Direction

1. Measure the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated, and set aside.
2. In a smaller bowl, measure in the milk. Heat for 30-45 seconds, or until warm to the touch.
3. Measure in the Nutella and coffee to the milk. Stir until combined and smooth. This might take a few moments, depending on the temperature. (I’ve found that warmer milk helps make the Nutella easier to stir and incorporate into the batter.)
4. Next, break the eggs, and stir those into the milk mixture with the vanilla extract and oil.
5. Use a fork to stir together until combined. Make sure the egg yolk and white are incorporated.
6. Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps—they’re OK.
7. Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
8. Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
9. When several bubbles have formed on the surface, flip the pancakes, and cook through.
10. Repeat until all of the pancakes have been made.
11. Stack the pancakes onto plates and serve with additional Nutella, chopped hazelnuts and fresh fruit. Enjoy immediately!
12. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.