Packed with fiber and studded with chocolate chips, you and your kids will be too busy devouring these tasty chocolate chip waffles that they won’t notice the healthy stuff hidden inside!
Well, Mother’s Day is this weekend. And if you are like my family, all the preparations will be put off until Sunday morning! No need to go to a restaurant (too late for reservations) and spa packages are expensive.
But don’t worry. I’m here to help.
The quintessential Mother’s Day Brunch is typically something the kids make on their own. And whether it’s edible or not, mom dutifully eats the dish with a big smile on her face while sipping a mimosa in bed. This has honestly never ever happened to me!
My kids have helped their dad make me breakfast, don’t get me wrong. One year they made me my recipe for Dutch oven vegetable frittata. But most Mother’s Days are spent taking grandmothers out or spoiling them with a luscious and homemade meal. And why not? Grandparents deserve to be spoiled, too!
Why you should try this recipe
One of my favorite breakfast meals is also one of my kids’ favorites: chocolate chip waffles. When I was a newlywed my brother got me this wonderful Belgium waffle maker. I remember thinking to myself, “I will never use this thing!” Boy was I wrong.
I have been making particular waffle recipe for over 15 years. They stand the test of time for my kids. They loved them when they were little and they still love them as adults.
Over the years, I have modified the recipe and eventually replaced some of the regular white flour with a combination of wheat bran and whole wheat flour.
The waffles themselves have little sugar, and since my kids are not fans of syrup (gasp!), I added chocolate chips to the mix. My kids didn’t notice the transition their waffles made. They didn’t know that the waffles were packed with fiber that kept them full and energized all morning.
They just inhale these beauties every single time I make them.
Ingredients you need
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- Whole wheat flour: I make these waffles with half regular all purpose flour and half whole wheat flour. If you want to make this with only whole wheat flour use a total of 1 ½ cups of whole wheat flour.
- Wheat bran: I love adding wheat bran to my waffles and even banana bread because it is rich in fiber and has a nutty flavor.
- Milk: I use whole milk in this recipe. You can you use low fat milk but I would avoid fat-free milk.
- Eggs: I use large eggs in this recipe.
- Butter: I use unsalted butter in this recipe. I have tried converting this with olive oil but it turned out too dry. So darn, gotta use yummy butter!
- Chocolate chips: You use dark chocolate, milk chocolate or semi-sweet chocolate chips.
- Pantry staples: All purpose flour, baking powder, granulated sugar, vanilla extract and salt.
1. In a medium bowl whisk melt the butter in the microwave. Let it cool a few minutes then whisk in milk, eggs and vanilla extract.
2. Stir in both flours, wheat bran, baking powder, sugar and salt until just combined.
3. Fold in chocolate chips.
4. For my Belgium waffle maker, I pour approximately ½ cup of batter onto each side of waffle iron.
5. Close the waffle iron and cook until waffles are lightly browned. Follow waffle iron directions for cooking time.
6. Serve warm with your favorite toppings.
Recipe tips and FAQs
Always make sure that your waffle iron is piping hot before you add the batter. This insures a crispy outside. Be sure to let the waffle iron reheat in between each batch you make.
I also like to use dark chocolate chips in these waffles because they have less sugar than the milk chocolate varieties. Momma and the kids don’t mind the dark chocolate flavor one bit!
You can also freeze the extra waffles. I wrap 1-2 Belgium waffles tightly in foil and store them in the freezer. If you want soft waffles, reheat them in the microwave for about 1 minute. When my kids want them crunchy, we give them a quick toast in the toaster oven after microwaving.
In my house, these Belgium waffles do not last very long. I store the extras in a resealable bag in the refrigerator and the kids reheat the waffles in our toaster oven. These chocolate chip waffles last in the refrigerator for up to 3 days.
For me, the best thing about these waffles is about the toppings! BRING THEM ON! You can keep it simple with just a pat of butter and drizzle of maple syrup, or you can go all out with chopped fruits, berries and even whipped cream.
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- ¼ cup wheat bran
- 1 TBS baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup milk
- 3 large eggs
- ½ cup unsalted butter
- 1 ½ teaspoon vanilla extract
- ¾ cup chocolate chips
- Turn waffle iron on to preheat.
- In a medium bowl whisk together flour, wheat bran, baking powder, sugar and salt.
- Melt butter in a microwave safe bowl. Let it cool a few minutes then combine with milk, eggs and vanilla extract.
- Add dry ingredients into bowl containing wet ingredients and mix until combined.
- Fold in chocolate chips.
- Pour approximately ½ cup of batter onto each side of waffle iron.
- Cook until waffles are lightly browned. Follow waffle iron directions for cooking time.
Serving Suggestions: Top with powdered sugar, maple syrup, whipped cream and/or fresh fruit.
To make these without using any all purpose flour, use a total of 1 ½ cups of whole wheat flour.
Serving Size:1 waffle
Amount Per Serving: Calories: 316Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 377mgCarbohydrates: 30gFiber: 4gSugar: 8gProtein: 8g
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This post was first published May 8, 2009. This post contains affiliate links.