Fluffy red velvet pancakes stuffed with melty, rich nutella!
10 tablespoons nutella
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 1/2 cups buttermilk
2 tablespoons oil
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
Line a baking sheet with parchment paper or nonstick foil. Microwave nutella until easily spreadable. Drop 1 tablespoon of Nutella onto parchment paper and use the back of a spoon to spread the Nutella into a 2 inch circle. Repeat with remaining Nutella, 1 tablespoon at a time, so that you have 10 2-inch discs of Nutella. Freeze for 3 hours or overnight. (Doing this the night before serving these for breakfast is perfect!)
Prepare your pancake batter by whisking together flour, baking soda, baking powder, salt, sugar, and cocoa powder in a medium bowl. In a large bowl mix together buttermilk, oil, vanilla, egg, and food coloring.
Add dry ingredients to wet ingredients and mix until just combined. (Do not overmix! It should still be a bit lumpy)
Preheat and grease a large skillet or griddle to medium heat (about 275 degrees if you have a griddle with a heat gauge) and get your frozen Nutella discs out and carefully peel them off of the parchment paper.
Pour 1/4 cup of pancake batter onto skillet and allow to cook for about 20 seconds, then gently press one Nutella disc into the center of the cooking batter. Use a spoon to spread the surrounding batter over the top of the Nutella. Allow to keep cooking until edges begin to get bubbles. Flip and allow to cook another 1-2 minutes until cooked through. Transfer to a plate and repeat with remaining batter and Nutella discs. Should make about 10 pancakes.
Serve warm topped with chocolate syrup, powdered sugar, and sprinkles if desired.