the batter is smooth and free of large lumps. Stop mixing as soon as the ingredients are combined.
Place a nonstick skillet over medium heat and let it warm for a minute or two.
Using a 1/4- to 1/3-cup measure or a ladle, pour batter onto the hot skillet for each pancake, leaving space between pancakes.
Cook each pancake until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown (about 1–2 minutes per side, timing may vary with your stove).
Transfer cooked pancakes to a plate and repeat with the remaining batter.
To assemble sandwiches, spread 1–2 tablespoons Nutella onto one pancake and top with another pancake to make a sandwich. Repeat until all pancakes are used.
Serve the Nutella pancake sandwiches while still warm.