Chocolate Chip Waffles from Scratch
Fluffy, melty, a little crisp at the edges—these chocolate chip waffles hit the sweet spot with buttermilk, vanilla, and gooey chocolate chips. They’re cozy, freezer-friendly, and irresistibly good for breakfast or dessert. Perfect for lazy weekends or treating yourself mid-week!
4
waffles
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
Storage: Cooled waffles keep in the fridge for 2–3 days; reheat in the toaster for crispy edges. Freeze between layers of parchment for up to 2 months and toast straight from frozen.
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!
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!
Nutrition
Calories: 410kcal | Carbohydrates: 50g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 510mg | Potassium: 210mg | Fiber: 2g | Sugar: 16g | Vitamin A: 530IU | Calcium: 170mg | Iron: 3mg