Background pdf

Mini blueberry buttermilk pancakes with Nutella® and strawberries

1 h 0 min
Mini blueberry buttermilk pancakes with Nutella® and strawberries

INGREDIENTS for 6 portions

1/2 cup pre-made pancake mix

1/4 cup plus 2 tablespoons reduced-fat milk

1 1/2 teaspoons oil

1 egg, beaten

1 cup fresh or frozen blueberries (thawed, drained)

6 tablespoons Nutella® (15 g/portion)

1 cup chopped strawberries

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!



Heat skillet over medium-low heat or electric griddle to 190°C.


In a medium bowl combine pancake mix, milk and oil. Measure out 2 tablespoons of beaten egg and add to bowl. Discard remaining beaten egg or reserve for later use. Stir just until large lumps disappear (do not beat or overmix). Let stand 1 to 2 minutes to thicken.


Pour approximately 3 tablespoons of batter for each pancake onto a lightly greased skillet or griddle to make 6 pancakes. Sprinkle with a few blueberries, if desired. Turn when pancakes bubble on top and bottoms are golden brown. Cook about 1 minute more or until pancakes are golden brown. Keep pancakes warm until ready to serve.


When ready to serve, spread 1 tablespoon of Nutella® on one side of each pancake and top with chopped strawberries and additional blueberries, if desired.

Share the recipe with the hashtag #nutellarecipe

They are mini but have a big taste! Try our recipe for blueberry buttermilk pancakes with Nutella® and strawberries!

If you like it, share it on