Nutella-Stuffed Pumpkin Pancakes (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Whisk together flour, baking powder, pumpkin pie spice, salt, and sugar in a large mixing bowl until evenly distributed, about 30 seconds.
2. 2Crack eggs into a separate medium bowl and beat lightly with a fork. Add milk, pumpkin puree, and vanilla extract, whisking until smooth and well combined, about 1 minute. Pour in melted butter and whisk until fully incorporated.
3. 3Pour wet ingredients into dry ingredients. Stir gently with a wooden spoon or rubber spatula until just combined, leaving small lumps throughout the batter. Overmixing creates tough pancakes, so stop when you no longer see dry flour pockets. Let batter rest undisturbed for 5 minutes to allow gluten to relax and create fluffier texture.
4. 4Heat a large nonstick griddle or heavy-bottomed skillet over medium heat (not medium-high, as pumpkin spices burn easily). Add ½ teaspoon butter and swirl to coat cooking surface evenly.
5. 5Scoop ¼ cup batter onto heated griddle, spreading gently into a 4-inch circle. Immediately place 1 tablespoon room-temperature Nutella in the center of the pancake. Carefully spoon 2 tablespoons additional batter directly over the Nutella dollop, sealing it inside. This dollop-and-fold technique keeps the Nutella from leaking during cooking.
6. 6Cook until bubbles form around edges and surface appears slightly dry, about 3 minutes. Flip carefully using a wide spatula and cook until golden brown on second side, about 2-3 minutes more. The pancake should feel springy when lightly pressed.
7. 7Transfer cooked pancake to a warm plate and repeat with remaining batter, adding butter to griddle between batches. Place parchment paper squares between stacked pancakes to prevent sticking.
8. 8Dust finished pancakes with powdered sugar if desired. Serve immediately with warm maple syrup drizzled over top for authentic restaurant presentation.