Chocolate Chip Waffles are crisp outside, soft and cakey inside, with melty chocolate in every bite. For an easy morning, mix the batter the night before.
author’s note
Saturday Mornings Need Chocolate Chips!
I like to make a fun breakfast for my family once a week, usually on the weekend. I often make 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!
Make Batter The Night Before
Making waffles is perfect for busy mornings or holidays like Christmas or Easter. Mix the batter the night before, then cook it in the morning, easy and stress-free!
Letting the batter rest overnight makes waffles softer and more flavorful, as the flour absorbs the liquid and the flavors deepen, similar to overnight bread dough.
Ingredients
| Ingredient Group | What to Know |
|---|---|
| Flour | Regular white flour for soft, fluffy waffles |
| Baking Powder | Helps waffles rise; test freshness with hot water bubbles |
| Milk & Vinegar | Whole milk for creaminess; add vinegar to make quick buttermilk |
| Brown Sugar | Keeps waffles moist and lightly sweet |
| Eggs | Hold everything together and give structure |
| Oil & Butter | Oil keeps waffles soft; butter adds flavor (cool after melting) |
| Mini Chocolate Chips | Melt into little chocolate pockets throughout |
Top Two Chocolate Chip Waffle Tips
- Good Waffle Maker: A good waffle maker really helps! This is the one I use and love, it’s worth it.
- Let Batter Rest: To get fluffier waffles, chill batter in fridge overnight or leave it out at room temp for 10 mins (up to an hour) before cooking. Stir gently and cook in a hot waffle maker.
How To Make Chocolate Chip Waffles
- Prep Ingredients: Bring all ingredients to room temp.
- Make Buttermilk: Combine milk and vinegar, and let it sit.
- 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.
- Cook Waffles: Heat the waffle iron, pour in the batter, and cook until golden.
-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 temp on a wire rack.
- Place them on a tray lined with parchment paper.
- Freeze the tray for 1 to 2 hours until the waffles are fully frozen.
- Transfer the waffles to a freezer-safe bag or container. Store up to 3 months.
- To reheat, pop them in the toaster.
Top Your Waffles With:
Breakfast
Buttermilk Syrup
Desserts
How to Make Whipped Cream
Desserts
Lemon Curd
Desserts
Homemade Blueberry Syrup
Chocolate Chip Waffles
Video
Equipment
Ingredients
- 2-1/4 cups flour
- 3/4 teaspoon salt
- 4 teaspoons baking powder
- 1/4 teaspoon cinnamon optional
- 1-1/4 cups 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 overmix. 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 semi-sweet chips for white chocolate chips. You could even add in some dried cranberries and orange zest for an extra-tasty waffle.
Hi Chelsea, I am excited to make these tomorrow! Have you tried freezing and reheating leftovers?
Yes! I let them cool completely on a wire cooling rack then freeze on a lined sheet pan until solid (1 hour) then transfer to an airtight container/bag. I pop them straight from freezer into a toaster!
Thanks, Chelsea! The waffles were great! Very dessert-like and decadent. I found out after making them that my husband prefers his without chocolate chips (what?!) so next time I will do half with and half without!
I am so happy to hear this! Thanks so much for your comment Briana! 🙂