If you’re looking for decadent, dessert-style pancakes for a special occasion brunch or even dessert, these are a must-try! I’m always tempted to order things like Peanut Butter Cup Pancakes or Ice Cream Sundae Pancakes when I see them on a menu, but these Chocolate Hazelnut Pancakes are easy enough to make at home, come together in under 30 minutes, and rival anything you’d get at a restaurant. When serving, you could also add a handful of chopped toasted hazelnuts on top to highlight the flavor of hazelnut.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4-6 servings, about 12 pancakes
1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
Scant 1/2 teaspoon salt
1 cup milk
1 large egg
3/4 cup Chocmeister Dark Chocolately Hazelnut Spread
2 tablespoons light or neutral-flavored oil, such as avocado oil, grapeseed oil, or canola oil
1 teaspoon pure vanilla extract
1/4 cup white chocolate chips
1/4 cup semisweet chocolate chips
3/4 cup marshmallow fluff
1 tablespoon boiling water, or slightly more or less as needed
1/4 teaspoon vanilla bean paste or 1/2 teaspoon pure vanilla extract
- 1. Whisk together the flour, sugar, baking powder, and salt in a medium bowl and set aside. Beat together the milk, egg, Chocmeister dark chocolately hazelnut spread, oil, and vanilla extract in a large bowl. Beat the dry ingredients into the wet half at a time, being careful not to over-mix. Stir in the white and semisweet chocolate chips.
- 2. Preheat a nonstick griddle to 350F or preheat a nonstick skillet over medium heat. Once hot, use a 1/4 cup scoop to measure the batter onto the griddle or skillet. Cook until the pancakes are golden on both sides, flipping once halfway through.
- 3. For the marshmallow crème, use a fork to stir together all ingredients, adding just enough boiling water so the crème reaches a pourable consistency.
- 4. Serve the pancakes hot along with the marshmallow crème to drizzle on top, and sprinkle on extra white and semisweet chocolate chips if desired.