Name: Simple Sourdough Bread with Crispy Crust and Chewy Center Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 1/4 cups milk; 1 large egg; 3 tbsp melted butter (plus more for the pan); 1 tsp vanilla extract; 1/2 cup Nutella (or other chocolate-hazelnut spread); Fresh strawberries, sliced (for topping)

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Fluffy, golden pancakes stuffed with a rich, gooey Nutella center and topped with fresh sliced strawberries for a decadent and delightful breakfast treat. These Nutella-stuffed pancakes are easy to make on the stovetop and come together quickly for an indulgent morning or brunch.

Ingredients You'll Need

The image shows a baking tray lined with parchment paper holding four thick swirls of dark brown chocolate spread. Each swirl is round with smooth, creamy texture and slight peaks from spreading. A gold spoon rests on one swirl, carrying extra chocolate spread. To the upper left of the tray, there is a closed jar of Nutella, and at the top right, a white bowl contains a light beige mixture with visible bubbles. The tray and bowl sit on a white marbled surface, with a beige and white checked towel partially visible at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Pancake Batter

1 ½ cups all-purpose flour
2 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
1 large egg
3 tablespoon melted butter (plus more for the pan)
1 teaspoon vanilla extract

Filling and Topping

½ cup Nutella (or other chocolate-hazelnut spread)
Fresh strawberries, sliced (for topping)

How to Make Nutella-Stuffed Pancakes

Prepare Nutella Dollops: Scoop Nutella into 8 small dollops (about 2 teaspoons each) onto a parchment-lined plate or tray. Freeze for 10–15 minutes so they become firm and hold their shape during cooking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.

Mix Wet Ingredients: In a separate bowl, whisk the milk, large egg, melted butter, and vanilla extract until smooth and fully combined.
Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. It’s okay if the batter is slightly lumpy; overmixing can make pancakes tough.
Heat Skillet: Heat a nonstick skillet or griddle over medium-low heat. Lightly butter the surface to prevent sticking and add flavor.

Cook Pancakes with Nutella Filling: Pour about ¼ cup of batter onto the skillet to form a pancake base. Quickly place one of the frozen Nutella dollops in the center of the batter and spoon a little more batter over the top to fully encase the Nutella.
Cook First Side: Allow the pancake to cook for 2–3 minutes, until bubbles form on the surface and the edges start to look set and cooked through.
Flip and Finish Cooking: Carefully flip the pancake and cook for another 1–2 minutes until golden brown and cooked through. The Nutella inside will be melted and gooey.

Repeat: Continue with the remaining batter and Nutella dollops, buttering the skillet as needed between batches.
Serve: Serve the warm Nutella-stuffed pancakes topped with fresh sliced strawberries. Add extra Nutella on top if desired for an extra indulgent touch.

How to Serve Nutella-Stuffed Pancakes

A stack of four thick golden pancakes is on a white plate, each pancake filled with a rich, melted chocolate layer visible between them. On top, several fresh bright red strawberry slices are scattered, adding a juicy and fresh touch.

Toppings and Garnishes

Serve the warm pancakes topped with fresh sliced strawberries and a dusting of powdered sugar if desired. For extra indulgence, drizzle additional Nutella or a little maple syrup over the stack.

Side Ideas

These pancakes pair nicely with fresh fruit, a dollop of whipped cream, or a simple cup of coffee or tea for a decadent breakfast or brunch.

Presentation Tips

Stack pancakes two or three high to show the gooey Nutella center, garnish with bright strawberry slices, and serve immediately while the filling is melty.

Make Ahead and Storage

Storing Leftovers

These pancakes are best served immediately for optimal gooey Nutella texture and pancake fluffiness. If you need to hold them briefly, keep finished pancakes warm on a baking sheet in a low oven.

Freezing

Freeze the Nutella dollops before cooking (10–15 minutes) to prevent leaking. Cooked pancakes can be cooled completely and frozen in a single layer, then transferred to an airtight bag for longer storage.

Reheating

Reheat frozen pancakes gently in a toaster or warm oven until heated through. Reheating restores texture, but fresh-made pancakes will always be best.

FAQs

How long should I freeze the Nutella dollops?

Freeze the Nutella dollops for about 10–15 minutes so they firm up and are easier to encase in batter without melting out during cooking.

What heat is best for cooking these pancakes?

Use medium-low heat so the pancakes cook through without burning on the outside.

How long do the pancakes cook?

Cook the first side for about 2–3 minutes until bubbles form and edges set, then flip and cook another 1–2 minutes until golden and cooked through.

Can I make these gluten-free?

Yes — if you prefer, substitute the all-purpose flour with a gluten-free blend suitable for pancakes.

How many pancakes does this recipe make?

This recipe yields about 8 pancakes (one Nutella dollop per pancake).

Simple Sourdough Bread with Crispy Crust and Chewy Center Recipe