Chocolate Hazelnut Tiramisu Pancakes (Vegan Gluten-Free)

These Chocolate Hazelnut Tiramisu Pancakes are thick, fluffy and delicious. Made with wholesome vegan and gluten-free ingredients, they are packed with chocolate, hazelnuts and coffee for the perfect Italian-inspired stack.

If you love all things tiramisu then you are in for a treat with these delicious American-style fluffy pancakes. Just in time for pancake day (which is tomorrow if you are reading this as the post goes live), this stack is one to impress family and friends yet is so easy and quick to make. It relies on staple ingredients that you’ll already have in your kitchen and tastes good enough to be dessert.

A stack of four Chocolate Hazelnut Tiramisu Pancakes with a fork
Chocolate Hazelnut Tiramisu Pancakes

Why will I love these pancakes?

This stack is a winner, it is:

  • Thick, fluffy and moist
  • Oozing with melting chocolate
  • Packed with chunks of hazelnuts
  • Full of coffee flavour (decaf where needed)
  • Easy and quick to make
  • Great to meal prep ahead of time
  • Naturally vegan and gluten-free
  • Easily nut-free
  • Perfect for all the family for breakfast, brunch or dessert
  • Topped with coconut yoghurt or cream for the classic Tiramisu-stack

If you already love the sound of these Chocolate Hazelnut Tiramisu Pancakes then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are simple and easy to find and shop my staples below the recipe card:

  • Plain or spelt flour: I love using spelt flour which has a nuttier flavour and feels more wholesome but plain white or gluten-free white flour also work well.
  • Oat flour: don’t buy oat flour, simply make your own by blending oats to a fine flour texture (see my video here for a visual of making oat flour).
  • Baking powder and salt: for the rise and flavour.
  • Chia seeds: to help bind these egg-free pancakes. You can also swap these for flaxseeds.
  • Coffee: this is purely for flavour so use your favourite ground coffee (or add a shot of espresso if you prefer). Make sure the coffee is decaf, if you prefer, or leave out the coffee all together. The coffee flavour is not strong though, so I recommend keeping it together.
  • Plant-based milk: use your favourite milk here like oat, almond, soya or coconut (or I am recently a fan of potato milk, which is delicious).
  • Apple cider vinegar: or lemon juice. This reacts with the milk to form a buttermilk and binds the batter, creating a lovely fluffy interior.
  • Thick coconut yoghurt: this adds fat and moisture inside the pancake without a strong coconut flavour. the yoghurt needs to be thick and creamy, like the Cocos Organic yoghurt, and other brands will also work.
  • Maple syrup: for a little sweetness. You can also use other syrups like agave or vegan honey.
  • Hazelnuts: for the crunch inside. I just love chocolate and hazelnuts together and it means this stack has a Nutella-vibe to it.
  • Dark chocolate: I use the deliciously creamy chocolate hazelnut bar from Divine for this stack and it is pure heaven. You can use your favourite dairy-free chocolate bar or choose chips or buttons, too.
  • Cocoa powder: this is for dusting on top for the true Tiramisu look and feel.
  • Oil: this is just for frying. I like to use a spray olive oil to thinly coat the bottom of the pan but feel free to use a kitchen towel to rub some coconut oil or vegan butter.

How do I make them?

This recipe is a one-bowl wonder:

  • Whisk together all the pancake ingredients: to a thick, smooth batter.
  • Fold in the hazelnuts and chocolate: and leave for 5 minutes to rest. It will continue to thicken.
  • Heat a large non-stick pan: with a little oil (I use the large Our Place pan here).
  • Spoon in 2 tbsp of batter and shape into a circle: allowing to cook for 2-3 minutes, until golden brown underneath and it holds its shape.
  • Carefully flip over and cook the second side: till golden.
  • Repeat to make all pancakes: keeping them warm on a plate in the oven set to the lowest setting.
  • Stack the pancakes and top with your favourite toppings: like more yoghurt, chocolate, hazelnuts and a dusting of cocoa powder.

Are they gluten-free and nut-free?

These are easily gluten-free, simple use your preferred gluten-free flour blend that ideally contains xanthan gum or another thickener. These are not nut-free with the hazelnuts, but you can still make fluffy chocolate chip tiramisu pancakes using this recipe and leaving out the hazelnuts. also check that your other ingredients like chocolate and yoghurt do not contain nuts.

A fork in a stack of Chocolate Hazelnut Tiramisu Pancakes
Chocolate Hazelnut Tiramisu Pancakes

Any top tips for perfect pancakes?

Here are a few secrets to the perfect pancake:

  • Be patient and allow the batter to rest: this helps to thicken the mix and allows the flavours to infuse.
  • Also use a non-stick pan: this is the most important thing for pancakes! I swear by the Our Place range of super non-stick pans, I have the small and the large one and I use the large one here as you can easily cook 3-4 pancakes at a time.
  • Lightly oil the pan: even in a non-stick pan, it is best to lightly grease the bottom. I use a spray oil but you can use a kitchen towel to wipe the oil/butter on too.
  • The first one is never the best one: this is because the pan often isn’t hot enough or at a constant temperature so don’t worry at all.
  • Make sure your oat flour is finely ground: otherwise, the batter will be too wet.

How long will they last?

Once made, you can keep these in the fridge (once cool) for 2-3 days in a sealed container or wrapped tightly. You can also freeze the pancakes for up to 1 month and allow to defrost before warming them back up in the pan and serving.

Close up of a stack of Chocolate Hazelnut Tiramisu Pancakes with a fork
Chocolate Hazelnut Tiramisu Pancakes

What else can I make?

If you are looking for more pancakes and crepes, how about my:

A stack of four Chocolate Hazelnut Tiramisu Pancakes with a fork

Chocolate Hazelnut Tiramisu Pancakes

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These Chocolate Hazelnut Tiramisu Pancakes are thick, fluffy and delicious. Made with wholesome vegan and gluten-free ingredients, they are packed with chocolate, hazelnuts and coffee for the perfect Italian-inspired stack.


For the Pancakes:

  • 140g plain or spelt flour (or gluten-free flour)
  • 100g oat flour (gluten-free certified, where needed)*
  • 2 tsp baking powder
  • 1 tbsp chia seeds
  • 1 tbsp coffee
  • 240ml plant-based milk
  • 1 tbsp apple cider vinegar
  • 60g (4 tbsp) thick coconut yoghurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla essence
  • 50g hazelnuts, chopped
  • 90g dark chocolate

For Serving:

  • Oil, for frying
  • 200-300g thick coconut yoghurt
  • Extra chocolate and hazelnuts
  • 1 tbsp cocoa powder
  • Maple syrup


  1. Make the pancake batter: whisk together the plain flour, oat flour, baking powder, chia seeds, coffee and salt. Pour in the milk, apple cider vinegar, yoghurt, maple syrup and vanilla and whisk till smooth. Fold in the hazelnuts and chocolate and leave for 5 minutes to rest.
  2. Fry off the pancakes: heat a little oil in a non-stick frying pan and add 2 tbsp of batter per pancake, shaping it into a circle. Allow to cook for 2-3 minutes, until golden and cooked underneath. Carefully flip over and cook on the second side. Work in batches until you have 12 pancakes.
  3. To serve: place on pancake on the plate, top with some yoghurt, a second pancake, more yoghurt and repeat to top with a fourth pancake and extra yoghurt. Add on some chocolate, hazelnuts and dust over some cocoa powder. Drizzle over extra maple syrup, if desired.
  4. To enjoy and store: enjoy straight away will warm, or allow the pancakes to cool (without the yoghurt) and then store in the fridge, wrapped well for 2-3 days or in the freezer for up to 1 month. Allow to defrost and warm back up in a lightly greased frying pan.


*make your own oat flour by adding oats to a blender and grinding to a fine texture.

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Stay in touch

I look forward to hearing what you think of these Chocolate Hazelnut Tiramisu Pancakes so please let me know in the comments below. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With tiramisu pancake love x

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