With perfect waffle texture and yogurt in the batter for added nutrition, these Chocolate Chip Waffles are a favorite. Try them for a weekend breakfast, or make a batch to reheat throughout the week!
After years of making my Yogurt Waffles, my kids asked for a Chocolate Chip version…so here we go!
This waffle recipe is easy to stir together, contains balanced nutrition, has crisp edges, and is so darn good.
You can make them for breakfast or meal prep them to stash them into the freezer as homemade freezer waffles. And the chocolate chips inside are an added flavor bonus!
Why This Recipe Works
With basic, but nutritious ingredients, this easy waffle recipe comes together in minutes. They’re flexible for allergies and store well, too.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Chocolate Chip Waffles so you know what to pick up from the store or have ready.
- Whole milk Greek yogurt: Full-fat regular plain Greek-style yogurt is the type that I use here, though you can also use regular style yogurt, too.
- Milk: I use whole milk, but any type will work here, including nondairy milk.
- Butter: I use unsalted butter to add crispiness around the edges of the waffles as they cook.
- Eggs: I use eggs to help add tenderness to the waffles. You can use a favorite storebought egg replacer as needed, such as the one from Bob’s Red Mill. (I do not recommend a flax or chia egg here.)
- All-purpose flour: This type of flour results in light and tender waffles. Swap in whole-wheat flour if you prefer. The batter will be a little thicker.
- Sugar (optional): You can add a little sugar to sweeten the waffles very lightly. It’s optional.
- Baking powder: This ensure that the yogurt waffle batter cooks through and fluffs as it cooks. Make sure that yours is fresh.
- Mini chocolate chips: This smaller size seems to work best (and requires less clean up) in a waffle iron so it is what I recommend.
- Maple syrup, butter, nut butter, diced fruit (optional, for serving).
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Step-by-Step Instructions
Here’s a preview of how to make these Chocolate Chip Waffles so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the dry ingredients to a medium bowl. Whisk to combine.
Step 2. Add the wet ingredients. Whisk to combine into a smooth batter.
Step 3. Gently fold in the chocolate chips.
Step 4. Heat the waffle iron. Grease, cook the waffles.
Frequently Asked Questions
Read the manufacturer’s instructions on the waffle iron you have. On mine, this recipe plus using the setting #4 (that’s out of 5 heat levels) creates a tender middle and crisp edges.
Sure, it is similar to my Chocolate Chip Pancakes recipe.
Let it cool completely, then simply wipe with a damp sponge. That usually does the trick!
How to Store
Store for up to 5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave or on low heat in the toaster. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
Best Tips for Success
- Dairy-free: Use your favorite nondairy milk and yogurt options.
- If you don’t have Greek yogurt, use regular yogurt. The batter will be a little thinner.
- Gluten-free: Use a cup for cup style of gluten-free flour blend or buckwheat flour. If using buckwheat flour, you may need to add a little more milk.
- Trade in whole-wheat flour if you’d like. Add 2 additional tablespoons milk to thin out the batter a little.
- Double the batch to make enough to stash in the freezer for future meals.
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I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Chocolate Chip Waffles
Ingredients
- ¾ cup plain whole-milk Greek yogurt
- ¼ cup milk
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips
- maple syrup, butter, nut butter, diced fruit (optional, for serving)
Instructions
- Add the yogurt, milk, melted butter, eggs, and vanilla to a medium bowl. Whisk to combine.
- Add the flour, sugar, baking powder, and salt. Whisk to combine into a smooth batter.
- Gently fold in the chocolate chips.
- Heat the waffle iron according to manufacturer's directions. (I do the ⅘ setting on ours.) Grease it with a little nonstick spray.
- Add ⅓ cup batter and cook. Serve warm with desired toppings or place onto a baking tray in a 200 degree F oven to stay warm while you finish the batch.
Notes
- Store for up to 5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave or on low heat in the toaster. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
- Dairy-free: Use your favorite nondairy milk and yogurt options.
- If you don’t have Greek yogurt, use regular yogurt. The batter will be a little thinner.
- Gluten-free: Use a cup for cup style of gluten-free flour blend or buckwheat flour. If using buckwheat flour, you may need to add a little more milk.
- Trade in whole-wheat flour if you’d like. Add 2 additional tablespoons milk to thin out the batter a little.
- Double the batch to make enough to stash in the freezer for future meals.
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