In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Add milk, egg, and melted butter to the dry ingredients and whisk until smooth.

Heat a non-stick pan over medium heat and lightly grease it with butter or oil.

Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then add a spoonful of chocolate hazelnut spread in the center of the pancake.

Cover the filling with a small amount of batter to seal it inside. Cook until the edges are set, then flip the pancake and cook until golden brown on both sides.

Repeat with the remaining batter and filling.

Serve the pancakes warm, optionally dusted with powdered sugar or topped with additional chocolate hazelnut spread and fresh fruit.