Chocolate Chip Buttermilk Waffles
Made, written & photographed by the creators of the Point
Things I learned the first time I made this recipe:
One: Buttermilk by itself is gross.
Two: I need a bigger waffle iron.
Three: Waffles take dedication.
Other than those three notes, this recipe is delicious and worth it all. If you have a smaller waffle iron like we do (2 square waffles at once), I'd recommend heating your oven to 250F and keeping the done waffles warmed. I'm not sure if our waffle iron is just not up to par, but it did take about 10 minutes per waffle batch.
You can also substitute regular milk and lemon juice for the buttermilk. 1 cup milk + 1 tablespoon lemon juice will do the trick.
Buttermilk Chocolate Chip Waffles
Makes 8 square waffles | Total Time: 20 - 60 minutes
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup butter, melted and cooled slightly
1 teaspoon vanilla extract
1 cup mini chocolate chips
Butter and syrup to top
Begin by whisking your dry ingredients together in a medium bowl: 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Grab a large bowl and whisk together your wet ingredients: 2 cups buttermilk, 1/3 cup butter, 2 eggs, and 1 teaspoon vanilla.
Gradually add your dry ingredient mixture to the wet mixture, adding half at a time and mixing in between. Leave some lumps in the batter and add in 1 cup mini chocolate chips. Let rest for 10 to 15 minutes.
Heat your waffle maker and spray with nonstick spray. Use a ladle to spread batter into your iron, about 1/3 - 1/2 cup at a time. Cook until the waffle until it is easily released and golden on both sides.
Top with butter, syrup and more chocolate chips, if desired.