Pancakes chocolat noisette gourmands

There's something about the smell of butter hitting a hot griddle that pulls me out of bed faster than any alarm clock ever could. One Saturday morning, my kitchen was filled with that golden aroma when my neighbor stopped by unexpectedly, and I found myself scrambling to make something impressive. I'd just discovered a jar of chocolate hazelnut spread tucked in my pantry, and in that moment of happy panic, these pancakes were born. The fluffy stack emerged golden and perfect, and watching someone's face light up at that first bite made me realize this wasn't just breakfast—it was a small act of magic on a plate.

I made these for a group of friends who'd stayed over after a late movie night, and the kitchen turned into this warm, chaotic place where everyone wanted to help. Someone suggested adding extra spread between the layers, another person started arranging berries like they were decorating an edible crown, and what could have been a rushed morning turned into this oddly joyful cooking moment. That's when I understood—this recipe works because it invites people in, even if they've never cooked together before.

Ingredients

• All-purpose flour (1 cup): The backbone of fluffy pancakes—measure it by spooning into a cup rather than scooping directly from the bag, which packs it too tight and throws off your ratio.
• Granulated sugar (2 tbsp): Just enough sweetness to make the batter taste right without competing with the chocolate spread later.
• Baking powder and baking soda (1 tsp and ½ tsp): These two work together to create that tender crumb—don't skip either one or your pancakes will be dense.
• Salt (¼ tsp): A tiny amount that somehow makes everything taste more like itself.
• Whole milk (1 cup): Brings richness and helps brown the pancakes beautifully on the griddle.
• Egg (1 large): The binder that holds everything together and adds structure to each pancake.
• Unsalted butter, melted (2 tbsp plus extra for cooking): Use real butter—the flavor difference is worth it, and it browns better than oil on the griddle.
• Vanilla extract (1 tsp): A whisper of vanilla that deepens the overall flavor without being obvious.
• Chocolate hazelnut spread (½ cup): The star of the show—use whatever brand you love, knowing that quality matters here since it's doing heavy lifting.
• Toasted hazelnuts, roughly chopped (¼ cup, optional): If you're using them, buy pre-toasted or toast them yourself for five minutes in a dry pan—the difference in flavor is night and day.
• Powdered sugar and fresh berries (optional): Finishing touches that transform the plate from simple to something you'd order at a nice brunch place.

Instructions

Whisk your dry team together:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt, stirring until there are no lumps hiding in the corners. This step matters because baking soda distributes better when mixed with the flour, helping your pancakes rise evenly.

Create the wet mixture:

In another bowl, whisk milk, egg, melted butter, and vanilla until the mixture looks cohesive and pale. Take your time here—the egg needs to break up so it distributes evenly through the batter.

Bring them together gently:

Pour the wet into the dry and mix just until combined—a few lumps are your friend. Overmixing develops gluten, which makes pancakes tough instead of tender, and nobody wants that.

Heat your cooking surface:

Set your nonstick skillet or griddle to medium heat and let it warm for a couple of minutes, then add a light butter coating. You'll know it's ready when a drop of batter sizzles gently without immediately burning.

Cook pancakes to golden perfection:

Pour ¼ cup batter for each pancake and watch as bubbles begin rising to the surface—when you see them pop, that's your signal to flip. Cook the other side until it's golden brown, about 1-2 minutes, which gives the interior time to set.

Layer with chocolate hazelnut spread:

As you stack your finished pancakes, spread about a tablespoon of chocolate hazelnut spread between each layer while they're still warm. The warmth softens the spread just enough that it becomes almost fudgy, creating pockets of richness.

Finish with style:

Top the stack with chopped hazelnuts, a dusting of powdered sugar, and fresh berries if you're using them. Serve immediately while the pancakes are still warm and the spread is still soft.

Épingler

The moment that made this recipe stick with me wasn't actually about perfect technique or pretty plating. It was watching my sister, who normally orders takeout and admits she's not a cook, confidently flip a pancake and then proudly present her stack to the table. That's when I realized these pancakes had done something quiet and important—they'd made someone feel capable in the kitchen.

Why This Combination Works

Chocolate and hazelnuts are an old pairing that somehow feels both familiar and fancy at the same time. The creamy spread against fluffy pancakes creates this textural contrast that makes each bite interesting, and there's something about chocolate in the morning that feels like a small rebellion. The nuttiness grounds the chocolate's richness, preventing the whole thing from feeling one-note or overly sweet. It's a combination that's been perfected over decades, so borrowing that expertise means your breakfast automatically tastes intentional.

Building Your Breakfast Ritual

One thing I've noticed is that pancakes aren't really about the speed—they're about creating a moment. Setting out your ingredients the night before, getting your griddle ready without rushing, taking time to notice how your batter smells—these small rituals turn a weekday breakfast into something you actually look forward to. This recipe is flexible enough to become part of your weekend rhythm, whether you're cooking for a crowd or just yourself on a quiet morning when you want to feel taken care of.

Making It Your Own

The beauty of this recipe is that it's a solid foundation that welcomes your own touches. Once you've made it once and understand how the pancakes behave, you can start experimenting with your preferences. Maybe you'll discover that a tiny pinch of cinnamon elevates your version, or you'll find that crispy bacon crumbled into the batter hits differently than you expected, or you'll decide that fresh raspberries are essential while your friend swears by sliced bananas instead.

• Add a pinch of cinnamon or nutmeg to the dry ingredients for warm spice notes that complement the chocolate beautifully.
• Try stirring in a tablespoon of cocoa powder to intensify the chocolate flavor and add visual drama with darker pancakes.
• Substitute half the all-purpose flour with whole wheat for a nuttier taste and sturdier texture that still stays tender.

Épingler

These pancakes have taught me that the most memorable meals aren't necessarily complicated—they're the ones that feel like someone thought of you while they were cooking. I hope this recipe brings that same feeling to your kitchen, whatever morning you decide to make it.

Questions fréquentes sur la recette

→ Comment obtenir des pancakes bien moelleux ?

Veillez à ne pas trop mélanger la pâte pour conserver des bulles d’air, cela garantit une texture légère et aérée.

→ Peut-on remplacer le lait entier par une alternative végétale ?

Oui, le lait d’amande, de soja ou d’avoine peut être utilisé sans altérer la cuisson ni la texture.

→ Comment éviter que les pancakes collent à la poêle ?

Utilisez une poêle antiadhésive et graissez-la légèrement avec du beurre fondu avant chaque cuisson.

→ Puis-je préparer la pâte à l’avance ?

La pâte peut être préparée quelques heures avant et conservée au réfrigérateur, mais remuez-la légèrement avant cuisson.

→ Quelle est la meilleure méthode pour toaster les noisettes ?

Faites-les revenir à sec dans une poêle chaude en remuant souvent jusqu’à ce qu’elles dégagent un arôme riche et une légère coloration.