A golden stack of warm, fluffy pancakes layered with silky chocolate hazelnut spread and topped with fresh raspberries and blueberries. This elegant yet comforting dish is ideal for slow weekend mornings, offering the perfect balance of sweetness, richness, and texture. Serve it with a hot cup of tea or coffee for a truly indulgent breakfast or brunch experience.

Why You’ll Love This Recipe

These pancakes are light and tender, thanks to the buttermilk, and they’re simple enough to prepare yet luxurious enough to impress. The chocolate hazelnut spread adds depth and richness, while the berries provide a bright, juicy contrast. It’s a delightful recipe that strikes the perfect balance between homemade comfort and a café-style treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 cup buttermilk
1 egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Chocolate hazelnut spread (e.g., Nutella)
Fresh raspberries and blueberries

Directions

1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
3. Pour the wet ingredients into the dry mixture and gently stir until just combined. Do not overmix; lumps are normal.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter per pancake onto the skillet. Cook for about 2–3 minutes, or until bubbles form on the surface. Flip and cook the other side for an additional 1–2 minutes, or until golden brown.
6. Stack the pancakes on a plate, spreading a layer of chocolate hazelnut spread between each one.
7. Top with an additional dollop of spread and a generous handful of fresh raspberries and blueberries.
8. Serve warm with tea or coffee.

Servings and timing

Servings: 2 stacks
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: ~350 per serving

Variations

• Nut-Free Option: Use a chocolate sunflower seed spread instead of hazelnut spread.
• Vegan Version: Replace buttermilk with a plant-based milk and a teaspoon of lemon juice, and use a flax egg and vegan chocolate spread.
• Extra Indulgent: Add chocolate chips or chopped toasted hazelnuts into the batter.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Citrus Twist: Add lemon or orange zest to the batter for a subtle brightness.
• Savory Balance: Add a few slices of crispy bacon or a scoop of Greek yogurt on the side.

Storage/Reheating

Storage:
Store leftover pancakes (without toppings) in an airtight container in the refrigerator for up to 3 days.

Reheating:
Reheat pancakes in a toaster or skillet over medium heat to restore texture. Microwave is also acceptable for convenience, though it may soften them. Add fresh berries and spread just before serving.

FAQs

Can I make the batter ahead of time?

Yes, but for best results, prepare the batter no more than 1–2 hours in advance and store it in the refrigerator.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 3/4 cup of milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I freeze these pancakes?

Yes, freeze them in a single layer, then store in a freezer bag for up to 2 months. Reheat directly from frozen in a toaster or oven.

What’s the best way to prevent pancakes from sticking?

Use a good non-stick skillet and ensure it’s preheated and lightly greased before cooking.

How do I keep pancakes warm while making the rest?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until all are ready to serve.

Can I use frozen berries?

Yes, but thaw and drain them first to prevent excess moisture from making the pancakes soggy.

How thick should the batter be?

The batter should be thick but pourable. If it’s too thick, add a splash of milk; if too thin, stir in a bit more flour.

Can I use whole wheat flour?

Yes, though it will produce a denser texture. For balance, consider using half whole wheat and half all-purpose flour.

Are these pancakes sweet enough on their own?

They’re mildly sweet and balanced by the rich chocolate spread. You can increase the sugar slightly if you prefer sweeter pancakes.

What drinks pair well with this dish?

A cup of black tea, espresso, or a light cappuccino complements the sweetness of the dish perfectly.

Conclusion

Fluffy Pancakes with Berries & Chocolate Hazelnut Spread offer an indulgent yet easy-to-make breakfast that brings a touch of luxury to your morning routine. Whether you’re planning a weekend brunch or simply want to treat yourself, this recipe combines comforting textures and delightful flavors in every bite. Enjoy them warm, topped with fresh fruit, and savor a breakfast worth slowing down for.

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