Nutella Waffles Recipe: Crisp, Chocolate-Hazelnut Waffles

These Nutella waffles pair crisp cocoa waffles with a warm chocolate-hazelnut drizzle, so you get plenty of Nutella flavor without making the waffle batter overly sweet or sticky. The waffles cook in a standard waffle iron, then go straight to the table with fresh fruit or other toppings; the recipe makes six waffles for four servings.

Ingredients

2 cups (250 g) all-purpose flour
1/3 cup (30 g) unsweetened cocoa powder
2 tablespoons (25 g) granulated sugar
2 teaspoons (8 g) baking powder
1/2 teaspoon (2.5 g) baking soda
1/2 teaspoon (3 g) fine salt
2 large eggs (about 100 g without shells), at room temperature if convenient
1 3/4 cups (420 ml) buttermilk
6 tablespoons (85 g) unsalted butter, melted and cooled for a few minutes
1 teaspoon (5 ml) vanilla extract
1/2 cup (150 g) Nutella or another chocolate-hazelnut spread
2 tablespoons (30 ml) milk, plus up to 1 tablespoon (15 ml) more if needed for the drizzle
1 teaspoon (5 ml) neutral oil, for brushing the waffle iron if its instructions call for it
1 cup (150 g) sliced strawberries or banana, optional for serving
1 tablespoon (8 g) powdered sugar, optional for serving

Instructions

Measure and mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Break up any cocoa lumps as you whisk; dry pockets of cocoa can leave bitter streaks in the finished waffles.
Combine the wet ingredients. In a second bowl, whisk the eggs with the buttermilk and vanilla. Whisk in the melted butter slowly. It should be warm rather than piping hot so it does not scramble the eggs. If the butter firms into little flecks because the buttermilk is cold, that is fine; the batter will still cook properly.
Make the batter and let it rest. Pour the wet mixture into the dry ingredients. Fold with a spatula just until no large dry patches remain. A few small lumps are preferable to beating the batter smooth, which can make waffles tough. Leave the batter to rest for 5 minutes while you prepare the iron and topping.
Preheat the waffle iron. Heat your waffle iron according to its manufacturer’s directions, allowing about 8 minutes for a typical iron to come fully up to temperature. Lightly brush the plates with neutral oil only if needed; many nonstick irons do not need extra fat. Keep the batter covered while the iron heats.
Warm the Nutella drizzle. Put the Nutella and 2 tablespoons (30 ml) milk in a small microwave-safe bowl. Heat in 10-second bursts, stirring between each, until smooth and pourable; this usually takes 20 to 30 seconds. Alternatively, warm them together in a small saucepan over low heat, stirring constantly. Add a little more milk if you want a thinner drizzle, but avoid boiling the spread.
Cook the waffles. Spoon in the amount of batter recommended for your iron, usually about 1/2 to 2/3 cup (120 to 160 ml) for a standard Belgian-style plate. Close the lid without pressing it down and cook for about 3 1/2 minutes, or until the waffle is set and releases easily. Repeat with the remaining batter, for about 21 minutes of cooking across six waffles. Keep finished waffles in a single layer on a wire rack so steam does not soften them. Because the batter contains eggs, check a waffle in the center with a food thermometer; USDA FSIS recommends that egg dishes reach a safe minimum internal temperature of 160°F (71°C).
Finish and serve. Drizzle the warm Nutella over the waffles just before serving. Add sliced fruit and a light dusting of powdered sugar if you like. Serve the waffles while their edges are crisp and the topping is still warm.

Tips

Measure flour lightly. Spoon flour into the measuring cup and level it rather than scooping straight from the bag, which can pack in extra flour and make the batter thick. If it looks unusually stiff after resting, stir in buttermilk 1 tablespoon (15 ml) at a time. It should fall from a spoon in a thick ribbon, not pour like crepe batter.
Use cocoa, not extra Nutella, in the batter. The cocoa gives the waffles chocolate flavor while keeping the batter balanced. Nutella contains sugar and oil that can make waffle plates sticky if added in a large amount. Keep it as a topping for a smoother release and a more distinct warm drizzle.
Wait for the iron to heat fully. An underheated iron can make waffles pale, soft, or difficult to lift. Avoid opening it before the waffle is set; if it resists when you try to lift the lid, close it and cook for another 30 to 60 seconds.
Keep batches crisp. Place cooked waffles on a rack instead of stacking them, since trapped steam softens their surfaces. If you need to hold several batches, arrange them on a rack in a low oven, around 200°F (95°C), while you finish cooking.

Serving Suggestions

For a simple breakfast, serve one or two waffles per person with sliced strawberries, banana, or raspberries. The fruit adds a fresh, slightly tart contrast to the cocoa and sweet hazelnut spread. A little powdered sugar is enough for decoration; syrup is optional, since the Nutella drizzle already supplies a rich, sweet topping.

For a more filling brunch plate, add plain Greek-style yogurt or a side of scrambled eggs. Keep those accompaniments separate so the waffles stay crisp. You can also set out toppings in small bowls—chopped toasted hazelnuts, sliced fruit, and extra warm Nutella—so everyone can finish their own serving without covering the entire batch in advance.

Variations

Make them without buttermilk: Use 1 3/4 cups (420 ml) regular milk and stir in 1 tablespoon (15 ml) lemon juice or white vinegar. Let it stand for 5 minutes before using. It will not be as thick as cultured buttermilk, so the waffles may be a little less tangy, but the baking soda still has an acidic ingredient to react with.

Add crunch: Fold 1/3 cup (40 g) finely chopped toasted hazelnuts into the batter after mixing, or scatter them over the finished waffles. Keep the pieces small so they do not interfere with the iron’s seal. Toasted hazelnuts add a more pronounced nutty texture than the smooth spread alone.

Make a less sweet topping: Use 1/3 cup (100 g) Nutella with 3 tablespoons (45 ml) milk for a lighter coating, then serve with unsweetened berries. For a dairy-free version, use a dairy-free chocolate-hazelnut spread and an unsweetened plant milk; check the spread’s label because formulations vary, and expect a slightly different flavor and texture.

Use a regular waffle iron: This batter works in either a Belgian-style or a thinner classic waffle iron. Follow the iron’s fill line and cooking guidance rather than forcing the same portion size into every model. A thinner iron may need less batter and a shorter cooking time, so watch for a set, easy-to-release waffle.

Storage and Reheating

Waffles are best eaten fresh, but leftovers can be stored. Let them cool on a rack, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Store the Nutella drizzle separately in a sealed container; it will firm up when chilled and can be gently rewarmed in short microwave bursts, with stirring.

For longer storage, freeze the cooled waffles in a single layer until firm, then transfer them to a freezer-safe bag with parchment between layers. Use within 2 months for the best texture. Reheat refrigerated or frozen waffles in a toaster or toaster oven until hot and crisp; USDA FSIS advises reheating leftovers to 165°F (74°C). A microwave can warm them, but it tends to make the surface soft, so a brief finish in a toaster helps restore some crispness.

Do not refrigerate waffles while they are still stacked and steaming, because condensation can make them soggy. If preparing ahead, freeze the waffles plain and add the warm Nutella and fruit only when serving. Discard waffles or topping that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I put Nutella directly into the waffle batter?
It is possible, but this recipe keeps it out of the batter because the spread’s sugar can caramelize quickly against hot plates and make waffles stick or brown unevenly. Cocoa provides chocolate flavor in the batter, while the warm drizzle gives a clear Nutella taste. If you want to experiment, start by replacing only 2 tablespoons (about 38 g) of the butter with spread and watch the first waffle closely; do not add a large spoonful to each portion.

Why are my waffles soft instead of crisp?
The iron may not have been fully preheated, or the waffles may have been stacked while hot. Let the iron heat completely and cook each waffle until it releases without tugging. Set finished waffles on a wire rack rather than a plate, and avoid pouring on the drizzle until just before eating. A low oven can keep a batch warm, but a rack is still important for letting steam escape.

Can I make the batter the night before?
It is better to mix the dry ingredients ahead and refrigerate the wet ingredients separately, then combine them shortly before cooking. Once the buttermilk and leaveners are mixed, the baking soda and baking powder begin working, and a long hold can reduce lift. If you do refrigerate mixed batter briefly, cover it, keep it cold, and expect somewhat denser waffles; stir gently before cooking rather than beating it smooth.

Can I make this recipe without eggs?
Eggs help bind the batter and give the waffles structure, so an egg-free substitute may change the texture. A commercial egg replacer can work if its package gives instructions for waffle or pancake batter. You can also try 1/4 cup (60 g) unsweetened applesauce per egg, but the result is likely to be softer and less crisp, and the waffles may need a little longer in the iron.

Can I use a different chocolate-hazelnut spread?
Yes. Choose a spread with a texture similar to Nutella so it warms into a smooth drizzle. Some alternatives are thicker or less sweet, so stir in milk gradually until pourable and taste before adding anything else. If the spread is already thin, you may need less milk or none at all.

How do I keep the drizzle smooth?
Warm the spread gently and stir often. Short microwave bursts are more reliable than heating it for a long stretch, which can make the edges overheated while the center stays thick. Add milk a teaspoon at a time if it needs loosening. If it cools and thickens while you serve the waffles, warm it again briefly and stir; do not add cold milk all at once, since that can make the texture uneven.

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