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09th Sep 2018

The Nutella and hot chocolate pancakes that are the PERFECT Sunday breakfast

You'll thank us later.

Keeley Ryan

No better thing to enjoy on the weekend.

There are few better ways to start the weekend than to take a breakfast favourite we all adore, add heaps of Nutella and then dip it in hot chocolate.

We stumbled across this recipe for Nutella pancakes and hot chocolate sauce from Olive Magazine and, honestly, it looks like the stuff dreams were made of.

And, to make things better, they’re actually really easy to make.

You’ll need…

  • 150ml Milk
  • 3 tbsp Nutella
  • 2 tbsp melted Butter, plus more for frying
  • 1 Egg, beaten
  • 2 teaspoons Caster Sugar
  • 100g Plain Flour
  • 2 tablespoon Cocoa Powder
  • 1/2 tablespoon Baking Powder
  • 1/2 teaspoon Salt

The process should take you just over half an hour, according to the magazine, and makes 10 mouth-watering pancakes.

Here’s how to get started….

  1. Heat the milk in a microwave or small pan with the Nutella and whisk until melted.

  2. Leave to cool then whisk in the 2 tbsp butter, egg and sugar.

  3. Put the flour, cocoa powder and baking powder in a bowl and mix in the salt.

  4. Gradually whisk the wet into the dry ingredients to make a batter. Tip into a jug.

  5. Heat a large frying pan and brush with butter.

  6. Pour in batter to make small pancakes approx. 10cm across – cook until bubbles appear on the surface.

  7. Flip over and cook for another minute.

  8. Keep warm in a low oven while you make the rest.

And if you’re feeling like indulging a bit more this weekend, the recipe also includes a how-to on some boozy hot chocolate sauce to go on top.

But the sauce sans alcohol sounds equally as delicious – and it couldn’t be easier to make.

You’ll need…

  • 150g Dark Chocolate
  • 100ml Milk
  • 3-4 tablespoons of Frangelico (optional)

Gently heat the ingredients in a small pan and whisk them until shiny (and add a splash of water if it gets too thick.)

Then pour it over the pancakes and enjoy.

Featured image via Olive Magazine.