Nutella banana pancakes
A spoon of chocolate hazelnut spread makes these Nutella stuffed pancakes with bananas truly divine. What could be better to spoil yourself with this Pancake day.
Nutella stuffed pancakes are the perfect treat to celebrate pancake day with, or are just a delicious breakfast to enjoy on a lazy weekend morning.
Normally on Pancake Day when we make crepe style pancakes and then add something simple like jam, lemon juice or nutella. They’re tasty and ideal when you’re cooking for a family as everything can choose their topping but I’ve seen loads of recipes for really delicious looking pancakes including these Nutella banana pancakes and couldn’t resist trying them.
How can kids help make Nutella stuffed pancakes?
Pancakes are ideal for little kids to help with – they do all the measuring and mixing of the batter and, if you trust them enough, can even help flip a few (just like Peppa Pig does as my two pointed out!) Small pancakes like these are easier than crepes to flip so if you want to enjoy some flipping fun with your kids, these are a great pancake to try.
Older children can also help spoon the batter in the pan, add the soft chocolate spread or help prepare the bananas. There really a lot of easy jobs for kids.
Other pancake recipes
If you liked these Nutella pancakes you’ll love our other delicious pancake recipes:
American style blueberry pancakes
Fluffy American pancakes
Drop scones (Scotch pancakes)
Easy (crepe) pancakes for kids
Chocolate chip pancakes
Other delicious Nutella filled bakes
If you love adding Nutella to your bakes, like we do, you’ll love these recipes:
Nutella cupcakes
Banana and Nutella loaf
Nutella stuffed cookies
Banana and Nutella muffins
Chocolate dodgers
Nutella Christmas tree
Nutella stuffed pancakes
Nutella chocolate mug cake.
Nutella fudge
Nutella babka
Difficulty: A wee bit harder
Time: 15 minutes plus 20 minutes cooking
Serves: 4
Ingredients
200g (1 2/3 cups) self-raising flour
1 ½ tsp baking powder
Pinch of salt
1 tbsp caster sugar
3 eggs, large
25g (2 tbsp) butter, plus extra for cooking
200ml milk
drizzle oil
200g chocolate hazelnut spread
2 large bananas
2 tbsp caster sugar
maple syrup to serve
how to make nutella stuffed pancakes with bananas
Make the pancake batter
Mix the dry ingredients
Get your little chef to help you measure the flour (200g), baking powder (1 ½ tsp), sugar (1 tbsp) and salt out into a large mixing bowl.
Add the wet ingredients
Measure the butter (25g) into a bowl and pop in the microwave to melt (or do it in a pan on the hob). If you’ve got digital scales change them to the ml setting. Get your child to help you measure out the milk (200ml). Crack in the eggs. We did them in a small bowl first in case we cracked in shell, and then added them to the milk.
Make a well in the centre of the flour and add the milk, butter and eggs. Whisk the wet ingredients together and then begin incorporating all the flour in until you have a nice thick, smooth batter. This is a great task for little ones to help with and good if you have two chefs who are happy to take turns whisking.
Cook the nutella banana pancakes
Pour the pancake batter into a jug to make it easier to add to the pan.
Turn your oven on low, and put a baking tray in to keep the pancakes warm as you’re cooking them.
Heat a small knob of butter and a little drizzle of oil in a non-stick frying pan. When the butter starts to bubble, pour in the pancake batter. We poured circles that were roughly 8cm wide and were able to fit 2 or 3 in the pan.
Add a teaspoon of chocolate spread to the centre of each pancake, then pour a tiny bit of batter on top just to cover the chocolate. If your chocolate spread is a little hard, like ours, take some from the jar and blast it in the microwave briefly just to soften it and make it easier to add to the pancakes.
Cook on a medium heat for a minute or two until the bottom is a nice golden brown. Carefully flip the pancake over and cook for another minute or so.
Once they’re ready, pop them on a baking tray in the oven to keep warm while you cook the rest.
Depending on how old your kids are, or how much you trust them around heat, they could help you pour the pancake mixture out or flip them over. If they’re too little, get them working on the next step while you’re cooking the pancakes.
Cook the bananas
When you’re finished cooking the pancakes (or while you’re cooking them), get your little one to peel and chop the bananas diagonally into large chunks.
Add the sugar (2 tbsp) to a pan and heat it until it melts and starts to bubble. When it is a nice deep amber colour, add the bananas to coat them. If the sugar becomes hard, add a little maple syrup or water and cook for 30 seconds or so until it turns syrupy again.
Serve the pancakes
Stack the pancakes with some banana pieces between the layers and more on top. Drizzle over some maple syrup to serve.
Chocolate pancakes with bananas
Ingredients
- 200 g (1 2/3 cups) self-raising flour
- 1 ½ tsp baking powder
- Pinch of salt
- 1 tbsp caster sugar
- 3 large eggs
- 25 g (2 tbsp) melted butter, plus extra for cooking
- 200 ml milk
- drizzle of vegetable or sunflower oil
- 200 g chocolate hazelnut spread
- 2 large bananas
- 2 tbsp caster sugar
- maple syrup to serve
Instructions
Make the pancake batter
- Get your little chef to help you measure the flour, baking powder, sugar and salt out into a large mixing bowl.
- Measure the butter into a bowl and pop in the microwave to melt (or do it in a pan on the hob). If you’ve got digital scales change them to the ml setting and get your child to help you measure out the milk. Crack in the eggs.
- Make a well in the centre of the flour and add the milk, butter and eggs. Whisk the wet ingredients together and then begin incorporating all the flour in until you have a nice thick, smooth batter.
Cook the pancakes
- Pour the pancake batter into a jug to make it easier to add to the pan.
- Turn your oven on low, and put a baking tray in to keep the pancakes warm as you’re cooking them.
- Heat a small knob of butter and a little drizzle of oil in a non-stick frying pan. When the butter starts to bubble, pour in the pancake batter. We poured circles that were roughly 8cm wide and were able to fit 2 or 3 in the pan.
- Add a teaspoon of chocolate spread to the centre of each pancake, then pour a tiny bit of batter on top just to cover the chocolate. If your chocolate spread is a little hard, like ours, take some from the jar and blast it in the microwave briefly just to soften it and make it easier to add to the pancakes.
- Cook on a medium heat for a minute or two until the bottom is a nice golden brown. Carefully flip the pancake over and cook for another minute or so.
- Once they’re ready, pop them on to the baking tray in the oven to keep warm while you cook the rest.
Cook the bananas
- When you’re finished cooking the pancakes (or while you’re cooking them), peel and chop the bananas diagonally into large chunks.
- Add the sugar to a pan and heat it until it melts and starts to bubble. When it is a nice deep amber colour, add the bananas to coat them. If the sugar becomes hard, add a little maple syrup or water and cook for 30 seconds or so until it turns syrupy again.
Serve the pancakes
- Stack the pancakes with some banana pieces between the layers and more on top. Drizzle over some maple syrup to serve.
Pin banana nutella pancakes for later
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I’m linking up this recipe to:
Choclette says
Love the hidden chocolate in the middle of the pancakes. What a fabulous idea.
Monika Dabrowski says
Great looking pancakes and I love the addition of fried bananas! Thank you for joining in with #CookBlogShare
Rhyming with Wine says
I love the idea of cooking the chocolate in with the batter, and those caramelized bananas look amazing! Thanks for linking to #DreamTeam x
cookingwithmykids says
Thanks. Cooking the chocolate in with the dough made it delicious and oozy!
Angela / Only Crumbs Remain says
Ooh my goodness me Helen – those pancakes look insanely good! I have to admit that every year i keep things simple with lemon & a sprinkling of sugar on mine (hubby doesn’t care for pancakes sadly) but these look so very very tempting! Thankyou so much for linking up with #BakingCrumbs.
Angela x
cookingwithmykids says
Thanks. That’s normally our approach (I love a crepe with lemon and sugar), but these were worth the effort!
Louise (Cooking with Kids) says
These look delicious! I love how you’ve added chocolate into the pancake (i’ve only ever added it after cooking) and the fact that it’s an easy recipe for children to help out with makes it even better ?. Thanks for sharing with #bakingcrumbs
cookingwithmykids says
Thanks, I’d never done it before, but it worked really well. Cooking the nutella for a bit makes it nice and oozy when you cut in to them!
Cheshire SEN Tutor says
Excited for pancake day reading your post, love how much you involve your kids with the recipe. Looks like they had a lot of fun! Nice to find you before my post on the #dreamteam linky after you commented on my blog yesterday ? Lovely coincidence
cookingwithmykids says
Thank you! I’ve not been very good with twitter but I’ve started trying a bit harder so it’s nice to start see familiar people!
Rebecca Grace says
Those pancakes look absolutely delicious! Yummy!
cookingwithmykids says
Thanks. We normally make crepe style ones so these were a real treat.