Chocolate Waffles Recipe

Why You’ll Love This Recipe

I love these waffles because they taste almost like chocolate cake while still having the light, fluffy texture I expect from a homemade waffle. They make a fun weekend breakfast, holiday brunch, or special treat.

I also like how quickly the batter comes together. I only need basic baking ingredients and a waffle maker, so I can have warm chocolate waffles on the table without complicated preparation.

Another reason I make this recipe is how easy it is to customize. I can add chocolate chips, nuts, berries, or different toppings and create a slightly different breakfast every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 ¾ cups whole milk
• ½ cup unsalted butter, melted
• 2 teaspoons vanilla extract
• ¾ cup semisweet chocolate chips
• Nonstick cooking spray or additional melted butter for the waffle iron
• Powdered sugar, optional for serving
• Fresh berries, optional for serving
• Whipped cream, optional for serving
• Maple syrup, optional for serving

Directions

1. I preheat my waffle maker according to its manufacturer’s instructions so it is fully hot by the time my batter is ready.
2. In a large mixing bowl, I whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
3. In a separate bowl, I whisk the eggs, milk, melted butter, and vanilla extract until well combined.
4. I pour the wet ingredients into the dry ingredients and gently stir just until combined. I don’t overmix the batter because a few small lumps are fine and help me avoid dense waffles.
5. I fold in the chocolate chips.
6. I lightly grease the hot waffle iron with nonstick cooking spray or melted butter if required for my particular waffle maker.
7. I pour the appropriate amount of batter into the center of the waffle iron. The exact quantity depends on the size and style of my waffle maker.
8. I close the waffle maker and cook according to the manufacturer’s directions, usually for about 3 to 5 minutes, until the waffle is cooked through and the exterior is lightly crisp.
9. I carefully remove the waffle and transfer it to a wire rack. I avoid stacking freshly cooked waffles because trapped steam can make them soft.
10. I repeat with the remaining batter, lightly greasing the waffle maker again when necessary.
11. I serve the chocolate waffles warm with powdered sugar, berries, whipped cream, maple syrup, or my favorite toppings.

Servings and Timing

This Chocolate Waffles recipe makes approximately 6 to 8 waffles, although the exact yield depends on the size of my waffle maker.

• Prep time: 10 minutes
• Cook time: approximately 20 minutes
• Total time: approximately 30 minutes
• Servings: 4
• Yield: approximately 6 to 8 waffles

I find that Belgian waffle makers usually require more batter per waffle, so I may get fewer large waffles. With a standard waffle maker, the same batter generally produces more individual waffles.

Variations

For double chocolate waffles, I increase the chocolate chips or combine semisweet, milk, and dark chocolate chips.

For chocolate strawberry waffles, I serve the finished waffles with sliced fresh strawberries and whipped cream. I like how the slightly tart berries balance the rich cocoa flavor.

When I want chocolate banana waffles, I top each serving with sliced banana, chopped nuts, and a drizzle of chocolate sauce or maple syrup.

For mocha waffles, I add a small amount of instant espresso powder to the dry ingredients. I find that coffee enhances the chocolate flavor without necessarily making the waffles taste strongly of coffee.

For chocolate peanut butter waffles, I drizzle warm peanut butter over the finished waffles or serve them with a spoonful of peanut butter alongside fresh banana.

Storage/Reheating

I let leftover waffles cool completely on a wire rack before storing them. Once cool, I place them in an airtight container or resealable bag and refrigerate them for up to 3 to 4 days.

For longer storage, I freeze the waffles in a single layer before transferring them to a freezer-safe bag or container. I keep frozen waffles for up to about 2 to 3 months.

I prefer reheating waffles in a toaster or toaster oven because this restores some of their crisp exterior. I can reheat frozen waffles directly without thawing them first.

When reheating several waffles at once, I arrange them on a baking sheet and warm them in a 350°F (175°C) oven until heated through and lightly crisp.

I can also use the microwave when I need a quick option, although the waffles will usually be softer.

FAQs

Why aren’t my Chocolate Waffles crispy?

I make sure my waffle iron is completely preheated before adding the batter. I also avoid stacking cooked waffles because the trapped steam softens them. Instead, I place them individually on a wire rack while I finish cooking the remaining batter.

Can I make Chocolate Waffle batter ahead of time?

I prefer cooking the waffles shortly after mixing the batter because the baking powder and baking soda begin working once the wet and dry ingredients are combined. For easier morning preparation, I mix the dry ingredients ahead of time and combine them with the wet ingredients just before cooking.

Can I freeze Chocolate Waffles?

Yes. I let the waffles cool completely and freeze them in a single layer. Once firm, I transfer them to a freezer-safe container or bag. I can then reheat individual waffles directly from frozen in my toaster or oven.

Can I make these waffles without chocolate chips?

Yes. I can leave out the chocolate chips and still get plenty of chocolate flavor from the cocoa powder. When I want something extra, I replace the chips with chopped nuts, berries, or another suitable mix-in.

What should I serve with Chocolate Waffles?

I like serving my chocolate waffles with strawberries, raspberries, bananas, whipped cream, powdered sugar, maple syrup, chocolate sauce, peanut butter, or chopped nuts. For a dessert-style waffle, I can even add a scoop of vanilla ice cream.

Conclusion

Chocolate Waffles are one of my favorite ways to make breakfast feel like a special occasion. I love their rich cocoa flavor, lightly crisp exterior, fluffy center, and pockets of melted chocolate from the chocolate chips.

Chocolate Waffles Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, fluffy chocolate waffles with deep cocoa flavor, lightly crisp edges, and pockets of melted semisweet chocolate. Serve them warm with berries, whipped cream, maple syrup, or powdered sugar for an indulgent breakfast or brunch.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 to 8 waffles, 4 servings
• Category: Breakfast
• Method: Waffle Iron
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 ¾ cups whole milk
• ½ cup unsalted butter, melted
• 2 teaspoons vanilla extract
• ¾ cup semisweet chocolate chips
• Nonstick cooking spray or additional melted butter for the waffle iron
• Powdered sugar, optional for serving
• Fresh berries, optional for serving
• Whipped cream, optional for serving
• Maple syrup, optional for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the waffle maker according to the manufacturer’s instructions.
2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, whole milk, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing; a few small lumps are fine.
5. Fold the semisweet chocolate chips into the batter.
6. Lightly grease the hot waffle iron with nonstick cooking spray or melted butter if needed.
7. Pour the appropriate amount of batter into the center of the waffle iron according to its size and capacity.
8. Close the waffle maker and cook according to the manufacturer’s directions, usually for 3 to 5 minutes, until cooked through with lightly crisp edges.
9. Carefully transfer the cooked waffle to a wire rack. Avoid stacking the waffles so trapped steam does not soften them.
10. Repeat with the remaining batter, greasing the waffle iron again as necessary.
11. Serve warm with powdered sugar, fresh berries, whipped cream, maple syrup, or other desired toppings.

Notes

• Make sure the waffle iron is fully preheated before adding batter for a crisper exterior.
• Avoid overmixing the batter, which can result in denser waffles.
• For double chocolate waffles, add extra chocolate chips or use a combination of semisweet, milk, and dark chocolate chips.
• For mocha waffles, add a small amount of instant espresso powder to the dry ingredients.
• For chocolate strawberry waffles, serve with sliced strawberries and whipped cream.
• For chocolate banana waffles, top with sliced banana, chopped nuts, and chocolate sauce or maple syrup.
• Chocolate chips can be omitted or replaced with chopped nuts or another suitable mix-in.
• Cool leftover waffles completely before refrigerating in an airtight container for 3 to 4 days.
• Freeze cooled waffles for 2 to 3 months and reheat directly from frozen if desired.
• For the crispiest reheated waffles, use a toaster, toaster oven, or 350°F (175°C) oven rather than a microwave.

Nutrition

• Serving Size: 2 waffles
• Calories: 650 kcal
• Sugar: 30 g
• Sodium: 600 mg
• Fat: 31 g
• Saturated Fat: 19 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 85 g
• Fiber: 6 g
• Protein: 13 g
• Cholesterol: 145 mg