My recipe titles are getting longer and more ridiculous. I know. I’m almost sorry.
I use my waffles as bread. It’s not often that I stack these things and drench them in maple syrup. I just think that nice, thick waffles should be treated just like slices of bread and slathered with peanut butter, honey, and bananas. It’s weekend breakfast meets after school lunch.. studded with chocolate because we’re grown and we can do what we want.
If buttermilk trips you up a bit… meaning you don’t often have the stuff in your fridge, you sure can make your own! Here are the Best Buttermilk Substitutions.
If you’re curious about which waffle maker I use… it’s this bad boy. I like it because it creates thick waffles, and I never have to fill the whole waffle iron. I prefer to make imperfect single serving waffles.
If you’ve gone waffle crazy… you’ve come to the right place. Between these Mashed Potato Waffles and these Cornmeal Gruyère Lunch Waffles (that are actually gluten-free) I have you covered. Also! Lemon Ricotta Poppy Seed Waffles! Ok. I’m done with waffles.
If you’re wondering what my next breakfast adventure will be… it’s definitely FRENCH TOAST! Emily’s waffles and Adrianna’s waffles have me scheming.
Waffles are super easy to make. The waffle iron does all (well, most) the work.
Wet ingredients (eggs, melted butter, vanilla, and buttermilk) and whisked together with the dry ingredients. It’s ok if it’s a bit lumpy. It’s character building.
What’s a waffle without a chocolate chunk?
Still a waffle… nevermind.
Just add chocolate. It tastes better/awesome.
Warm waffles and prepared toppings! The waffles are soft on the inside, studded with melted chocolate, and crisp on the outside. Almond butter, bananas, and honey are the perfect comforting toppings.
Have a wonderful weekend! Waffle it up and freeze a few for the week days. Indulgent breakfast with a hint of meal planning. Not too shabby!
Buttermilk Chocolate Chip Waffles with Almond Butter, Banana, and Honey
makes 2 generous or 4 small servings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
1/3 cup melted unsalted butter
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 cup buttermilk
1/3 cup chopped dark chocolate
Set your waffle iron in a level, clean surface and turn on to preheat.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
In a medium bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk. Add the wet ingredients, all at once to the dry ingredients. Stir until just incorporated. Stir in the chocolate pieces. Try not to over-mix the batter. If a few lumps remain in the batter, that’s ok.
Cook according to your waffle machine instructions.
Serve waffles warm topped with almond butter, bananas, and a good drizzle of honey.
Note: Allow waffles to cool completely. Store them in pairs in ziplock bags and store in the freezer. In the morning, gently reheat waffles in the toaster or toaster oven. Best toaster breakfast ever.