Thick toast is stuffed with Nutella and dipped in pancake batter for the ultimate breakfast dish.
This breakfast/brunch combines three of my favorite things: Nutella, pancakes, and French Toast. I hate having to choose just one breakfast item as I’m always craving more than one thing. That’s what makes breakfast combinations and mash-ups so much fun!
I’m really enjoying the summer days and longer daylight hours. I feel like I have so much more time in a day to accomplish things. Speaking of daylight, one of our light bulbs went out the other day and I went to Home Depot to buy a replacement. Our house has built in ceiling lights in nearly every room with the special light bulbs that have four prongs. I knew they were a little more expensive than regular light bulbs, but we didn’t get to choose the type of light fixtures we wanted in the home.
I was not prepared for just how expensive these were. I was shocked to find out that each bulb is more than $6! Yikes…
Here’s hoping the other bulbs last longer.
Back to this breakfast creation. It’s pretty easy to put together. I used a loaf of challah bread and made thick slices. I then cut a slit and stuffed about 1 heaping tablespoon of Nutella in the middle. Then I dipped it in pancake batter and cooked both sides. These smelled amazing and the melted gooey Nutella center is the best. If you can’t imagine your pancakes or French toast without syrup, you can drizzle some on too.
Nutella Stuffed French Toast Pancakes
- 1 loaf of challah or brioche bread cut into 8 thick slices
- 8 tbsp of Nutella
- 1 cup of Bisquick (see note)
- 1/2 cup non-fat milk
- 1 egg
- In a medium-sized mixing bowl, add Bisquick, milk, and egg. Mix until combined with a few small lumps remaining. Set aside.
- Slice bread so that you have slices about 1.5 inches thick. Make a slit in the middle of each bread (like photos above), careful not to cut all the way through the sides or bottom. Carefully stuff 1 tbsp of Nutella into the split. I used a small spatula to help spread it evenly across.
- Heat pan or griddle on the stove. Dip bread in pancake batter until it evenly coats both sides. Then place into preheated pan and cook until pancake batter is fully cooked. Flip over and repeat. Repeat with remaining bread. Serve warm with syrup if desired.
- You can also use a different kind of pancake batter or make your own.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.