Nutella Mini Pancake Stacks

Looking for a fun, indulgent breakfast that’s quick to whip up and guaranteed to impress? These Nutella Pancake Stacks are adorable mini towers made with softened frozen pancakes, generous layers of creamy Nutella, and topped with fresh strawberry halves for a pop of brightness.

Course Breakfast, Brunch

Cuisine American

Keyword Mini Nutella Pancake Stacks, Mini Nutella Pancakes, Nutella pancake Stacks, nutella pancakes, Nutella strawberry pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 267kcal

Author Evelyn Osborn

Equipment

Ingredients

24 frozen mini pancakes we used Hungry Jack
1 cup Nutella
4 strawberries cut in half
Powdered sugar for garnish

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
Arrange the frozen mini pancakes in a single even layer on the prepared baking sheet, then cover them with a second sheet of parchment paper.
Bake the mini pancakes in the preheated oven for 10 minutes, or until they are softened.
Let the pancakes cool slightly, then spread a generous layer of Nutella over the top of 8 of the mini pancakes.
Place a second pancake on top of each one of the Nutella-covered pancakes, then spread another generous layer of Nutella over the top of it.
Place a third pancake on top of the stack, then crown it with a halved strawberry.Insert a toothpick (or decorative skewer) straight through the center to secure the entire stack together.
Arrange the Nutella Pancake Stacks on a serving platter, dust generously with powdered sugar, and serve right away while they’re warm and irresistible.

Nutrition