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Mini Blueberry Buttermilk Pancakes with Nutella® chocolate hazelnut spread and strawberries

1 h 0 min

INGREDIENTS for 8 servings

  • 3 eggs, whites and yolks separated

  • 2 cups buttermilk (use regular milk if preferred)

  • 1⁄4 cup butter, melted

  • 2 cups plain flour

  • 1 tsp baking soda

  • 1 cup fresh or frozen blueberries

  • 1 cup chopped strawberries

  • 120g Nutella® – 1 heaped tsp (15g per portion)

  • Olive oil spray for frying

nutella – an ingredient to prepare this delicious recipe

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


  1. STEP 1

    Beat egg yolks well, then whisk in the buttermilk and melted butter.

  2. STEP 2

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

  3. STEP 3

    Pour approximately 3 tablespoons batter for each pancake onto 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 or until pancakes are golden brown. Keep pancakes warm until ready to serve.

  4. STEP 4

    Before flipping the pancake, scatter a few blueberries onto the pancake and then flip.

  5. STEP 5

    Cook until golden.

  6. STEP 6

    Keep in warm oven until ready to serve.

  7. STEP 7

    When ready to serve, spread 1 heaped tsp (15g) of Nutella® chocolate hazelnut spread on each pancake and top with chopped strawberries and additional blueberries, if desired.

Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

Good to know

Wondering what to do with your empty Nutella® jar? You can upcycle it! 

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