Chocolate Hazelnut Pancakes


By Emma
Certified Culinary Professional
Ingredients
- 1 7/8 cups all-purpose flour
- 1/3 cup granulated sugar
- 3 tablespoons unsweetened natural cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 1 cup warm oat milk or whole milk
- ½ cup Nutella
- 3 tablespoons strong brewed black tea, hot
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons neutral oil like avocado or refined coconut oil
- Butter or unflavored cooking spray for pan
- Chopped toasted hazelnuts and fresh fruit for serving
About the ingredients
Method
- Combine all dry: flour, sugar, cocoa powder, baking powder, baking soda, salt. Whisk in large bowl until even. Starch and leavening churn first—important for rise.
- Microwave milk about 40 seconds til warm, not scalding. Warm liquid helps Nutella melt easier—makes batter shiny, no clumps.
- Stir Nutella into milk with hot brewed tea (skip coffee for milder background). Nutella will loosen, a few seconds patience wins here. If cold milk, lumps stubborn.
- Whisk eggs, vanilla, neutral oil into Nutella-milk blend until completely even. Glossy mix signals readiness for dry merge.
- Pour wet into dry. Fold with rubber spatula just till moistened. Batter should look lumpy, extra stirring toughens crumb. Stop when streaks mostly gone.
- Heat skillet or griddle on medium. Test with a drop of water; if it dances and evaporates quick, pan is ready. Brush with butter or spray. Butter gives crisp edges, spray avoids burning.
- Scoop batter (about ¼ cup) onto pan. Don’t crowd; give pancakes room to spread.
- Watch for bubbles breaking surface, edges losing wet shine—safe flip zone. Flip gently, listen for hiss, cook another minute or two till set inside. Undercooked feels jiggly.
- Repeat with rest of batter. Keep pancakes warm on low heat tented with foil to retain texture.
- Stack high. Slather with extra Nutella, sprinkle chopped toasted hazelnuts, add fresh berries or banana slices if you like. Eat immediately or pancakes get soggy.
Cooking tips
Chef's notes
- 💡 Mix dry ingredients early, whisk well. Leaveners work better separated first. Avoid lumps in cocoa sugar uneven patches. Activation here unlocks rise. When wet goes in, fold gently. Stop as soon as streaks mostly gone. Over stirring? Wheat proteins toughen crumb. Lumps fine. Texture depends on restraint. Watch batter closely. Too smooth equals dense pancakes.
- 💡 Warm milk crucial, about 40 seconds in microwave. Lukewarm, not hot, stops eggs from scrambling when mixed. Nutella melts into warm liquid better, creates shiny batter with no clumps. Cold milk stalls Nutella emulsification. If lumps show, give more gentle stirring but no frenzy. Tea swap for coffee tones down bitterness adds faint earthiness. Hot tea can slightly loosen Nutella quicker.
- 💡 Medium heat pan works best. Test with water drop—dances and evaporates quickly means ready. Butter preferred to spray for crisp edges and aroma, but spray avoids burning. Wait till pan fully hot before batter. Too hot scorches outsides raw inside. Watch sizzle carefully. Listen for slight hiss when flipping indicates trapped steam escaping, crucial for fluff retention.
- 💡 Flip timing by bubbles and edges, not clock. Bubbles form, break, then edges lose wet shine and turn matte. That's sweet spot. Flip gently to keep batter intact. Undercooked pancakes jiggle too much—cook another minute or two. Overcooked dry fast. Keep batch warm on low tented with foil for texture. Avoid stacking raw pancakes, soggy disaster.
- 💡 Substitutions matter. Oat milk brings subtle sweetness, replaces dairy, changes mouthfeel slightly. Neutral oils like avocado or refined coconut avoid funky off-flavors common with olive oil. Butter or spray preps the pan, hazelnuts toasted dry in pan for color and crunch, don't skip nut toast step. Tea can be strong black or roasted chicory for alternate tannin draw cards.
Common questions
How to know when to flip?
Look for bubbles breaking surface. Edges lose wet shine. Matte appearance means half-done. Flip gently, listen for a subtle hiss, steam escapes sealing crumb. Don't rely just on time; pancakes cook differently per pan and heat.
Can I use coffee instead of tea?
Coffee is stronger, can add bitterness. Tea milder, earthier, balances Nutella better. If black tea unavailable, strong roasted chicory works. Avoid too much bitter component or cake turns harsh. Try both, see which suits your palate.
Why are my pancakes tough sometimes?
Usually overmixing. Gluten develops when batter overworked. Batter should stay lumpy, not smooth. Fold just enough to combine wet and dry. Also, pan temp too high burns edges faster before inside cooks. Use medium heat, test with water drop.
How to store leftovers?
Cool pancakes fully before stacking. Wrap airtight or freeze in single layers with parchment. Reheat in oven or skillet to crisp edges again. Avoid microwave unless short burst; pancakes limp quickly. Leftovers last 2 days refrigerated or 1 month frozen with decent texture preservation.