Goooodmorning.

Nutella & whipped cream > syrup. Any day.

These sweet and slightly salty pancakes resemble cake for breakfast, but lighter. Almost like a thicker crepe. Topped with freshly whipped cream, more Nutella, and fresh sliced strawberries and you have yourself a breakfast of champions.

These are light and airy but still fairly rich. I’ve made multiple batches of these. They’re just so good. For dessert, or breakfast.

Nutella Pancakes with Fresh Whipped Cream:
For the pancakes-
Ingredients: (makes about 12)
3/4 cup all purpose flour
1/4 cup cocoa powder (I used 1/2 Hershey’s dark and 1/2 regular)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Nutella
1 egg
1 cup buttermilk (or whole milk with 1 tablespoon lemon juice, set for 5 minutes)
3 tablespoons honey or 2 tablespoons of sugar (I’ve made them with both)
1 teaspoon vanilla extract
2 tablespoons of canola oil

For the whipped cream-
8 oz whipping cream (heavy cream)
1 teaspoon powdered sugar
1/2 teaspoon vanilla extract

Directions:
For the pancakes-
Heat a griddle to 350. Whisk the dry ingredients (the first 4) until combined. In a separate bowl, heat up 1/2 cup of nutella until it’s easier to stir. Then, add the egg, honey/sugar, vanilla, oil, and stir until the egg is combined with it. Slowly stir in the buttermilk until it’s combined. Slowly stir the wet ingredients into the dry until combined. There will be little spots of dry ingredients (you want that! Don’t over mix). Pour about 5 inch pancakes (they will spread as they cook) onto a lightly greased griddle and flip when air pockets start to pop on the top and the edges start to brown.
For the whipped cream-
Beat together the cream, sugar, and vanilla until it starts to form stiff peaks (2-3 minutes).
Top pancakes with whipped cream, drizzle of nutella, and sliced strawberries. Serve!

Oh and the best way to eat them? With whipped cream and Nutella sandwiched in between two. Repeatedly. Do it.