These Glazed Chocolate Chip Yeast Waffles are a cross between a breakfast dish and dessert. It can really go both ways and that’s the best part about this post/recipe. The waffles are crispy on the outside and soft on the inside, and studded with chocolate chips. Did I mention that they’re dipped in a vanilla glaze? They’re like fluffy waffle doughnuts, and I am in love. The greatest thing you can do for yourself this week is to whip up a batch of these glazed waffles as soon as possible. Breakfast, brunch, snack or dessert, you really can’t go wrong. You can make the batter the night before and keep it in the fridge until the next morning when you’re craving something sweet. Bust out that waffle iron and get cranking.
Let’s start by making the waffle batter. This is one a bit different than other waffle batter you might be used to. The good news is that it doesn’t require separating eggs and beating the whites separately. The other good news is that it has yeast in it and that makes these fluffy as can be waffles. The not so good news is that because of the yeast, the batter has to rest for a bit to do its thing. In a large bowl, whisk together the flour, salt, sugar, and yeast.
Whisk together the dry ingredients and then add in the warm milk, melted butter, maple syrup, eggs and vanilla extract. Whisk together until well combined.
**Note: The mixture doesn’t have to be perfectly smooth, so don’t worry about mixing all the lumps out completely.**
Cover the batter loosely with plastic wrap and a damp kitchen towel. Place in a warm spot and allow to double in size and get super foamy and frothy, about 1 hour.
**Note: The best warm spot in the kitchen to do this is on the stove, in the oven that’s turned off, or on top of the fridge. Those places stay pretty warm.**
At this point, you can wrap the batter in plastic wrap and place it in the fridge overnight. It will be perfect the next morning when you want to make waffles.
Right before you plan on making the waffles, toss together the chocolate chips with a bit of flour in a separate bowl, and then add them to the batter. Then fold the chocolate chips into the batter with a rubber spatula. I’m using dark chocolate chips for this batter, but feel free to use mini chocolate chips, that would be great!
**Tip: The flour helps the chocolate chips stick to the batter throughout and prevents them from sinking to the bottom of the batter.**
Pour about 1/3 cup of batter into each cavity of a preheated waffle iron. Close the lid and cook according to the machine’s manufacturer’s directions. The waffles should be puffed up, golden brown and crispy. You can use either a round waffle iron or a square iron. I really like this one cause it’s economical and gets the job done!
Transfer the cooked waffles onto a wire rack set over a baking sheet to prevent them from getting soggy. You can keep the waffles warm in a preheated 250 degrees F while you continue to cook off the rest of the batter. Once all of the waffles have been made, let’s make the glaze. It’s just a simple glaze made of powdered sugar, butter, salt, vanilla and a splash or two of milk. It should be thin like a doughnut glaze.
Dip one side of the waffles into the glaze, allowing the excess glaze to drip off the waffles. Then return them to the wire rack. Allow the waffles to sit for a few minutes so that the glaze can set before eating.
These waffles are best when eaten the day you make them. If you do have any leftover, you can wrap them in plastic wrap and store them in the fridge. Then allow the waffles to come to room temperature before eating. BUT keep in mind that they won’t be as good as they were right out of the iron. If you do want to save some of them, only glaze what you plan on eating. That way you can reheat the unglazed waffles in a toaster and dip them in the glaze then.
You can serve the waffles whole, or you can cut them in strips and serve them as dunkaroos. Speaking of dunking, you can also cut the waffles in strips and then serve the glaze on the side for dipping and dunking. That would be an awesome dessert or mid-day snack.
Whether you’re looking for an easy breakfast you can make in no time (if you make the batter the night before) or you’re looking for a delicious dessert that anyone will love, you have to give these waffles a try this week. Add it to your to-do lists and make a grocery list!
- 2 cups all-purpose flour
- 1 tablespoons granulated sugar
- 3/4 teaspoon salt
- half a packet of active dry yeast (about 1 1/4 teaspoons)
- 1 1/2 cups warm milk
- 6 tablespoons unsalted butter, melted and cooled
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup dark chocolate chips (tossed with 2 tablespoons flour)
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 to 4 tablespoons whole milk
- In a large bowl, whisk together the flour, sugar, salt and yeast until well combined. Make a well in the center of dry ingredients and add in the milk, maple syrup, vanilla and eggs. Whisk until smooth. The batter doesn't have to be completely smooth. If some lumps remain, that's okay. Cover the bowl loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size and bubbly, about 1 hour.
- You can also place the bowl in the fridge overnight. Allow the batter to come to room temperature for about 30 minutes before cooking the waffles.
- Right before cooking the waffles, add the chocolate chips (tossed in flour) to the batter and fold with a rubber spatula.
- Pour about 1/3 cup of batter into each cavity of a preheated waffle iron. Cook according to your waffle iron's directions. They should be golden brown and crispy. Transfer to a wire rack, set over a baking sheet and continue cooking the rest of the batter. You can keep the waffles warm in a preheated 250 degrees F oven.
- To make the glaze, whisk together all of the ingredients in a large bowl, adding enough of the milk as needed to make a thin smooth glaze. Dip one side of the warmed waffles into the glaze, allowing the excess to drip off. Return to the wire rack and let the glaze set before eating. Enjoy!
- Yield: about 9 square waffles