Friends, you might have had a waffle or two in your life that was only made better by the addition of Nutella hazelnut spread . Or maybe even a pancake or crepe - because, as we all know, these awesome breakfast items were basically made to hold the hazelnut goodness that is Nutella.\nView this post on Instagram Make winter mornings fun with a Pancake Snowman paired with Nutella® hazelnut spread! A post shared by Nutella (@nutella) on Jan 11, 2018 at 8:18pm PST\nBut have you ever had a Nutella breakfast so delicious, it brought actual tears to your eyes? No worries if that answer is "nope". Because there are a few truly tasty morning meals out there, made all the more magical with a dash of Nutella - and if you're wondering what exactly they are, well, we've got your back!\nGerman pancake with apricot and Nutella\nServes 2-4\nThis German pancake is also called a Dutch baby, and if you've never heard of it then you need to drop everything and make this delicious breakfast. Add in just a touch of Nutella and voila!\nIngredients:\n- 1/2 cup flour\n- Pinch of salt\n- 1 tsp sugar\n- 1 egg and 1 egg white\n- 1/2 tsp vanilla extract\n- 1/4 cup warm milk\n- 2 tbsp butter\n- 2 tbsp Nutella hazelnut spread\n- 4 thinly sliced canned apricot halves\n- 1/4 cup creme fraiche or Greek yogurt\n- 2 tbsp sliced almonds\n- Fresh mint\nDirections:\n1. Preheat oven at 425°C and place an 8 or 9-inch round cake pan in the oven to heat.\n2. In a bowl, mix together the flour, salt and sugar.\n3. In a second bowl mix together the eggs, vanilla and milk.\n4. Add dry ingredients to wet ingredients, mixing 2-3 minutes with a hand blender to obtain a smooth mixture.\n5. Melt the butter in a microwave oven.\n6. 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.\n7. Remove pancake from the oven and let cool slightly.\n8. Spread Nutella evenly over pancake. Place apricot slices over the Nutella and top with dollops of crème fraiche.\n9. Garnish with sliced almonds and fresh mint. Serve with a glass of milk or juice.\nBelgian waffles with berries and Nutella\nServes 4\nWaffles. Nutella. It's seriously an unbeatable match; add that plus the tart, yummy berries, and you've got one awesome breakfast!\nIngredients:\n- 2 cups (500 mL) all-purpose flour\n- 2 tsp (10 mL) baking powder\n- 1 tsp (5 mL) baking soda\n- 1/2 tsp (2 mL) salt\n- 1 2/3 cups (400 mL) milk\n- 1/2 cup (125 mL) plain 2% yogurt\n- 2 eggs\n- 1/3 cup (75 mL) vegetable oil\n- 1 tsp (5 mL) vanilla\nTopping:\n- 1 cup (250 mL) sliced strawberries\n- 4 tbsp Nutella hazelnut spread\nDirections:\n1. In bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together milk, yogurt, eggs, oil and vanilla; stir into flour mixture just until moistened.\n2. Heat waffle iron according to manufacturer's directions. Pour about 1 cup (250 mL) batter into waffle iron; cook waffles according to manufacturer's directions, about 3 to 5 minutes or until golden and crisp. Repeat with remaining batter.\n3. Topping: Top each waffle with strawberries and 1 tbsp (15 mL) Nutella.\nTip: Substitute or add in blueberries or blackberries for strawberries if desired.\nStuffed French toast with apple and Nutella\nServes 4\nHonestly, Nutella was basically made for French toast! The addition of crisp apples to the classic Nutella French toast is a fresh and tasty twist on a staple.\nIngredients:\n- 4 tbsp Nutella hazelnut spread\n- 8 slices whole wheat bread\n- 1 small red apple, cored and thinly sliced\n- 1 cup milk\n- 2 eggs\n- 1 tsp (5 mL) vanilla\n- 2 tbsp (30 mL) unsalted butter, divided\nDirections:\n1. Spread Nutella over half of the slices of bread; layer 5 apple slices over top of each bread slice. Sandwich with remaining bread.\n2. In shallow dish, whisk together milk, eggs and vanilla. Dip sandwiches in milk mixture, turning to coat.\n3. Heat large skillet over medium heat; melt half of the butter. Cook 2 sandwiches, turning once, for about 4 minutes or until golden and crisp. Repeat with remaining ingredients. To serve, cut in half.\nCroissant French toast with Nutella\nServes 1\nYup, that's right. A legit French toast croissant. As if that wasn't enough, add in a hint of Nutella and bam! A match made in heaven!\nIngredients:\n- 1 egg\n- 1/2 cup milk\n- Pinch of cinnamon\n- Pinch of nutmeg\n- Pinch of salt\n- 1 croissant, day old\n- Butter\n- 2 tbsp Nutella hazelnut spread\n- 2 tbsp plain Greek yogurt\n- 3/4 cup fresh raspberries\n- 1-2 tbsp roasted hazelnuts, chopped\nDirections:\n1. In a small bowl, mix together the egg, milk, cinnamon, nutmeg and salt.\n2. Cut croissant in half and place in a small shallow baking dish large enough to hold halves in a single layer. Pour egg mixture over croissant; soak 10 minutes. Turn halves over and soak for another 10 minutes.\n3. Heat a non-stick fry pan; add butter.\n4. Once butter has melted, add the croissant and fry over medium heat for 5-7 minutes on each side.\n5. Place one croissant half on a plate, spread 1 tbsp of Nutella followed by the yogurt and raspberries.\n6. Garnish with chopped hazelnuts and serve with orange juice or milk.\nOatcake towers with lemon, poppyseed and Nutella\nServes 5\nA deliciously oaty take on traditional Nutella pancakes, these lemon and poppyseed beauties taste absolutely amazing!\nIngredients:\n- 1/2 cup (125 mL) all-purpose flour\n- 1/2 cup (125 mL) whole wheat flour\n- 1 cup (250 mL) large flake rolled oats, divided\n- 1 tbsp (15 mL) granulated sugar\n- 2 tsp (10 mL) baking powder\n- 1/4 tsp (1 mL) salt\n- 1 cup (250 mL) coconut milk beverage (not thick canned) or 2% milk\n- 1 large egg\n- 2 tbsp (30 mL) vegetable oil, plus additional to coat skillet\n- 2 tsp (10 mL) poppy seeds\n- Zest of 1 lemon\n- 3 tbsp Nutella hazelnut spread\n- 1/3 cup (80 mL) coconut flakes\nDirections:\n1. In a food processor or blender, pulse flours, ½ cup (125 mL) oats, sugar, baking powder, and salt to combine and break up oats.\n2. 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.\n3. Heat a large non-stick skillet over medium heat, adding vegetable oil to thinly coat bottom.\n4. Drop batter by 2 tbsp (30 mL)-sized portions, cooking 1 to 3 minutes per side. Repeat with remaining batter.\n5. 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.\n6. Serve with milk and orange slices.\nIt's not difficult to see just how versatile Nutella really is!\nWhether it's jazzing up a pancake or adding some magic to waffles, Nutella is quite possibly the tastiest thing you can add to your breakfasts.\nView this post on Instagram Break out the panini press and grill some brioche with Nutella® hazelnut spread! #Delicious A post shared by Nutella (@nutella) on Nov 20, 2017 at 7:58am PST\nBut 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 enter it at Nutella.ca for your chance to win super cool prizes, like a stand mixer, waffle iron, pancake mix or a special Nutella spife! Or, visit Nutella.ca/contestrules for full contest rules and the no purchase option.\nView this post on Instagram Mmmmythical beasts. Alice made Medusa and Gryphon made ...a gryphon. 👹 #mythology #pancakeart #saipancakes #foodart #kraken #griffin #medusa #pancakes A post shared by Nathan Shields (@saipancakes) on May 17, 2017 at 1:51pm PDT\nWho 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!\nView this post on Instagram Happy Bat Appreciation Month! Bats are the only flying mammals, and there are over 1000 species! 🌙 #tbt #batappreciationmonth #pancakeart #saipancakes #foodart #bats #pancakes A post shared by Nathan Shields (@saipancakes) on Oct 26, 2017 at 1:57pm PDT\nSounds awesome? You know it!\n@nutellaembedded via\nFor more information on Nutella and for more breakfast inspiration, check out their website, Facebook and Instagram pages!