Recipe courtesy of Amy Cao
25 min
15 min
2 large pancakes, or 4 small pancakes
25 min
15 min
2 large pancakes, or 4 small pancakes


  • Banana Pancakes:
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/2 small, ripe banana
  • 1/2 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon butter, melted
  • Chocolate Hazelnut Whipped Cream:
  • 2 cups heavy whipping cream
  • 1 cup chocolate hazelnut spread, such as Nutella
  • Butter, for cooking the pancakes
  • Optional Toppings:
  • Maple syrup
  • Crushed hazelnuts


Watch how to make this recipe.

For the pancakes: Combine the flour, sugar, baking powder and salt in a large bowl. Stir the dry ingredients.

In a separate bowl, mash the banana with a fork until soft. Add the milk, vanilla extract, egg and melted butter to the bowl. Stir until combined.

Add the wet ingredients to the dry ingredients. Stir.

For the chocolate hazelnut whipped cream: Pour the cream into a chilled bowl. Whip until the cream forms soft peaks. Gently fold 1/2 cup of the whipped cream into the chocolate hazelnut spread. Then fold the chocolate hazelnut spread into the remaining whipped cream.

To make the pancakes: Turn the stove to medium heat. Add 1 teaspoon of butter to the pan. Pour in a quarter of the batter. Let the batter sit until it bubbles on the top. Using a spatula, carefully flip your pancake over to cook on the other side. (The cooked side should look golden brown.) After 1 minute, check under the pancake to see if it's golden brown. Remove from the heat when done. Repeat with the remaining batter.

Right before serving, add a generous dollop of chocolate hazelnut whipped cream. Serve with a side of syrup and, if available, sprinkle crushed hazelnuts on top.

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