Nutella Pancake Rolls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Difficulty: Easy
Servings: 4 servings (8 pancake rolls)
Cuisine: American
Course: Breakfast, Brunch, Dessert
Ingredients
For the Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Filling
- ¾ cup Nutella, slightly warmed for easy spreading
Optional Toppings
- Powdered sugar
- Fresh strawberries, sliced
- Banana slices
- Blueberries
- Whipped cream
- Chocolate syrup
- Chopped hazelnuts
- Mini chocolate chips
Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Butter knife or offset spatula
- Serving plate
Instructions
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Small lumps are perfectly fine. Avoid overmixing, as this helps keep the pancakes soft and fluffy.
Allow the batter to rest for about 5 minutes while you heat the pan.
Step 2: Heat the Pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
The pan is ready when a small drop of water sizzles and evaporates quickly.
Step 3: Cook Thin Pancakes
Pour about ¼ cup of batter onto the skillet.
Instead of making thick pancakes, gently spread the batter into a thinner circle using the back of a spoon.
Cook for approximately 1½ to 2 minutes until bubbles appear on the surface and the edges begin to set.
Flip carefully and cook the second side for another 30 to 60 seconds until lightly golden.
Transfer the pancake to a plate.
Repeat with the remaining batter.
Step 4: Spread the Nutella
While each pancake is still warm, spread a generous layer of Nutella over the entire surface, leaving about a ½-inch border around the edges.
The warmth of the pancake helps the Nutella spread smoothly.
Step 5: Roll the Pancakes
Starting from one edge, tightly roll each pancake into a log.
Place the roll seam-side down to help it hold its shape.
Repeat with all pancakes.
Step 6: Slice and Serve
Leave the rolls whole or slice each into bite-sized pinwheels.
Arrange on a serving plate.
Dust with powdered sugar and garnish with fresh fruit, whipped cream, chocolate drizzle, or chopped hazelnuts if desired.
Serve immediately while warm.
Tips for Success
- Let the batter rest before cooking for softer pancakes.
- Cook over medium heat to prevent burning.
- Thin pancakes roll much more easily than thick ones.
- Warm the Nutella slightly for effortless spreading.
- Roll the pancakes while they’re still warm to prevent cracking.
- Use a quality non-stick skillet for the best results.
Delicious Variations
Banana Nutella Pancake Rolls
Add thin banana slices before rolling for extra sweetness.
Strawberry Nutella Rolls
Layer sliced strawberries with the Nutella for a fruity twist.
Peanut Butter Nutella Rolls
Spread a thin layer of peanut butter underneath the Nutella.
Berry Pancake Rolls
Add fresh raspberries or blueberries before rolling.
Crunchy Hazelnut Rolls
Sprinkle chopped toasted hazelnuts over the Nutella.
Cookies and Cream
Crush chocolate sandwich cookies and sprinkle over the filling.
Chocolate Lovers
Mix mini chocolate chips into the Nutella before spreading.
Storage Instructions
Store leftover pancake rolls in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave for 15–20 seconds or warm in a skillet over low heat until heated through.
For longer storage, wrap each roll individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Serving Suggestions
Nutella Pancake Rolls pair wonderfully with:
- Fresh strawberries
- Banana slices
- Mixed berries
- Vanilla yogurt
- Maple syrup
- Chocolate sauce
- Fresh whipped cream
- Toasted hazelnuts
- Hot coffee
- Hot chocolate
- Fresh orange juice
- Cold milk
They’re also great as part of a brunch spread alongside scrambled eggs and fresh fruit.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Soft, fluffy, and delicious
- Kid-friendly and fun to eat
- Perfect for breakfast or dessert
- Easily customizable
- Great for special occasions
- Freezer-friendly
- Uses simple pantry ingredients
Frequently Asked Questions
Can I make these ahead of time?
Yes. Prepare the pancake rolls a day in advance and refrigerate them. Reheat just before serving for the best texture.
Can I use whole wheat flour?
Yes. Replace up to half of the all-purpose flour with whole wheat flour for a heartier pancake.
Can I use store-bought pancakes?
Absolutely. Thin, ready-made pancakes work well when you’re short on time.
How do I keep pancakes from tearing?
Cook them slightly thinner, avoid overcooking, and roll them while they’re still warm and flexible.
Can I add fruit inside the rolls?
Yes. Bananas, strawberries, raspberries, and blueberries all make delicious additions.
Nutrition Information (Per Serving)
- Calories: 420
- Protein: 9g
- Carbohydrates: 55g
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 340mg
- Potassium: 240mg
- Fiber: 3g
- Sugar: 24g
- Calcium: 180mg
- Iron: 2.5mg
