Best Nutella Waffles

Nutella waffle with whipped cream and strawberries

Everyone will love this easy Nutella waffles recipe! They're crispy on the outside, fluffy on the inside, and loaded with lots of chocolaty Nutella. You can even make them gluten-free!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Serving servings

Ingredients

1 cup milk, I love vanilla almond milk
½ cup Nutella, plus more for drizzling
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

Add the milk and Nutella to a high-speed blender. Blend for 20 - 30 seconds until fully combined. It should resemble chocolate milk.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In another bowl, whisk the eggs then mix in the Nutella-milk, vanilla, and melted butter.
Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed, some lumps are OK! Do not over-mix – it will make the waffles tough. Add 1 – 3 Tablespoons more of milk if the batter is too thick.
Heat a waffle iron (or a mini waffle maker) and lightly grease it with non-stick spray or butter. Once hot, spoon batter into the iron. You can even drizzle extra Nutella on top of the batter and use a spoon to swirl it. Close the waffle iron a cook until golden brown and the center is cooked through. Tip: The amount of batter and cook time depends on the size and strength of your waffle iron. For best results, follow the time recommended by your waffle maker.
Repeat until you’ve used all your batter.
Let waffles sit for 1 - 2 minutes before serving warm with toppings of your choice - I love extra Nutella, fresh fruit, and whipped cream!

Notes

Topping Ideas: An extra drizzle of Nutella, Powdered sugar, Whipped cream, Vanilla or plain yogurt, Fresh strawberries, Fresh blueberries, raspberries, or blackberries, Banana slices, Maple syrup, Drizzle of honey, or Ice cream (I love vanilla).

All-Purpose Flour: You can use bread flour, white whole wheat flour, or whole wheat (this will affect the taste of the waffles).

Butter: Substitute with melted coconut oil.

Freezing: You can freeze homemade waffles for up to 2 months. Simply let them cool to room temperature, place them in freezer-safe bags, and freeze them. Once you’re ready to defrost them, pop them in the toaster, toaster oven, or oven (350°F for 5 – 10 minutes).

Storing: Nutella waffles are best enjoyed warm right off the waffle iron. However, you can store leftovers for meal prep in an airtight container in the refrigerator for up to 4 days.

Reheating: For best results, reheat in a toaster or toaster oven. Do not reheat waffles in the microwave – they will be soggy.

I used unsweetened almond milk and regular all-purpose flour in the nutritional calculation below.

Nutrition

Course Breakfast, Breakfast & Brunch

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!