Chocolate Waffles
Updated Oct. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups/164 grams all-purpose flour
- 3tablespoons/20 grams unsweetened cocoa powder (regular or Dutch process)
- ¼cup plus 1 tablespoon/70 grams dark brown sugar
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ½teaspoon coarse kosher salt (such as Morton)
- 2large eggs, room temperature
- 1cup/240 milliliters whole-milk buttermilk
- 1teaspoon vanilla extract
- 2tablespoons/30 grams unsalted butter, melted, plus more for waffle iron
- Sweetened whipped cream, for serving
- Chocolate sauce, for serving (optional)
- Fresh berries, such as strawberries and raspberries, for serving
Nutritional analysis per serving (4 servings)
450 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 37 grams sugars; 13 grams protein; 571 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Form a well in the center of the dry ingredients. Separate the egg yolks from the whites and put the whites in a medium bowl. Drop the yolks in the center of the dry ingredients. Add the buttermilk and vanilla extract and stir together gently to form a batter. Do not overmix.
- Step 2
Beat the whites to medium peaks using a whisk or a hand held mixer. Add the whipped whites to the batter and, using a rubber spatula, fold them in by gently scooping up some batter from the bottom and folding it over the whites on the top. Rotate the bowl and repeat until just incorporated. Fold in 2 tablespoons melted butter.
- Step 3
Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about ⅔ cup batter per waffle) until golden and crisp. Butter the iron between batches as needed.
- Step 4
Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve. Top with sweetened whipped cream, chocolate sauce or berries, or a combination, if desired.
Private Notes
Comments
I always use a neutral oil instead of butter for waffles for crispness.
These were very cake-y, and didn’t crisp up like good waffles do. I bet this batter would make a tasty pancake though!
A fast cake-fix! I like it! No more sad microwave mug “cake”
I bungled splitting an egg and divided the white and yolk as evenly as possible, attempting to whip the whites with some yolk. I got it frothy, but it was taking too long to whip, so (I'm sorry) I just dumped it in the batter and made do. I also substituted for the buttermilk with 3/4 cup yogurt and 1/4 cup water. The finished waffles were a bit dry and not quite chocolatey or sweet enough for my taste, although my mother loved them and thought they were delicious. Do with this what you will!
This was perfect with a whole chopped banana in it, delicious almost mochi texture with caramelized banana bits.
The coarse kosher salt did not disperse and was noticeably crunchy when the waffle was eaten. Not sure the grandchildren are going to go for this.
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