📝 About This Recipe
Elevate your morning with these golden-brown, crisp-edged waffles that strike the perfect balance between a comforting breakfast and a decadent dessert. By using a blend of melted butter and tangy buttermilk, we achieve a tender, airy interior that serves as the perfect canvas for pockets of molten semi-sweet chocolate. This recipe is a modern American brunch classic, designed to provide that satisfying 'crunch' on the outside while remaining cloud-like within.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (leveled and sifted)
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1 3/4 cups Buttermilk (shaken, at room temperature)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 Large eggs (at room temperature)
- 1 teaspoon Pure vanilla extract (high quality)
Mix-ins and Toppings
- 3/4 cup Semi-sweet chocolate chips (mini chips work best for even distribution)
- 1/2 cup Maple syrup (warmed for serving)
- 1 cup Fresh strawberries (sliced)
- 1/2 cup Whipped cream (optional garnish)
👨🍳 Instructions
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1
Preheat your waffle iron to the medium-high setting. If your iron has a numbered dial, a 4 or 5 is usually ideal for achieving a crisp exterior.
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2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined and aerated.
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3
In a separate medium bowl, whisk the eggs vigorously until the yolks and whites are fully integrated and slightly frothy.
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4
Slowly whisk the buttermilk and vanilla extract into the eggs until the mixture is uniform.
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5
While whisking the wet ingredients, slowly pour in the melted butter. Ensuring the buttermilk isn't ice-cold prevents the butter from re-solidifying into clumps.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to gently fold the ingredients together.
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7
Stop mixing when just combined; a few small lumps are perfectly fine. Over-mixing will result in a tough, chewy waffle rather than a light one.
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8
Gently fold in 1/2 cup of the chocolate chips, reserving the remaining 1/4 cup to sprinkle manually onto the iron for better visual appeal.
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9
Lightly coat the waffle iron grids with non-stick cooking spray or a brush of melted butter.
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10
Pour approximately 1/2 to 2/3 cup of batter (depending on your iron size) onto the center of the hot grid. Use a spoon to spread it slightly toward the edges.
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11
Sprinkle a few of the reserved chocolate chips over the wet batter before closing the lid.
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12
Cook for 3-5 minutes. Look for the steam to stop escaping the sides of the iron; this is the best visual cue that the waffle is done and crisp.
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13
Carefully remove the waffle using a fork or silicone tongs. Place it on a wire rack for 30 seconds to allow air to circulate, which prevents the bottom from getting soggy.
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14
Repeat with the remaining batter. Keep finished waffles warm in a 200°F (95°C) oven directly on the oven rack while you finish the batch.
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15
Serve immediately with warm maple syrup, fresh berries, and a dollop of whipped cream if desired.
💡 Chef's Tips
For the fluffiest texture, separate the egg whites, beat them to soft peaks, and fold them in at the very end. Avoid lifting the lid too early; the steam pressure helps the waffle rise, and opening it prematurely can cause the waffle to tear. If you don't have buttermilk, add 1 tablespoon of lemon juice to 1 3/4 cups of whole milk and let it sit for 5 minutes. Use mini chocolate chips rather than standard ones to ensure every bite has chocolate without weighing down the batter. To reheat leftovers, use a toaster or toaster oven to restore the original crispiness.
🍽️ Serving Suggestions
Pair with crispy thick-cut applewood smoked bacon to balance the sweetness with salt. Serve alongside a fresh fruit salad of citrus and mint for a refreshing contrast. Accompanied by a hot Cafe Latte or a cold glass of whole milk. Drizzle with a touch of peanut butter or hazelnut spread for an extra indulgent treat. Top with a dusting of powdered sugar and a few sprigs of fresh mint.