RECIPE: Mini Blueberry Buttermilk Pancakes with Nutella® hazelnut spread and Strawberries


  • 3 eggs, whites and yolks separated

  • 2 cups buttermilk (use regular milk if preferred)

  • 1⁄4 cup butter, melted

  • 2 cups plain flour

  • 1 tsp baking soda

  • 1 cup fresh or frozen blueberries

  • 1 cup chopped strawberries

  • 6 tbsp Nutella® hazelnut spread (1 tbsp per pancake)

  • Olive oil spray for frying


Beat egg yolks well, then whisk in the buttermilk and melted butter.

In medium bowl, combine pancake mix, milk and oil. Measure out 2 tablespoons of beaten egg; add to bowl. Discard remaining beaten egg or reserve for another use. Stir just until large lumps disappear (do not beat or overmix). Let stand 1 to 2 minutes to thicken.

Pour approximately 3 tablespoons batter for each pancake onto lightly greased skillet or griddle to make 6 pancakes. Sprinkle with a few blueberries, if desired. Turn when pancakes bubble on top and bottoms are golden brown. Cook about 1 minute or until pancakes are golden brown. Keep pancakes warm until ready to serve.

When ready to serve, spread 1 tablespoon of Nutella® hazelnut spread on one side of each pancake and top with chopped strawberries and additional blueberries, if desired.

Before flipping the pancake, scatter a few blueberries onto the pancake and then flip.

Cook until golden.

Keep in warm oven until ready to serve.

When ready to serve, simply spread layer of Nutella® hazelnut spread on top of each pancake and top with chopped strawberries.