Fluffy, melty, a little crisp at the edges—these chocolate chip waffles hit the sweet spot with buttermilk, vanilla, and gooey chocolate chips.
Because sometimes a regular waffle just isn’t enough. These golden beauties smell like a pastry shop collided with a chocolate factory, and yes, you’ll want seconds.
There’s something undeniably happy about waffles studded with melty pockets of chocolate. They’re cozy and a little indulgent, like fuzzy socks and Saturday mornings. These chocolate chip waffles come together in one bowl (okay, two, if you’re being technical), and they hold up beautifully—whether you’re having one hot off the iron or sneaking a piece cold from the counter later. On a sleepy weekend or a weekday that needs saving, these waffles really do the trick. Oh, and a tip? If your toppings “accidentally” include ice cream… yeah, I won’t tell.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chocolate Chip Waffles from Scratch
These waffles aren’t trying to reinvent breakfast. They’re just really, really good.
- Ridiculously simple to make: You’re whisking a few bowls, tossing in chips, and letting the waffle magic happen.
- Crisp on the outside, soft inside: The texture is a little dreamy, with toasty edges and a tender, cake-like middle.
- Buttermilk brings the tang: That subtle, sour lift balances all the sweet stuff beautifully (and makes you feel slightly fancy).
- Melty chocolate nuggets everywhere: Each bite hits you with melty, semi-sweet bits hiding in the fluffy batter.
- Freezer-friendly treat: You can make extra and actually save them. Just pop ’em in the toaster later.
- Perfect canvas for weird toppings: Syrup? Sure. Bananas? Go wild. Ice cream with peanut butter drizzle? Now we’re talking.
Ingredient Notes
These ingredients are probably already hanging out in your pantry and fridge, waiting to be transformed. Here’s what each one brings to the waffle party:
- All-purpose flour: Gives structure and that classic waffle bite. Don’t overmix it or you’ll end up with rubbery waffles (please don’t).
- Granulated sugar: Adds a gentle sweetness, but won’t overpower the chocolate. Think background vocals, not the lead singer.
- Baking powder and baking soda: The dream team for making your waffles rise, stay fluffy, and get just a touch of crunch at the edges.
- Salt: Skip it and things get weirdly bland. Just half a teaspoon; trust me, it matters.
- Buttermilk: Adds tang and helps keep things tender. No buttermilk? You can fake it with milk and a squeeze of lemon.
- Large eggs: Hold everything together and bring richness, especially when they meet the butter later.
- Unsalted butter (melted and slightly cooled): Adds flavor and fat. Cooling helps it not scramble your eggs or do weird things to your batter.
- Pure vanilla extract: Brings that cozy, baked-good depth. You don’t want imitation here.
- Semi-sweet chocolate chips: The melty stars of the show. Mini chips melt more evenly, but regular-sized ones give those gooey chocolate surprises.
How To Make This Chocolate Chip Waffles from Scratch
Get your waffle iron warmed up and grab your favorite mixing spoon. This is easy cooking with a small side of patience (mostly during the waiting-for-it-to-cook part).
- Mix the dry ingredients: In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. No need to sift unless your flour is lumpy (mine usually is, no shame).
- Whisk the wet stuff together: In a medium bowl, combine the buttermilk, eggs, melted butter, and vanilla. Whisk until it’s smooth and kinda silky.
- Combine wet and dry: Pour the wet stuff into the dry bowl and stir gently—about halfway in, toss in the chocolate chips. Stir until just combined. Lumps are fine! Actually preferred.
- Let it rest: Let the batter sit for 5 to 10 minutes. This helps the flour hydrate and the batter thicken a bit. Meanwhile, preheat your waffle iron and appreciate the calm before the waffle storm.
- Cook the waffles: Grease your waffle iron if it needs it. Pour in about ½ cup of batter (follow your waffle maker’s specs though). Cook until golden brown and crisp—it’ll smell like a bakery just moved in.
- Serve and repeat: Plate them up as they’re done, or stash them in a 200-degree oven to keep warm while you batch.
- Drown in whipped cream, syrup, or both: I won’t stop you.
Storage Options
Once you’ve made a batch (or five), you might wonder if these chocolate chip waffles have staying power. Spoiler: they do.
If you’ve got leftovers (how?), pop them in an airtight container or zip-top bag and slide them into the fridge. They’ll keep for about 2–3 days, still holding onto that soft fluffiness. Reheat them in the toaster or toaster oven to bring back some crispy edges.
Feeling freezer-friendly? Definitely. Let the waffles cool completely, then layer them between parchment or waxed paper so they don’t get stuck together. Freeze in a bag or airtight container, and you’re golden for up to 2 months. When that waffle craving hits next Tuesday, toss one straight into the toaster. No need to thaw. No judgment if you eat it standing at the counter.
Variations and Substitutions
Maybe you’re short an ingredient. Or maybe you’re just feeling creative. Here’s how to make these your own without completely veering off the waffle track.
- Dairy-free buttermilk: Use almond or oat milk with a teaspoon of lemon juice stirred in and let it sit for 5 minutes.
- Swap the chips: White chocolate chips, dark chocolate chunks, or even cinnamon chips all work beautifully.
- Add-ins on add-ins: Stir in chopped nuts like pecans or walnuts for a little crunch. Ooh, or shredded coconut…
- Gluten-free version: Use a 1-to-1 gluten-free all-purpose flour blend. Results vary a bit, but it’s pretty dependable.
- Vegan vibes: Use a plant-based milk + vinegar mix, flax eggs, and vegan butter. Not quite the same, but still very waffle-worthy.
- No waffle iron?: Make mini pancakes with the same batter. Slightly different vibe, still golden and chocolate-y. (Kinda like these fluffy blueberry pancakes.)
What to Serve with Chocolate Chip Waffles from Scratch
Once you’ve got your chocolate chip waffles hot and ready, the real fun begins—loading up your plate. Here’s what plays nice on the side.
- Fresh berries and whipped cream: Strawberries and raspberries add a bit of tartness to balance the richness, while whipped cream is basically breakfast frosting… and I love it for that.
- Maple syrup or fruit compote: Classic maple is a no-brainer, but a warm berry compote or peach topping (like from these peach fritters)? Oh wow. You’ll want to bottle that stuff.
- Bacon or sausage: Sweet and salty is a forever combo. A few strips of crispy bacon alongside your waffles? Game-changer breakfast energy.
- Yogurt and honey drizzle: A little unexpected, but a dollop of thick Greek yogurt and a swirl of honey adds tang and smoothness.
- Coffee or cold brew: Obviously. The bitter roast cuts through the sweetness and makes you feel like a very fancy breakfast person.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make the batter ahead of time?
Sort of. You can mix together the dry ingredients the night before and keep the wet stuff separate in the fridge. Combine in the morning for best results. Fully mixed batter tends to lose its lift if it sits too long, so fresh is best—but a prepped-up situation still saves morning brainpower.
Why are my waffles not crispy?
Usually, it’s one of two things: the waffle iron’s not hot enough, or there’s too much moisture in the batter. Make sure your iron is plenty hot before you pour (a test dollop helps), and don’t overdo the wet ingredients. Letting them cook until they’re fully golden helps too—don’t peek too early!
Can I use pancake mix and just add chocolate chips?
You can, technically, but it’s not quite the same. Pancake mixes make softer waffles because they’re designed for griddles, not irons. This recipe has more fat and structure for that crisp-tender waffle vibe. But hey—waffle emergencies happen. Toss in some chips and you’ll survive.
What’s the best way to reheat frozen waffles?
Toaster is your best friend here. Put them straight in (no thawing necessary), and they’ll crisp back up while getting warmed through. If you’re doing a batch for the whole crew, the oven at 300°F for 10–12 minutes works too. Don’t microwave unless you like soggy waffles. (Why though?)
Chocolate Chip Waffles from Scratch
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 0.5 tsp (2 g) baking soda
- 0.5 tsp (2 g) salt
Wet Ingredients
- 2 cups (480 ml) buttermilk at room temperature
- 2 large eggs at room temperature
- 0.25 cup (60 g) unsalted butter melted and slightly cooled
- 2 tsp (10 ml) pure vanilla extract
Add-ins
- 1 cup (170 g) semi-sweet chocolate chips mini or regular
Equipment
- Waffle Iron
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk the wet stuff: In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until fully combined and a little silky.
- Combine wet and dry: Pour the wet mixture over the dry ingredients and stir gently. About halfway through mixing, fold in the chocolate chips. Stir just until combined—don’t overmix! Slight lumps are fine.
- Let it rest: Allow the batter to sit for 5–10 minutes. This step helps the flour hydrate for fluffier waffles. Meanwhile, preheat your waffle iron.
- Cook the waffles: Grease the waffle iron if needed. Pour about 1/2 cup of batter (or amount recommended by your waffle maker) into the hot iron. Cook until golden brown and crisp, 4–5 minutes per waffle, or according to your waffle maker’s instructions.
- Serve and repeat: Serve hot as they’re ready, or keep cooked waffles warm in a 200°F oven while you finish the batch.
- Optional: Top with whipped cream, fresh berries, syrup, chocolate sauce, a scoop of ice cream—go wild!
Notes
Variations: Swap chocolate chips for white/dark/cinnamon chips, add nuts or coconut, use a gluten-free flour blend, or make dairy-free/vegan with equivalent subs.
No waffle iron? Use the batter to make mini pancakes on a skillet!
