Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the chocolate chips and nuts.
Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
Meanwhile, warm the chocolate-hazelnut spread and caramel sauce in the microwave or in separate saucepans over low heat.
Drizzle the warm sauces over the pancakes and serve with more chocolate chips and nuts.
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