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Celebrate World Nutella day with these drool-worthy recipes!


Attention Nutella fanatics, this is for you! Saturday 5th Feb marks World Nutella Day and we've got you covered.

This Saturday, 5th February is officially World Nutella Day and marks the heavenly day when hazelnuts and chocolate collide.

This delicious brainchild of Nutella enthusiast and blogger Sara Rosso was created in 2007, and has since been celebrated by millions worldwide. 

This year, our very own Claire Holt (famous for H20: Just Add Water, The Vampire Diaries and Pretty Little Liars) is partnering with Nutella for the occasion - jealous, right? - and shares our adoration for the spectacular spread:

“Nutella has always been one of my favorite spreads since I was a child."

“A jar of Nutella never lasted long between me and my 3 siblings! Creating those same special memories for my kids is so important, even if it is as simple as making pancakes with Nutella on a Saturday morning.”

To properly celebrate World Nutella Day, why not don your apron and hit the kitchen to try one (or both) of these Nutella-infused recipes?

Aussie Mango Pancake Skewers with NUTELLA®


Difficulty: ⅓
Time: 30mins
Serves: 12


  • 2⁄3 cup plain flour
  • pinch of salt
  • 1 large egg
  • 1 ¼ cups milk
  • olive oil spray

To serve:

  • 15g (1 tbsp) Nutella® per skewer
  • 1 Australian mango, chopped into 2cm cubes


  1. In a bowl, sift the flour and a pinch of salt. Create a well in the centre with the back of a spoon, and then break in the egg and pour in half the milk. Whisk together, gradually adding the flour to make a smooth thick batter. Mix thoroughly to remove any lumps, and then stir in the rest of the milk.
  1. Spray a little oil over a medium frying pan. Pour about 2 tablespoons of batter into the pan, moving and tilting the pan as you pour until the batter thinly coats the base. Cook over  moderate heat until golden brown on the underside, for approximately 30 seconds to 1 minute.
  1. Flip the pancake over with a spatula, and cook the other side until it is golden brown. Slide the pancake out of the pan onto a plate. Heat a little more oil and cook the remaining pancakes one at a time in the same way. Keep in a warm oven until ready to serve.
  1. Spread a thin layer of Nutella® over the pancake and roll tightly. Cut the pancake into 3cm pieces and place onto a bamboo skewer followed by a square of the mango. Repeat this process until the skewer is full, and then serve immediately to your crowd!

Tasty Tip: If Aussie mangoes aren’t in season, these skewers are just as delicious with bananas, cut into rounds, or any of your favourite fruits.


Italian Ricotta Pancakes with NUTELLA® and Warm Strawberry Sauce


Difficulty: ⅓
Time: 20mins
Serves: 8


  • 250g low-fat ricotta
  • 1⁄2 cup skim milk (or full cream for a denser pancake)
  • 3 eggs, separated into whites and yolks
  • 3⁄4 cup plain flour
  • 1 tsp baking powder
  • pinch of salt
  • olive oil spray
  • 200g strawberries, hulled and thinly sliced
  • 1 tbsp caster sugar

To serve:

  • 15g (1 tbsp) Nutella® per pancake
  • fresh strawberries (optional)


  1. To make these yummy pancakes, in a bowl mix the ricotta, milk and egg yolks. Sift in the flour, baking powder and salt. Now combine until you have a smooth batter. In a clean bowl, beat the egg whites until soft peaks form. Gently fold into the ricotta mixture.
  2. Place 2 tablespoons of batter into a preheated and oil greased pan. Cook until golden, 1–2 minutes, then flip to the other side and cook evenly. Remove from pan and keep in a warm oven until ready to serve. Repeat this process with remaining batter.
  3. To make the strawberry sauce, in a small saucepan, combine the strawberries and sugar and gently stir for 3–4 minutes until a saucy syrup forms.
  4. To serve, spread Nutella® onto each pancake and drizzle the deliciously warm strawberry sauce over the top. You can also add some sliced fresh strawberries for extra decoration!

Images & Recipes: Supplied (Nutella® / History Will Be Kind)