I make these Nutella waffles on slow weekend mornings and when friends wander in unexpectedly. They’re indulgent without being fussy: a simple batter with streaks of Nutella folded in for a marbled, chocolate-hazelnut surprise. The texture is crisp on the outside, tender inside, and the swirls of Nutella give every bite a little treasure.
This recipe fits a busy life. The batter comes together in two bowls, the Nutella just needs a quick warm-up so it pours, and the cooking time is mostly waiting for the waffle iron to do its job. Serve them straight from the iron with fresh strawberries or whipped cream if you like — no complicated plating required.
I’ll walk you through the exact ingredients, the step-by-step method I follow, sensible swaps for dietary preferences, common mistakes to avoid, and storage tips so nothing goes to waste. Grab your waffle iron and let’s get practical — you’ll be flipping warm, chocolatey waffles in under an hour.
Ingredient Rundown
Ingredients
- 1 cup all-purpose flour — the base for structure; spoon into the cup and level for accuracy.
- 3 tablespoons granulated sugar — just enough sweetness to balance the Nutella without overpowering.
- 1 1/4 teaspoons baking powder — leavens the waffles so they’re light and tender.
- A pinch kosher salt — enhances flavor; don’t skip it even with sweet batters.
- 1 cup milk — hydrates the batter; you can use whole or lower-fat milk depending on preference.
- 2 large eggs — add richness and structure; room temperature eggs blend more evenly.
- 3/4 teaspoon vanilla extract — lifts the chocolate-hazelnut notes and rounds flavor.
- 4 1/2 tablespoons unsalted butter — melted and cooled slightly; enriches and keeps waffles tender.
- 6 tablespoons Nutella — folded into the batter for marbling; reserve extra for drizzling.
- Fresh strawberries — sliced, for optional garnish; provide brightness and acidity.
- Whipped cream — for optional garnish; adds a silky contrast to the crisp waffle.
Make Nutella Waffles: A Simple Method
- In a large bowl, whisk together 1 cup all-purpose flour, 3 tablespoons granulated sugar, 1 1/4 teaspoons baking powder, and a pinch kosher salt.
- In a separate bowl, whisk 1 cup milk, 2 large eggs, 3/4 teaspoon vanilla extract, and 4 1/2 tablespoons unsalted butter (melted and cooled slightly) until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Small lumps are fine — do not overmix.
- Measure 6 tablespoons Nutella into a microwave-safe bowl for the batter and set any additional Nutella aside for drizzling. Heat the 6 tablespoons in the microwave in 10–15 second intervals, stirring between intervals, until loosened and pourable (about 30 seconds total depending on your microwave). Be careful — the Nutella will be hot.
- Add the warmed 6 tablespoons Nutella to the batter and gently fold or swirl it in with a spatula. Leave some streaks for a marbled effect; do not fully homogenize the batter if you want visible Nutella swirls.
- Preheat your waffle iron according to the manufacturer’s instructions. Lightly brush the preheated iron with a little of the melted butter from step 2 to grease the surfaces.
- Pour the appropriate amount of batter onto the hot waffle iron (follow your iron’s capacity). If desired, drizzle some of the reserved extra Nutella on top of the batter and gently swirl with a spoon. Close the iron and cook until the waffle is golden brown and crisp, about 4–5 minutes (or according to your iron’s indicator). Remove the waffle and repeat with the remaining batter, brushing the iron with a little melted butter between batches if needed.
- Let the waffles rest 1–2 minutes, then serve warm with additional Nutella drizzled on top. Optional garnishes: sliced fresh strawberries and/or a dollop of whipped cream.
Why It’s Crowd-Pleasing
There’s an effortless decadence to these waffles. Nutella is a universally loved flavor — familiar, not fussy — and when you swirl it into a lightly sweet, buttery waffle batter you get pockets of gooey chocolate-hazelnut without the heaviness of a full chocolate batter.
The textures play nicely together. Crisp edges give way to a tender crumb, and the warmed Nutella softens further on the hot waffle so each bite offers both spread and batter. It’s a dessert disguised as breakfast that guests accept without question.
Finally, the recipe is forgiving. It tolerates small timing variations, it scales reasonably well, and you can easily dress the finished waffles with fruit, cream, or a dusting of powdered sugar depending on who’s at the table.
Vegan & Vegetarian Swaps
Vegetarian eaters can use the recipe as written — everything here is vegetarian-friendly. For a vegan version, you’ll need to swap a few items while keeping the spirit of the recipe intact.
- Milk: Replace with an unsweetened plant milk such as oat or almond. Oat milk gives the richest mouthfeel.
- Eggs: Use a commercial egg replacer or 1/4 cup unsweetened applesauce per egg for structure. Expect a slightly different texture — still tasty but a touch denser.
- Butter: Use a neutral vegetable oil or a vegan butter alternative melted and cooled.
- Nutella: Classic Nutella contains dairy. Look for a dairy-free chocolate-hazelnut spread or make a quick blended version from toasted hazelnuts, cocoa, and a bit of sweetener if you want to stay strictly vegan.
What You’ll Need (Gear)
- Mixing bowls — one large for dry ingredients, one for wet.
- Whisk and spatula — whisk for wet, spatula for folding the batter and Nutella swirls.
- Measuring cups and spoons — accurate measures make a big difference in batter consistency.
- Microwave-safe bowl — to soften the Nutella so it blends into the batter and for drizzling.
- Waffle iron — any standard hinged iron works. Adjust cook time for thicker or Belgian irons.
- Basting brush or small spoon — to grease the iron with melted butter between batches.
Mistakes Even Pros Make
Overmixing the batter
Stirring until perfectly smooth seems logical, but it develops gluten and leads to dense waffles. The batter should be mixed until just combined; tiny lumps are fine.
Using Nutella straight from the jar
Cold Nutella is thick and won’t swirl properly. Warm the 6 tablespoons as described so it loosens; otherwise it sinks in clumps and you lose the marbled effect.
Not preheating the waffle iron
Cooking on an underheated iron produces greasy, flat waffles. Wait for your iron to reach temperature; it makes a crisp exterior every time.
Skipping butter between batches
If you don’t refresh the grease on the iron, waffles can stick and tear. A light brush of the reserved melted butter keeps surfaces nonstick and flavorful.
Dietary Customizations
Small tweaks make the recipe fit many needs. For lower sugar, reduce the granulated sugar slightly; remember Nutella adds sweetness, so adjust to taste. For lighter waffles, use low-fat milk and separate the eggs, whipping the whites to soft peaks and folding them in last for extra lift. If you’re nut-allergic, do not substitute a nut-free spread that mimics Nutella unless you’ve verified it’s safe for guests — a fruit compote or chocolate syrup works as an alternative topping.
If You’re Curious
Curious about technique? A few answers up front:
- Why fold the Nutella instead of mixing it in? Folding preserves streaks so you get visible swirls and pockets of molten flavor instead of a uniform chocolate batter.
- Can I prepare the batter ahead? You can mix the dry and wet components separately and combine them shortly before cooking. Once combined, batter is best used right away for rise and texture.
- How to get extra-crisp waffles? Cook a bit longer in the iron for deeper browning, or finish on a rack in a low oven (250°F / 120°C) for 5–10 minutes to dry the surface.
Store, Freeze & Reheat
Leftover waffles keep well and are actually easier to handle once cooled. Cool on a rack so steam doesn’t make them soggy. Store in an airtight container in the fridge for up to 2 days.
For longer storage, freeze individual waffles in a single layer on a sheet pan until firm, then transfer to a freezer bag. They’ll keep for up to 1 month.
To reheat, pop frozen waffles straight into a toaster or toaster oven on medium heat until warmed and crisp. For refrigerated ones, a quick 1–2 minute toast or 3–5 minutes in a 350°F oven will revive texture. Avoid microwaving unless you plan to eat them immediately; microwaves soften the crust.
Popular Questions
Here are answers to the questions I get most often when I share this recipe.
- Can I make these gluten-free? Yes — replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Texture will vary, but the flavor remains excellent.
- How much batter per waffle? It depends on your iron’s capacity. Use the amount that just fills the cavity without overflowing. Better to underfill slightly on your first try and adjust the next batch.
- Is Nutella the only spread that works? No — other chocolate-hazelnut spreads or even salted caramel swirls will work. If you swap to a thinner spread, you may not need to warm it as long.
- Why is my Nutella sinking to the bottom? If Nutella is too thin or you fully homogenize the batter, it can sink. Leave streaks, and if needed drizzle extra Nutella on top before closing the iron to keep visible ribbons.
- Can I double the recipe? Yes. Mix in batches if your bowls are small. The method and bake time stay the same.
Ready, Set, Cook
When you’re ready, preheat the waffle iron first, warm the Nutella, and have your butter and garnishes within reach. Follow the method steps in order and don’t rush the resting and reheating — those minutes matter for texture. Serve warm with extra Nutella drizzled over the top and a handful of sliced strawberries for contrast.
Tag your results, experiment with toppings, and let me know what worked in your kitchen. These waffles are forgiving and joyful — a small, chocolatey ritual that turns an ordinary morning into something delicious.
Nutella Waffles
Ingredients
Ingredients
- 1 cupall-purpose flour
- 3 tablespoonsgranulated sugar
- 1 1/4 teaspoonsbaking powder
- A pinchkosher salt
- 1 cupmilk
- 2 large eggs
- 3/4 teaspoonvanilla extract
- 4 1/2 tablespoonsunsalted buttermelted and cooled slightly
- 6 tablespoonsNutellaplus extra for drizzling
- Fresh strawberriessliced for optional garnish
- Whipped creamfor optional garnish
Instructions
Instructions
- In a large bowl, whisk together 1 cup all-purpose flour, 3 tablespoons granulated sugar, 1 1/4 teaspoons baking powder, and a pinch kosher salt.
- In a separate bowl, whisk 1 cup milk, 2 large eggs, 3/4 teaspoon vanilla extract, and 4 1/2 tablespoons unsalted butter (melted and cooled slightly) until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Small lumps are fine — do not overmix.
- Measure 6 tablespoons Nutella into a microwave-safe bowl for the batter and set any additional Nutella aside for drizzling. Heat the 6 tablespoons in the microwave in 10–15 second intervals, stirring between intervals, until loosened and pourable (about 30 seconds total depending on your microwave). Be careful — the Nutella will be hot.
- Add the warmed 6 tablespoons Nutella to the batter and gently fold or swirl it in with a spatula. Leave some streaks for a marbled effect; do not fully homogenize the batter if you want visible Nutella swirls.
- Preheat your waffle iron according to the manufacturer’s instructions. Lightly brush the preheated iron with a little of the melted butter from step 2 to grease the surfaces.
- Pour the appropriate amount of batter onto the hot waffle iron (follow your iron’s capacity). If desired, drizzle some of the reserved extra Nutella on top of the batter and gently swirl with a spoon. Close the iron and cook until the waffle is golden brown and crisp, about 4–5 minutes (or according to your iron’s indicator). Remove the waffle and repeat with the remaining batter, brushing the iron with a little melted butter between batches if needed.
- Let the waffles rest 1–2 minutes, then serve warm with additional Nutella drizzled on top. Optional garnishes: sliced fresh strawberries and/or a dollop of whipped cream.
Equipment
- Large Bowl
- Whisk
- Spatula
- Waffle Iron
- Microwave-safe Bowl
- Measuring cups and spoons
