Brown Butter Nutella-Stuffed Pancakes 🥞🍫 These might be the most EXTRA pancakes I’ve ever made. Makes 4 thick 7-inch pancakes | Serves 4–6 🥞 YEASTED BROWN BUTTER PANCAKES 10 Tbsp (140 g) unsalted butter 2½ cups (300 g) all-purpose flour 3 Tbsp (38 g) sugar 2 tsp (6 g) instant yeast 1 tsp (5 g) kosher salt 2 cups (480 ml) lukewarm buttermilk 3 large eggs 2 tsp (10 ml) vanilla bean paste/extract ½ tsp (3 g) baking soda 🍫 NUTELLA CENTERS 1 cup (300 g) Nutella Divide Nutella into four 75 g portions and spread into 4–4½-inch discs on parchment. Freeze at least 2 hours. Brown the butter until deeply golden and nutty; cool until warm. Combine flour, sugar, yeast and salt. Separately whisk buttermilk, eggs and vanilla, then whisk in brown butter. Fold wet into dry. Cover and rise 45–60 minutes until bubbly. Gently fold in baking soda and rest 5–10 minutes. Heat oven to 375°F (190°C). Lightly grease a 7-inch oven-safe nonstick skillet over medium-low. Add about ½ cup batter and cook 60–90 seconds. Add one frozen Nutella disc and completely cover with another ⅓–½ cup batter. Cook 2–3 minutes on LOW until golden underneath. Transfer skillet to oven and bake 7–10 minutes until puffed and nearly set. Flip and return to the stovetop for 1–2 minutes to brown. 🧈 VANILLA BEAN WHIPPED BROWN BUTTER 8 Tbsp (113 g) unsalted butter, divided 2 Tbsp (15 g) powdered sugar 1 tsp vanilla bean paste Pinch kosher salt Brown half the butter and cool until soft. Whip with remaining softened butter, powdered sugar, vanilla and salt until fluffy. 🌰 HAZELNUT CRUNCH ¾ cup (100 g) toasted chopped hazelnuts 1 cup (50 g) feuilletine flakes 1 Tbsp (14 g) melted butter Pinch flaky sea salt Toss together until combined. 🍫 CHOCOLATE-HAZELNUT DRIZZLE ½ cup (150 g) Nutella ¼ cup (60 ml) heavy cream Pinch kosher salt Pour steaming cream over Nutella, rest 30 seconds, then stir until glossy. NutellaPancakes StuffedPancakes PancakeRecipe BrownButter BrunchRecipes