Chocolate chip waffles are hot, crispy and fluffy homemade waffles packed with gooey chocolate chips. They’re easy to make in one bowl and are perfect for an easy, extra special breakfast everyone will love.
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Why Should You Make This Recipe
I absolutely adore an easy, but extra special breakfast recipe. My favorite recipes from the blog are my Cinnamon Roll Waffles, Sweet Cream Pancakes, Bread Pudding with Vanilla Sauce and Cinnamon Rolls with Heavy Cream. I am so excited to add these cinnamon roll waffles to the blog.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and delicious homemade waffles with chocolate chips.
- Fast and easy to make. If you can whip up a batch of pancakes, you can make a batch of fresh homemade waffles. This recipe for chocolate chip waffles can also be made up to a day ahead, making them perfect for a quick but special breakfast.
Ingredients
Before I show you how to make this recipe for waffles with chocolate chips make sure you have these simple ingredients ready to go.
- Dry Ingredients: All purpose flour, baking powder, sugar, salt and ground cinnamon.
- Wet Ingredients: Butter, milk, vanilla, eggs and chocolate chips.
Substitutions
Here are my recommended substitutions to make this chocolate chip waffle recipe if you need them.
- All purpose flour: To make these crisp and fluffy waffles gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (240 g) than cups.
- Baking Powder: This creates light and fluffy pancakes. Using baking powder also allows the batter to rest for a longer stretch of time than using baking soda which needs to bake soon after mixing into the batter.
- Ground Cinnamon: This ground spice pairs well with chocolate. I suggest adding a dash if you have it, but feel free to omit if you don’t.
- Granulated Sugar: This waffle recipe calls for granulated sugar, but maple sugar or brown sugar would also work well.
- Eggs: This recipe has not been tested without eggs.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
- Milk: Use any milk you like. Plant based milk also works well in this recipe.
- Chocolate Chips: No chocolate chip waffle is complete without loads of gooey chocolate chips added in. I prefer using mini chocolate chips, but feel free to add your preferred chocolate chips. Don’t forget to save a few for topping.
Variation
Buttermilk Chocolate Chip Waffles: Prepare the recipe as written with these changes: use 1 ¾ cups buttermilk and replace the tablespoon of baking powder with 2 teaspoons baking powder and ½ teaspoon baking soda.
How To Make
Learn how to make chocolate chip waffles in a few easy steps.
- In a mixing bowl, whisk the flour, sugar, ground cinnamon, baking powder and salt together until well combined. Set aside.
- In another bowl, whisk the eggs until smooth.Whisk in the melted and slightly cooled butter, milk and vanilla together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Stir in the chocolate chips. Rest the batter at room temperature while the waffle iron preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge for at least 30 minutes and up to overnight.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray. Using ½ cup (120 ml) or ¾ cup (180 ml) measuring cup, pour the chocolate chip batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the chocolate chip waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot. Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the chocolate chip batter until all the waffles are made.
- When it’s time to serve the waffles with chocolate chips, top the waffles with more chocolate chips and your desired toppings. I love mine with sliced bananas, a light dusting of powdered sugar and a drizzle of maple syrup.
How To Make Ahead, Store, Freeze, Reheat and Serve
- Make Ahead: The chocolate chip waffle batter can be stored tightly covered in the fridge for up to one day or overnight.
- Store: Transfer any leftover chocolate chip waffles in an airtight container stored in the refrigerator for up to 5 days.
- Freeze: Allow the chocolate filled waffles to cool completely. Then transfer the waffles into a freezer safe container. Store in the freezer for up to 2 months.
- Reheat: Place the frozen chocolate chip filled waffles in a single layer on a microwave-safe plate and microwave for about 20 -30 seconds or until heated through. Another easy option is to place them in the toaster and bake until heated through. Top the waffles with your preferred toppings and serve.
- Serve: These chocolate chip filled waffles are the perfect way to enjoy all your favorite toppings. I highly suggest serving these waffles with whipped cream, a dusting of powdered sugar, your favorite cut fruit, more chocolate chips and maple syrup. Try my Maple Butter for a delicious fall spread.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy waffles.
- Rest the batter. Just like making pancakes, the longer the waffle batter rests, the thicker and fluffier the texture will be.
- Lightly grease the waffle iron. Although the waffle iron is most likely non-stick, it’s still a good idea to lightly spray the waffle iron before placing the cinnamon rolls on it to cook.
- Use a measuring cup. This is the easiest, quickest and cleanest way to get perfectly sized waffles.
- Press the waffle iron lid down. This helps to flatten the chocolate chip batter a bit, thus ensuring the inside is cooked thoroughly and the exterior gets crisp.
FAQs
Why aren’t my chocolate chip waffles crispy?
For most homemade waffle recipes, the reason is because the batter is overmixed. Another reason could because the waffle iron didn’t have enough time to preheat or the heat wasn’t high enough. I suggest preheating the waffle iron for about 5 minutes and following the heating instructions/heat setting for your specific waffle maker.
How to make my waffles crispy again?
Place the freshly baked waffles on a baking sheet. Warm the waffles in the oven at 200 F (93 C) until you are ready to eat.
What is the difference between a Belgian waffle and a regular waffle?
The biggest differences are Belgian waffles are traditionally made with yeasted dough. Belgian waffles are also bigger, with deeper pockets than regular waffles.
Other Waffle Iron Recipes to Try
If you try this Chocolate Chip Waffles recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Chocolate Chip Waffles Recipe
Chocolate chip waffles are hot, crispy and fluffy homemade waffles packed with gooey chocolate chips. They’re easy to make in one bowl and are perfect for an easy, extra special breakfast everyone will love.
Equipment
- 1 waffle maker or waffle iron
- 1 whisk
- 1 ½ cup measuring cup
Ingredients
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1¾ cup (420 ml) milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup mini or regular chocolate chips, plus more for topping
Instructions
- In a mixing bowl, whisk the flour, sugar, ground cinnamon, baking powder and salt together until well combined. Set aside.2 cups (240 g) all purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, ½ teaspoon salt , ½ teaspoon ground cinnamon, optional
- In another bowl, whisk the eggs until smooth. Whisk in the melted and slightly cooled butter, milk and vanilla together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Stir in the chocolate chips.2 large eggs, room temperature, 4 tablespoons unsalted butter, melted and slightly cooled, 1¾ cup (420 ml) milk, room temperature, 1 teaspoon vanilla extract , 1 cup mini or regular chocolate chips, plus more for topping
- Rest the batter at room temperature while the waffle iron preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge for at least 30 minutes and up to overnight.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray.
- Using ½ cup (120 ml) or ¾ cup (180 ml) measuring cup, pour the chocolate chip batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid.
- Using a flexible spatula or even the ends of a fork, gently pry the chocolate chip waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot. Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the chocolate chip batter until all the waffles are made.
- When it’s time to serve the waffles with chocolate chips, top the waffles with more chocolate chips and your desired toppings. I love mine with sliced bananas, a light dusting of powdered sugar and a drizzle of maple syrup.
Notes
Store: Transfer any leftover chocolate chip waffles in an airtight container stored in the refrigerator for up to 2 - 3 days. For longer storage, I suggest freezing them.
Serve: These chocolate chip filled waffles are the perfect way to enjoy all your favorite toppings. I highly suggest serving these waffles with whipped cream, a dusting of powdered sugar, your favorite cut fruit, more chocolate chips and maple syrup.
Make Ahead: The chocolate chip waffle batter can be stored tightly covered in the fridge for up to one day or overnight.
Buttermilk Chocolate Chip Waffles: Prepare the recipe as written with these changes: use 1 ¾ cups buttermilk and replace the tablespoon of baking powder with 2 teaspoons baking powder and ½ teaspoon baking soda.
did you make this recipe?tag @olivesnthyme on Instagram
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