These chocolate-stuffed pancakes are soft, fluffy, and filled with a warm, gooey hazelnut chocolate center. Perfect for a cozy breakfast or a special weekend treat, they bring together classic pancake comfort with a sweet surprise in every bite.

Why You’ll Love This Recipe

These pancakes are easy to make with simple pantry ingredients and require no special equipment. The contrast between the fluffy pancake exterior and the melted chocolate filling makes them feel indulgent while still being homemade. They are great for family breakfasts, brunch gatherings, or anytime you want to turn an ordinary morning into something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups Original Bisquick mix
1 tablespoon granulated sugar
2 teaspoons baking powder
1 cup milk
1 tablespoon vanilla extract
2 large eggs
2 tablespoons hazelnut spread with cocoa

Directions

1. Heat a griddle or large skillet over medium-high heat and lightly coat it with cooking spray or a small amount of oil.
2. In a medium bowl, combine the Bisquick mix, sugar, baking powder, milk, vanilla extract, and eggs. Stir until the batter is smooth and well blended.
3. Pour a scant 1/4 cup of batter onto the hot griddle for each pancake.
4. Place about 1/2 teaspoon of hazelnut spread in the center of the batter.
5. Spoon a small amount of batter over the chocolate to cover it completely.
6. Cook until the edges look set and bubbles begin to form on the surface.
7. Flip the pancake carefully and cook the other side until golden brown and fully cooked through.
8. Repeat with the remaining batter. Serve warm with butter or syrup if desired.

Servings and timing

This recipe makes about 12 pancakes, serving approximately 4 people.
Prep time is about 10 minutes, and total cooking time is around 30 minutes.

Variations

You can add fresh fruit such as sliced strawberries or bananas on top for a fresh contrast. A sprinkle of chopped nuts like walnuts or pecans adds a pleasant crunch. For extra richness, a light dusting of powdered sugar before serving works beautifully.

Storage/Reheating

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the microwave for about 20–30 seconds until heated through. Avoid overheating to keep the filling from leaking out.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be prepared up to one day in advance and stored covered in the refrigerator. Stir gently before using.

What type of hazelnut spread works best?

Any smooth hazelnut cocoa spread works well, as it melts evenly inside the pancake.

Can I freeze these pancakes?

Yes, let them cool completely, then freeze in a single layer before transferring to a freezer-safe container for up to one month.

How do I prevent the chocolate from leaking out?

Make sure the hazelnut spread is fully covered with batter before flipping the pancake.

Can I use a different pancake mix?

Yes, another plain pancake mix can be used, but measurements and texture may vary slightly.

Are these pancakes very sweet?

They are mildly sweet, with most of the sweetness coming from the chocolate filling.

Can I make them smaller?

Yes, simply use less batter per pancake and adjust the chocolate amount accordingly.

What toppings go well with these pancakes?

Fresh fruit, a drizzle of syrup, or a light dusting of powdered sugar all pair nicely.

Can I cook these on low heat?

Medium to medium-high heat is best to ensure the pancakes cook through without burning.

Are these suitable for kids?

Yes, they are very kid-friendly and often a favorite for breakfast or brunch.

Conclusion

Chocolate-stuffed pancakes are a delightful twist on a breakfast classic, combining simplicity with a touch of indulgence. With their soft texture and rich filling, they are sure to become a go-to recipe whenever you want something comforting and special to start the day.

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