These easy, fluffy Cinnamon Chocolate Chip Waffles are made from scratch with a dash of cinnamon and browned butter, and are topped with cinnamon whipped cream. Fire up your waffle iron and try these elegant Sunday morning chocolate chip waffles with a slight twist!
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Key Ingredients
- Butter: for the ultimate waffles, brown your butter first to add an extra layer of flavor!
- Milk, half and half, or buttermilk: you can also opt for a non-dairy alternative if you prefer!
- Sugar: you may be surprised to know that waffles don't need much sugar to make them delicious! Just a little sugar adds a touch of sweetness and helps them brown.
- Dry ingredients: flour and baking powder help make these waffles rise and be fluffy.
- Cinnamon: The chocolate and cinnamon go so well together and create the most flavorful waffles!
- Chocolate chips: Semi-sweet is my favorite type of chocolate to use for this recipe but feel free to opt for milk or dark chocolate. I use full-sized but mini chocolate chips would also work great.
- Cinnamon whipped cream: cream, sugar, vanilla, and cinnamon make for the most delicious waffle topping.
How to make chocolate chip waffles
- Brown the butter: Brown the butter in a small pan on medium heat until
- Make the waffle batter: Combine the wet ingredients with the browned butter before folding in the dry ingredients, then the chocolate chips. Try to whisk out any big clumps (a few small ones are fine!)
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3. Preheat the waffle iron: If you have an option for heat settings, select a medium to medium-high heat.
4. Cook the waffles: Once the waffle iron is hot, work in batches and pour in the batter (careful not to overfill or it will come out the sides!). Cook the waffles until browned on the outside and fluffy and fully cooked on the inside.
5. Make the cinnamon whipped cream: If desired, make the whipped cream by whisking together (preferably with an electric or stand mixer) the cream, sugar, vanilla, and cinnamon until soft peaks form.
6. Serve: Serve the hot waffles with desired toppings such as butter, cinnamon whipped cream, maple syrup, or more chocolate chips.
Prep ahead, storage and freezer tips
- Prep ahead tips: When making multiple batches of waffles, preheat your oven to it's lowest setting (often between 150 and 200 degrees). Keep the cooked waffles warm by placing them on an oven-safe plate or wired rack and pop them in the oven while you finish the rest of the waffles.
- Storage: Leftover waffles can be completely cooled and then stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster and cook until crispy. Alternatively, reheat them in the microwave or oven until heated through.
- Freezer tips: To freeze, place the waffles separated on a baking sheet and freeze until solid. Once frozen, transfer to an airtight container and freezer for up to 2 months. You can either defrost in the refrigerator overnight or reheat straight from frozen.
Waffle Iron Tips
- To prevent sticking, spray your waffle iron with cooking spray in between batches.
- Preheat the waffle iron fully before pouring the batter in. This will also help prevent sticking and will create the ultimate crispy brown edges.
- Be careful not to overfill your waffle iron with batter or it will overflow!
- I have the Cuisinart Round Classic Waffle Iron and love it! The photos were taken using my parents's square waffle iron which we've had since I was little and it produces delicious and fluffy waffles as well!
More breakfast recipes
I hope you love these cinnamon chocolate chip waffles as much as my family and I do. If you make this recipe, please leave 5 stars and a comment below! I'd love nothing more than to hear what you think.
📖 Recipe
Cinnamon Chocolate Chip Waffles
Ingredients
- 3 tablespoon unsalted butter plus more for topping, if desired
- 2 large eggs
- ¼ teaspoon vanilla extract
- 1 cup milk or half and half
- 2 teaspoon sugar
- ½ cup avocado oil or other mild oil
- ⅛ teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup chocolate chips
Cinnamon Whip Cream
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
Instructions
- Start by making the brown butter. Heat a small saucepan on medium-high heat and add the butter. Continually swirl the pan until butter begins foaming and there are auburn brown bits at the bottom, about 5 minutes.
- In a large mixing bowl, use a spatula or spoon to mix together brown butter, eggs, vanilla, milk, sugar, and oil until combined, Add the cinnamon, flour, and baking powder and stir until there are little to no lumps. Fold in the chocolate chips.
- Preheat the waffle iron to medium-high heat (mine has a 1-5 heat setting and I turn it on between 3 and 4).
- Spray the preheated waffle iron with cooking spray. Spoon about ¾ of a cup of batter into the heated waffle iron (note: the amount will vary depending on the size of your waffle iron. I use a standard sized waffle iron).
- Cook waffles until golden brown and cooked through. Time varies per waffle iron, but mine takes 2-3 minutes. Top with cinnamon whipped cream (below) and a little butter (optional).
- Meanwhile, make the whipped cream. In a large mixing bowl, use a handheld or standing mixer to whisk together heavy whipping cream, sugar, vanilla, and cinnamon until stiff peaks form, about 5 minutes.
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Jacob says
It taste very good
Caitlin from CC's Table says
Thank you so much! I'm so glad you like them! 🙂