Nutella Pancakes with Mascarpone Cream

A tall stack of Nutella pancakes topped with mascarpone cream, sliced bananas and finely chopped hazelnuts on a beige plate.

5 from 8 votes

These Nutella pancakes are more indulgent than your everyday stack. There's Nutella spread right in the pancake batter, and the pancakes are topped with a decadent mascarpone cream.

Prep Time15

Cook Time30

Total Time45

Servings: pancakes

Author: Shareba Abdul

Equipment

Large Bowl
Medium Bowl
Whisk
Large Skillet
Silicone Spatula

Ingredients

For the Mascarpone Cream:

½ cup mascarpone cheese
¼ cup Nutella or your favourite chocolate hazelnut spread
2 tablespoons milk 2% or whole milk

For the Pancakes:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups milk 2% or whole milk
2 large eggs
¼ cup salted butter melted
½ cup Nutella or your favourite chocolate hazelnut spread

For Serving:

2 bananas sliced into rounds
½ cup toasted hazelnuts chopped

US Customary - Metric

Instructions

To Make the Mascarpone Cream:

Combine mascarpone cheese, ¼ cup of Nutella, and 2 tablespoons of milk into a medium bowl. Blend with a hand mixer on medium speed (or by hand with a whisk) until everything is well combined.
Cover and refrigerate until ready to serve.

To Make the Nutella Pancakes:

In a large bowl, whisk together flour, baking powder, salt and cinnamon.
In another large bowl, whisk together the milk, eggs, and melted butter.
Gradually add the wet ingredients into the dry ingredients, and whisk to combine. A few small lumps here are OK.
Add the Nutella and whisk until well incorporated. The batter should be uniformly brown and smooth now.
Use a little butter or cooking spray to grease a non-stick skillet or griddle, and place over medium heat.
Ladle about ⅓ cup of batter per pancake into the skillet.
Cook for 2 to 3 minutes, until you see bubbles breaking on the surface of the pancake and the edges look set.
Use a spatula to flip the pancake over, and cook for 1-2 mintues more, until light golden brown on thje bottom.
Transfer the pancake to a plate. Repeat with the remaining batter, adding more butter or cooking spray to the skillet as needed. Layer parchment paper between pancakes to prevent sticking, if needed.

To Serve:

Stack 1 to 2 warm pancakes per serving. Dollop or spread the mascarpone cream on top, then arrange the banana slices over the cream. Sprinkle with the chopped toasted hazelnuts and serve immediately.

Notes

Mascarpone Cheese: Mascarpone is an Italian cream cheese made from heavy cream. It can be found in the specialty cheese section of most grocery stores.

Chocolate hazelnut spread: This recipe works best with a thick, commercially made spread like Nutella or Kraft Hazelnut Spread with Cocoa. Natural or homemade versions may affect the consistency of both the batter and the cream.

Toppings: Any fresh fruit and nuts work well here. Try sliced strawberries with toasted almonds, or fresh raspberries with crushed pistachios.

Make it ahead: The mascarpone cream can be made the night before and kept covered in the refrigerator. Give it a quick stir before serving. Never warm up the mascarpone cream, or it will ruin the texture.

Preventing sticking: Place a sheet of parchment paper between each cooked pancake to keep them from sticking together while you finish the batch.

Storing leftovers: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. Reheat in a toaster or skillet over low heat.

Nutrition