Buttermilk, Chocolate Chip Waffles

I find myself constantly coming up with new waffle recipes. My family is obsessed with them and let’s face it, homemade waffles are so much better than frozen. I love playing around with flavors and proportions to come up with new tastes and textures.

I have 2 and 4 year old boys and they are both chocolate chip obsessed. I find it funny that up until now I’ve never made chocolate chip waffles before. We make a lot of chocolate chip pancakes, but for some reason they never managed to make it into our waffles. I decided to use buttermilk for this recipe because I really enjoy the sleight tang it imparts into pancake and waffle batter.

This waffle is the perfect balance of crispy on the outside and soft on the inside. It definitely has a melt in your mouth quality and will make the perfect addition to your breakfast and brunch repertoire.

Buttermilk, Chocolate Chip Waffles

Makes 6 large waffles


2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs, beaten

2 cups buttermilk

1 teaspoon vanilla extract

4 tablespoons butter, melted

3/4 cup mini semi sweet chocolate chips

*maple syrup and powder sugar, for topping


1. Preheat your waffle maker.

2. In a mixing bowl, add flour, baking powder, salt, and baking soda. Whisk together to combine.

3. In another smaller bowl, whisk together eggs, buttermilk, vanilla and butter until well combined. Pour wet mixture into dry mixture, stir in chocolate chips and stir with a wooden spoon until just combined.

4. Grease waffle maker and pour batter into a preheated prepared waffle iron. Cook until steaming stops and waffles are crisp and golden, about 3 minutes (exact timing will depend on your particular waffle maker). top with maple syrup and powdered sugar, if desired.


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Rachael Ray