These Nutella waffles are decadent and chocolaty, especially when garnished with your favorite toppings!
These waffles are Nutella waffles after all, so you need a chocolate hazelnut spread in order to help you achieve this flavor.
You don’t have to use Nutella of course; any other brand of chocolate hazelnut spread is fine, though you may want or need to add more sugar, chocolate or hazelnut butter depending on how flavorful the spread is.
If you’re looking for other Nutella recipes, how about these Nutella overnight oats or maybe this banana and Nutella cake?
It might seem like a lot of baking powder for not that many waffles. However, since the waffles have such a short cooking time, the amount of baking powder is necessary to get the waffles to rise quickly.
This should be a given, but make sure you’re using baking powder and not baking soda!
How to Make
First, pre-heat the waffle maker. You might be able to do this later on, if your waffle maker preheats really quickly.
Then, microwave the Nutella with the milk. I like to do this to help the Nutella mix completely into the milk rather than staying clumpy, though you might not need to do this if your Nutella isn’t as cold and solid as mine.
Microwave for 30 seconds at a time, stirring at each interval, until you have a container full of what looks like chocolate milk. Set that aside for a second.
Combine all the dry ingredients. Take extra care here to smush out any lumps of baking powder, since those will be harder to get out later (and the chance of you crunching into a bitter lump hidden in a cooked waffle is minimized).
Then, beat the eggs, and mix in the oil and Nutella milk.
Add the wet ingredients to the dry ingredients, and mix just until the dry ingredients are moistened. You can smush a few lumps against the side of the bowl to make sure there aren’t any flour pockets, but it’s fine if the batter is lumpy. You don’t want tough waffles!
Spray the waffle maker with some oil (you can use a paper towel soaked in a bit of oil to do the same thing instead), then scoop batter in. Mine takes about ⅓ cup of batter per waffle, but this will differ depending on how big your waffle maker is.
There should be a ton of steam when you close the waffle maker at first.
Once the steam almost completely disappears, check the waffles. They should be crispy and darker (harder to tell when the batter is brown, but they should be darker than before!).
Remove the waffles and continue with the rest of the batter.
Serve the waffles warm or hot with your favorite toppings!
The cooking time will depend on how big your waffle maker is – the more shallow or narrower the waffle maker, the quicker the waffles will cook.
A good indicator is to keep an eye on the steam. There should be a ton of steam when you first close the waffle maker, and the steam will decrease as the waffles cook and crisp up.
It’s a good time to check on them when there’s almost no steam coming out of the maker. If the waffles seem a bit floppy or aren’t as dark as you’d like, you can always shut the waffle maker and keep cooking them.
Removing the Waffles
Removing the waffles from the waffle maker can be a little tedious, especially if your waffle maker is non-stick and you’re trying to keep the shape of the waffles.
I like using a plastic fork to stab the middle or side of the waffle (somewhere you won’t see the holes later, preferably), then using that to lift up the waffle and slide a big spatula under. Voila, no scratches on your waffle maker and a still plump waffle!
I like to cool the waffles completely on a cooling rack so that they don’t steam and get soggy on the bottom.
If you’re not planning on eating them the same day that you make them, the waffles keep well at room temperature in an airtight container for up to a few days, or you can refrigerate them for up to a week.
They also keep well in the freezer for up to a few months, and then you have better tasting waffles at your fingertips instead of those childhood fake “maple syrup” waffles! You’re welcome.
Any fruit you have on hand would be delicious! Bananas and strawberries are no brainers, but any other sort of berry would be tasty as well.
The main pictures you see on this post are more along breakfast vibes, with a dollop of yogurt, granola, orange supremes, and more Nutella drizzled on top.
You could definitely serve with a river of maple syrup and a big pat of butter. Or, smear some nut butter and jam on one for an on-the-go breakfast.
These waffles can easily be adapted for dessert. I topped the ones below with vanilla ice cream, a halved crispy pirouette cookie, and more Nutella drizzled on top.
A banana split vibe with ice cream, bananas, whipped cream, fudge, nuts and a cherry on top could be fun!
Or maybe a milk tea inspired waffle, with milk tea ice cream and warm brown sugar boba on top?! (Of course, you can use storebought milk tea ice cream or chop up a milk tea ice cream bar, though the latter might be the kind of terrible looking, late night desperation dessert that doesn’t need to be photographed lol).
Substitutions and Variations
These waffles easily scale up or down. I’ve made half a batch (aka four waffles) when I was living alone, and have scaled it up to 32 waffles for family brunch!
The biggest constraint here is probably your waffle maker (and your patience), though you can always make pancakes with the rest of the batter if you’re fed up with making waffles after a while.
You can easily sub in another kind of milk for the whole milk if you’d like. Try to use something with a bit of fat in it, since a low fat or non-fat milk can make the waffles taste a little too healthy.
- 1 cup Nutella
- 1 ¾ cups whole milk
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- ⅓ cup canola oil
Preheat your waffle maker.
In a microwaveable container, add the Nutella and milk. Microwave for 30 seconds at a time just until the Nutella is warm enough to mix into the milk completely. Set aside.
In a large bowl, combine the flour, baking powder and salt until completely combined. Make sure to get rid of any baking powder lumps.
In a medium bowl, beat the eggs. Add the oil and Nutella/milk mixture, then mix until fully combined.
Add the dry ingredients to the wet ingredients, and mix just until combined. Don’t worry if there are some lumps; try to smash a few against the side of the bowl, but don’t go wild with it.
Add the batter to the waffle maker (how much depends on the size of your waffle maker; mine holds ⅓ cup of batter per waffle) and cook until there’s almost no steam coming out of the waffle maker. Remove the cooked waffles and repeat with the rest of the batter.
Serve warm with any toppings you’d like!
Feel free to use another kind of chocolate hazelnut spread or another kind of milk.
Mimi Rippee says
Oh my goodness I want these now!!! But I don’t have Nutella! My grand kids would really love them, too!