If you love chocolate chip cookies, you will love these delicious chocolate chip waffles! These waffles are made with buttermilk so they are light and fluffy inside and crispy on the outside. This recipe is quick, easy, and make ahead friendly!

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These delicious chocolate chip waffles are great anytime of year. Adding the chocolate chips can turn run-of-the-mill waffles into something special.

The base of these waffles comes from our buttermilk Belgian waffles, and we simply added chocolate chips to the batter of that recipe. For more festive waffle options, you may want to try these funfetti (birthday cake) waffles or these mini waffles!

What You’ll Love About This Recipe

Easy to Make Ahead. These waffles can be made ahead and frozen for later use, making them a convenient option for busy mornings. Just pop them in the toaster or oven, and they’re ready to enjoy without any fuss.
Kid-Friendly and Fun. The combination of waffles and chocolate chips is always a hit with kids. The chocolate chips create little pockets of melted chocolate, adding an element of fun and surprise with every bite.
A Dessert in Disguise. These waffles can easily transition from breakfast to dessert. Top them with whipped cream, fresh berries, or a drizzle of chocolate sauce for an indulgent treat that’s perfect for any time of day.
Impressive Yet Simple. Despite the complex flavors from the spices and chocolate, this recipe is straightforward and easy to follow. It’s an impressive dish that doesn’t require advanced cooking skills, making it perfect for both beginner and experienced cooks.
Perfect for Special Occasions. Whether it’s a weekend brunch, a birthday breakfast, or a holiday morning, these waffles are a special treat that can make any occasion feel more festive and indulgent.

Ingredients

All-purpose flour. You can substitute gluten-free flour, like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, or self-rising flour. If substituting self-rising flour, omit the baking powder and salt. Self-rising flour already contains baking powder and salt.
Granulated sugar. For a sugar-free option, substitute Swerve granulated sugar substitute.
Baking powder. Baking powder is a leavening agent. This ingredient is used to make the waffles rise in the waffle maker. Be sure to use fresh baking powder.
Baking soda. Baking soda is a leavening agent that works with the buttermilk to help the waffles to rise.
Salt. Enhances flavor.
Ground nutmeg. Adds flavor.
Ground cardamom. Adds flavor.
Buttermilk. Buttermilk is added to give these waffles and tender and fluffy texture. If you don’t have buttermilk, you can use regular milk and add 1 tablespoon of white vinegar or lemon juice per cup of milk. Since this recipe calls for two cups of buttermilk, you would add 2 tablespoons of vinegar or lemon juice.
Large eggs.
Butter. Melted and cooled.
Vanilla extract. Adds flavor.
Chocolate chips. We used mini chocolate chips in our waffles, but you can use regular chocolate chips instead. Either semi-sweet or milk chocolate will work as well.

See recipe card for quantities.

Instructions

Dry ingredients in a large glass bowl with a silicone whisk. — In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.

Wet ingredients in a large glass bowl with a silicone whisk — In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.

Dry and wet ingredients in a large glass bowl with a silicone spatula. — Pour wet ingredients into the dry and stir until nearly smooth. It’s okay if a few lumps remain. The batter will be thick.

Chocolate chips in waffle batter in a large glass bowl with a rubber spatula. — Stir in chocolate chips.

Waffle batter being scooped onto waffle iron. — Preheat the waffle maker. Add ¼ – ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer’s instructions, about 5 minutes.
Repeat this step until batter is gone.

Tools You’ll Need

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Substitutions

Gluten Free – Substitute a gluten free flour blend for the flour. We recommend Bob’s Red Mill Gluten Free 1-to-1 1:1 Baking Flour.
Self Rising Flour – Substitute self-rising flour for the all-purpose flour. Omit the baking powder and salt.
Sugar free – Substitute Swerve granulated sugar substitute.
Eggless – For an egg-free version, substitute 1/2 cup of Greek yogurt for the eggs.

Stack of chocolate chip waffles topped with whipped cream, chocolate chips, and maple syrup with a bite taken out

Storage

Refrigerating:

Cool Before Storing. Allow the waffles to cool completely at room temperature before storing them. This prevents condensation, which can make the waffles soggy.
Store in an Airtight Container. Place the cooled waffles in an airtight container or resealable plastic bag. You can separate each waffle with parchment paper to prevent them from sticking together.
Refrigerate. Store the container or bag in the refrigerator for up to 3-4 days. Reheat before serving.

Freezing:

Freeze for Longer Storage. For longer storage, you can freeze the waffles. Place the cooled waffles in a single layer on a baking sheet and freeze until solid (about 1-2 hours). This prevents them from sticking together.
Transfer to Freezer Bags. Once frozen, transfer the waffles to a freezer-safe bag or container, separating layers with parchment paper. Label the container with the date.
Freeze. Store in the freezer for up to 2-3 months.

Reheating:

Toaster or Toaster Oven. For a crispy texture, reheat refrigerated or frozen waffles in a toaster or toaster oven. Heat until warmed through and slightly crispy, usually about 3-5 minutes.
Oven. You can also reheat the waffles in a preheated oven at 350 F (175 C) for about 5-10 minutes. Place them directly on the oven rack or a baking sheet for even heating.
Microwave. While not ideal for crispness, you can use a microwave for a quick reheat. Microwave on medium power for about 30-60 seconds, checking for doneness.

Storing Batter:

Refrigerate Batter. If you prefer to make the waffles fresh, you can store the waffle batter in an airtight container in the refrigerator for up to 1 day. Stir the batter before using, as it may thicken slightly after being chilled.

Tips

Don’t Overmix the Batter. Stir the wet and dry ingredients until just combined. Overmixing can develop the gluten in the flour, leading to tough waffles. It’s okay if the batter is slightly lumpy.
Preheat the Waffle Iron. Make sure your waffle iron is fully preheated before adding the batter. This ensures the waffles cook evenly and develop a crisp exterior. If the iron isn’t hot enough, the waffles may turn out soggy.
Grease the Waffle Iron Lightly. Even if your waffle iron is non-stick, lightly greasing it with melted butter or cooking spray ensures the waffles release easily and get a golden, crispy finish. Reapply grease between batches if needed.
Adjust Cooking Time for Your Waffle Iron. Waffle irons vary, so adjust the cooking time according to your specific model’s instructions. Check for doneness when the waffles are golden brown and easily lift away from the iron.
Freeze Extra Waffles for Quick Breakfasts. Make a double batch and freeze the extras for quick and easy breakfasts. Just pop them in the toaster or oven straight from the freezer, and they’ll be as good as freshly made.

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Prep Time:5

Cook Time:15

Total Time:20

Equipment

Measuring spoons

Liquid measuring cups

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
2 cups buttermilk
2 large eggs
¼ cup butter melted and cooled
2 teaspoons vanilla extract
1¼ cups chocolate chips

US Customary – Metric

Instructions

In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom, 2 tablespoons granulated sugar
In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.
2 cups buttermilk, 2 large eggs, ¼ cup butter, 2 teaspoons vanilla extract
Pour wet ingredients into the dry and stir until nearly smooth. It's okay if a few lumps remain. The batter will be thick.
Stir in chocolate chips.
1¼ cups chocolate chips
Preheat the waffle maker. Add ¼ – ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer's instructions, about 5 minutes.
Repeat this step until batter is gone.

Notes

To make ahead: Cook waffles according to recipe instructions. Once waffles are cooled, place a sheet of wax paper between each waffle, place waffles in a tightly-sealed gallon freezer bag and store in the freezer for up to 2 months. Reheat waffles in a toaster or oven.

Top tips

Use fresh ingredients for the best results. Baking powder and/or baking soda that are old (more than a year for baking powder and more than a month for baking soda) will not produce good results.
Do not over stir the batter. This can activate the gluten in the flour and lead to tough waffles.
Use a good quality waffle maker, like this one from All-Clad. A good quality waffle maker will give your waffles a crispy exterior while maintaining a light and fluffy interior.

Nutrition

Servings: waffles

Calories: 436kcal

Author: Sandra

Chocolate Chip Waffles

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What You’ll Love About This Recipe

Ingredients

Instructions

Tools You’ll Need

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Substitutions

Storage

Tips

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