These Nutella Mini Pancakes are soft, fluffy, and irresistibly delicious! Perfect for a fun breakfast, brunch, or even dessert, these bite-sized pancakes are served with a side of creamy Nutella for dipping or drizzling. They’re quick to make and even quicker to disappear!
Why You’ll Love These Mini Pancakes
- Quick & Easy – Ready in under 20 minutes with simple ingredients.
- Kid-Friendly – Mini size and Nutella? It’s a guaranteed hit.
- Versatile – Serve with Nutella, fresh fruit, whipped cream, or a sprinkle of powdered sugar.
Grab These Ingredients
- Egg – Acts as the glue that holds the batter together, giving the pancakes structure and a soft, custard-like texture.
- Sugar – Brings subtle sweetness and helps create a golden finish. You can swap it with honey or maple syrup if you prefer.
- Baking powder + baking soda – This combo gives the pancakes a fluffy lift. If you only have baking powder, you can still make it work—just expect a little less rise.
- Milk – Adds moisture and binds the batter. Any type of milk will do—dairy or your favorite plant-based option.
- Sunflower oil – Keeps the pancakes soft and prevents them from sticking. Neutral oils work best, but melted butter adds extra richness if that’s your thing.
- All-purpose flour – The foundation of the batter, giving the pancakes just enough body without making them dense.
- Nutella – The star of the show. Serve it on the side for dipping, drizzle it over the stack, or swirl it right into the batter for pockets of gooey chocolate-hazelnut magic.
Mini Nutella Pancakes
Special Tools
- Non-stick pan – Essential for even cooking and easy flipping. A good non-stick surface means your mini pancakes won’t tear or stick.
- Mixing bowl & whisk – You’ll need these to bring the batter together quickly and smoothly. A handheld whisk works perfectly—no mixer needed.
- Piping bag or squeeze bottle – This makes it super easy to pipe out perfect little circles for uniform mini pancakes. If you don’t have one, a teaspoon works too.
- Lid – Covering the pan helps cook the pancakes through without burning the bottoms, especially if they’re thick.
- Spatula – Use a thin, flexible one to flip those mini pancakes cleanly and gently. No squishing allowed!
How To Make Mini Nutella Pancakes
Grab a medium mixing bowl and add your flour, sugar, baking powder, and baking soda. Use a whisk to mix them together until everything looks evenly combined and there are no visible lumps. This step helps ensure the rising agents are spread out evenly so every pancake fluffs up just right.
Crack in your egg, pour in the milk and oil, and whisk again. You want to mix until the batter is smooth—but don’t overdo it. A few small lumps are totally fine. Overmixing can make the pancakes tough instead of light and fluffy, so stop once everything is just combined.
Once your batter is ready, spoon it into a piping bag or squeeze bottle. This makes it super easy to control the size of each mini pancake and helps you keep them evenly spaced in the pan. If you don’t have one, you can use a teaspoon or small scoop.
Place a non-stick pan on the stove and warm it up over low to medium heat. Give it a minute or so to come up to temperature. The goal is gentle, even heat—too hot and your pancakes will burn before they’re cooked through.
Pipe small circles of batter into the warm pan, making sure there’s enough space between each one so they don’t run together. These are mini pancakes, so think silver dollar–sized. Try to keep them uniform so they cook evenly.
cook
Place a lid over the pan to trap the heat. This helps cook the pancakes all the way through without needing high heat. Let them cook until the edges start to set and small bubbles form on the surface.
Once you see those bubbles and the bottoms are golden brown, use a spatula to gently flip each pancake. Cook the other side for another minute or so, just until it’s golden and cooked through. Don’t rush—low heat keeps the texture perfect.
Transfer the mini pancakes to a plate or shallow bowl. Serve them warm with a generous side of Nutella for dipping—or drizzle it over the top if you’re going for full coverage. That melty chocolate hazelnut + fluffy pancake combo? Unreal.
How To Store Mini Nutella Pancakes
- Fridge: Store cooled pancakes in an airtight container in the fridge for up to 3 days.
- Freezer: Flash-freeze in a single layer, then store in a zip-top bag. Reheat straight from frozen in a toaster or warm pan.
- Reheating: Microwave for 15–20 seconds or toast gently on a pan to keep them fluffy.
Flavor Swaps & Add-ins
Want to switch it up? Try these ideas:
- Add vanilla or cinnamon – ½ tsp of either adds extra warmth.
- Chocolate chips – Stir mini chocolate chips into the batter for extra indulgence.
- Berry swirl – Add a little raspberry or strawberry jam on top of the batter before flipping for a fruity twist.
You can even go savory—just reduce the sugar and skip the Nutella. Serve with sour cream and chives or mini scrambled eggs. Yep, this batter is that versatile.
Make It Fun: Pancake Dipping Board
Turn your Nutella Mini Pancakes into a shareable pancake board. Here’s what to include:
- A warm pile of mini pancakes Nutella (of course)
- Sliced strawberries or bananas
- Mini marshmallows
- Whipped cream
- Crushed hazelnuts
- Chocolate chips
Build it like a charcuterie board, and watch everyone dive in.
Tips for Success
- Use low heat – Keeps the pancakes golden on the outside and fluffy inside. Too hot, and they’ll burn before they’re cooked through.
- Keep them uniform – A squeeze bottle or piping bag makes perfect rounds every time.
Don’t skip the oil – It adds moisture and keeps the pancakes soft. - Stir just until the ingredients come together. Overmixing can make the pancakes dense instead of fluffy.
- Every stove is different. On an electric stove, I use the lowest setting (1) and give it about 30 seconds to warm up. On a gas stove, stick to the smallest burner on the lowest flame. Slow and steady wins here.
- Trapping the heat helps the pancakes cook evenly all the way through, especially since they’re small and you don’t want to burn the bottoms before the centers are done.
Yes! Make the batter the night before and store it in the fridge. Just give it a gentle stir before using.
You can, but the texture will be slightly denser. Oil keeps them softer and more moist.
Honestly? In a bowl, with a spoon, and way too much Nutella. Or on a skewer, on a board, in a lunchbox—there’s no wrong answer.
Mini pancakes + Nutella = guaranteed happiness. There’s something about the size that makes them even more fun to eat—especially when they’re warm, fluffy, and dunked in a pool of melted chocolate hazelnut goodness.
They’re great for breakfast, but honestly? These are snackable all day long. From after-school treats to midnight sweet cravings, these pancakes are here for you. No forks needed.
So next time you’re craving pancakes, skip the full-size stack. Go mini. Go Nutella. You won’t regret it.
Print
Fluffy Mini Nutella Pancakes
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 3 1x
- Category: dessert
- Method: cook
- Cuisine: American
Description
Easy recipe for fluffy mini Nutella pancakes, perfect for any occasion, they’re soft and delicious, everyone will love them.
Ingredients
Pancake batter
- 1 egg
- 125 grams milk
- 45 grams sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 150 grams all purpose flour
- 1 1/2 tablespoons sunflower oil
More
- 50 grams Nutella
Instructions
- Mix the dry ingredients in a bowl using a whisk—combine flour, sugar, baking powder, and baking soda until evenly blended.
- Add the wet ingredients—crack in the egg, pour in the milk and oil, and whisk again until just smooth. Avoid overmixing to keep the pancakes light and fluffy.
- Transfer the batter to a piping bag or squeeze bottle for more control. If you don’t have one, a spoon works too.
- Preheat a non-stick pan over low to medium heat. Let it warm up slowly for even cooking.
- Pipe small circles of batter into the pan, spacing them apart so they don’t merge. Think coin-sized for that perfect mini look.
- Cover the pan with a lid and cook until bubbles form on the surface and the edges look set.
- Flip each pancake and cook the other side until golden brown and fully cooked through.
- Serve warm on a plate or in a bowl with a side of Nutella. Dip, drizzle, or spoon it on—your choice!
Archersfood
Recipes from my family to yours
