Chocolate Hazelnut Waffles

Name: Chocolate Hazelnut Waffles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¾ cups (220 g) all-purpose flour; 2½ tsp (12 g) baking powder; ¼ tsp (1½ g) salt; 2 tbsp (25 g) granulated sugar; 2 tbsp (12 g) unsweetened cocoa powder; 2 large eggs, at room temperature; 1½ cups (355 ml) whole milk; 4 tbsp (57 g) unsalted butter, melted; 1 tsp (5 ml) vanilla extract; ½ cup (130 g) hazelnut spread (such as Nutella); ¾ cup (130 g) semi-sweet chocolate chips; vegetable oil or nonstick cooking spray, for waffle iron

From the MyKitchenBank Kitchen

Fluffy, crispy-edged waffles swirled with creamy hazelnut spread and studded with chocolate chips. The hazelnut adds richness and nuttiness while chocolate chunks melt throughout. Perfect for weekend breakfast or brunch—ready in under 30 minutes and customizable with your favorite toppings.

Prep: 10 min
Cook: 15 min
Total: 25 min
Makes: 8 waffles (2 per person)

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Steps

Before you start

Preheat your waffle iron to medium-high heat (about 5 minutes before you start mixing).
Gather all ingredients and measure them out before you begin.
Have a baking sheet ready in a 200°F (93°C) oven to keep finished waffles warm while you cook the remaining batch.
If your hazelnut spread is very thick, let it sit at room temperature for a few minutes to soften slightly.

1
Mix dry ingredients
- In a medium bowl, whisk together the flour (220 g), baking powder (12 g), salt (1.5 g), sugar (25 g), and cocoa powder (12 g).
- Make sure there are no lumps in the cocoa powder by breaking them up with the back of a spoon as you whisk.
- Set aside.
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Ready when: Ingredients are evenly combined with no cocoa lumps visible
Tip: Sift the cocoa powder if it's lumpy to ensure smooth, evenly chocolatey waffles.
2
Combine wet ingredients
- In a separate large bowl, whisk together the eggs (2), milk (355 ml), melted butter (57 g), and vanilla extract (5 ml) until well combined and smooth.
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Ready when: Mixture is uniform in color and texture
3
Add hazelnut and chocolate
- Stir the hazelnut spread (130 g) into the wet mixture using a whisk or spatula, breaking up any large clumps and incorporating it until mostly smooth with a few small streaks acceptable.
- Fold in the chocolate chips (130 g) gently using a spatula.
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Ready when: Hazelnut spread is mostly incorporated and chocolate chips are distributed throughout
Tip: Don't overmix; some swirls of hazelnut spread will create pockets of flavor.
4
Combine batter
- Pour the wet mixture into the bowl with the dry ingredients.
- Using a spatula or wooden spoon, gently fold the two together just until combined.
- Stop as soon as you don't see dry flour streaks—the batter should be slightly lumpy.
- Do not overmix or the waffles will be tough.
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Ready when: Dry ingredients are just incorporated; small lumps remain
Tip: Overmixing develops gluten, which makes waffles dense and tough. Mix just until combined.
5
Preheat oven and waffle ironOven 200°F / 95°C
- Preheat your oven to 200°F (93°C).
- If you haven't already done so, ensure your waffle iron is heated to medium-high (about 400°F or 204°C on most machines).
- Lightly oil the waffle iron plates with vegetable oil or nonstick spray.
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Ready when: Waffle iron is hot; a drop of water sizzles immediately on the surface
Tip: A properly heated waffle iron is key to crispy exteriors and fluffy interiors.
6
Cook first batch of waffles
- Pour about ¾ cup (175 ml) of batter into the center of the preheated waffle iron, leaving about ½ inch (1 cm) space from the edge.
- Close the lid and cook for 3–4 minutes, until the waffle stops steaming and the exterior is golden brown and crispy.
- The waffle should release easily when you lift the lid.
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Ready when: Waffle is deep golden brown on both sides, no longer steaming, and releases easily from the iron
Tip: Resist the urge to open the waffle iron early. Opening it mid-cook will cause the waffle to stick and tear.
7
Transfer and keep warmOven 200°F / 95°C
- Using a spatula or tongs, carefully lift the cooked waffle onto the baking sheet in the warm oven.
- The waffle will firm up and stay crispy as it rests on the sheet.
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Ready when: Waffle is safely on the baking sheet
8
Cook remaining wafflesOven 200°F / 95°C
- Re-oil the waffle iron lightly (especially if it's your first time, or if the previous waffle stuck).
- Repeat the cooking process with the remaining batter, cooking waffles in batches and keeping each finished waffle warm on the oven-safe baking sheet.
- You should have about 8 waffles total.
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Ready when: All batter is used; 8 waffles are cooked and warming in the oven
Tip: If the waffle iron is sticky, wipe it clean with a damp cloth between batches and re-oil it.
9
Serve
- Plate the warm waffles and serve immediately with your favorite toppings: whipped cream, fresh berries, maple syrup, a drizzle of hazelnut spread, or a dusting of powdered sugar.
- The waffles are best eaten hot so they stay crispy.
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Ready when: Waffles are plated and ready to eat
Tip: Serve immediately for the crispiest texture. Stacked waffles will soften as they cool.

Good to know

Tips

For extra-fluffy waffles, separate the eggs and fold in the beaten egg whites as the last step, just before cooking. This adds air and lightness.
If your batter seems too thick to pour after sitting, thin it slightly with a little milk (1 tbsp at a time)—batter will thicken as hazelnut spread cools.
Some hazelnut spread brands are thicker than others. If yours is very dense, you can thin it with a touch of oil or milk before folding in to distribute more evenly.
Keep a damp towel nearby to wipe sticky batter off your hands or spatula as you work—it makes cleanup faster.

Make ahead

You can prepare the dry ingredients and mix them in a bowl up to 2 hours ahead; store covered at room temperature. Mix the wet ingredients and hazelnut/chocolate just before cooking for the best texture.

Storage & reheating

Leftover waffles keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat in a toaster or toaster oven at 350°F (175°C) for 3–5 minutes until crispy, or in a regular oven at 300°F (149°C) for 5–7 minutes wrapped loosely in foil.

Substitutions

whole milk → Buttermilk or non-dairy milk (oat, almond, or soy). Use the same amount. Buttermilk adds slight tang and enhances fluffiness; non-dairy milk works fine but may alter richness slightly.
semi-sweet chocolate chips → Chopped dark chocolate, milk chocolate, or white chocolate chunks. Use the same weight. Adjust sweetness expectations—dark chocolate is less sweet, white chocolate is sweeter.
hazelnut spread (such as Nutella) → Almond butter, peanut butter, or chocolate spread. Use the same amount. This changes the flavor profile but maintains the richness and swirl effect.
unsweetened cocoa powder → Dutch-process cocoa powder. Use the same amount. Dutch-process cocoa is darker and slightly less acidic; result will be deeper in color.