Chocolate chip waffles are like inviting America’s favorite cookie to breakfast. These chocolate chip waffles will become a favorite.

It’s just hard to beat a big stack of buttermilk pancakes or waffles on weekend mornings, but when you turn them into these chocolate chip waffles you better believe you’ve got everyone’s attention. When I announce that chocolate chip waffles are almost ready, I can hear Little Buddy’s feet hit the floor running. Forget that sleepy-eyed look of other mornings, he’s raring to go.

The recipe comes together really quickly so if you are making these for a large crowd, you may want to go ahead and preheat a baking sheet in your oven at about 200º Fahrenheit. As waffles are ready, place them on the baking sheet and return them to the oven. When you are ready to serve your family, just remove the baking sheet from the oven and place them on a platter for serving.

Here’s how I make them.

Chocolate Chip Waffles

5 from 3 votes
Chocolate chip waffles are like inviting America’s favorite cookie to breakfast. These chocolate chip waffles will become a favorite.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12


  • 4 cups (480 g) all-purpose flour
  • 1 teaspoon (3 g) kosher salt
  • 3 tablespoons (36 g) sugar
  • 3 teaspoons (13 g) baking soda
  • 1 1/2 cups (255 g) chocolate chips
  • 4 cups (980 g) buttermilk
  • 4 large (200 g) eggs
  • 8 tablespoons (113 g) butter, melted
  • 1 teaspoon (5 g) vanilla extract


  • Whisk together flour, salt, sugar, and baking soda.
  • Toss in chocolate chips and coat well with flour mixture.
  • Mix together buttermilk, eggs, butter, and vanilla.
  • Pour into dry mixture and stir together just until combined.
  • Pour batter into waffle iron and cook to your iron’s instructions.
  • Serve immediately with your favorite syrup.


Calories: 417kcal | Carbohydrates: 54g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 651mg | Potassium: 178mg | Fiber: 2g | Sugar: 21g | Vitamin A: 506IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    These waffles are awesome! The directions could be better though. Beat the eggs before adding to the milk.

  2. 5 stars
    These are great! Kids loved them
    This may be kind ofor obvious to every one else, but I was surprised how huge this recipe wasn’t until I ran out of buttermilk that I actually thought about the proportions (I substituted plain yogurt and milk, which worked just fine). I think I got 15 wafflesQ out of a Waring 7″ round waffle maker. They’ll probably freeze just fine. I’ll definitely make them again.

    1. Hi Mike,
      I’m glad you enjoyed the waffles! I’m glad your substitution turned out well – one thing I do if I’ve run out of buttermilk is make my Homemade Buttermilk Substitute – so easy. I hope that helps.
      These will freeze fine – I like to flash freeze them on a baking sheet, then place in freezer bags so that I can just take out what I want to reheat at the time.
      Thanks again for letting me know you enjoyed them! 🙂

  3. Just made a batch of these using half white chocolate and half semi sweet. OMG! They are so good. Thanks for the fab recipe, xo