These Nutella waffles are ready in 10 minutes with just 8 ingredients. They're crispy on the outside, fluffy on the inside, and loaded with lots of chocolaty Nutella. You can even make them gluten-free with a simple flour swap.
Homemade Nutella Waffles At A Glance
- ✅ Recipe Name: Best Nutella Waffles (Easy 10-Minute Recipe)
- 🕒 Ready In: ~10 minutes
- 👪 Serves: 6
- 🍽 Calories: ~303 per serving
- 🥣 Main Ingredients: Nutella (or hazelnut spread), milk, eggs, all-purpose flour, baking powder, butter, vanilla, salt
- 📖 Dietary Info: Gluten-free with a 1:1 GF flour swap. Contains dairy and hazelnuts.
- ⭐ Why You'll Love It: These Nutella waffles get their chocolate flavor from blending Nutella into the milk before it hits the batter, so the flavor runs all the way through instead of streaking. Eight ingredients, one waffle iron, ten minutes start to finish.
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The Best Chocolate Nutella Waffle Recipe
The first few times I made these Nutella waffles, I whisked the Nutella straight into the batter as most recipes tell you to. It never fully incorporated. Cold Nutella seizes when it hits liquid, so I ended up with pockets of chocolate and stretches of plain waffle.
Blending the Nutella into the milk first fixed it completely. It's the only step in this recipe I'd call non-negotiable.
The second thing I had to dial in was batter thickness. Nutella tightens the batter more than you'd expect, and almond milk thins it more than whole milk does. That's why the recipe says to add 1 to 3 tablespoons of extra milk if the batter looks stiff. I added that line because I needed it every time.
I've made these on both a full-size waffle iron and a mini waffle maker. Every iron runs differently, so treat your first waffle as a test waffle. If you want chocolate for breakfast without the waffle iron, my double chocolate baked oats are what I make on weekday mornings. And if you're a pancake person, chunky monkey banana pancakes and protein oatmeal blender pancakes are the two I make most.
Jump to:
- Homemade Nutella Waffles At A Glance
- The Best Chocolate Nutella Waffle Recipe
- Why You'll Love These Nutella Waffles
- What Nutella Waffles Taste Like?
- Ingredients for Nutella Waffles
- Easy Ingredient Substitutions
- How to Make Nutella Waffles (Step-by-Step)
- Recipe Video (Step-by-Step)
- My Tips for the Crispiest Nutella Waffles
- How to Make Nutella Stuffed Waffles
- Nutella Waffle Variations
- How to Serve Nutella Waffles
- How to Store, Freeze, and Reheat
- Nutella Waffles FAQs
- More Fun Brunch Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love These Nutella Waffles
- Real Nutella flavor throughout: Blending the Nutella into the milk means chocolate in every bite, not streaks.
- Crispy edges, soft centers: They're not dry or dense, which is where most chocolate waffles go wrong.
- Eight ingredients, ten minutes: No stand mixer, no whipping egg whites, no chilling the batter.
- Works in any waffle iron: Full-size, Belgian, or a mini waffle maker.
- Easy to make gluten-free: Swap the all-purpose flour for a 1:1 gluten-free blend and nothing else changes.
What Nutella Waffles Taste Like?
Nutella waffles taste like Nutella, straight up. Chocolate and toasted hazelnut, sweet but not cloying, closer to a chocolate cake batter than a plain buttermilk waffle.
The texture is the part people don't expect. They're crispy at the edges and genuinely soft in the middle, not dry or dense the way chocolate waffles often go. The Nutella adds fat to the batter, which is what keeps them tender.
Ingredients for Nutella Waffles
These Nutella waffles need eight ingredients, all of them things you probably have already. Here's what each one does:
- Nutella: The whole point. It goes into the milk first, not the batter, which is what gives these waffles chocolate flavor throughout. Any chocolate hazelnut spread works, including refined-sugar-free ones.
- Milk: Any milk works. I use unsweetened vanilla almond milk, but cow's milk, oat, cashew, and rice milk all blend into Nutella milk the same way. Whole milk makes a slightly thicker batter than almond.
- Eggs: Structure and lift. They're what keep the waffles from going flat once the Nutella weighs down the batter.
- All-purpose flour: For a gluten-free version, swap in a 1:1 gluten-free baking blend. It's a straight one-to-one substitution and nothing else in the recipe changes.
- Butter: Unsalted, melted. Butter keeps the insides soft where oil tends to leave waffles dry.
- Baking powder: Not baking soda. There's no acid in this batter for soda to react with.
- Vanilla extract: Rounds out the chocolate. A little goes a long way.
- Salt: Small amount, big difference. Chocolate tastes flat without it.
Scroll to recipe card for quantities!
Easy Ingredient Substitutions
- Make them gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Straight substitution, nothing else changes.
- Make them dairy-free: You'll need three swaps: a dairy-free hazelnut spread, plant milk, and vegan butter or coconut oil. Or start with my dairy-free waffles, which are built that way already.
- Flour swaps: Bread flour, white whole wheat, or whole wheat all work. Whole wheat makes the waffles denser and a little nutty. For a grain-free option, try my almond flour waffles.
- Butter: Melted coconut oil works, though the insides come out slightly less soft.
- Milk: Any milk, dairy or plant. Whole milk gives you a thicker batter than almond milk, so you may need less extra milk in step 4.
How to Make Nutella Waffles (Step-by-Step)
Nutella waffles are super easy to make in a few simple steps. They come together in under 10 minutes! Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them.
- Step 1: Add the milk and Nutella to a high-speed blender. Blend for 20 to 30 seconds until fully combined. It should look like chocolate milk.
- Step 2: Add the dry ingredients. Whisk the eggs, vanilla, and melted butter into the Nutella milk, then add the flour, baking powder, and salt.
- Step 3: Whisk into a batter. Whisk gently until a smooth batter forms. A few lumps are fine. Don't over-mix or the waffles turn tough. If the batter looks stiff, add 1 to 3 tablespoons more milk.
- Step 4: Cook the waffles. Heat your waffle iron and grease it lightly with non-stick spray or butter. Once hot, spoon in the batter. Drizzle extra Nutella on top and swirl it with a spoon if you want. Close the iron and cook until golden brown and cooked through in the center.
Recipe Video (Step-by-Step)
My Tips for the Crispiest Nutella Waffles
- Don't open the iron early. If you lift the lid before they're set, the waffles sink and go dense. They're done when the steam coming out the sides slows down.
- Baking powder, not baking soda. There's no acid in this batter for soda to react with, so soda leaves a metallic taste and no lift.
- Let them sit a minute before serving. Straight off the iron, the outside is still soft. A minute on a rack and the edges crisp up.
- Don't stack them if you're making a batch. Steam gets trapped between waffles and softens everything. Spread them on a rack, or keep them warm in a 200°F oven in a single layer.
How to Make Nutella Stuffed Waffles
Stuffed Nutella waffles use the same batter, just built differently in the iron. Instead of chocolate flavor throughout, you get a molten Nutella center.
- Heat and grease the iron the same way you would for regular waffles.
- Spoon in about ⅓ cup of batter and spread it just short of the edges.
- Add 1 tablespoon of Nutella to the center. It spreads as it cooks.
- Cover with 2 more tablespoons of batter and nudge it over the Nutella with the back of a spoon.
- Close the lid gently and cook until golden. Don't press down or the filling squeezes out.
Stuffed waffles cook a little longer since there's more batter in the iron, and they're best eaten warm before the center firms up. I make the blended version more often, but this one's the better party trick.
Nutella Waffle Variations
- Banana Nutella waffles: Add one mashed ripe banana to the wet ingredients and skip the extra milk.
- Strawberry Nutella waffles: Serve with fresh sliced strawberries and whipped cream. Don't fold them into the batter. They release water and make the waffles soggy.
- Belgian Nutella waffles: This batter works in a Belgian iron. Deeper pockets mean more batter per waffle and a slightly longer cook time.
- Mini Nutella waffles: A mini waffle maker gets you about twice as many. They crisp faster, so check them early.
- Flourless option: If you want a waffle without flour at all, my flourless banana oat waffles use oats instead.
How to Serve Nutella Waffles
These are best straight off the iron, still warm enough that whatever you put on top starts to melt. A few things I go back to:
- Extra Nutella drizzle: Microwave a few tablespoons for 20 seconds, and it pours instead of clumping.
- Whipped cream and fresh strawberries: The version I photograph most, and the one that tastes least like a school-day breakfast.
- Sliced banana: Nutella and banana is the classic pairing for a reason.
- Vanilla ice cream: Turns these into dessert outright. Worth doing on purpose. Go crazy and try my cottage cheese protein ice cream.
- Powdered sugar: If you want them to look nice with zero effort.
- Berries and a drizzle of honey: Raspberries and blackberries both work, and the tartness cuts the sweetness.
- Plain Greek yogurt: Adds protein and balances how sweet these are.
- Maple syrup: Optional here. There's already plenty of sugar in the batter, so I usually skip it.
How to Store, Freeze, and Reheat
Storing: Nutella waffles are best warm off the iron, but leftovers keep in an airtight container in the fridge for up to 4 days. Cool them completely first, or condensation makes them soggy.
Freezing: Freeze for up to 2 months. Cool to room temperature, then lay them flat in a single layer in freezer-safe bags. If you stack them, put parchment between so they don't fuse.
Reheating: Toaster or toaster oven, straight from frozen, no thawing. About 5 to 10 minutes in a 350°F oven if you're doing a batch. Don't use the microwave; it steams them soft.
Nutella Waffles FAQs
Yes. Blending the Nutella into the milk means the chocolate and hazelnut flavor carries through the whole waffle, not just the top.
Usually the iron wasn't hot enough, or the waffles were stacked after cooking. Steam trapped between waffles softens them fast. Cool them in a single layer on a rack instead.
Use butter, not oil. Butter holds more moisture in the batter and keeps the insides soft.
You can, but you'll need to adjust. Pancake mix already has leavening and salt, so skip the baking powder and salt here, and blend the Nutella into the milk firs,t the same way.
Yes. Add 2 to 3 extra tablespoons of milk to thin the batter. Cook about ¼ cup per pancake on a buttered griddle over medium heat, roughly 2 minutes until bubbles form, then 1 minute on the second side.
Yes, Nutella contains skim milk powder, so it isn't dairy-free. If you need a dairy-free version, my dairy-free waffles use plant milk and vegan butter.
Yes. Nutella is gluten-free, so swapping in a 1:1 gluten-free flour blend makes the whole recipe gluten-free.
More Fun Brunch Recipes You'll Love
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📖 Recipe
Best Nutella Waffles
Video
Ingredients
- 1 cup milk, I love vanilla almond milk
- ½ cup Nutella, or dairy-free hazelnut spread
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 tablespoon unsalted butter, melted
- 1 ⅓ cup all-purpose flour, regular or this 1:1 gluten-free baking flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Extra Nutella for drizzling
Instructions
- Blend the Nutella milk. Add the milk and Nutella to a high-speed blender. Blend 20 to 30 seconds until fully combined. It should look like chocolate milk.
- Mix the dry ingredients. Whisk together the flour, baking powder, and salt in a large mixing bowl.
- Mix the wet ingredients. In another bowl, whisk the eggs, then mix in the Nutella milk, vanilla, and melted butter.
- Make the batter. Add the wet ingredients to the flour mixture and whisk gently until a batter forms. A few lumps are fine. Do not over-mix or the waffles turn tough. Add 1 to 3 tablespoons more milk if the batter looks stiff.
- Cook the waffles. Heat a waffle iron or mini waffle maker and grease it lightly with non-stick spray or butter. Spoon in the batter, drizzle extra Nutella on top and swirl if you like, then close and cook until golden brown and cooked through.
- Repeat with the remaining batter.
- Rest and serve. Let the waffles sit 1 to 2 minutes, then serve warm with your toppings of choice.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein, real-food, healthy recipes that actually taste like the real thing.
Tati Chermayeff says
Such a fun and yummy brunch! Brings me back to my childhood.