There’s something undeniably magical about the combination of chocolate and coffee, especially when it comes in the form of warm, fluffy pancakes soaked in Nutella. I created these Nutella Pancakes with Cocoa and Coffee on a lazy Sunday when I wanted something indulgent but still quick enough to whip up before the craving passed. The result? A decadent stack that tastes like a dessert but feels perfectly acceptable as breakfast.

The cocoa adds richness, the coffee deepens the chocolate flavor, and the Nutella drizzle seals the deal. Whether you’re cooking to impress guests, treating your family, or just giving yourself the luxury of a slow morning, this recipe brings the café vibes right to your kitchen table.

Why You’ll Love These Nutella Pancakes with Cocoa and Coffee

If you’re a chocolate lover, this one’s a no-brainer. But even beyond that, these pancakes are deeply satisfying without being overly complicated. They’re soft with a slightly crisp edge, packed with chocolaty flavor, and have a subtle hit of espresso that keeps you coming back for more.

Plus, they’re incredibly versatile. Add fruit, whipped cream, or just go straight for the Nutella. They’ll taste like something you’d pay $16 for at a brunch spot, but made right at home with love.

What Kind of Cocoa and Coffee Should I Use?

To get the richest flavor in your Nutella Pancakes with Cocoa and Coffee, it’s all about the quality of your cocoa and coffee. I recommend using unsweetened Dutch-process cocoa—it gives the pancakes a deep, dark chocolate color and a mellow, smooth taste that’s ideal for baking. If you can’t find Dutch-process, natural cocoa works too, but expect a slightly more acidic kick.

For the coffee, go with strong brewed espresso or instant espresso powder. You only need a small amount, but it enhances the chocolate so well that skipping it would be a mistake. Don’t worry—the pancakes won’t taste like a cup of coffee; they’ll just have an elevated richness that makes them feel luxurious.

Options for Substitutions

Don’t have every ingredient on hand? No problem. This recipe is flexible enough to make a few swaps without sacrificing flavor:

Nutella: You can use any chocolate hazelnut spread, or even peanut butter or almond butter if you want a different flavor profile.
Cocoa Powder: Use natural cocoa if Dutch-process isn’t available. Or, mix 1 tbsp hot chocolate mix with a pinch of baking soda in a pinch.
Espresso Powder: Instant coffee or strong leftover brewed coffee (just a few tablespoons) can be used instead.
Milk: Any dairy or non-dairy milk works—almond, oat, soy, or coconut will all do the job.
Flour: All-purpose is standard, but you can use a 1:1 gluten-free blend if needed.

This recipe welcomes a bit of improvisation—just stick with the core chocolate-coffee combo, and you’re golden.

Ingredients for Nutella Pancakes with Cocoa and Coffee

Every component in this stack plays a delicious role. Here’s what you’ll need—and why it matters.

All-Purpose Flour
The base of the pancake, giving structure and fluff. You need a stable foundation for all that gooey Nutella goodness.
Unsweetened Cocoa Powder (preferably Dutch-process)
This brings deep chocolate flavor and a rich color. Dutch-process gives a smoother, less bitter taste.
Instant Espresso Powder or Strong Brewed Coffee
Just a touch intensifies the cocoa without making the pancakes taste like coffee. It’s the secret to café-level flavor.
Baking Powder
Your fluff booster. It gives the pancakes lift, making them tender and thick without being heavy.
Granulated Sugar
Balances the cocoa’s bitterness and adds the right amount of sweetness to keep each bite satisfying.
Salt
A pinch sharpens all the flavors and balances the sweet elements.
Egg
Binds everything together and gives the pancakes that soft, cake-like texture.
Milk (dairy or non-dairy)
Adds moisture and helps create the right batter consistency. Use what you have on hand.
Butter (melted)
For richness and to keep the pancakes moist. Also adds that slight crispness to the edges when cooked.
Nutella (plus more for topping)
Swirled into the batter and drizzled on top, it’s the star that makes these pancakes feel like a chocolate dream.
Fresh Raspberries or Strawberries (optional topping)
They add a tart freshness that contrasts beautifully with the rich chocolate.
Chocolate Chips or Chunks (optional)
Fold them in for pockets of melty goodness in every bite.

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, sugar, espresso powder, and salt. Make sure everything is evenly combined so you don’t get any bitter clumps of cocoa or uneven rise.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the egg until fluffy. Add in the milk and melted butter, then whisk until smooth. If you’re using brewed coffee instead of espresso powder, reduce the milk slightly and add the coffee here.

Step 3: Make the Batter

Pour the wet mixture into the dry ingredients and stir just until combined. Don’t overmix—the batter should be slightly lumpy. Gently fold in a few tablespoons of Nutella and, if desired, chocolate chips or chunks. Let the batter sit for 5 minutes while your pan heats up. This resting time helps develop the perfect texture.

Step 4: Heat and Cook

Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter per pancake into the pan. Cook until bubbles start to form on the surface and the edges look set—about 2 to 3 minutes. Flip and cook for another 1–2 minutes until done.

Step 5: Serve with Style

Stack the pancakes high on a plate. Warm up a generous spoonful of Nutella and drizzle it over the stack. Top with fresh raspberries or strawberries, and sprinkle on some extra chocolate chips if you like. Serve immediately and enjoy that rich chocolate-coffee harmony.

How Long to Cook the Nutella Pancakes with Cocoa and Coffee

Cooking these pancakes doesn’t take long—just a few minutes per side. Here’s a quick timing guide:

Prep Time: 10 minutes
Cook Time per batch: 5–6 minutes
Total Time: Around 20 minutes (depending on pan size and how many you cook at once)

You’ll know each pancake is ready to flip when bubbles form on the surface and the edges look slightly dry. Once flipped, the second side will only need another 1–2 minutes. Keep cooked pancakes warm in a low oven (around 200°F or 95°C) while you finish the rest.

Tips for Perfect Nutella Pancakes with Cocoa and Coffee

Getting that diner-style fluff and rich flavor is all about the small details. Here are my favorite tips:

Don’t Overmix
Stir the batter just until the flour disappears. Overmixing makes the pancakes dense and chewy.
Rest the Batter
A 5–10 minute rest before cooking allows the flour to fully hydrate and gives you a better texture.
Moderate Heat is Key
Too hot and the outside burns before the inside cooks. Medium heat ensures an even golden-brown finish.
Swipe, Don’t Pour, the Nutella
If you want a Nutella swirl in the batter, drop small dollops into each pancake while it cooks and lightly swirl with a toothpick. Pouring it in directly can make the batter heavy.
Warm the Nutella Before Drizzling
Heat it in the microwave for about 10–15 seconds. It becomes silky and perfect for that luxurious finish.
Use a Nonstick Pan or Griddle
These help ensure even browning and easy flipping, especially with a thicker batter like this.
Butter for Flavor, Oil for Ease
A combination of both in the pan can give you flavor and help prevent sticking.
Serve Immediately
These pancakes taste best fresh off the skillet—warm, soft, and rich.

Watch Out for These Mistakes While Cooking

Even though these Nutella Pancakes with Cocoa and Coffee are straightforward, a few missteps can mess with the magic. Keep an eye out for these common errors:

Using Too Much Coffee or Espresso Powder
It should enhance, not overpower. Overdoing it can make the pancakes bitter or give them an odd aftertaste.
Skipping the Batter Rest
This short resting time is essential for fluffy, well-textured pancakes. It allows the flour to absorb the liquid and the leavening agents to activate.
Pouring Nutella Directly into the Batter
While tempting, it makes the batter too thick and alters how the pancakes cook. Swirling Nutella on top or between layers works better.
Pan Too Hot
High heat can burn the outside while leaving the inside raw. Stick to medium for a golden finish and cooked-through centers.
Overmixing the Batter
The more you stir, the more gluten forms, and the tougher the pancakes get. Mix just until combined.
Not Greasing Between Batches
Even with a nonstick surface, pancakes need a little fat to keep flipping smoothly and browning evenly.
Cooking Too Many at Once
Crowding the pan can make it hard to flip the pancakes and drop the temperature, which affects texture.
Serving Without Toppings
These pancakes are made for drizzles, dollops, and contrast. Don’t skip the Nutella drizzle or fresh fruit—those extras make them unforgettable.

What to Serve With Nutella Pancakes with Cocoa and Coffee?

Elevate your breakfast or brunch spread by pairing these rich, chocolatey pancakes with something that complements their bold flavor.

Crispy Bacon

The salty crunch cuts through the sweetness and adds a savory edge.

Fresh Berries

Raspberries, strawberries, or blueberries add brightness and acidity for balance.

Iced Coffee or Cold Brew

Double up on the coffee theme with a chilled sip alongside the warm stack.

Soft-Scrambled Eggs

A light, fluffy counterpoint to the dense pancakes.

Caramelized Bananas

Sweet, tender banana slices sautéed in a touch of butter and brown sugar.

Vanilla Ice Cream

Yes, it’s breakfast—but this combo makes for a killer dessert version.

Milk Tea or Chai Latte

The creamy, spiced flavor pairs surprisingly well with the deep cocoa tones.

Chocolate Almond Milk

A non-dairy, kid-friendly pairing that keeps the chocolate train rolling.

Storage Instructions

These Nutella Pancakes with Cocoa and Coffee are best enjoyed fresh, but you can absolutely store leftovers for later indulgence.

Refrigerator:
Let the pancakes cool completely, then stack them with parchment paper in between to prevent sticking. Store in an airtight container for up to 3 days.
Freezer:
Freeze in a single layer on a baking sheet, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months. Reheat straight from frozen in a toaster, oven, or skillet.
Reheating Tips:
Use a nonstick pan over low heat or microwave in 15-second bursts. To restore a little crispiness, reheat in the oven at 350°F (175°C) for 5–7 minutes.
Nutella Note:
If you’ve drizzled Nutella before storing, it may firm up. Warm it slightly before serving again or add a fresh drizzle after reheating.

Estimated Nutrition

Here’s a general idea for one serving (about 2 medium pancakes with a drizzle of Nutella):

Calories: 340–400 kcal
Protein: 6–8g
Carbohydrates: 38–45g
Sugars: 18–22g
Fat: 18–22g
Saturated Fat: 7–9g
Fiber: 2–3g
Caffeine: 15–25mg (from the espresso powder or coffee)

Note: Nutrition will vary based on portion size, toppings, and specific ingredient brands.

Frequently Asked Questions

Can I make these pancakes without coffee?

Yes! While coffee enhances the chocolate flavor, you can leave it out entirely. The pancakes will still be rich and chocolaty thanks to the cocoa and Nutella.

What kind of milk works best?

Whole milk provides the richest texture, but you can use any milk you have—almond, oat, soy, or even coconut milk will all work beautifully.

Can I make the batter ahead of time?

Not recommended. The leavening agents start working right away, so the pancakes may not rise properly if the batter sits too long. Instead, cook the pancakes and store them for reheating later.

How can I make these extra chocolatey?

Fold in chocolate chips or chunks into the batter. You could also top them with a dusting of cocoa powder or a drizzle of chocolate syrup.

Can I make this recipe gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend designed for baking. Make sure the cocoa powder and Nutella alternative (if used) are certified gluten-free too.

Can I substitute oil for butter?

Yes, use a neutral oil like canola or vegetable oil. It won’t have the same rich flavor as butter but still keeps the pancakes moist.

What fruit goes best with these?

Fresh raspberries, strawberries, or sliced bananas pair incredibly well with the Nutella and cocoa flavors. They add a refreshing contrast to the richness.

How do I keep pancakes warm while cooking the rest?

Place the cooked pancakes on a baking sheet in a 200°F (95°C) oven. Cover lightly with foil to prevent drying out while you finish the batch.

Conclusion

Nutella Pancakes with Cocoa and Coffee aren’t just pancakes—they’re an experience. Rich, velvety, slightly caffeinated, and layered with the beloved flavor of Nutella, they transform an ordinary morning into something truly special. Whether you’re making them as a weekend treat or a sweet addition to brunch, they’ll become a favorite you’ll return to again and again.

The aroma alone will make your kitchen smell like a cozy coffee shop, and that first bite? Pure happiness.