Best Nutella Waffles

Easy nutella waffle with crispy edges and whipped cream and strawberries.

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.

5 from 7 votes

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Prep Time 5

Cook Time 5

Serving servings

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

Toppings: Extra Nutella, powdered sugar, whipped cream, Greek yogurt, fresh strawberries or berries, banana slices, maple syrup, honey, or vanilla ice cream.

Flour: Bread flour, white whole wheat, or whole wheat all work and will change the flavor slightly.

Butter: Melted coconut oil works as a substitute.

Waffle iron: Every iron runs differently, so treat your first waffle as a test waffle and follow the time your manufacturer recommends.

Freezing: Freeze up to 2 months in a single layer in freezer-safe bags. Reheat in a toaster or toaster oven from frozen, or 350°F for 5 to 10 minutes.

Storing: Keeps in an airtight container in the fridge up to 4 days. Cool completely before storing.

Reheating: Toaster or toaster oven only. The microwave makes them soggy.

Nutrition: Calculated using unsweetened almond milk and regular all-purpose flour.

Nutrition

Course Breakfast, Breakfast & Brunch

Cuisine American

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