Chocolate Chip Waffles

Chocolate Chip Waffles are crispy on the outside, tender and cake-like inside, with melty pools of chocolate throughout.

These waffles make the best breakfast, and BONUS: the batter can be prepared the night before!

Chocolate Chip Waffles

I like to make a fun breakfast for my family once a week, usually on the weekend. We often have French toast, crepes, or waffles, along with eggs, bacon, and breakfast potatoes.

It’s fun to mix things up with different flavors of waffles or pancakes. Lately, we’ve been enjoying blueberry pancakes and banana waffles on repeat. A few weekends ago, I added chocolate chips into the waffle batter, and now my kids now think chocolate for breakfast should happen every time! 

You Can Make Waffle Batter The Night Before (In Fact, It’s Even Better!)

Preparing a big breakfast can be stressful, especially if you need it ready early. That’s why I love making waffles. You can mix the batter the night before and simply pour it into the waffle maker in the morning. This is super convenient for busy mornings or holidays like Christmas or Easter!

Letting the waffle batter rest overnight not only makes the morning easier but also improves the texture and flavor of the waffles. The flour absorbs the liquid, resulting in softer, more cake-like waffles. Plus, as the batter rests, its flavor becomes richer, just like bread doughs that rest overnight.

Ingredients

How To Make Chocolate Chip Waffles

1. Prepare Ingredients: Bring all ingredients to room temperature.
2. Make Buttermilk: Combine milk and vinegar, and let it sit.
3. Mix Dry Ingredients: Put all dry ingredients in a large bowl.
4. Add Wet Ingredients: Add eggs, vanilla, sugar, and oil to the dry mix. Stir just until combined.
5. Add Butter: Slowly mix in the cooled, melted butter. Then fold in the chocolate chips.
6. Cook Waffles: Heat the waffle iron, pour in the batter, and cook until golden.
7. Serve: Serve hot with your favorite toppings. Some ideas are listed below.

How To Eat Chocolate Chip Waffles

1. Syrup: Pour some pure maple syrup (or pancake syrup) over them.
2. Homemade Sauce: Try this incredible buttermilk syrup or blueberry syrup on top.
3. Whipped Cream: Add a spoonful of whipped cream on top.
4. Fresh Fruit: Top with berries like strawberries or blueberries, or add banana slices.
5. Nut Butter: Spread some peanut or almond butter. 
6. Powdered Sugar: Sprinkle some powdered sugar over them.

Is There A Difference Between Waffle Batter And Pancake Batter?

Yes, there is a difference between waffle batter and pancake batter! Pancake batter shouldn’t be used to make waffles. Waffle batter often has more sugar, which makes it brown better. It also has more fat, which helps make the outside crispy.

How To Keep Waffles From Getting Soggy

• Preheat the oven to 200 degrees F.
• Set a cooling rack on a large sheet pan. As soon as you take a waffle out of the waffle iron, place it on the cooling rack in a single layer.
• Keep the sheet pan in the oven until you’re ready to eat.

Top Two Chocolate Chip Waffle Tips

1. Get a Good Waffle Maker: If you often make waffles or want to invest in one, here’s the exact waffle maker I use and can’t recommend enough. Quality waffle irons can be pricey, but they really make a difference in how your waffles turn out!
2. Rest the Batter: For fluffier waffles, make the batter the night before and store it in the fridge. Stir gently and cook in a preheated waffle maker the next morning. Or, let it sit at room temperature for at least 10 mins (up to an hour) before cooking.

More Tasty Breakfast Recipes:

• Breakfast Toast a Jamba Juice copycat!
• Golden Milk Smoothie with cinnamon
• Healthy Waffle Recipe made without refined sugars or flour
• French Toast Sticks coated in Cinnamon Toast Crunch cereal
• Protein Breakfast Cookies with a quick glaze

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5 from 2 votes

Chocolate Chip Waffles

By Chelsea Lords

Chocolate Chip Waffles are crispy on the outside, soft on the inside, and absolutely full of melty chocolate through and through.

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 10 waffles

Equipment

• Waffle Iron

Ingredients 

USMetric

 

1x2x3x

Dry Ingredients

• ▢ 2-1/4 cups flour
• ▢ 3/4 teaspoon salt
• ▢ 4 teaspoons baking powder
• ▢ 1/4 teaspoon cinnamon optional

Wet Ingredients

• ▢ 1-1/4 cup whole milk
• ▢ 1 tablespoon white vinegar
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoons light brown sugar lightly packed, or granulated sugar
• ▢ 4 large eggs room temperature
• ▢ 3 tablespoons vegetable oil
• ▢ 8 tablespoons unsalted butter melted, room temperature
• ▢ 1/2 cup mini chocolate chips
• ▢ Syrup see note 1

Instructions 

• Get all the wet ingredients to room temperature before you begin (see note 2). Whisk together milk and vinegar and set aside for 5 minutes to slightly curdle.
• Whisk together the dry ingredients in a large bowl. Add all the wet ingredients except the butter. Whisk until combined. While whisking, slowly drizzle in the melted butter. Whisk until smooth. Don't over-mix. Gently stir in chocolate chips. Let the batter sit for 10 minutes (see note 3).
• Preheat your nonstick waffle maker according to the model's instructions. Once heated, add 1/3 cup of batter per cavity. Cook until each waffle is nicely crisped on both sides and cooked through in the center.
• Keep cooked waffles warm in the oven while finishing the batch (see note 4) or serve immediately with your choice of toppings.

Video

Recipe Notes

Note 1: To make my favorite syrup, combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat and stir in 1 tablespoon vanilla extract.

Note 2: Make sure all wet ingredients are the same temperature or batter will get clumpy. Melt the butter and set aside to cool to room temperature. Warm the milk slightly in the microwave or let it reach room temperature naturally. Run un-cracked eggs under warm water to bring them to room temperature. 

Note 3: Waffles turn out best when the batter rests for a while. I like to make the batter the night before and then cook it the next morning! Cover the batter tightly and store it in the fridge overnight. In the morning, give it a quick stir and cook it in a preheated waffle maker. It's great having the batter ready to go for breakfast, and the waffles taste even better!

Note 4: To keep waffles crisp, place them on a cooling rack set over a large pan. Put the pan in a 200°F oven to keep waffles warm as you continue cooking.

Storage: To store the waffles, let them cool completely on a wire rack, then arrange them on a parchment-lined tray and freeze for 1–2 hours until fully frozen. Transfer the waffles to a freezer-safe bag or container, where they can be stored for up to 3 months. To reheat, simply pop them in a toaster.

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 19.1g | Protein: 5.6g | Fat: 15g | Cholesterol: 41.7mg | Sodium: 158.2mg | Fiber: 1.5g | Sugar: 6.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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