These Nutella waffles are a 30 minute recipe that combines a traditional, crisp buttermilk waffle laced with the chocolate hazelnut spread you know and love. Top your Nutella waffles with Nutella, some banana slices, and a drizzle of maple syrup? Now that’s breakfast.
So read on to learn all the detailed tips and tricks for this recipe. Or just grab your jar of Nutella, hit that Jump to Recipe button, and let’s make Nutella waffles!
Waffles are typically made with dry ingredients – flour and sugar, baking powder, baking soda, and salt – eggs, melted butter, and a liquid like buttermilk or milk. This Nutella waffle recipe adds Nutella to the mix.
With the first two Nutella ingredients being sugar and palm oil, Nutella waffles are definitely a treat. If you want to control the amount of sugar in these waffles, you can make your own Nutella recipe.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
Add chopped hazelnuts to your waffles with Nutella. To remove the bitter skins, toast the nuts for a few minutes and wrap them in a clean kitchen towel. Rub the hazelnuts against each other inside the towel and use friction to remove the skins.
Some people separate their eggs to make lighter waffles. To do this, add the yolks to the mixer in the initial peanut butter and egg step (step #3). Then, once you’ve added the rest of the ingredients (i.e. through step #6), whip the egg whites using a hand mixer until stiff peaks form. Gently fold the whipped whites into the waffle batter and proceed to make the Nutella waffles according to your waffle maker instructions.
Recipe tips and tricks
Cooking with kids
Kiddo saw me take out those ingredients and immediately asked if she could help make these Nutella waffles. If you have young kids, here’s a few tips for getting kids in the kitchen without increasing your stress.
The most important lesson is probably this. If you involve a child in your cooking and baking, expect it to take at least twice as long!
Step by step
Combine your dry ingredients in a small bowl. Weighing ingredients is always a more reliable way to cook. It was particularly helpful with my kiddo before she mastered how to fill a measuring cup and level it off. Plus this way we worked on simple arithmetic and fractions.
In a mixer bowl, combine the Nutella and eggs by hand. Or use a hand mixer at low speed until smooth.
Add the buttermilk and melted butter and mix until combined. Then stir in the dry ingredients.
If you ever need to combine things gently so as not to overmix a batter like this Nutella waffle batter, give it to a child. Waffle batter, just like pancake and muffin batters, should be mixed only until the dry ingredients have been moistened. And all of these batters should be cooked right after making them.
Your waffle batter might be a little lumpy, and that’s ok. Go ahead and scoop the batter onto your preheated waffle iron. This recipe will make six half-cup Nutella waffles.
What to serve with Nutella waffles
- Maple syrup and sliced banana
- More Nutella!
- Chopped hazelnuts
- Whipped cream
- A sweet coffee cocktail like this espresso martini with Baileys
You don’t have to do anything. But it’s always best to weigh out your ingredients because there is so much variation in how people scoop, particularly with flour. You are much more likely to get a reliable result from each recipe if you weigh your ingredients.
If you want to serve the Nutella waffles all at once, keep your waffles warm in your oven heated to 200 degrees Fahrenheit. Put waffles directly on oven racks or on a cooling rack set on a baking sheet.
Yes. Waffles, even homemade ones, freeze very well in a freezer bag. You just might have to play around to figure out how best to re-heat them, depending on your toaster.
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
- Waffle iron
- Hand mixer (optional)
- 3 tablespoons unsalted butter, melted
- 1¼ cups (156 grams or 5.5 ounces) bleached all-purpose flour
- 2 tablespoons light brown sugar, packed
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- ½ cup Nutella or other chocolate hazelnut spread
- 2 eggs see note for variation involving separating egg yolks and whites to create a lighter waffle
- 1¼ cup (300 milliliters or 10.5 ounces) shaken buttermilk
- toppings: sliced banana, maple syrup, and/or more Nutella
- Melt the butter in a small pot.3 tablespoons unsalted butter, melted
- In a small bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).1¼ cups (156 grams or 5.5 ounces) bleached all-purpose flour, 2 tablespoons light brown sugar, packed, 1 tablespoon baking powder, ¼ teaspoon baking soda, 1 pinch salt
- In a mixer bowl, combine the Nutella and eggs by hand. Or use a hand mixer at low speed until smooth (see note for variation involving separating eggs to create a lighter waffle).½ cup Nutella or other chocolate hazelnut spread, 2 eggs
- Add the buttermilk and melted butter and mix until combined.3 tablespoons unsalted butter, melted, 1¼ cup (300 milliliters or 10.5 ounces) shaken buttermilk
- Add the dry ingredients and mix until just combined. Do not overmix.
- Make the waffles per your waffle iron instructions. This recipe makes six or seven ½ cup waffles.
- To serve, top with: chopped bananas, maple syrup, or a spoonful of Nutella.toppings: sliced banana, maple syrup, and/or more Nutella
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