Fried Nutella Pancake Sandwich Recipe

Let me share a little secret from my kitchen: this Fried Nutella Pancake Sandwich is pure indulgence in every bite. It’s the treat I whip up when I’m craving something sweet, decadent, and just a bit over-the-top without needing hours in the kitchen. One lazy weekend morning, with a jar of Nutella staring at me and a hankering for pancakes, inspiration struck. I sandwiched fluffy pancakes with gooey Nutella, gave them a quick fry for a crispy edge, and voilà—a dessert-breakfast hybrid that’s pure bliss. Each bite is a mix of warm, golden pancake and melty hazelnut spread, making it a favorite for special brunches or late-night cravings. It’s simple enough for a quick treat but feels like a guilty pleasure. If you’re ready for a sweet escape that’s easy and delicious, you’re in for a treat!

Ingredients

• All-Purpose Flour: 1 cup, for light, fluffy pancakes.
• Baking Powder: 2 teaspoons, for rise and fluffiness.
• Sugar: 2 tablespoons, for subtle sweetness.
• Salt: ¼ teaspoon, to balance flavors.
• Milk: ¾ cup, whole or 2%, for batter consistency.
• Egg: 1 large, for structure and richness.
• Butter: 2 tablespoons, melted, for batter, plus 2 tablespoons for frying.
• Vanilla Extract: 1 teaspoon, for warm flavor.
• Nutella: ½ cup, for gooey filling (or other hazelnut spread).
• Powdered Sugar: 2 tablespoons, for dusting (optional).
• Optional Toppings: Sliced bananas, strawberries, or whipped cream.
• Optional Side: Maple syrup for dipping.

Instructions

1. Prepare Your Ingredients (Mise en Place): Melt 2 tablespoons butter and let cool slightly. Measure flour, baking powder, sugar, and salt into a bowl. In another bowl, whisk milk, egg, melted butter, and vanilla extract.
2. Make the Pancake Batter: Add wet ingredients to dry ingredients and stir gently until just combined; lumps are okay for tender pancakes. Let batter rest for 5 minutes.
3. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 2 tablespoons batter per pancake to make small, 3-inch rounds (you need 8-10 for 4-5 sandwiches). Cook for 1-2 minutes until bubbles form on the surface, then flip and cook for 1 minute until golden. Set aside to cool slightly.
4. Assemble the Sandwiches: Spread 1-2 tablespoons Nutella on one pancake, leaving a ¼-inch border. Top with another pancake to form a sandwich. Press gently to seal. Repeat with remaining pancakes.
5. Fry the Sandwiches: In the same skillet, melt 1 tablespoon butter over medium heat. Add 2-3 pancake sandwiches at a time, frying for 1-2 minutes per side until crispy and golden. Add more butter as needed for remaining sandwiches.
6. Serve and Garnish: Dust with powdered sugar, if desired. Serve warm with optional toppings like sliced bananas or whipped cream, and maple syrup for dipping. Enjoy immediately for maximum gooeyness.

Nutrition Facts

These Fried Nutella Pancake Sandwiches are a decadent treat, high in carbs and fats from pancakes and Nutella. Enjoy as an occasional indulgence, balanced with lighter meals or fruit sides for nutrition.

• Servings: 4-5 sandwiches
• Calories per sandwich: 400-450 kcal
• Protein: 7-9g
• Fat: 20-25g
• Saturated Fat: 10-12g
• Carbohydrates: 50-55g
• Fiber: 2-3g
• Sugar: 25-30g
• Sodium: 300-400mg

Preparation Time

This recipe is quick and fun, perfect for a weekend treat or special breakfast. Cooking small pancakes speeds up the process, delivering decadence in under 30 minutes.

• Prep time: 10 minutes (mixing batter, prepping ingredients)
• Cook time: 15-20 minutes (cooking pancakes, frying sandwiches)
• Total time: 25-30 minutes

How to Serve

• Indulgent Breakfast: Serve with a side of fresh berries and coffee for a sweet start.
• Dessert Treat: Pair with whipped cream and a drizzle of chocolate sauce for extra decadence.
• Brunch Spread: Cut into wedges and serve on a platter for sharing.
• Kid-Friendly: Skip toppings and serve with maple syrup for dipping fun.
• Portable Snack: Wrap in parchment for a sweet, on-the-go treat.

Additional Tips

• Fluffy Pancakes: Don’t overmix batter to keep pancakes light; let batter rest for better rise.
• Nutella Spread: Warm Nutella slightly for easier spreading, but don’t overfill to prevent leaking.
• Frying Tip: Use medium heat to crisp without burning; add butter between batches for flavor.
• Make Ahead: Cook pancakes in advance, refrigerate, and fry sandwiches fresh for quick assembly.
• Variations: Add sliced bananas or peanut butter inside for a twist; swap Nutella for almond butter for less sweetness.

Budgeting the Recipe

These Fried Nutella Pancake Sandwiches are budget-friendly, using pantry staples like flour, sugar, and eggs. Nutella is a splurge but lasts for multiple recipes. Buy milk and butter in bulk, and opt for store-brand ingredients to save. The recipe yields 4-5 sandwiches, making it economical for a indulgent treat.

Frequently Asked Questions

Q: Can I make this vegan?

A: Yes! Use plant-based milk, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), vegan butter, and vegan hazelnut spread.

Q: Can I use a pancake mix?

A: Absolutely! Prepare mix per package instructions, using 1 cup dry mix for similar yield; adjust liquid as needed.

Q: Why are my pancakes dense?

A: Overmixing or old baking powder can cause denseness. Mix gently and check baking powder freshness.

Q: Can I bake instead of fry?

A: Yes, bake assembled sandwiches at 375°F (190°C) for 8-10 minutes, flipping halfway, for a lighter option.

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven at 350°F (175°C) for 5 minutes to restore crispiness.

Print