Banana Nutella Pancake Recipe: Swirled Chocolate-Banana Layers in 15 Minutes

This banana Nutella pancake recipe transforms simple ingredients into a decadent breakfast that tastes like dessert. The secret lies in swirling ripe bananas and Nutella directly into the batter, creating pockets of chocolatey goodness with every bite. I developed this recipe after years of perfecting pancakes—now, you can achieve restaurant-quality results in just 15 minutes with minimal effort.

The batter is light and fluffy thanks to a perfect balance of baking powder and buttermilk, while the bananas add natural sweetness and moisture. Cooking on medium heat ensures crispy edges and a tender center, with the Nutella swirls staying gooey until the very last bite. This method eliminates the need for complicated techniques—just mix, cook, and enjoy.

By the time you finish, you’ll have golden pancakes with ribbons of chocolate and banana peeking through. The aroma alone will wake up your kitchen, and the first bite delivers that perfect harmony of sweet, creamy, and slightly tangy flavors. Serve with extra Nutella drizzle, fresh berries, or a drizzle of warm maple syrup for the ultimate indulgence.

Perfect for weekend brunches, lazy mornings, or even a special treat, these pancakes are foolproof and adaptable. Whether you're feeding a crowd or treating yourself to a solo breakfast, this recipe delivers every time. Let’s get started!

Ingredients for banana nutella pancake

These 11 simple ingredients create decadent pancakes with swirls of chocolatey banana goodness.

The bananas are everything here—spotted and soft is perfect for sweetness and moisture. I always grab the ones with brown spots at Trader Joe's or the produce section of my local grocery store. For the Nutella, original flavor works best—hazelnut spreads can be too strong. The buttermilk is non-negotiable; it keeps the pancakes light and fluffy. If you're fresh out, mix 1 tablespoon of lemon juice with 1 cup of milk and let it sit for 5 minutes. The butter? Full-fat only—it makes all the difference in richness.

No buttermilk? Substitute with 1 cup milk plus 1 tablespoon vinegar. Short on Nutella? Chocolate hazelnut spread or melted dark chocolate works in a pinch. The vanilla extract can be swapped for 1 teaspoon vanilla sugar if you're out. For the bananas, if they're not quite ripe enough, let them sit on your counter for a day—they'll soften up perfectly. The olive oil is just for greasing; you can use butter if you prefer, but it burns faster. If you want extra fluffiness, fold in 1 tablespoon whipped egg whites to the batter before cooking.

Store leftover batter in an airtight container in the fridge for up to 2 days. Pancakes reheat beautifully in a toaster or skillet—just add a splash of milk to keep them moist. For extra indulgence, make a double batch of batter and freeze it in 1-cup portions. Thaw overnight in the fridge before cooking. The Nutella swirls stay gooey for about 10 minutes after cooking, so serve immediately if you can. These pancakes freeze surprisingly well too—just reheat in a toaster or oven to restore that crispy edge.

Step-by-step instructions for banana Nutella pancake recipe

Here's how to make fluffy, swirled banana Nutella pancakes that taste like dessert for breakfast.

In a medium bowl, whisk together the 1.5 cups all-purpose flour, 0.25 cup granulated sugar, 2 tsp baking powder, and 0.5 tsp salt. I like to sift the flour first—this prevents lumps and gives those pancakes a lighter texture. Give everything a quick stir until completely combined, but don't overmix or you'll develop gluten and end up with tough pancakes.

Set this bowl aside for now. The key here is to keep everything ready so we can work quickly. You'll notice the dry ingredients look like a fine powder—this is exactly what we want for fluffy pancakes. If you see any flour clumps, just press them through a fine-mesh sieve to break them up.

In a separate large bowl, melt the 0.5 cup unsalted butter in the microwave for 30-second intervals, stirring between each, until completely liquid. Let it cool slightly—you don't want it to cook the eggs when you mix them together. Add the 1 cup buttermilk, 2 whole large eggs, 1 tsp vanilla extract, and mash the 2 medium ripe bananas directly into the bowl.

Use a fork or whisk to combine everything until smooth. The mixture should look like a thick, creamy batter with no visible banana chunks. This is where the magic happens—the bananas add natural sweetness and moisture, while the buttermilk gives that signature tang. If your batter looks too thick, you can add 1-2 tablespoons of milk to loosen it up.

Pour about ⅓ of the wet ingredients into the dry ingredients and stir just until combined. This is the base batter. Now, take ¼ cup of the Nutella and mix it into about ⅓ of the remaining wet ingredients. This creates a rich chocolate layer for our swirl.

To make the swirl, take a large spoon and carefully layer the base batter, Nutella mixture, and remaining plain batter in the pan. Use the back of the spoon to create gentle swirls—don't overmix or the layers will blend together. This is the moment that makes these pancakes look like a decadent dessert. The swirl should be visible but not too pronounced—think elegant, not chaotic.

Heat a non-stick skillet over medium heat and lightly grease it with 1 tbsp extra-virgin olive oil. Pour about ¼ cup of batter into the pan for each pancake. Cook until bubbles form on the surface and the edges look set—about 2-3 minutes. This is when you'll see those beautiful swirls start to take shape.

Flip carefully and cook for another 1-2 minutes until golden brown on both sides. The pancakes should be cooked through but still soft in the center. I like to keep them warm in a 200°F oven while I cook the rest—this prevents them from drying out. You'll end up with 4 perfect pancakes, each with layers of banana flavor and Nutella goodness.

Stack your warm pancakes and drizzle with the remaining ¼ cup Nutella. Add fresh berries or a dollop of whipped cream if you like. The contrast of warm pancakes with cool Nutella is pure comfort food magic. Serve immediately while the pancakes are still soft and the swirls are visible—this is when they taste best.

These pancakes are perfect for weekend breakfasts or a special treat. The banana and Nutella combination creates a balance of sweet and rich flavors that everyone will love. Enjoy them while they're warm, and get ready for some happy faces at the table!

Dietary considerations for this banana nutella pancake

Gluten-Free Adaptation

Replace the 1.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur—these work best for pancakes. Add 1 extra egg to bind the batter since gluten-free flours absorb more liquid. For extra fluffiness, whisk in 1 tbsp xanthan gum if your blend doesn’t contain it. 🌾

Vegan Options

Swap the 2 eggs for 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit for 5 minutes). Use vegan butter (like Earth Balance) instead of regular butter, and replace buttermilk with unsweetened almond milk + 1 tbsp apple cider vinegar. The Nutella swirl stays vegan-friendly too—just check the label for dairy-free versions. 🥛

Lower Sugar Swaps

Reduce the 0.25 cup granulated sugar to 0.125 cup and boost flavor with 1 tsp cinnamon. Use mashed ripe banana (already sweet) and a sugar-free Nutella alternative like Hershey’s Sugar-Free Chocolate Spread. For extra sweetness, top with fresh berries or a drizzle of sugar-free maple syrup. 🍌

Nut-Free Versions

Skip the Nutella entirely and use melted dark chocolate or chocolate hazelnut-free spread (like Enjoy Life brand). For a nut-free swirl, mix 2 tbsp cocoa powder + 2 tbsp milk into ¼ cup of the wet batter before creating the swirl. This keeps the richness without the allergens. 🍫

Dairy-Free Adjustments

Replace buttermilk with unsweetened coconut milk + 1 tbsp lemon juice, and use dairy-free butter (like Miyoko’s). For the 0.5 cup melted butter, swap in coconut oil or vegan butter. The pancakes stay fluffy, and the Nutella swirl remains creamy—just choose a dairy-free chocolate spread. 🥥

Frequently asked questions