Malted Nutella Pancakes with Maple Syrup

My Weekend Pancake Secret

I love a slow Saturday morning. The smell of pancakes fills the whole house. It feels like a hug. My grandkids always ask for these special ones. They call them the “chocolate malt” pancakes.

I still laugh at that. The secret is malted milk powder. It gives a cozy, toasty flavor. It reminds me of old-fashioned milkshakes. Doesn’t that smell amazing? It makes the kitchen feel happy.

Why We Let the Batter Rest

Here is a little trick. After you mix the batter, walk away. Let it sit for ten minutes. I know it’s hard to wait! But this matters a lot.

The flour drinks up the liquid. The bubbles get ready to puff. Your pancakes will be lighter and fluffier. I learned this from my own mother. It’s a small step that makes a big difference. What’s your favorite part of making pancakes?

The Magic Syrup Stir-In

The syrup is pure magic. You just whisk maple syrup and Nutella together. Add a tiny pinch of salt. It makes the chocolate taste even richer.

Fun fact: Real maple syrup comes from tapping maple trees. It takes about 40 gallons of sap to make just one gallon of syrup! This syrup is so good you might eat it with a spoon. But save it for the pancakes. Do you prefer your syrup warm or straight from the bottle?

Getting That Perfect Golden Flip

Watch the pancake surface. Little bubbles will pop up. Wait until the edges look set. Then slide your spatula under. Flip it with confidence!

My first pancake was always a mess. I flipped it too soon. It’s okay if yours is too. This matters because cooking is about practice. Be patient with yourself. Soon you’ll get a perfect golden brown every time.

A Warm Plate for Everyone

I keep the oven on low. I put cooked pancakes on a rack inside. This keeps them all warm and perfect. No one eats a cold pancake at my table.

It means we can all sit down together. We can eat at the same time. That’s the best part of any meal. Sharing it with people you love. What’s a food that makes you think of family?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	1 ½ cups (7½ ounces/213 grams)	For pancakes
Sugar	¼ cup (1¾ ounces/50 grams)	For pancakes
Malted milk powder	¼ cup (1 ⅛ ounces/32 grams)	For pancakes
Baking powder	1 tablespoon	For pancakes
Baking soda	½ teaspoon	For pancakes
Table salt	1 ¼ teaspoons	For pancakes
Buttermilk	1 ¼ cups plus 2 tablespoons	For pancakes
Eggs	2 large	For pancakes
Unsalted butter	4 tablespoons	Melted and cooled slightly, for pancakes
Vegetable oil	1 teaspoon, plus extra	For cooking pancakes
Maple syrup	½ cup	For Nutella-Maple Syrup
Nutella	¼ cup	For Nutella-Maple Syrup
Table salt	½ teaspoon	For Nutella-Maple Syrup

Malted Nutella Pancakes with Maple Syrup

Oh, these pancakes bring back such a happy memory. My grandson once called them “chocolate cereal pancakes.” I still laugh at that. The malted milk powder gives them a cozy, toasty flavor. It reminds me of old-fashioned soda shops. Then we swirl in the Nutella with the maple syrup. Doesn’t that smell amazing? It turns breakfast into a sweet celebration. This recipe is perfect for a slow weekend morning. Let’s make some magic together.

Instructions

Step 1: First, turn your oven on to 200°F. Put a wire rack on a baking sheet. Slide it into the warm oven. This keeps your first pancakes cozy. We don’t want anyone eating cold cakes! Let your oven do the warming work for you.

Step 2: Now, grab two bowls. In one, whisk all your dry things together. Flour, sugar, malted milk, and the rest. In the other bowl, mix the wet ingredients. Buttermilk, eggs, and melted butter go in. (A little butter clump is just fine, dear.) Pour the wet into the dry. Stir it gently until it just comes together.

Step 3: Let that batter sit for 10 minutes. No peeking! This rest makes them fluffy. Meanwhile, make the magic syrup. Whisk maple syrup, Nutella, and salt in a bowl. It will be so smooth and shiny. What’s your favorite pancake topping? Share below!

Step 4: Heat your skillet with a bit of oil. Wipe it out with a paper towel. You want just a whisper of oil left. Pour ¼ cup of batter for each pancake. Cook until you see little bubbles pop on top. (Wait for those bubbles before you flip!) Then gently turn them over. Cook until golden brown.

Step 5: Move cooked pancakes to your warm oven rack. Repeat with the rest of the batter. Add a tiny more oil if needed. Serve stacks warm with that glorious Nutella syrup. Drizzle it right over the top. Enjoy every delicious bite.

Creative Twists

Banana Buddy: Slice bananas right into the batter in the skillet. They get all caramelized and sweet.
Berry Swirl: Drop a few fresh raspberries onto each pancake as it cooks. The tart berries are perfect with the chocolate.
Crunch Time: Sprinkle chopped, toasted hazelnuts over your syrup. It adds a wonderful little crunch.
Which one would you try first? Comment below!

Serving & Pairing Ideas

For a real treat, add a side of crispy bacon. The salty and sweet combo is heavenly. You could also add a dollop of whipped cream. A few strawberry slices make it so pretty. For a drink, cold milk is always my favorite. It’s the classic pairing. For the grown-ups, a creamy latte works beautifully. The coffee taste loves the chocolate. Which would you choose tonight?

Keeping Pancakes Perfect for Later

Let’s talk about saving some pancakes for tomorrow. First, let them cool completely on a wire rack. This stops them from getting soggy. Then, you can store them in the fridge for two days. Just wrap them tightly in plastic wrap.

For the freezer, place cooled pancakes in a single layer on a baking sheet. Freeze them for one hour. Then, pop them into a freezer bag. They will keep for two months. This is my favorite batch-cook trick for busy mornings.

I once stacked warm pancakes right into a container. They steamed up and became a sticky mess! Now I always let them cool. Reheating is easy. Use a toaster or a warm oven for the crispiest result.

Batch cooking matters because it gives you a happy, homemade breakfast any day. It saves time and makes your kitchen feel ready for anything. Have you ever tried storing it this way? Share below!

Simple Fixes for Pancake Problems

Sometimes pancakes can be tricky. Here are three common issues and how to fix them. First, if your pancakes are raw in the middle, your heat is too high. Turn it down to medium. Cook them a bit longer.

Second, if they are flat and tough, you mixed the batter too much. I remember when my grandson stirred it until it was smooth. They were like little frisbees! Gentle mixing keeps them fluffy. A few lumps are just fine.

Third, if they burn before cooking through, your pan is too hot. Wipe it with a little oil between batches. Let it cool for a minute. Getting the heat right matters for golden, perfect pancakes every time.

Fixing these small issues builds your cooking confidence. It also makes sure your food tastes its very best. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. Add an extra tablespoon of buttermilk. The batter might be a bit thinner.

Q: Can I make the batter ahead? A: You can mix the dry and wet ingredients separately the night before. Combine them in the morning. This gives you a head start.

Q: What if I don’t have malted milk powder? A: You can use more flour instead. The flavor will be different but still good. A dash of vanilla extract adds nice flavor too.

Q: Can I double this recipe? A: Absolutely. Double all the ingredients. Use two pans to cook them faster. You will need a bigger bowl for mixing!

Q: Any optional tips? A: Try adding chocolate chips to the batter. *Fun fact: letting the batter rest makes the pancakes lighter.* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these special pancakes. They always make my kitchen smell wonderful. Cooking is about sharing joy and making memories. I would love to hear about your cooking adventure.

Tell me all about it in the comments below. Did your family gobble them up? Did you add your own twist? Your stories are my favorite thing to read. Have you tried this recipe?

Happy cooking!
—Fiona Brooks.