Home > Breakfast > Pancakes & Waffles > Chocolate Chip Waffles Chocolate Chip Waffles October 13, 2022 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 Flour: White, all-purpose flour makes the waffles light and fluffy. Salt: Brings out the flavors of the other ingredients. Baking Powder: Helps your waffles puff up. To test if it’s fresh, mix 2 teaspoons in hot water; if it bubbles, it’s good to use. Cinnamon & Vanilla: Both are optional but add a nice, sweet flavor. Whole Milk: Makes the waffles rich. White Vinegar: When mixed with milk, it creates homemade buttermilk that makes the waffles tender. Brown Sugar: Keeps the waffles moist and adds a touch of sweetness. Use soft brown sugar, not hard and clumpy. Eggs: Binds everything together and help the waffles keep their shape. Vegetable Oil: Keeps the waffles soft. Canola oil works well too. Unsalted Butter: Adds richness and flavor, plus necessary fat. Ensure it’s cooled after melting. Mini Chocolate Chips: Melt into small pools of chocolate in your waffles! Yum! How To Make Chocolate Chip Waffles Prepare Ingredients: Bring all ingredients to room temperature. Make Buttermilk: Combine milk and vinegar, and let it sit. Mix Dry Ingredients: Put all dry ingredients in a large bowl. Add Wet Ingredients: Add eggs, vanilla, sugar, and oil to the dry mix. Stir just until combined. Add Butter: Slowly mix in the cooled, melted butter. Then fold in the chocolate chips. Cook Waffles: Heat the waffle iron, pour in the batter, and cook until golden. Serve: Serve hot with your favorite toppings. Some ideas are listed below. How To Eat Chocolate Chip Waffles Syrup: Pour some pure maple syrup (or pancake syrup) over them. Homemade Sauce: Try this incredible buttermilk syrup or blueberry syrup on top. Whipped Cream: Add a spoonful of whipped cream on top. Fresh Fruit: Top with berries like strawberries or blueberries, or add banana slices. Nut Butter: Spread some peanut or almond butter. 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. VARIATIONS Double Chocolate Chip Waffles: Use two types of chocolate, like semi-sweet and dark, for extra flavor. Or, try my double chocolate waffles found in this Waffle Cake recipe! White Chocolate Chip Waffles: Swap the semi-sweet chips for white chocolate chips. You could even add in some dried cranberries and orange zest for an extra-tasty waffle. 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. STORAGE Freezing Chocolate Chip Waffles Let the waffles cool completely at room temperature (on a wire cooling rack). Place them on a tray lined with parchment paper. Freeze the tray for about 1-2 hours until the waffles are fully frozen. Transfer the waffles to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, pop them in a toaster. Top Two Chocolate Chip Waffle Tips 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! 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Chip Waffles 5 from 1 vote - Review this recipe Chocolate Chip Waffles are crispy on the outside, tender and cake-like inside, with melty pools of chocolate throughout. SAVE TO RECIPE BOX Print Recipe Chocolate Chip Waffles 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolate Chip Waffles are crispy on the outside, tender and cake-like inside, with melty pools of chocolate throughout. Course Breakfast, Brunch, Dessert, Snack Cuisine American, Healthy, Vegetarian Keyword Chocolate Chip Waffles Prep Time 10 minutes minutes Cook Time 5 minutes minutes Total Time 15 minutes minutes Servings 10 -12 waffles Chelsea Lords Calories 234kcal Author Chelsea Lords Cost $5.92 EquipmentWaffle Iron IngredientsDry Ingredients▢ 2-1/4 cup white flour▢ 3/4 teaspoon salt▢ 1 tablespoon + 1 teaspoon baking powder▢ 1/4 teaspoon cinnamon, optionalWet Ingredients▢ 1-1/4 cup whole milk▢ 1 tablespoon plain white vinegar▢ 1 teaspoon vanilla extract▢ 3 tablespoons lightly packed brown sugar (or use white sugar)▢ 4 large eggs, at room temp▢ 3 tablespoons vegetable oil▢ 1/2 cup (8 tbsp) unsalted butter melted & cooled to room tempAdd Later/For Serving▢ 1/2 cup mini chocolate chips, plus more for topping if desired▢ My favorite syrup -- see Note 1 (or use maple/pancake syrup)US - Metric USMetric InstructionsPREP: Get all the wet ingredients to room temp before starting (see Note 2). Whisk together milk and vinegar; set aside for 5 minutes to slightly curdle (DIY buttermilk!)DRY: Whisk together "dry ingredients" in a large bowl.WET: Right on top, add all "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 if possible (fluffier waffles). COOK: 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.ENJOY: Keep cooked waffles warm in the oven while finishing the batch (Note 3), or serve immediately with your choice of toppings.MAKE AHEAD WAFFLES: Waffles turn out best when batter rests for a while. I like to make the batter the night before and then cook it the next morning! To do this: 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! Recipe NotesNote 1: My Fave 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-sized pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens (5-8 mins). Remove from heat, stir in 1 tablespoon vanilla extract. Note 2: Make sure all wet ingredients are the same temperature or batter will get clumpy (warm butter will harden when hitting cold ingredients). Here's how I do that: Melt the butter and set aside to cool to room temp. Warm the milk slightly in the microwave or let it reach room temp naturally. Run un-cracked eggs under warm water to bring them to room temp. Note 3: 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. Nutrition FactsServing: 1serving | Calories: 234kcal | Carbohydrates: 19.1g | Protein: 5.6g | Fat: 15g | Cholesterol: 41.7mg | Sodium: 158.1mg | Fiber: 1.5g | Sugar: 6.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
