Chocolate Waffles
Chocolate Waffles are the ultimate treat! This homemade chocolate waffle recipe calls for easy-to-find pantry ingredients, and it’s wonderfully decadent to share! Mix up a batch for Valentine’s Day, Mother’s Day or any occasion you want to serve a sweet breakfast or dessert! Makes 9 waffles.
The Year of the Waffle continues today with the perfect waffle recipe for a day like today.
Since it’s Valentine’s Day, I wanted to publish this one… in case you’re looking for a sweet treat!
Though, these breakfast OR dessert waffles are fabulous for any special occasion or any time of day.
But please note that my kids suggest that you do. 😉
Why I love this recipe:
Double Chocolate Waffles are the perfect sweet treat, and this homemade chocolate waffle recipe has won over our hearts. They’re a great recipe to have on hand for ANY chocolate lover.
The exterior of the waffles is crispy. (Hi, I love crispy waffles! Do you?)
The interior of these chocolate waffles is soft and wonderfully chocolatey.
Unsweetened cocoa powder brings hints of bitterness and dark chocolate. Chocolate syrup or sauce adds lovely sweetness. Combined and when paired with whatever toppings you might desire, these waffles strike that perfect balance.
Similar to my traditional waffles, this one relies heavily on pantry ingredients that you might already have at home. They also don’t need buttermilk or whipped egg whites for flavor and texture.
Make a batch of these with kids. Yes, it might get a little messy with the measuring, stirring and mixing, but everyone in our household loves to help. Please note that older kids might be able to man the waffle iron (with supervision, of course, depending on their own skill level.)
Other waffle recipes you might enjoy: Homemade Waffles with Strawberries and Cream | Pumpkin Waffles with Cinnamon Maple Syrup | Chocolate Chip Waffles | Buttermilk Waffles
Need breakfast inspiration, but don’t know where to start? Head on over to my Breakfast and Brunch Recipe Index.
What you need to make this recipe:
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- Large mixing bowl
- Small mixing bowl or liquid measuring cup
- Kitchen scale
- Whisk
- Rubber spatula
- 1/3 cup measuring cup
- Waffle maker — we use a regular waffle iron, but you could use a Belgian waffle maker, if that’s what you have. Just note that these are not Belgian waffles since the process and ingredients are not the same.
- Silicone pastry brush or nonstick cooking spray
- Cookie sheet and a freezer bag for freezing for later
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
In addition to these tools, you’ll need a few ingredients from the grocery store or your pantry:
- All-purpose flour — we always have unbleached at our house, but the regular kind works perfectly, too!
- Unsweetened cocoa powder — this gives us a rich, dense, bitter chocolate flavor. You may use natural cocoa powder or Dutch process. Both work fine.
- Granulated sugar — also known as white sugar, this adds sweetness to the waffle batter.
- Cornstarch — this helps crisp up the exterior of the waffles. Don’t skip it!
- Leaveners — we’re using a combination of baking powder and baking soda. Make sure yours are fresh.
- Kosher salt — medium grain kosher salt is my go-to. Diamond Crystal is my favorite brand. You may use a similarly sized sea salt. Keep in mind that table salt is saltier than kosher.
- Milk — over the years, we’ve made pancakes and waffles with every type of milk. I used whole milk to test this recipe, but it works with any cow’s milk (from whole to skim). You can also use nondairy milks, like almond, cashew and coconut milk.
- Flavorless oil — avocado oil, vegetable oil or canola oil are perfect here! You can also use unsalted butter if that’s your jam, too.
- Chocolate sauce — I used homemade hot fudge sauce, but you can use the storebought kind. Warm it before you add it to the milk mixture so that it can mix in well. This is going to essentially make a chocolate milk, bringing more sweet chocolate flavor to the waffle batter.
- Eggs — large eggs or extra large eggs are what I grab at the store.
- Vanilla extract — the real deal pure vanilla extract is where it’s at. This adds amazing flavor.
How to make chocolate waffles from scratch
First, we’re going to make our waffle batter.
Measure the flour, cocoa powder, sugar, cornstarch, baking powder, baking soda and salt in a large mixing bowl. Whisk them together until combined and set aside.
Pour the milk into a liquid measuring cup or a medium bowl. Add the oil and warmed chocolate sauce. Stir until combined, then pour in the eggs and vanilla extract. Whisk them or stir them with a fork until everything is combined.
Why do we mix these vigorously?
Because if you don’t give them a good mix, there will be random ribbons of egg in your waffles, and that’s gross. (Please take this advice from me—I’ve made this mistake so many times, and I want your waffles to be delicious.)
Once the wet ingredients are well combined, pour them directly into the dry ingredients.
Use a rubber spatula to gently stir them together until just combined.
If you overmix the batter, the waffles will be tough. Stir until the flour is mostly incorporated. It’s OK if this homemade batter has lumps.
Set the chocolate waffle batter aside, and let it rest for 5-10 minutes. It can rest up to 30 minutes without issue.
While it rests, heat your waffle iron and give it a spritz of nonstick cooking spray. You could also brush it with melted butter.
Use a cookie scoop or a measuring cup to dollop the batter onto the hot waffle iron. My waffle iron fits 1/3 cup perfectly.
Cook for 2-3 minutes, or until your waffle iron alerts you to the waffle being done. (You should read the manufacturers directions, if you have not, since every waffle iron is a little different.)
Open the waffle iron and remove when crispy and delicious.
Serve your waffle with fresh fruit, more chocolate sauce, a dollop of whipped cream, a pat of butter and/or pure maple syrup. The world is your oyster here!
How to store and freeze
If you’ve got leftover chocolate waffles, they store and freeze well! Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or a toaster oven on a lower heat until crispy.
To freeze, line a sheet pan with wax paper or parchment paper. Lay out the leftover waffles in a single layer. Transfer to the freezer, and freeze until frozen. Transfer to a plastic freezer baggie and keep frozen for up to 3 months.
To reheat, defrost in the refrigerator OR defrost for 30 seconds in the microwave, then toast until crispy.
Erin’s Easy Entertaining Tips
Sweet chocolate waffles for an at-home brunch gathering? Heck yes!
I thought waffles would be fussy at brunch, but it turns out, you can brunch with waffles at home! It just requires a little patience, planning and working ahead to get ‘em made before guests arrive.
Here are a few tips and tricks to transforming these easy chocolate waffles into a brunch centerpiece:
- Depending on the amount of people you’re serving, you can double this recipe. You can also half it if you’re not feeding a crowd.
- Make the waffles before guests arrive, and keep them warm in the oven. We put ours on baking sheets* (affiliate link) and keep them warm in a 200°F oven. You can also make them early, then toast them for each guest.
- Transform your table into a waffle bar! Offer your favorite toppings, like maple syrup, fresh whipped cream, fresh berries, chocolate chips, hot fudge sauce and/or strawberry syrup. Let guests dress their own. You can add a scoop of ice cream to transform them into dessert.
Frequently Asked Questions
In my opinion, the secret to fluffy waffles is mixing the wet and dry ingredients separately so you don’t overmix the batter. Also, make sure your baking powder and baking soda are both fresh so that the waffles puff up!
To get a crispy exterior on your waffles, your waffle iron needs to be warm, as well as have a little fat on it. We brush ours with butter, but you can also spritz it with nonstick cooking spray. ALSO, the cornstarch adds to the crunchiness in the exterior of these waffles, so don’t skip that!
Yes! Once they are cooked, you can reheat them and crisp them up in the toaster. We do this most mornings because my kids love them.
Shortly put, yes. Waffle batter involves more fat, as well as some cornstarch, to ensure that the exterior of the waffles crisps up.
Quick Tips and Tricks for the Best Waffles
- Don’t overmix your batter! Just mix the batter until it has just come together. Lumps are OK. If you mix until it’s smooth, the waffles won’t be as fluffy.
- Use a cookie scoop or measuring cup to ensure all your waffles are similarly sized.
- Leftover waffles? Freeze ’em! Line a baking sheet with wax paper, place the completely cooled waffles on the paper in a single layer and pop them in the freezer for 4-6 hours. When the waffles are fully frozen, transfer to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warmed through.
Here’s how you make these…
Chocolate Waffles
Ingredients
- 1 ¾ cups all-purpose flour 210g
- ½ cup unsweetened cocoa powder 60g
- ¼ cup granulated sugar 50g
- 2 tablespoons cornstarch packed (24g)
- 2 teaspoons baking powder 12g
- ½ teaspoon baking soda 4g
- 1 teaspoon kosher salt 4g
- 1 ½ cups milk 356g
- ¼ cup flavorless oil avocado, vegetable or canola all OK (58g)
- ¼ cup chocolate sauce 88g
- 2 large eggs ~100g
- 1 teaspoon pure vanilla extract
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Instructions
- Combine flour, cocoa powder, sugar, cornstarch, baking powder, baking soda and salt to a large bowl. Whisk to combine. Set aside.
- Pour the milk, oil and warmed chocolate sauce into a liquid measuring cup. Whisk to combine. (You want to make sure that the chocolate is completely mixed into the milk, as we are essentially making a chocolate milk here.)
- Pour in the eggs and vanilla extract into the milk mixture. Whisk thoroughly until combined. (The eggs need to be completely incorporated.)
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined. The batter does not need to be completely smooth, so do not mix it until it is smooth or it will be overmixed.
- Pour ⅓ cup of the waffle batter into a greased, hot waffle iron. (This will be dependent on the size of your waffle maker, so you might need more or less, and depending on this, you will have more or less waffles.)
- Cook until crispy and cooked through.
- Repeat until all the waffles have been made and enjoy with your favorite toppings.
Video
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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