Recipe by BIGTIMEMENACE
"These waffles are so light and fluffy you'll just want to eat them right out of the waffle iron. Great with ice cream for a fancy dessert or treat your kids to a family style breakfast with syrup and orange juice."
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1 1/2 cups
1 1/4 teaspoons
miniature semisweet chocolate chips
These waffles were so light and fluffy. I used real buttermilk, not powdered. I didn't use chocolate chips, but made them plain, then topped them with fresh cream and blueberries. Scrumptious!
I made these as stated, but didn't have powdered buttermilk - only real buttermilk, which I added at the same time as the milk. I made some w/out chocolate chips - they were light & fluffy but lacked flavor and were a bit eggy tasting - nothing that butter and syrup didn't fix. The waffles with the chocolate chips weren't received well by my son. Not sure I'll make these again as it's a lot of trouble and we didn't love them.
My waffles turned out great, but I made many modifications: subbed whole wheat pastry flour, added 1/4 tsp salt, 2 T sugar, used 1 cup fresh buttermilk instead of milk & did not used dried butter milk, subbed evaporated milk for cream, subbed canola oil for butter. Added a couple T of milk to thin the batter. I also reduced the chocolate chips to 1/2 c, and it was still very chocolatey. I have another recipe that produces similar results with less effort, so don't know if I'll make again, but this is a delicious recipe. Thanks, BIGTIMEMENACE!
My husband said these are the best buttermilk waffles he's tasted in a long time! I used fresh buttermilk plus some 2% for consistency, omitted the cream, and chocolate chips, and got egg yolk in the egg whites so they didn't form stiff peaks, and the waffles were still fabulous!
Sinful, but absolutely delicious. Next time I'll make it without chocolate chips. Just my personal preference.
Killer. Absolutely perfect. Light and fluffy, yes ma'am. This one's a keeper. NOTE: I also used real buttermilk instead of powdered.
Well, I didn't have half the ingredients but I was determined to make these!!! I used 3/4 c. buttermilk and 1/2 c. whole milk, omitting the buttermilk powder and cream, and substituted canola oil for the butter. I am notorious for not following directions, and this was no exception. I mixed the wet ingredients together, added the dry ingredients, and everything came out fine. I also added a dash of salt and a tablespoon of sugar, per previous reviews. They were a hit with my son, who is kind of picky!!!
Very good, skipped beating the egg white separately, and it was still nice and light. If I have more time next time I will. Didn't have mini chips, so I chopped up regular ones in the food processer. Half a cup was perfect. Next time I might add some chopped pecans too...
* Percent Daily Values are based on a 2,000 calorie diet.
Kate's Light n' Fluffy Buttermilk and Chocolate Chip Waffles
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 124
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