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–+ servings
A stack of Nutella pancakes with slices of banana on top.

Nutella Pancakes with Mascarpone Cream

These Nutella pancakes with mascarpone cream are a weekend brunch dream! Serve with your favourite fresh fruit and chopped nuts.
Created By: Shareba
PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 14 pancakes

Equipment

  • Large Bowl
  • Medium Bowl
  • Whisk
  • Large Skillet
  • Silicone Spatula

Ingredients

For the Mascarpone Cream:

  • ½ cup mascarpone cheese
  • ¼ cup Nutella, or Kraft chocolate hazelnut spread
  • 2 tablespoon 2% milk

For the Crushed Hazelnuts:

  • ½ cup hazelnuts, toasted

For the Pancakes:

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 cups 2% milk
  • 2 eggs
  • ¼ cup salted butter, melted
  • ½ cup Nutella, or other chocolate hazelnut spread

For Serving:

  • 2 bananas, sliced into rounds
US Customary - Metric

Instructions 

To Make the Mascarpone Cream:

  • Add all of the ingredients into a large bowl and blend with a hand mixer until everything is well combined, and the mixture forms soft peaks.
  • Set in the fridge until ready to serve.

To Crush the Hazelnuts:

  • Add the toasted nuts to a zip-top bag, and smash (carefully!) with a rolling pin. OR add to a nut/spice grinder and blitz until you reached your desired texture.

To Make the Pancakes:

  • In a large bowl, whisk together flour, baking powder, salt and cinnamon.
  • In another bowl, add the milk, eggs, and melted butter, and whisk until blended.
  • Gradually add the wet ingredients into the dry ingredients, and whisk to combine.
  • Add the Nutella and whisk until well incorporated. The batter should be uniformly brown now.
  • Use a little butter or cooking spray to grease a non-stick skillet or griddle, and place over medium heat.
  • Use a ladle to pour a scoop of batter into the pan.
  • Cook until you see bubbles breaking on the surface of the pancake and the edges are firm enough to lift.
  • Use a spatula to flip the pancake over, and cook for another minute or so. The pancake should be a light golden brown colour on both sides.
  • Place the cooked pancake on a plate and repeat the process with the remaining batter. If your skillet starts to look dry, you can add more butter or cooking spray as needed.

To Serve:

  • Spread a few spoonfuls of the mascarpone cream on the pancake, then top with the sliced bananas and sprinkle with the ground toasted hazelnuts.

Notes

If you want to prevent the pancakes from sticking to each other as you're cooking, put a piece of parchment paper in between each pancake.
This recipe works best with Nutella or Kraft Chocolate Hazelnut spread. 
Serve with any fresh fruit and/or nuts that you prefer. Toasted almonds and sliced fresh strawberries would be a great alternative to the hazelnuts and bananas. 
Always use a silicone spatula or pancake turner when cooking in a non-stick pan. Metal utensils can damage the non-stick coating. 
How to store leftovers:
These pancakes can stored in an air-tight container in the fridge for a few days, or in the freezer for a month. 

Please read the blog post for detailed tips and explanations.

Nutrition

Calories: 287kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 150mg | Potassium: 292mg | Fiber: 2g | Sugar: 13g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg

Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.