Nutella Filled Mini Pancake Bombs

Golden, pillowy bite-sized pancake spheres featuring a soft buttermilk outer shell wrapped around a warm, oozing center of rich chocolate hazelnut spread.

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Prep Time 15

Cook Time 15

Freezing Time 30

Total Time 30

Servings: 4 people

Course: Breakfast

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

2 cups all-purpose flour Sifted gently to establish a light baseline structure
½ cup Nutella Frozen into solid teaspoon-sized dollops ahead of time
1 cup buttermilk Provides moisture and triggers the baking powder rise
2 large fresh eggs Separated into yolks and whites for maximum fluffiness
2 tablespoon unsalted butter Melted smoothly to grease the pan well indentations
2 tablespoon granulated sugar Adds a light touch of sweetness to the outer shell
2 teaspoon baking powder Essential leavening agent for a thick puff expansion

Equipment

1 aebleskiver pan Specialized pan with round cup indentations for sphere baking
2 Wooden skewers Used for turning the delicate dough balls smoothly without scratching
2 Mixing bowls For separating the dry elements and wet milk components cleanly

Method

Drop teaspoon-sized dollops of hazelnut spread onto a parchment sheet and freeze for thirty minutes until rock-solid.
Whisk the all-purpose flour, granulated sugar, and baking powder together inside a large mixing bowl cleanly.
Stir the buttermilk, egg yolks, and melted butter together thoroughly inside a separate medium container.
Whip the egg whites until stiff peaks form, then fold them gently into the completed wet batter mixture.
Heat your aebleskiver pan over low heat and brush each cup well with a splash of melted butter particles.
Spoon one tablespoon of batter into each pan well and nestle a frozen solid chocolate disc directly into the center.
Top immediately with an extra teaspoon of batter and cook for two minutes until tiny bubbles form around edges.
Use a wooden skewer to turn the spheres over smoothly, baking the second side for two minutes until golden-brown.

Notes

Freezing the hazelnut spread into solid discs before assembly prevents the filling from leaking or burning, keeping it perfectly trapped inside the batter.