Kate’s Best Whole Wheat Banana Chocolate Chip Waffles

Hearty and super chocolatey, this recipe will show you how to make chocolate chip waffles that are bound to be your new favorite breakfast. They’re quick and easy to make, and super satisfying, made with whole wheat flour and ripe bananas.

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On cold winter mornings a tall stack of hearty waffles is the only way to go, so if it’s chilly where you are, this is the perfect time to make a batch that are equal parts indulgent and wholesome—my best recipe for chocolate chip waffles made with whole wheat flour and bananas.

This chocolate chip waffle recipe is the best because it produces thick, tender waffles packed with melty chocolate chips but not so sweet or cloying that you instantly regret eating them.

Instead, these homemade chocolate chip waffles are perfectly balanced with nutritious whole wheat flour and naturally sweet bananas and can easily be made dairy-free too! Serve with butter and warm maple syrup plus more sliced bananas (and extra chocolate chips for all you chocolate-lovers). Along with strong coffee or a cup of fig leaf tea, this is a super cozy, special breakfast that we absolutely love for lazy weekends.

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The Best Chocolate Chip Waffles Recipe Snapshot

• Texture: Thick, tender, with gooey chocolate chips. They’re warm, cake-like, fluffy waffles with bits of sweet banana and a slightly grainy crumb.
• Flavor: The whole wheat flour adds a pleasant nuttiness that is a lovely balance to the sweet chocolate chips and ripe banana. It really is the perfect combination.
• Ease: This is a very simple recipe just combine the dry and wet ingredients and stir in the chocolate chips. No separating egg yolks or whipping egg whites!
• Time: The batter comes together quickly and then you just have to wait for the waffle iron to do its thing. From start to warm waffles on the table, you’re looking at about 30-40 minutes.

Key Ingredients You Need & Why:

Made with a few simple ingredients that can be found at any grocery store. See recipe card for exact amounts and instructions.

• All Purpose Flour: A mixture of all purpose and whole wheat flour creates a nice balance of structure and flavor.
• Whole Wheat Flour: For nutty flavor and robust earthy texture.
• Granulated Sugar: Just enough sugar to slightly sweeten the batter but not so much that it tastes like cake.
• Baking Soda: To help the batter expand while baking, and turn that lovely deep golden brown color.
• Baking Powder: Works together with the baking soda to make extra fluffy waffles.
• Kosher Salt: To balance out the sweet and bring out all the flavors.
• Ripe Bananas: Just like with my brown butter banana cupcakes, banana hazelnut chocolate chip cookies, and banana blueberry buttermilk popsicles we always use the ripest bananas for desserts. The browner the better for the sweetest flavor.
• Milk: I’ve successfully made this recipe with whole milk, almond milk and soy milk.
• Vegetable Oil: Vegetable oil makes these waffles crispier and (if you use plant-based milk) dairy-free.
• Eggs: For richness and structure.
• Apple Cider Vinegar: The hint of acid reacts with the baking soda for super tender waffles and helps balance the sweetness.
• Chocolate Chips: Use your favorite type. I love Guittard semisweet chocolate chips but bittersweet or milk chocolate would also be good. The recipe only uses 1/2 cup of chocolate chips, use the rest to make my cream cheese banana chocolate chip bundt cake.

In Photos: How to Make Chocolate Chip Waffles

To mix up the waffle batter, you need 1 large bowl for the wet ingredients and 1 large mixing bowl for the dry ingredients. Mix both separately, then add the delicious chocolate chips.

It will be a slightly thin batter, but will thicken as it sits. Let the waffle batter rest at least 10 minutes before cooking:

Heat a waffle iron according to the manufacture’s instructions (mine has a red light that goes off when it’s ready). Grease the hot waffle iron well with cooking spray. Ladle the batter into the preheated waffle iron. How much you add will depend on the type of iron you own. I am able to get 6 large homemade waffles with mine.

Close the lid and cook until the waffles are cooked through and crisp on the outside. Remove and serve immediately while still warm with soft butter, warm maple syrup, more sliced bananas, and extra chocolate chips if you’d like.

Can I Make This Easy Chocolate Chip Waffles Recipe Ahead?

Sure! There’s a couple ways to do it.

1. Keeping waffles warm: To make the fluffy chocolate chip waffles ahead of time but keep them warm for serving, heat the oven to 250°F. Line a baking sheet with parchment paper and as the waffles finish cooking place them on the baking sheet and keep them in the oven to stay warm. Once they’re all ready, serve!
2. Make ahead to reheat: To make the waffles ahead of time to reheat later, cook the waffles and let cool completely on a cooling rack. Once cool, store the cooked waffles in the refrigerator for up to a week in an airtight container or a freezer bag. Or store in the freezer for up to 6 months. To reheat: Cook in the toaster, toaster oven, air fryer, convection oven, or regular oven until you have warm and crispy waffles.

More Of My Best Breakfast Recipes

• Crunchy Cranberry Almond Granola
• Roasted Squash Waffles with Spiced Squash Butter
• Oatmeal Apple Muffins with Sweet Lemon Glaze
• Whole Wheat Banana Protein Pancakes
• Poppy Seed Kolaches {Czech Pastry}