Hazelnut-Chocolate Pancakes That’ll Break the Internet
Hey there, pancake lover! Ever scrolled through your feed, seen a stack of pancakes that looked so good it practically shouted, “Eat me!”?
Well, buckle up, because I’m about to share the recipe that’ll break the internet—Hazelnut-Chocolate Pancakes.
Seriously, I tried this out on my friends last weekend, and they pretty much declared me a breakfast wizard. No big deal. 😉 
I know you’ve seen countless pancake recipes, but trust me, this one stands out. Why? Because it combines the rich, nutty goodness of hazelnuts with the indulgent magic of chocolate. Ever wondered why your pancakes taste meh? You’re about to find out—and fix it.
So, grab your whisk, heat up that griddle, and let’s dive into pancake heaven. Ready? Let’s flip some batter!
Why Hazelnut-Chocolate Pancakes Are a Game Changer
I’ll be real: I didn’t believe in true breakfast miracles until I discovered these pancakes. From the first bite, you get that toasty hazelnut flavor dancing with gooey chocolate chips—it’s like your taste buds threw a party and forgot to invite boring.
- Texture explosion: You get a tender, fluffy pancake studded with crunchy hazelnut bits.
- Flavor harmony: The nutty notes balance the chocolate’s sweetness, so you never feel like you’re eating dessert for breakfast… even though, let’s be honest, you totally are.
- Social media gold: These pancakes look stunning on camera; your brunch pics are about to go viral.
Ever asked yourself, “How did breakfast get so basic?” Time to level up. IMO, once you taste these, you’ll ditch plain pancakes for good.
Ingredients You Need
Before we get to the fun part—cooking—let’s talk ingredients. FYI, I shop at my local farmer’s market for fresh hazelnuts, but store-bought works just fine. Here’s what you’ll need:
Key Ingredients
- 1 ½ cups all-purpose flour – the base for fluffy perfection.
- 2 tablespoons sugar – balances the bitterness of cocoa.
- 2 teaspoons baking powder – for that light, airy lift.
- ½ teaspoon salt – enhances all the flavors.
- 1 cup milk (dairy or plant-based) – adjust for desired batter thickness.
- 1 large egg – binds everything together.
- 2 tablespoons melted butter (plus extra for cooking) – richness alert.
- ½ cup chopped hazelnuts (toasted) – key texture booster.
- ½ cup chocolate chips (semi-sweet or dark) – melty decadence.
- 1 teaspoon vanilla extract – subtle aroma boost.
Why These Matter
- Flour and baking powder work together to create that cloud-like fluff.
- Sugar and vanilla deepen the flavor without overwhelming.
- Toasted hazelnuts give you those little crunchy surprises.
- Chocolate chips are non-negotiable—don’t even think about skipping them.
Step-by-Step Recipe Guide
Here’s where the magic happens. Follow these steps, and I promise you’ll end up with a stack that’ll have your friends asking for the link to your blog (even if you don’t have one yet 😉).
Preparing the Batter
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
- Merge and stir: Pour the wet mix into the dry ingredients. Stir gently—do not overmix, or your pancakes get tough. A few lumps are fine!
- Fold in goodies: Gently fold in chopped hazelnuts and chocolate chips.
Pro tip: Toast your hazelnuts in a 350°F oven for 5–7 minutes. It brings out their natural oils and amps up flavor 🙂.
Cooking Like a Pro
- Heat your skillet: Medium heat works best. Add a pat of butter and let it melt, coating the surface.
- Scoop batter: Use a ⅓-cup measure for each pancake. Pour onto the skillet.
- Watch for bubbles: Once bubbles form and edges look set (about 2–3 minutes), flip with a spatula.
- Finish up: Cook the other side until golden (another 1–2 minutes).
Remember: Consistent heat is crucial. Too hot? You’ll burn the outside before the inside cooks. Too low? You get pale, dense pancakes.
Flavor Variations and Add-Ons
Let’s get creative. Why stop at the basic recipe when you can elevate this feast?
- Banana bliss: Add sliced bananas on top or folded into the batter for extra sweetness and moisture.
- Berry burst: Toss in fresh raspberries or blueberries for a tangy twist.
- Nutella drizzle: Because sometimes you just need more chocolate (and I’m not judging).
- Espresso kick: Stir in a teaspoon of instant espresso powder for a subtle mocha vibe.
Ever wondered how to impress your partner at brunch without breaking a sweat? One of these variations will do the trick. Serve with a dollop of whipped cream or a scoop of vanilla ice cream—no shame in dessert for breakfast.
Tips & Tricks from My Kitchen Experiments
After dozens of batches (yes, I’m committed), I picked up a few hacks that’ll save you time and sanity.
- Preheat your oven: Keep pancakes warm on a baking sheet in a 200°F oven while you finish the batch.
- Consistency check: Batter should fall off the spoon in thick ribbons. Add milk sparingly if it seems too thick.
- Nonstick game strong: Use a well-seasoned cast-iron skillet or a good nonstick pan to avoid flipping disasters.
- Batch blending: Whisk your dry ingredients in a mason jar for easy storage and quick mixing next time.
Don’t skip these—trust me, nobody wants a soggy, undercooked pancake. Been there, done that, got stuck eating a floppy pancake. 🙄
Health Considerations & Alternatives
Okay, confession time: these pancakes aren’t kale smoothies. But you can make them a bit lighter:
- Whole-grain swap: Substitute half of the all-purpose flour with whole-wheat flour for extra fiber.
- Sugar alternatives: Try coconut sugar or a bit of maple syrup in place of granulated sugar.
- Chocolate choices: Dark chocolate chips (70% cocoa or more) cut sugar and add antioxidants.
- Dairy-free: Swap milk and butter for almond milk and coconut oil—still delicious, I promise!
FYI, IMO you should treat yourself—moderation is key. Enjoy the indulgence without the guilt trip.
Conclusion
Alright, my fellow breakfast adventurer, you’ve got the ultimate Hazelnut-Chocolate Pancakes recipe in your arsenal. These pancakes bring together nutty crunch, melty chocolate, and fluffy perfection—all wrapped up in a stack that demands attention (and likes).
So what are you waiting for? Whip up a batch this weekend, snap some drool-worthy photos, and watch the internet bow to your pancake prowess. And if you end up with batter on your shirt… well, that’s just proof you’re living your best life. 😉
Go forth, flip away, and break the internet—one pancake at a time!
Call to Action: Share your pancake pics with the hashtag #HazelnutChocolatePancakes and tag me—I can’t wait to see your creations!
