Stuffed Pancakes: How to Make Them Fluffy and Super Yummy

Some recipes are made to impress, others are made to comfort, and then there are recipes like these Stuffed Pancakes that do both without even trying. They’re sweet, soft, golden rounds with a hidden core of hazelnut cream that oozes charm and just the right amount of mischief.

These babies are perfect as a quick appetizer, a cheeky snack, or even a funky twist on breakfast-for-dinner. Bonus: Kids go absolutely bonkers for them. Adults pretend not to, but the truth cannot be hidden..

What Are Stuffed Pancakes?

Stuffed pancakes are a glorious little invention that merge two of the best culinary concepts: a pancake and a surprise center. While classic pancakes are usually topped with syrup or spreads, these ones hide the good stuff inside.

The version you’re making today takes inspiration from Japanese dorayaki (those fluffy red bean-stuffed snacks). Think of it as the breakfast equivalent of a lava cake. Historically, pancakes have been flipped across cultures for centuries, Europe had crêpes, America had flapjacks, and now we have these funky little filled hybrids. Evolution tastes delicious.

Pro Tips for the Best Stuffed Pancakes

• The hazelnut cream needs to be firm enough to hold its shape. If it’s gooey, it’ll just melt into the batter too fast.
• Resting your batter isn’t just a suggestion; it helps the flour absorb the liquid fully. That equals fluffier pancakes. And fluffy is what you’re here for.
• High heat will scorch the outside while the inside stays raw. Go medium-low and give each side time to rise and set properly.
• Just a whisper of oil or butter on the pan does the trick. Too much and you’ll fry, not cook.
• They’re best fresh, but you can keep them cozy in a low oven (around 100°C or 200°F) while you finish the batch.

Can I Use a Different Filling?

You bet. Peanut butter, jam, chocolate chunks, or even cream cheese. Just make sure your filling is thick enough to freeze into discs or won’t melt too fast.

What Kind of Pan Should I Use?

A non-stick skillet is your best friend here. If not, any flat pan will do, just keep the heat low and steady.

What If I Don’t Have an Ice Cream Scoop?

A tablespoon works too. Just try to keep portions even and consistent so they cook at the same rate.

Can I Skip the Resting Time?

Technically, yes. But resting the batter gives a fluffier texture and prevents rubbery pancakes. It’s worth the wait.

Are These Sweet or Savory?

This recipe is sweet, but you can absolutely go savory. Think mozzarella + pesto, or scrambled eggs + cheese. The method stays the same.

How to Make Stuffed Pancakes

Step 1

Step 1

Line a tray with parchment paper. Drop teaspoons of hazelnut cream and flatten them into disc shapes using the back of a spoon. Freeze for 30 minutes.

Line a tray with parchment paper. Drop teaspoons of hazelnut cream and flatten them into disc shapes using the back of a spoon. Freeze for 30 minutes.

Step 2

Step 2

In a medium bowl, mix the egg and sugar until the sugar dissolves. Add the milk, vanilla extract, salt, flour, and baking powder. Stir until smooth, cover and let it rest for 30 minutes.

In a medium bowl, mix the egg and sugar until the sugar dissolves. Add the milk, vanilla extract, salt, flour, and baking powder. Stir until smooth, cover and let it rest for 30 minutes.

Step 3

Step 3

Once the batter is rested, heat your non-stick pan over medium-low heat. Scoop a spoonful of batter onto the pan. Quickly place one frozen disc in the center, then cover with another scoop of batter. Let the pancake cook until you see bubbles forming and the edges firming up. Flip gently and cook the other side until golden.

Once the batter is rested, heat your non-stick pan over medium-low heat. Scoop a spoonful of batter onto the pan. Quickly place one frozen disc in the center, then cover with another scoop of batter. Let the pancake cook until you see bubbles forming and the edges firming up. Flip gently and cook the other side until golden.

Step 4

Step 4

Plate them up warm. You can dust with powdered sugar, drizzle with more hazelnut cream, or just let the filling speak for itself.

Plate them up warm. You can dust with powdered sugar, drizzle with more hazelnut cream, or just let the filling speak for itself.