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Banana Nutella Pancakes
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Banana Nutella Pancakes

    Banana Nutella pancakes are the breakfast to make when you want to satisfy a sweet tooth craving. With Nutella and sweet banana mixed right into the batter, these pancakes are fluffy and soft, sweet and nutty, and very chocolatey.

    Topped with fresh banana, Nutella, and chopped hazelnuts, you’ll probably want more than one. These are delicious, rich, and so good. 

    The chocolaty, nutty flavors of banana Nutella pancakes stand up to being paired with robust flavors. I like to serve them with a sturdy cup of coffee. They also go great with a tall glass of milk. You won’t need to serve these with other foods, but when pairing drinks, avoid anything too sweet or too heavy — these pancakes have all the sweetness you need.

    banana nutella pancakes

    For the topping, I used pre-chopped hazelnuts. If you use whole nuts, use a very sharp chef’s knife to chop them. 

    When making the pancakes, make sure you preheat your pan. Do not put the batter in a cold pan! As the pancakes cook, you’ll know when to flip the pancakes when the little bubbles that form on the uncooked side start to pop. 

    I also recommend using really ripe bananas for this recipe. Green bananas will not be ripe enough and will produce an off flavor and texture. You can speed up the process of ripening your bananas by putting them in a paper bag for a day or two or using frozen bananas. I recommend thawing the banana before you mash it though.

    What You Need to Make Banana Nutella Pancakes

    This recipe requires Nutella, bananas, baking powder, milk, butter, large eggs, sugar, all-purpose flour, salt, and chopped hazelnuts. The hazelnuts are an optional garnish and you can leave them out if you like.

    You can also use any kind of milk you want: whole milk, 2%, or 1%. I have not tried it, but I think alternative milk (almond, soy, oat, cashew.) would probably work as well. 

    ingredients to make banana nutella pancakes

    Ingredients:

    • Nutella
    • Bananas
    • Baking powder
    • Milk
    • Butter 
    • Large eggs
    • Granulated sugar
    • All-purpose flour
    • Kosher salt
    • Chopped hazelnuts

    Equipment: 

    Banana Nutella pancakes require a bowl, a fork, one large bowl, a whisk, a microwave-safe bowl, a cutting board, a small knife, a spatula, and a non-stick frying pan. 

    How To Make Banana Nutella Pancakes

    Make the batter: In a large bowl, mash the bananas with a fork. Add in the eggs and mix well. Stir in the milk.

    Add in the dry ingredients and stir with a whisk until fully incorporated. Add in the Nutella and stir until well combined.

    Prepare the toppings: Slice the remaining bananas. Right before serving, heat some of the Nutella in the microwave to make a pourable consistency (30-40 seconds).

    Make the pancakes: Heat the butter over medium heat in a non-stick frying pan. Put roughly ⅓ of the batter in the frying pan, creating the pancakes. You should be able to make 2-4 at a time, depending on the size of your pan. Be careful not to crowd your pan.

    Flip the pancakes after 2-3 minutes, and cook on the other side. You’ll know they are ready to be flipped when the bubbles on the uncooked side begin to pop. Don’t flip them too soon. Depending on the heat of your pan, they could take a few extra minutes.

    Assemble the Pancakes: Place 1-2 pancakes on a plate and top with banana, warmed Nutella, and chopped hazelnuts.

    assembled banana Nutella pancakes

    Serve: Enjoy!

    banana nutella pancakes

    Recipe FAQs

    Why don’t you put oil or melted butter in the batter?

    Most pancake batters call for melted butter. It adds flavor and structure to the recipe. However, Nutella contains a lot of fat and flavor and would overpower any addition of butter to the recipe, so I’ve omitted it here. The texture and flavor of these pancakes don’t need butter.

    Can I top these with something besides Nutella?

    Definitely. Some in my family prefer Nutella, others like a pour of maple syrup instead. I also think these would have tasted great with some sliced strawberries. It’s really up to your preferences!

    Can I make these as silver dollar pancakes?

    Absolutely! Just be cautious about cooking time. Silver dollar pancakes cook quickly, so you’ll want to watch them to make sure that they don’t get overcooked. I also recommend spending a little extra time mashing your banana really well. While larger pieces of banana don’t matter in a standard-size pancake, they could overwhelm a little pancake.

    banana Nutella pancakes served on a plate

    Banana Nutella Pancakes

    Arielle Hess
    Banana Nutella pancakes are the perfect breakfast for a morning when you want to celebrate birthdays, an anniversary, or just because you want to tell someone (even yourself!) that you love them. These pancakes have Nutella and banana mixed right into the batter. They are then topped with fresh banana, Nutella, and chopped hazelnuts. These pancakes are decadent and delicious.
    No ratings yet
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Breakfast
    Cuisine American
    Servings 8
    Calories 383 kcal

    Ingredients
      

    • 1 1/2 cups all-purpose flour
    • 2-3 bananas
    • 2 tsp baking powder
    • 2 tbsp granulated sugar
    • 1 tsp kosher salt
    • 1/2 cup Nutella plus more for serving
    • 2/3 cup milk
    • 2 large eggs
    • 2 tbsp unsalted butter
    • 1/2 cup chopped hazelnuts

    Instructions
     

    • In a large bowl, use a fork to mash 2 medium bananas, or 1 ½ bananas if they are large.
    • Crack 3 eggs into the bowl and whisk them into the banana.
    • Stir in ⅔ cup milk.
    • Stir in 1 ¼ cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt.
    • Stir in ½ cup of Nutella until well combined.
    • Slice the remaining banana into rounds
    • Heat 2 tablespoons of butter in a non-stick frying pan over medium heat.
    • Pour roughly ⅓ cup of batter into the frying pan,
    • Flip the pancakes after 2-3 minutes, and cook on the other side.
    • Remove the pancakes and repeat with the remaining batter.
    • Put ¼–½ cup of Nutella in a small dish in the microwave and warm for 30–40 seconds until loose and pourable.
    • Place 1–2 pancakes on a plate, and top with banana, warmed Nutella, and chopped hazelnuts.
    • Enjoy!

    Notes

    For the topping, I used pre-chopped hazelnuts. If you use whole nuts, use a very sharp chef’s knife to chop them.
    When making the pancakes, make sure you preheat your pan. As the pancakes cook, you’ll know when to flip the pancakes when the little bubbles that form on the uncooked side start to pop.
    I recommend using really ripe bananas for this recipe. Green bananas will not be ripe enough and will produce an off flavor and texture. You can speed up the process of ripening your bananas by putting them in a paper bag for a day or two or using frozen bananas. I recommend thawing the banana before you mash it.
    You don’t need butter for this recipe. Most pancake batters call for melted butter. It adds flavor and structure to the recipe. However, Nutella contains a lot of fat and flavor and would overpower any addition of butter.

    Nutrition

    Calories: 383kcalCarbohydrates: 58.09gProtein: 13.94gFat: 11.66gSaturated Fat: 8.14gFiber: 3.5gSugar: 23.63g
    Keyword nutella, pancakes, sweet
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    Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.

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