These fluffy gluten-free chocolate chip waffles make any morning magical! Try them on a weekend, serve them up for brunch, or freeze them in advance for a delicious breakfast throughout the week!
These Fluffy Homemade Waffles Are Perfect For A Special Occasion
Waffles are one of my loveliest love languages. And there’s nothing better than a batch of warm chocolate chip gluten-free waffles on a weekend! There’s so much to love:
🧇 AMAZING TEXTURE: Delicately crisp on the outside, and deliciously fluffy on the inside. Everything you want a waffle to be!
🍫 DELICIOUS FLAVOR: Even though there’s not much sugar, these homemade chocolate chip waffles have a hint of sweetness, plenty of melty chocolate chips, and a kiss of vanilla that makes them taste incredible.
❄️ FREEZER-FRIENDLY. These delicious gluten-free waffles freeze remarkably well, so if you have time, I recommend making a double batch to freeze some for another day!
Happy cooking! xo, Emily
Gather Your Ingredients
This fluffy chocolate chip waffles recipe is based on my popular gluten-free Belgian Waffles, with a few little tweaks. The great news is that it’s mostly simple ingredients + pantry staples! Let’s take a look at what you’ll need:
How To Make Gluten-Free Chocolate Chip Waffles, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Preheat & Prep. To start, lightly grease your waffle iron and start preheating it. (I recommend the medium setting if yours is heat adjustable.) Separate Eggs. Carefully separate the egg yolks and egg whites, taking care the NO egg yolk gets into the egg whites. (If it does, the egg whites won’t whip!) You will place the egg yolks in a medium bowl, and the egg whites in a large mixing bowl.
- Combine Dry Ingredients. In a small bowl, combine gluten-free flour, cornstarch, baking powder, sand salt. Whisk until evenly blended.
- Combine Wet Ingredients. In the medium bowl, combine milk, oil, egg yolks, sugar, and vanilla. Whisk to combine.
- Whip Egg Whites. In the large bowl, whip the egg whites with a hand mixer on medium-high speed 3-5 minutes, or until you reach stiff peaks. The egg whites will go from translucent and gloopy, to frothy, to white foam. Once you can see the path of the beaters and the egg whites hold their shape when you lift the beaters out of the bowl, you’ll know you’ve got stiff peaks!
- Add Dry Ingredients To Wet Ingredients. Stir the dry ingredients into the wet ingredients (not the egg whites!), and mix until evenly combined.
- Gently Fold In Egg Whites. Use a spatula to carefully fold 1/3 of the whipped egg white mixture into the waffle batter at a time. Use a folding motion, not a stirring motion so you don’t deflate the egg whites. It’s ok if the batter looks a bit lumpy at first. You don’t need to get the waffle batter perfectly smooth–a few small lumps are ok!
- Add Chocolate Chips. Sprinkle in the chocolate chips and gently fold them in.
- Cook Waffles. Next, pour batter into the hot waffle iron and cook the waffles according to your manufacturer’s instructions until golden brown. (The exact amount of batter per waffle will vary based on the size of your waffle iron!)
- Serve & Store. Enjoy warm with your favorite toppings. Store leftover waffles in an airtight container in the fridge 2-3 days or freeze up to 2 months. If freezing, freeze waffles in a single layer or separate layers with parchment paper so they don’t stick together!
Let’s Talk Toppings
To be clear: these waffles are delicious enough to stand on their own. Buuuut, waffle toppings are always welcome, right? Here are a few of our favorites:
- Pure Maple Syrup. Let’s start with the obvious. A classic, always delicious, and easy!
- Extra Chocolate Chips. I judge no one for their chocolate chip consumption.
- Fresh Berries or Fresh Fruit. Fresh strawberries, fresh raspberries, fresh blueberries…even peach slices are great!
- Sliced Bananas. Banana and chocolate are a match made in heaven.
- Peanut Butter. Really any nut butter will work. Even Nutella!
- Buttermilk Syrup. It tastes like caramel. I’m just saying.
- Whipped Cream. Dairy-free whipped cream (like CocoWhip!) or regular whipped cream are delicious here, though chocolate whipped cream can be extra special (like, for Valentine’s Day!)
- A Scoop of Ice Cream. Yes, you can have waffles for dessert!
- Chocolate Syrup. A decadent choice, but a fun one for a birthday or holiday! You can even make your own chocolate syrup with just 5 ingredients!
FAQ + Tips And Tricks For The Best Chocolate Chip Waffles
Our Favorite Waffle Maker. I’ve owned several over the years, but I can’t recommend this double belgian waffle maker enough. It has adjustable heat settings, has been remarkably easy to clean, and makes lovely thick waffles.
Use Mini Chocolate Chips! They’re less likely to stick and distribute better in the batter.
Keep Your Cooked Waffles Warm! My favorite way to keep waffles warm is on an oven-safe wire rack placed over a sheet pan/baking sheet. Keep them in the oven at 200-250 degrees F. (This is also a great way to reheat waffles!)
Tips For Whipping Egg Whites
Whipped egg whites are one of the key steps in this recipe to ensure a light, crispy waffle. Here’s a few tips to get it right.
- Use a glass or metal bowl for whipping the egg whites and make sure it’s VERY clean. IF there’s any oil, grease, or residue, the egg whites won’t whip properly. Similarly, make sure your mixer beaters are very clean!
- Keep The Egg Yolks Out Of The Whites. If even a drop of egg yolk gets into the whites, they won’t whip properly. You’ll need to start again. (Use the failed ones to make scrambled eggs!)
- Soft Peaks vs Stiff Peaks. Soft peaks will be looser and floppier, while stiff peaks will hold their shape on the edge of your mixer beaters or a spoon/fork.
- Fold, Don’t Stir. Lastly, keep the fluffiness of the whipped egg whites intact by folding them into the batter, not whisking or stirring.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Chocolate Chip Waffle recipe. I can’t wait to hear how it goes!
Gluten-Free Chocolate Chip Waffles
Equipment
Ingredients
- 2 cups Gluten-Free Flour* (240 grams)
- 1/4 cup Cornstarch or Arrowroot (32 grams)
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Kosher Salt (use less if using fine table salt)
- 2 cups Milk or Dairy-Free Milk*
- 6 Tablespoons Oil (canola, vegetable or avocado)
- 2 Large Eggs, Separated
- 3-4 Tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2/3 cup Mini Chocolate Chips (or more, to taste)
Instructions
- Preheat & Prep. To start, lightly grease your waffle iron and start preheating it. (I recommend the medium setting if yours is heat adjustable.) Separate Eggs. Carefully separate the egg yolks and egg whites, taking care the NO egg yolk gets into the egg whites. (If it does, the egg whites won't whip!) You will place the egg yolks in a medium bowl, and the egg whites in a large mixing bowl.
- Combine Dry Ingredients. In a small bowl, combine gluten-free flour, cornstarch, baking powder, sand salt. Whisk until evenly blended.
- Combine Wet Ingredients. In the medium bowl, combine milk, oil, egg yolks, sugar, and vanilla. Whisk to combine.
- Whip Egg Whites. In the large bowl, whip the egg whites with a hand mixer on medium-high speed 3-5 minutes, or until you reach stiff peaks. The egg whites will go from translucent and gloopy, to frothy, to white foam. Once you can see the path of the beaters and the egg whites hold their shape when you lift the beaters out of the bowl, you'll know you've got stiff peaks!
- Add Dry Ingredients To Wet Ingredients. Stir the dry ingredients into the wet ingredients (not the egg whites!), and mix until evenly combined.
- Gently Fold In Egg Whites. Use a spatula to carefully fold 1/3 of the whipped egg white mixture into the waffle batter at a time. Use a folding motion, not a stirring motion so you don't deflate the egg whites. It's ok if the batter looks a bit lumpy at first. You don't need to get the waffle batter perfectly smooth–a few small lumps are ok!
- Add Chocolate Chips. Sprinkle in the chocolate chips and gently fold them in.
- Cook Waffles. Next, pour batter into the hot waffle iron and cook the waffles according to your manufacturer's instructions until golden brown. (The exact amount of batter per waffle will vary based on the size of your waffle iron!)
- Serve & Store. Enjoy warm with your favorite toppings. Store leftover waffles in an airtight container in the fridge 2-3 days or freeze up to 2 months. If freezing, freeze waffles in a single layer or separate layers with parchment paper so they don't stick together!
Notes
Tips For Whipping Egg Whites
- Use a glass or metal bowl for whipping the egg whites and make sure it’s VERY clean. IF there’s any oil, grease, or residue, the egg whites won’t whip properly. Similarly, make sure your mixer beaters are very clean!
- Keep The Egg Yolks Out Of The Whites. If even a drop of egg yolk gets into the whites, they won’t whip properly. You’ll need to start again. (Use the failed ones to make scrambled eggs!)
- Soft Peaks vs Stiff Peaks. Soft peaks will be looser and floppier, while stiff peaks will hold their shape on the edge of your mixer beaters or a spoon/fork.
- Fold, Don’t Stir. Lastly, keep the fluffiness of the whipped egg whites intact by folding them into the batter, not whisking or stirring.
Video
Nutrition facts are an estimate only and will vary based on brands and amounts used.
I especially love freezing these for future breakfasts. They thaw so nicely and it’s great to have an extra special breakfast!
We enjoyed these this morning with raspberries and whipped cream. I loved that they get crispy! I made them with regular flour because we are not GF. The hint of vanilla is just right.
Robin, you really are the best. Thank you SO MUCH for your review! I love the texture on these so much–so glad they were a win for you!