Breakfast & Brunch
This banana Nutella pancake recipe transforms simple ingredients into fluffy, caramelized stacks that taste like dessert for breakfast. The secret lies in blending ripe bananas directly into the batter, creating pockets of sweetness that burst with every bite, while a warm Nutella drizzle ties everything together in perfect harmony. I developed this recipe after years of testing—it’s the one that finally convinced my kids to eat pancakes without begging for syrup.
The batter comes together in minutes with just five basic ingredients, but the magic happens during cooking. High heat creates golden-brown edges while keeping the centers tender, and the caramelized bananas add natural sweetness that cuts through the richness of the Nutella. What you’ll end up with is a stack so delicious it’ll disappear faster than you can say "second breakfast."
What makes this recipe foolproof is the foolproof method: no fancy techniques, just a few key steps—mashing bananas properly, letting the batter rest briefly, and flipping at the right moment. The result? Pancakes with crispy edges, soft centers, and that irresistible Nutella-banana combo that tastes like a hug in every bite. Trust me, this is the kind of breakfast that makes lazy Sundays feel like a celebration.
Serve with extra Nutella for drizzling, a dollop of whipped cream, or fresh berries for contrast. The possibilities are endless, but the foundation is simple: fluffy pancakes, caramelized bananas, and a Nutella finish that turns an ordinary morning into something extraordinary. Let’s get started!
Ingredients for banana nutella pancake
Five simple ingredients create fluffy pancakes with caramelized banana sweetness and Nutella richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 1 ½ cups | Mashed to remove lumps |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for fluffiness |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Milk 🥛 | 1 ½ cups | Whole milk for richness |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Unsalted Butter 🧈 | 3 tbsp | Melted for drizzling |
| Nutella 🍫 | ¾ cup | For batter and drizzle |
| Vegetable Oil 🫒 | 1 tbsp | For greasing pan |
The bananas are the star—choose ones with brown spots for maximum sweetness and flavor. Trader Joe's and Whole Foods often have perfectly ripe bananas, but grocery store produce sections work too. Look for bananas that are soft to the touch but not mushy—those are ideal for mashing. The Nutella should be the real deal, not the imitation brands. Ferrero Rocher or the classic jarred version from any major supermarket will do. For the flour, King Arthur is my go-to brand—it creates the lightest pancakes, but any all-purpose flour in good condition will work fine.
No Nutella? Substitute with equal parts peanut butter and powdered sugar—it won’t be identical, but it’ll add sweetness. Running out of milk? Almond milk or oat milk work in a pinch, though the texture might be slightly denser. The baking powder is non-negotiable here—it’s what gives these pancakes their signature fluffiness. If you’ve got self-rising flour, you can omit the baking powder and salt entirely. For extra richness, replace half the milk with heavy cream. And if you’re feeling fancy, add a pinch of cinnamon to the batter for warmth.
Store the batter in an airtight container in the fridge for up to 2 days. Pancakes reheat beautifully in a toaster or skillet—just add a touch of butter to keep them moist. The leftover Nutella? Keep it sealed in the pantry for up to 6 months. For meal prep, cook the pancakes fresh and freeze them between parchment paper. Reheat from frozen in a toaster for 2-3 minutes—they’ll taste like you just made them. The caramelized bananas lose their magic when reheated, so enjoy them fresh off the griddle.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just bananas, flour, eggs, milk, and baking powder. That’s it. No measuring cups out, no weird substitutions. Mash the bananas right in the bowl, crack in the eggs, stir. Done. (Yes, even on a Tuesday night when you’re running late.)
- Rich Without Effort: The Nutella swirl? Chef’s kiss. You fold it in at the end, and every bite has that deep chocolate-hazelnut punch balanced by the pancakes’ tender fluff. Honestly, it’s like dessert for breakfast without the guilt—or the extra steps.
- Breakfast for Everyone: Kids? Check. Picky eaters? Check. Meal prepper? Double-check. Make a batch on Sunday, reheat in the toaster, and boom—breakfast covered. (My daughter picks out the pancakes with Nutella drizzle, but still asks for seconds.)
- Zero-Waste Winner: Overripe bananas? No problem. This recipe turns them into something crave-worthy instead of sad fruit salad. Plus, it’s cheap—eggs, flour, and milk are pantry staples. I’ve made 12 pancakes for $3.50. That’s a win.
Step-by-step instructions for banana Nutella pancakes
Here's how to create fluffy pancakes with caramelized banana and Nutella swirls.
Prepare the Banana-Nutella Swirl
In a medium bowl, mash the 1.5 cups ripe bananas until completely smooth with no visible lumps. This ensures even distribution in the batter and prevents dense pancakes. Stir in 1 tsp vanilla extract and 0.5 tsp salt—this balances the sweetness and enhances flavor.
In a separate small bowl, mix 0.5 cup Nutella with 1 tbsp vegetable oil until fully combined. This creates a rich, spreadable mixture perfect for swirling into the batter. Keep both mixtures separate for now—they'll come together in the next step.
Mix the Pancake Batter
In a large mixing bowl, whisk together the 1.5 cups all-purpose flour and 2 tsp baking powder. Sift the flour mixture to aerate it—this creates light, fluffy pancakes rather than dense ones. Make a well in the center and add the 2 whole large eggs and 1.5 cups milk. Whisk vigorously until just combined, being careful not to overmix.
Gently fold in the mashed banana mixture using a spatula, creating gentle swirls. This incorporates the banana evenly while maintaining the airiness of the batter. Real talk: don't overmix here—you want to preserve those tiny air pockets that make pancakes light.
Create the Nutella Swirls
Pour half of the pancake batter into a separate bowl. To this half, add the Nutella-oil mixture and gently fold with a spatula until streaks appear. This creates the signature Nutella swirls that make these pancakes special. The key is to work quickly—once you mix the Nutella in, the batter starts to thicken.
Combine the plain batter and Nutella batter in the original bowl, gently folding just until the Nutella is evenly distributed. The batter will be thicker than usual, but that's perfect for creating those beautiful caramelized patterns when cooked. Let the batter rest for 5 minutes—this allows the flour to hydrate fully and prevents dense pancakes.
Cook the Pancakes
Heat a non-stick skillet over medium heat and lightly grease with 1 tbsp unsalted butter (melted and brushed evenly). The butter adds flavor and prevents sticking. Pour ¼ cup batter for each pancake, spreading slightly to create an even circle. Cook until bubbles form on the surface and the edges look set—about 2-3 minutes.
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown underneath. The Nutella swirls will begin to caramelize slightly, adding depth of flavor. Keep the cooked pancakes warm in a 200°F oven while you finish the batch. I like to stack them with parchment paper between each to prevent sticking.
Serve with Finishing Touches
Transfer the pancakes to serving plates and immediately drizzle with the remaining 0.25 cup Nutella (about half of what you started with). The warm pancakes will help the Nutella melt slightly, creating a glossy finish. Top with extra sliced bananas if desired—this adds freshness that contrasts beautifully with the rich Nutella.
Serve immediately while the pancakes are warm and the Nutella is still slightly gooey. Each bite should deliver a perfect balance of fluffy texture, caramelized banana sweetness, and rich chocolate intensity. For extra decadence, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Pro Tips For Making Banana Nutella Pancake
- Mash Bananas First: I learned this the hard way—mixing whole bananas into the batter gives you lumpy, dense pancakes. Use a fork or potato masher to break them down completely before adding them to the wet ingredients. You want it smooth, like applesauce, so the texture stays light and fluffy.
- Use Cold Milk: Warm milk makes pancakes gummy, and nobody wants that. Grab the coldest milk you have—straight from the fridge works best. It keeps the batter from activating too quickly, giving you time to cook the pancakes at your own pace.
- Skip Overmixing the Batter: I was skeptical until I tried it: once you’ve combined the wet and dry ingredients, stop stirring after 10-12 turns. Overmixing develops gluten, and your pancakes will turn out tough instead of tender. A few lumps are fine—just don’t stress about perfection.
- Cook on Medium-High Heat: Too low, and your pancakes steam instead of brown. Too high, and they burn before the centers cook through. Medium-high heat (about 350°F) gives you a golden crust while keeping the inside soft. Flip when bubbles form on the surface—about 2-3 minutes in.
Make-ahead tips for this dish
Batter Prep Ahead
Mix the pancake batter the night before and store it in an airtight container in the fridge for up to 2 days. The flavors meld beautifully overnight, and the batter thickens slightly—just whisk it briefly before using. I like to add ½ tsp extra vanilla extract when prepping ahead for deeper flavor development. 💫
Freezer-Friendly Pancakes
Cook the pancakes fresh, then freeze them between layers of parchment paper in a single layer. Once frozen solid, stack them with parchment between each in a ziplock bag for up to 3 months. To reheat, pop them directly in a toaster for 2-3 minutes—they’ll crisp up perfectly, just like fresh ones. The Nutella swirls stay intact, and the bananas retain their caramelized goodness.
Banana Prep Shortcut
Peel and slice the bananas the night before, then store them in a sealed container with a paper towel to absorb excess moisture. When ready to cook, microwave the slices for 30 seconds to soften—this makes mashing them into the batter effortless. I’ve even prepped Nutella swirls in advance by mixing the Nutella and oil and storing it in a small jar in the fridge for up to 1 week.
Stacking for Meal Prep
Assemble pancake stacks ahead of time by layering 2-3 pancakes with a thin drizzle of Nutella between each. Wrap tightly in plastic wrap and refrigerate for up to 2 days. When ready to serve, warm the stack in a skillet over low heat for 1-2 minutes per side—the Nutella will melt beautifully, and the pancakes will stay soft. This is a game-changer for busy mornings! 🍌
Nutella Storage Hack
Keep the remaining Nutella in its original jar, but transfer it to a small ramekin for easy drizzling. Store it in the fridge for up to 1 month—the texture thickens slightly, making it perfect for spreading or drizzling over warm pancakes. If you’re really prepping ahead, freeze the Nutella in 1-tablespoon portions for quick use in future batches. Just thaw it at room temperature before using.
Reheating Like a Pro
For the best texture, reheat pancakes in a skillet over medium heat with a pat of butter for 1-2 minutes per side. The butter adds richness and prevents drying. If using a toaster, set it to medium heat and press for 1-2 minutes—avoid high heat to prevent burning. For microwave reheating, cover with a damp paper towel and heat in 20-second bursts until warm. The Nutella stays gooey this way! ✨
Nutrition facts
Frequently asked questions
Can I make these pancakes without Nutella?
For a chocolate-free version, replace the Nutella with ½ cup melted dark chocolate or ½ cup peanut butter mixed with 2 tbsp powdered sugar. The batter will still have sweetness from the bananas, but the flavor profile will be different. If you're avoiding all chocolate, try a maple syrup swirl instead—simmer ¼ cup maple syrup with 1 tbsp butter until slightly thickened, then fold it into half the batter.
Why are my pancakes dense instead of fluffy?
Overmixing the batter is the #1 culprit! Once you add the flour to the wet ingredients, stop stirring as soon as everything is just combined. The batter should have a few lumps—this is normal and helps create air pockets. Also, make sure your bananas are fully mashed with no chunks, and let the batter rest for the full 5 minutes before cooking. Cold ingredients can also cause density, so use room-temperature eggs and milk.
How do I make these pancakes vegan?
Swap the eggs for 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested for 5 minutes), use plant-based milk, and replace the butter with coconut oil. For the Nutella, try a vegan chocolate hazelnut spread like Nocciolata. The texture will be slightly different but still delicious! The key is to keep the batter thick enough to hold the Nutella swirls—reduce the milk by 2 tbsp if needed.
Can I use frozen bananas in this recipe?
Yes, but thaw them completely first! Frozen bananas work well, but they release more moisture, so you may need to adjust your batter. After mashing, let the banana mixture sit for 10 minutes to drain excess liquid, then proceed with the recipe. For extra insurance, reduce the milk by 2 tbsp to compensate. The texture will still be great—just slightly denser than with fresh bananas.
What's the best way to store leftover pancakes?
For short-term storage (2 days), keep pancakes stacked with parchment between layers in an airtight container at room temperature. For longer storage, freeze them between parchment paper in a single layer, then transfer to a ziplock bag for up to 3 months. The Nutella stays fresh this way, and the bananas retain their caramelized flavor when reheated properly. Never store pancakes with Nutella on top—always drizzle fresh before serving.