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These banana Nutella pancakes are one awesome way to treat yourself this morning!
These Banana Nutella Pancakes Will Make Your Kitchen Smell Incredible!
Everyone loves that smell when a soft loaf of chocolate chip banana bread comes out of the oven. I know I do! My aunt makes one heck of a chocolate chip banana bread and I always bring some home with me after I visit her! Since I adore a fluffy chocolate chip banana bread so much, I thought I'd recreate it in these pancakes. I have to say these Nutella banana pancakes are one delicious treat!
Bananas are amazing! After mangoes, bananas are my favorite fruit. I love how sweet they are! If you love bananas, you’re sure to get your fix in these Pancakes with Nutella and Banana! I’ve got many oatmeal recipes with bananas, such as these Warm Peanut Butter Healthy Oats, Banana Chocolate Chip Overnight Oats, and Chocolate Banana Strawberry Overnight Oats. But bananas rock in pancakes too! And of course they’re amazing in banana bread! I’ve never made a banana bread yet but it’s definitely on my list of things to bake! The mashed bananas add so much sweetness and make these pancakes extremely fluffy and soft, just like banana bread!
What You’ll Need for Banana Nutella Pancakes
These banana Nutella pancakes will use some ingredients that you’re most likely to have in your kitchen! We have:
- Rolled oats, blended into oat flour: Alternatively, you can use a 1 to 1 substitution of all-purpose flour.
- Mashed bananas, plus extra slices
- Egg
- Milk
- Baking powder
- Honey
- Vanilla extract
- Butter
- Chocolate hazelnut spread: Store-bought Nutella (or your favorite chocolate hazelnut spread!) or you could make my Vegan Coconut Nutella recipe!
- Maple syrup
- Chocolate chips
Tools Needed
How to Make These Banana and Nutella Pancakes
- In a large mixing bowl, add the flour/oat flour and baking powder. Mash the bananas lightly and add to a separate bowl. In the same bowl, mix together the wet ingredients - water/milk, egg, honey and the vanilla extract.
- Add the wet ingredients to the dry and begin whisking using either a whisk or a stand mixer, until you get a thick but runny pancake batter.
- Heat a pan to medium heat. Add a bit of butter and scoop out about 1/4 cup of pancake batter onto the pan. Cook for 2-3 minutes or until the pancakes start forming bubbles at the surface.
- Then flip and cook the other side of the pancake. Once both sides are cooked, transfer the pancake onto a baking sheet and keep warm in the oven. Repeat these steps for the remaining batter.
What to do with Cooked Chocolate Chip and Banana Pancakes?▼
An essential trick I have learned when making pancakes is to preheat my oven to 200 F. After each pancakes has finished cooking, I add it to the oven so it stays warm. We don’t want cold pancakes, especially with this selection of toppings!
The Dynamic Duo for Hazelnut Pancakes!
What goes so well with bananas? A rich chocolate hazelnut spread! These pancakes are topped with a generous serving of hazelnut spread. I LOVE Nutella so much! When I get a fresh jar, you better believe I’m getting my spoon out and snacking on some right from the jar. That’s just a right of passage you gotta do with a new jar of Nutella, right? So, make sure your serving on top of these pancakes really is generous. You’ll thank me later.
At last, we’ll finish the banana pancakes with Nutella with maple syrup and extra chocolate chips for a complete pancake stack. I hope you give this recipe a try to transform your Sunday morning pancakes! Enjoy!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Fluffy banana Nutella pancakes made with ripe bananas and creamy hazelnut spread. A rich, indulgent breakfast recipe the whole family will love. Ready in minutes!
Stovetop
Rate this recipe ✦
10 min
Prep
15 min
Cook
25 min
Total
6
pancakes
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
For the pancakes
- (125 g) all purpose flourShop →
- (5 g) baking powderShop →
- (300 ml) milk
- egg · make your own
- (15 ml) honeyShop →
- (5 ml) vanilla extractShop →
- banana(mashed)
- (9 g) butter(for cooking)
For the toppings
- banana(sliced)
- (16 g) hazelnut spread · make your ownShop →
- (30 ml) Maple syrupShop →
- (8 g) chocolate chipsShop →
Instructions
- 1
Preheat the oven to 350 F.
Preheat the oven to 350°F (177°C).
- 2
In a large mixing bowl, add the flour/oat flour and baking powder. Mash the bananas lightly and add to a separate bowl. In the same bowl, mix together the wet ingredients - water/milk, egg, honey and the vanilla extract.
In a large mixing bowl, add the flour/oat flour and baking powder. Mash the bananas lightly and add to a separate bowl. In the same bowl, mix together the wet ingredients - water/milk, egg, honey and the vanilla extract.
- 3
Add the wet ingredients to the dry and begin whisking using either a whisk or a stand mixer, until you get a thick but runny pancake batter.
Add the wet ingredients to the dry and begin whisking using either a whisk or a stand mixer, until you get a thick but runny pancake batter.
- 4
Heat a pan to medium heat. Add a bit of butter and scoop out about ¼ cup of pancake batter onto the pan. Cook for 2-3 minutes or until the pancakes start forming bubbles at the surface.
Heat a pan to medium heat. Add a bit of butter and scoop out about ¼ cup of pancake batter onto the pan. Cook for 2-3 minutes or until the pancakes start forming bubbles at the surface.
- 5
Then flip and cook the other side of the pancake. Once both sides are cooked, transfer the pancake onto a baking sheet and keep warm in the oven. Repeat these steps for the remaining batter.
Then flip and cook the other side of the pancake. Once both sides are cooked, transfer the pancake onto a baking sheet and keep warm in the oven. Repeat these steps for the remaining batter.
- 6
When all the pancakes have cooked, stack the pancakes one on top of another. Add the sliced bananas on the top pancake. Spoon on the chocolate hazelnut spread and pour maple syrup. Finish with extra chocolate chips if desired. Serve hot and enjoy!
When all the pancakes have cooked, stack the pancakes one on top of another. Add the sliced bananas on the top pancake. Spoon on the chocolate hazelnut spread and pour maple syrup. Finish with extra chocolate chips if desired. Serve hot and enjoy!
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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