Hazelnut-Chocolate Pancakes

If you’re looking to elevate your breakfast game, hazelnut-chocolate pancakes are the perfect solution. Combining the rich, nutty flavor of hazelnuts with the indulgent sweetness of chocolate, these pancakes are a treat that feels both luxurious and comforting. Whether you’re whipping these up for a weekend brunch, a special occasion, or simply to spoil yourself, this recipe is guaranteed to impress. With a soft, fluffy texture and the perfect balance of flavors, these pancakes are as satisfying to make as they are to eat.

In this detailed guide, you’ll learn how to make the most delicious hazelnut-chocolate pancakes from scratch. We’ll dive into ingredients, techniques, variations, and pro tips to help you create a dish that’s both Instagram-worthy and utterly delicious.

Why You’ll Love This Recipe

Hazelnut-chocolate pancakes are the ultimate fusion of breakfast and dessert. The combination of hazelnuts and chocolate evokes the flavors of beloved spreads like Nutella, while the pancakes themselves are light, fluffy, and perfectly golden. The recipe is versatile—you can customize it with toppings, fillings, or dietary tweaks to suit your preferences. Whether you’re a seasoned pancake pro or new to breakfast recipes, this dish is easy to prepare and bound to delight everyone at the table. Plus, the warm, nutty aroma that fills your kitchen while cooking is simply irresistible.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Yield: 10-12 pancakes
• Serving size: 2-3 pancakes

Nutritional Information (per serving)

• Calories: 320
• Carbohydrates: 40g
• Protein: 8g
• Fat: 15g
• Fiber: 3g
• Sugar: 16g

Ingredients

For the Pancakes:

• 1 1/2 cups all-purpose flour
• 1/4 cup finely ground hazelnuts (or hazelnut flour)
• 2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar (optional for extra sweetness)
• 1 large egg
• 1 1/4 cups milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or neutral oil

For the Hazelnut-Chocolate Drizzle:

• 1/2 cup hazelnut-chocolate spread (such as Nutella)
• 2 tablespoons heavy cream or milk (to thin the spread)

Optional Toppings:

• Chopped toasted hazelnuts
• Chocolate chips or shavings
• Fresh berries (strawberries, raspberries, or bananas pair beautifully)
• Whipped cream
• Powdered sugar

Step-by-Step Instructions

1. Prepare the Pancake Batter

1. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, ground hazelnuts, cocoa powder, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk the wet ingredients: egg, milk, vanilla extract, and melted butter.
3. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and help ensure fluffy pancakes.

2. Heat the Griddle or Pan

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray. Once the pan is hot, reduce the heat slightly to prevent burning.

3. Cook the Pancakes

1. Pour 1/4 cup of batter onto the skillet for each pancake.
2. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
3. Transfer cooked pancakes to a plate and cover them with a clean towel to keep warm. Repeat with the remaining batter.

4. Make the Hazelnut-Chocolate Drizzle

1. In a small microwave-safe bowl, combine the hazelnut-chocolate spread and heavy cream or milk. Microwave in 10-second intervals, stirring in between, until the mixture is smooth and pourable.
2. If you don’t have a microwave, you can warm the mixture in a small saucepan over low heat.

5. Assemble and Serve

Stack the pancakes on a plate, drizzle generously with the hazelnut-chocolate sauce, and top with your choice of garnishes. Serve warm and enjoy!

Ingredient Background

Hazelnuts

Hazelnuts bring a distinct nutty flavor and richness to these pancakes. You can use finely ground hazelnuts or hazelnut flour for convenience, or toast and grind whole hazelnuts yourself for a fresher taste.

Cocoa Powder

Cocoa powder adds depth to the pancakes, giving them a chocolatey flavor without overpowering the hazelnut notes. Use unsweetened cocoa powder for the best results.

Hazelnut-Chocolate Spread

This spread acts as the star topping, combining hazelnuts and chocolate for an indulgent drizzle. Nutella is a popular option, but you can also find dairy-free or homemade versions to suit your needs.

Technique Tips

1. Don’t Overmix the Batter: Overmixing can develop gluten in the flour, resulting in dense pancakes. Stir just until the ingredients are combined.
2. Perfect Pancake Size: Use a 1/4 cup measuring cup to pour the batter for evenly sized pancakes.
3. Low and Slow Cooking: Cook pancakes on medium-low heat to prevent them from browning too quickly before the center is cooked through.
4. Test for Doneness: Look for bubbles forming on the surface and edges that are set before flipping the pancakes.

Alternative Presentation Ideas

• Layered Pancake Cake: Stack the pancakes with layers of hazelnut-chocolate spread and whipped cream in between, then drizzle more sauce on top for a show-stopping dessert.
• Mini Pancakes: Use a tablespoon of batter to create mini pancakes, perfect for a bite-sized treat or breakfast buffet.
• Pancake Skewers: Thread pancake bites onto skewers with fruit and drizzle with the hazelnut-chocolate sauce for a fun, portable option.

Additional Tips for Success

1. Toast the Hazelnuts: Toasting hazelnuts before grinding enhances their flavor. Simply bake them at 350°F for 8-10 minutes, then rub off the skins with a clean towel.
2. Preheat the Pan: Always let your skillet or griddle heat up before adding batter to ensure the pancakes cook evenly.
3. Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish the batch.
4. Make it Kid-Friendly: Skip the cocoa powder for a more traditional pancake flavor that’s still enhanced by the hazelnut drizzle.

Recipe Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend and ensure the hazelnut flour is certified gluten-free.
• Vegan Pancakes: Replace the egg with a flax or chia seed egg (1 tablespoon of ground flax/chia mixed with 3 tablespoons of water) and use almond milk or oat milk.
• Protein-Packed Pancakes: Add a scoop of chocolate protein powder to the batter and increase the milk slightly for a more nutritious version.
• Dark Chocolate Lovers: Mix dark chocolate chips directly into the batter for an extra dose of chocolate in every bite.

Freezing and Storage

Refrigerator

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, microwave, or skillet before serving.

Freezer

For longer storage, freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Reheat directly from frozen in a toaster or oven at 350°F for 5-7 minutes.

Healthier Twist Ideas

1. Swap Sugar: Use honey, maple syrup, or coconut sugar instead of granulated sugar for a more natural sweetener.
2. Increase Fiber: Replace half the all-purpose flour with whole wheat flour or oat flour.
3. Add Fruit: Incorporate mashed bananas or grated zucchini into the batter for added nutrients and moisture.
4. Reduce the Drizzle: Serve the hazelnut-chocolate sauce on the side for dipping, allowing each person to control their portion.

Serving Suggestions for Events

• Brunch Gathering: Pair hazelnut-chocolate pancakes with fresh fruit, mimosas, and savory options like scrambled eggs or a quiche for a well-rounded brunch.
• Birthday Breakfast: Add candles to the pancake stack for a festive start to someone’s special day.
• Holiday Treat: Serve these pancakes with peppermint whipped cream or a sprinkle of powdered sugar for a holiday twist.

Special Equipment

• Non-Stick Skillet or Griddle: Ensures even cooking and prevents sticking.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Spatula: Essential for flipping pancakes without breaking them.
• Whisk: Helps achieve a smooth batter with minimal lumps.

Frequently Asked Questions

1. Can I use store-bought hazelnut flour?

Yes, store-bought hazelnut flour works perfectly and saves time. Make sure it’s finely ground for a smooth batter.

2. How do I prevent pancakes from sticking?

Always preheat your skillet and lightly grease it with butter or cooking spray before adding batter. A non-stick pan is ideal.

3. Can I make these pancakes ahead of time?

Yes, you can make the pancakes ahead and reheat them in the oven or toaster just before serving.

4. Is there a substitute for hazelnuts?

Almond flour or finely ground almonds can be used in place of hazelnuts for a similar flavor and texture.

5. Can I make the batter in advance?

Yes, you can prepare the batter and store it in the fridge for up to 24 hours. Stir it gently before cooking.

6. How can I thin the hazelnut-chocolate drizzle?

Add a splash of milk or cream and microwave the mixture in short bursts, stirring until it reaches your desired consistency.

7. What’s the best milk to use for this recipe?

Any milk works, but whole milk provides the richest flavor. Non-dairy options like almond or oat milk are also great.

8. Can I add other nuts or mix-ins?

Absolutely! Chopped pecans, walnuts, or even dried fruit can be mixed into the batter for added texture.

Conclusion

Hazelnut-chocolate pancakes are the perfect fusion of indulgence and simplicity. With their rich, nutty flavor and chocolatey decadence, they’re sure to impress at any breakfast or brunch table. Whether you’re enjoying them as a special weekend treat or surprising your family with something new, these pancakes are a crowd-pleaser that can be customized to suit any occasion. Give this recipe a try, and savor the irresistible combination of hazelnuts and chocolate in every bite!

Print