Waffles are a fairly regular weekend breakfast I’ve made for years because they’re so easy to make and freeze well for reheating. Just like pancakes, they’re a breakfast everyone can enjoy, even picky eaters. I especially love these Buttermilk Chocolate Chip Waffles because, well, chocolate and buttermilk. Buttermilk is my “go to” for many waffle and pancake recipes, like these Lemon Buttermilk Rolled Oat Pancakes. I find it hard to go wrong with the addition of buttermilk in waffles and pancakes. It just seems to make them even better! It’s the creaminess and slight tartness that adds to recipes like waffles.
Which Waffle Iron is best?
For these buttermilk chocolate chip waffles, I use a 4 x 4 waffle iron that makes thicker square Belgian Waffles. Back in 2017 I bought and returned many waffle irons because I could not find the one I liked. Initially, I wanted a standard eggo-type waffle iron with regular square (thinner) waffles. After trying a couple types I realized I did not like these waffles as much as Belgian type waffles. Also, I really wanted an efficient waffle iron that would make 2-4 waffles at a time.
The one I found that passed all my standards was The Cuisinart Belgian Maker with Pancake Plates Waffle Iron. (I’ll admit right now, I never use the pancake plates, but the waffle iron is all I’ve ever needed! This Waffle Maker makes 4 waffles at a time, no flipping needed, and beeps when it’s up to temp and done cooking. Unfortunately, I believe this waffle maker is not being made anymore, so the closest one I’ve found to mine is the Krups Belgian waffle maker which has all the same features as the Cuisinart that I love.
These buttermilk chocolate chip waffles are fine to keep refrigerated for a few days. If you have extras you want to freeze, I just recommend stacking them side by side (4 fit well in a gallon size ziploc bag) and then if you need to make a 2nd layer place a sheet of wax or parchment paper between the layers to keep them freezing to one another. It’ll be so much easier to separate them when they’re frozen this way.
You can defrost them over-night in the refrigerator or set them on “waffle” mode if your toaster has then along with the “defrost” mode simultaneously. I put them pretty high on toast, 3/4 of the way on the dark scale to get them to heat through well.
Buttermilk Chocolate Chip Waffles Main Ingredients
- Buttermilk– Buttermilk is a key ingredient to many great waffle & pancake recipes. I mean it has butter and milk in the name. Think, buttery and tart, it’s a great combination for a great waffle! I always prefer full fat ingredients so I use whole milk buttermilk.
- Flour– I prefer using Organic Unbleached all purpose flour. I don’t like my flour messed with or bleached.
- Butter– Butter is your friend, not your foe, especially for waffles. Butter is what gives these waffles a little crispy outer edge that most people love about good Belgian waffles. Then you get the fluffy inside. YUM!
- Chocolate Chips– I often use just good ole semi-sweet chocolate chips. I pretty much always have Costco’s Kirkland brand chocolate chips on hand so that is what I usually use.
How to Make Waffles
Waffles are easy, but all waffle irons are different. Some run hotter or some don’t heat up enough so sometimes that poses a difference in waffle preparation. This waffle recipe makes Belgian sized waffles, meaning thicker than standard store bought brand waffles, like eggo.
My waffle iron beeps when the waffle iron is heated up to temp and it beeps when the waffles have completed cooking up to the degree I initially set them at. This is why I LOVE my waffle iron so much.
For most waffle irons you pretty much know they’re done cooking once the they stop steaming and they release pretty easily from the waffle plates.
Buttermilk Waffle Mix
This waffle mix can be prepared and cooked immediately, BUT if you have a little extra time, it’s truly best to allow your waffle batter to rest about 30 minutes before cooking. This allows the excess lumps to dissolve naturally and relaxes the gluten in the batter, which will make lighter waffles, less dense. This will create fluffier, more tender and less tough waffles. The same goes for pancakes with gluten.
Buttermilk Waffle Toppings
- Bananas– Bananas & chocolate are made for one another, you can’t go wrong
- Sliced Strawberries– The color, the sweetness. Also, a match made in heaven, strawberries & chocolate.
- Peanut butter– Need I say more? Add some protein with natural peanut butter, spread it on with a little drizzle of syrup or honey and you’re good to go!
- Nutella– Hazelnut chocolate spread on chocolate, why not? Who doesn’t like chocolate with more chocolate?!
- Maple Syrup– Your waffles can only be as good as what you top them with, so use real maple syrup or local raw honey if you have it. There’s nothing better than the real stuff!
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Happy Cooking! =)
Buttermilk Chocolate Chip Waffles
- 2 cups all purpose flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 cups buttermilk
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 5 Tbsp unsalted butter melted (cooled)
- 1/8-1/4 cup chocolate chips depending on how heavy on the chips you want to go
- Note: I recommend mixing together your batter 1st before even starting to warm your waffle iron to allow batter to rest.
- Mix dry ingredients in large mixing bowl: flour, sugar, baking powder, baking soda & salt.
- Make a well in the dry mixture and add the buttermilk, whisked eggs & vanilla. Stir just to combine.
- Fold in cooled melted butter and stir to combine so most lumps are gone and you don't see obvious flour clumps. Let batter rest 15-30 minutes depending on the time you have. (30 minutes is ideal)
While Batter Rests:
- Heat your waffle iron to medium high (On my Waffle Iron it's just slightly over the "4" setting)
- Get chocolate chips and any fruit toppings you want ready and sliced.
- Once your batter is done resting and waffle iron up to temp, spray waffle iron plates with a thin coating of cooking oil spray. I like using avocado oil spray.
- Add appropriate amount of batter to plates, gently spreading slightly, top batter with chocolate chips, sprinkle evenly on top of the batter and close waffle iron to cook. (For my waffle iron it's about 1 1/2 cups batter to make 4 Belgian waffles)
- Cook until your waffle iron beeps upon completion or however you know yours is done/steaming stops. Generally, the steaming will stop and if you open the iron slightly, you should be able to remove the waffles without much sticking. (Mine cooks for about 4-5 minutes) If you want softer waffles cook with slightly less time, for crispier, cook slightly longer.
- Once waffles cooked to your liking gently open waffle iron and use tongs to gently release and transfer waffles to a sheet pan (preferable with a crisping sheet) and keep in warm oven till ready to serve. Do not lay on top of one another. The waffles will lose their outer crisp the longer the sit in the oven.
- Top waffles with your favorite toppings, maple syrup and enjoy!