Chef Ed Recipe – Whole Grain Nutella Pancakes with Fresh Fruit Salad & Nutella Syrup
Servings: 4 | Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min

Ingredients:

For the Whole Grain Pancakes:

  • 1 1/2 cups whole wheat flour
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 tbsp melted unsalted butter or neutral oil
  • Optional: 1/2 tsp cinnamon

For the Nutella Syrup:

  • 1/2 cup Nutella
  • 1/4 cup whole milk (or heavy cream for extra richness)
  • 1 tbsp butter
  • 1 tsp vanilla extract

For the Fresh Fruit Salad:

  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup diced mango
  • 1 kiwi, peeled and sliced
  • Juice of 1/2 lime
  • 1 tsp honey or agave (optional)

Instructions:

Step 1: Prepare the Fruit Salad
In a bowl, combine strawberries, blueberries, mango, and kiwi.
Squeeze in the fresh lime juice and drizzle with honey or agave if desired. Toss gently and refrigerate until serving.

Step 2: Make the Pancake Batter
In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
In another bowl, whisk together the buttermilk, eggs, vanilla, and melted butter.
Pour the wet mixture into the dry and stir until just combined—do not overmix. Let the batter rest for 5 minutes while you preheat your griddle.

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Heat a griddle or large nonstick pan over medium heat and lightly grease with butter or oil.
Pour 1/4 cup batter for each pancake. Cook for about 2–3 minutes until bubbles form on the surface. Flip and cook another 1–2 minutes until golden and fluffy. Repeat with remaining batter.

Step 4: Make the Nutella Syrup
In a small saucepan, combine Nutella, milk, and butter over low heat. Stir constantly until smooth and warm.
Remove from heat and stir in vanilla extract. Keep warm until ready to serve.

Step 5: Serve It Up, Chef Ed Style
Stack 2–3 warm pancakes on each plate. Drizzle generously with Nutella syrup and top with a few spoonfuls of chilled fruit salad on the side.
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Chef Ed’s Tips:

  • Want fluffier pancakes? Separate the egg whites, beat to soft peaks, and fold into the batter last.
  • Add chopped hazelnuts or banana slices inside the pancakes for extra texture.
  • Keep pancakes warm in a 200°F oven while cooking in batches.

 

 

References: