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No-stress oven-baked pancakes that can feed a crowd are topped with hazelnut spread + hazelnuts.
For more pancake recipes, try The Best Ever Pancakes, Cinnamon Roll Pancakes or Lemon Raspberry Pancakes with Fresh Raspberry Sauce.
Ingredients
- 4 tablespoons melted butter, divided
- 2 cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- Hazelnut spread, for topping
- Chopped toasted hazelnuts, for sprinkling (optional)
Yield
Serves: 8
Preparation
Preheat oven to 500˚F degrees. Brush a rimmed 11-by-17-inch baking sheet with 2 tablespoons melted butter.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk, eggs, vanilla, and remaining 2 tablespoons butter. Using a fork, stir the wet ingredients into the dry ingredients until just combined (do not overmix; lumps will remain).
Pour the batter onto the prepared baking sheet, using a spatula to spread into an even layer.
Place the baking sheet in the oven and immediately lower the temperature to 400˚F. Bake until the pancake is golden and springs back to the touch, 18 to 22 minutes. Let cool for 10 minutes before slicing into squares.
Spread each pancake with Nutella and, if desired, sprinkle with the hazelnuts.