Chocolate Chip Waffles

Elevate classic homemade waffles by adding chocolate chips! These Chocolate Chip Waffles are the perfect weekend breakfast or brunch and they’re incredibly simple to make. This waffle recipe has a buttermilk base and is great for any occasion.

Prep Time 15

Cook Time 3

Total Time 18

Servings waffles

Calories 313kcal

Ingredients

2 ¼ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups buttermilk
2 large eggs
¼ cup flavorless oil (avocado, vegetable, canola all OK)
1 ½ teaspoons pure vanilla extract
½ cup mini chocolate chips

US Customary - Metric

Instructions

Combine 2 ¼ cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda and ½ teaspoon kosher salt in a large bowl. Whisk to combine. Set aside.
Pour 2 cups buttermilk, 2 large eggs, ¼ cup flavorless oil and 1 ½ teaspoons pure vanilla extract into a liquid measuring cup. Whisk thoroughly until combined. (The eggs need to be completely incorporated.)
Pour the wet ingredients into the dry ingredients.
Stir until just combined. The batter does not need to be completely smooth, so do not mix it until it is smooth or it will be overmixed.
Pour ½ cup of the waffle batter into a greased, hot waffle iron. (This will be dependent on the size of your waffle maker, so you might need more or less, and depending on this, you will have more or less waffles.)
Sprinkle about a tablespoon of chocolate chips over the batter, and close the waffle iron.
Cook until crispy and cooked through, about 3-4 minutes per waffle depending on your waffle iron.
Repeat until all the waffles have been made (and all ½ cup mini chocolate chips have been used) and enjoy!

Notes

Cook time is for a single waffle and is dependent on your waffle maker.

Leftover waffles store and freeze well! Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or a toaster oven on a lower heat until crispy.

To freeze, line a sheet pan with wax paper or parchment paper. Lay out the leftover waffles in a single layer. Transfer to the freezer, and freeze until frozen. Transfer to a plastic freezer baggie and keep frozen for up to 3 months.

Nutrition