Literally, there is no better way to start the day than with a little drizzle of Nutella. There's just something about this tasty hazelnut spread that transforms whatever it touches into something totally special - breakfast included!

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While some breakfast staples - like pancakes and waffles! - were basically MADE for Nutella, there are some less conventional breakfast foods that can only be made more awesome with the addition of this magical spread.

And if you're wondering what delicious breakfast can only get more delicious thanks to Nutella, wonder no further. We got your back!

German pancake with apricot and Nutella

Serves 2-4.

If you've never tried a German pancake, AKA a Dutch baby, here's your chance. This delicious recipe has just the right amount of Nutella to let all the flavours shine!


- 1/2 cup flour

- Pinch of salt

- 1 TSP sugar

- 1 egg and 1 egg white

- 1/2 TSP vanilla extract

- 1/4 cup warm milk

- 2 tbsp butter

- 2 tbsp Nutella hazelnut spread

- 4 thinly sliced canned apricot halves

- 1/4 cup creme fraiche or Greek yogurt

- 2 tbsp sliced almonds

- Fresh mint


1. Preheat oven at 425°C and place an 8 or 9-inch round cake pan in the oven to heat.

2. In a bowl, mix together the flour, salt and sugar.

3. In a second bowl mix together the eggs, vanilla and milk.

4. Add dry ingredients to wet ingredients, mixing 2-3 minutes with a hand blender to obtain a smooth mixture.

5. Melt the butter in a microwave oven.

6. Once the oven has reached 425°C, open the oven and slide the oven rack with cake pan toward you. Pour the melted butter into the hot cake pan followed by the pancake mixture. Slide the rack back into the oven and close door. Bake for 15 minutes or until the pancake is puffed and golden brown.

7. Remove pancake from the oven and let cool slightly.

8. Spread Nutella evenly over pancake. Place apricot slices over the Nutella and top with dollops of crème fraiche.

9. Garnish with sliced almonds and fresh mint. Serve with a glass of milk or juice.

Oatcake towers with lemon, poppyseed and Nutella

Serves 5.

A deliciously oaty take on traditional Nutella pancakes, these lemon and poppyseed oatcakes taste amazing!


- 1/2 cup (125 mL) all-purpose flour

- 1/2 cup (125 mL) whole wheat flour

- 1 cup (250 mL) large flake rolled oats, divided

- 1 tbsp (15 mL) granulated sugar

- 2 tsp (10 mL) baking powder

- 1/4 tsp (1 mL) salt

- 1 cup (250 mL) coconut milk beverage (not thick canned) or 2% milk

- 1 large egg

- 2 tbsp (30 mL) vegetable oil, plus additional to coat skillet

- 2 tsp (10 mL) poppy seeds

- Zest of 1 lemon

- 3 tbsp Nutella hazelnut spread

- 1/3 cup (80 mL) coconut flakes


1. In a food processor or blender, pulse flours, ½ cup (125 mL) oats, sugar, baking powder, and salt to combine and break up oats.

2. In a large bowl, whisk milk, egg, and oil; add flour mixture and stir to combine. Mix in remaining ½ cup oats, poppy seeds, and lemon zest.

3. Heat a large non-stick skillet over medium heat, adding vegetable oil to thinly coat bottom.

4. Drop batter by 2 tbsp (30 mL)-sized portions, cooking 1 to 3 minutes per side. Repeat with remaining batter.

5. To serve, spread 1 tsp (5 mL) Nutella on each of half of the oatcakes (about 5), sprinkle with half of coconut, and top with remaining plain oatcakes (about 5), Nutella, and coconut, for a total of 3 oatcakes per tower.

6. Serve with milk and orange slices.

Nutella blueberry pancakes

Serves 6.

These staple pancakes are as tasty as they are classic. The best part? You can make these tasty Nutella morsels ahead of time to enjoy instantly whenever you want!


- 2 cups (500 mL) prepared pancake mix

- 1 tsp (5 mL) orange or lemon zest

- 1 tsp (5 mL) vanilla extract

- 2 cups (500 mL) blueberries divided

- 4 tbsp Nutella hazelnut spread


1. Prepare pancake mix according to package directions; add orange zest and vanilla.

2. Cook pancakes according to package directions, studding each pancake with a few blueberries before flipping over. Let cool completely.

3. Freeze pancakes between layers of waxed paper or parchment paper; place portions in resealable bags. Place bags in freezer.

4. When ready to serve, remove pancakes from freezer. Reheat frozen pancakes in toaster or toaster oven until heated through. Spread pancakes with Nutella and top with remaining blueberries.

Gluten-free flax pancakes with Nutella

Serves 4.

This gluten and dairy free recipe is proof that you can enjoy Nutella no matter what. Grab some ground flax seeds and get ready for an amazing breakfast!


1 1/4 cups (300 mL) gluten-free flour

- 1/4 cup (60 mL) ground flax seeds

- 1 tbsp (15 mL) granulated sugar

- 2 tsp (10 mL) baking powder

- 1/4 tsp (1 mL) salt

- 1/4 tsp (1 mL) ground cinnamon

- 1 egg

- 1 cup (250 mL) milk**

- 2 tbsp (30 mL) butter*, melted**

- 2tbsp (30 mL) canola oil*

*use 3 tbsp (45 mL) if pancakes are dairy-free

- 4 tbsp Nutella hazelnut spread

- 3/4 cup (175 mL) slide strawberries

- 3/4 cup (175 mL) raspberries

- 1/2 cup (125 mL) blueberries

**contains dairy

- For dairy-free pancakes, replace milk with 1cup (250mL) unsweetened almond milk and omit butter


1. Whisk together flour, ground flax seeds, sugar, baking powder, salt and cinnamon. In separate bowl, whisk together egg, milk* and butter*; stir into flour mixture until just moistened (batter may still be slightly lumpy). Let stand for 15 minutes or cover and refrigerate for up to 24 hours.
*for dairy-free, use unsweetened almond milk and omit butter

2. Preheat large nonstick skillet or griddle over medium heat; brush skillet with some of the oil. In batches, pour 1/4 cup (60 mL) batter per pancake into skillet, leaving space in between pancakes.

3. Cook for about 2 minutes or until bubbles form on surface; flip over and cook for 1 to 2 minutes or until bottom is golden. Wipe skillet between batches, brushing with more oil as needed.

4. Spread Nutella evenly over each pancake. Sprinkle with strawberries, raspberries and blueberries.

5. Enjoy with a glass of pure fruit juice.

Tip: Top pancakes with a dollop of whipped cream* if desired.

*or dairy-free whip

Fruit 'n yogurt parfait with Nutella

Serves 1.

Yup, you can totally add some happiness to your already awesome fruit and yogurt parfaits by dolloping in a bit of Nutella. Find out how to make all the components of this classically yummy breakfast shine!


- 1/2 cup (125mL) granola

- 4 tbsp Nutella hazelnut spread

- 1 cup (250mL) low fat Greek yogurt (2% or less M.F.)

- 1 cup (250mL) assorted berries


1. In four parfait glasses, layer 1 tbsp of granola, 1 tbsp of Nutella, 2 tbsp of yogurt and ¼ cup berries. Top berries with an additional two tbsp of yogurt and sprinkle with remaining granola. Serve and enjoy.

Tip: Make these parfaits in small mason jars for a breakfast on the go!

Overnight oats with tropical fruit and Nutella

Serves 2.

If you thought overnight oats were boring, think again. Adding tropical fruits and Nutella to this quick breakfast makes for a convenient and delicious start to your day!


- 2 cups (500 mL) large flake oats

- 2 cups (500 mL) milk

- 4 tbsp Nutella hazelnut spread

- 1 kiwifruit, peeled and diced

- 1/4 cup (60 mL) diced fresh pineapple

- 2 tbsp (30 mL) toasted shredded coconut

- 2 tbsp (30 mL) toasted sliced almonds


1. Place 1/2 cup (125 mL) oats into 1-cup (250 mL) Mason jar or bowl. Pour 1/2 cup (125 mL) milk over top; stir to combine. Repeat with remaining oats and milk. Cover and refrigerate overnight or 8 hours.

2. Top each serving with 1 tbsp Nutella, kiwi and pineapple. Garnish with coconut and almonds.

3. Tip: Stir 1 tsp (5 mL) chia seeds into each serving if desired.

Chia banana strawberry breakfast jar with Nutella

Serves 1.

Not only are chia seeds great for some added fiber, but the addition of fruit and Nutella in this breakfast recipe makes for a tasty burst of happiness, too!


- 1 x 250ml wide mouth Mason Jar

- 2 tbsp Chia seeds

- ½ ripe banana, mashed

- ½ cup milk (Can also use almond milk, soy milk, etc.)

- ¼ cup strawberries, diced

- 1 tbsp Nutella hazelnut spread

- 1 tbsp roasted slivered almonds


1. Place the Chia seeds, banana and milk in the Mason jar. Using a spoon, gently stir the ingredients making sure the chia seeds do not form lumps.

2. Close the jar and place in the fridge for at least 4 hours or overnight.

3. Open the jar and give it a quick stir. Top with the strawberries, Nutella and the roasted almonds.

Gluten-free apple mini bagels with Nutella

Serves 4.

Who says you need gluten to enjoy bagels? No one, that's who! These apple "bagels" are the perfect bed for a tasty spoonful of Nutella, too!


- 4 apples

- 3 tbsp Nutella hazelnut spread

- 1/4 cup ricotta or cottage cheese

-1/4 cup pumpkin seeds

- Ground cinnamon


1. Slice apples crosswise into ½-inch rounds. Remove seeds and core using a paring knife or small circular cookie cutter.

2. Spread Nutella on each apple slice.

3. Next, spread ricotta or cottage cheese on each apple slice.

4. Sprinkle all slices evenly with pumpkin seeds and dust with cinnamon.

5. Per person serve 1 whole apple with a glass of milk.

Honestly, it's not hard to see just how versatile Nutella really is!

Whether it's jazzing up a pancake or adding some magic to waffles, Nutella is quite possibly the tastiest thing you could add to your breakfasts.

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But Nutella wants to kick your breakfasts up another notch (if that was even possible!) with one very special contest! All you need to do? Buy a specially marked jar of Nutella; look for the PIN; and then enter it at for your chance to win super cool prizes, like a stand mixer, waffle iron, pancake mix or a special Nutella spife! Or, visit for full contest rules and the no purchase option.

Who knows, with these prizes, you might even become the next Nathan Shields. AKA @saipancakes on Instagram - and quite possibly the world's greatest Nutella pancake artist!


Sounds awesome? No. This is beyond awesome. This is awesome-mazing!

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For more information on Nutella and for more breakfast inspiration, check out their website, Facebook and Instagram pages!

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