Chocolate meets breakfast in these easy chocolate waffles that are crispy on the outside and fluffy inside. Dutch-processed cocoa powder lends a dark, rich chocolate flavor, enhanced with a little espresso powder. And they’re not too sweet, so you can serve with all your favorite toppings!
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I’ve based this recipe off my Classic Buttermilk Waffles recipe, with a few adjustments for today’s chocolate waffles version. For the dry ingredients, flour, cocoa powder, sugar, baking powder, salt and espresso powder. I like to use just enough sugar to balance the bitterness of the cocoa powder, but not so much that they’re too sweet to top with maple syrup or powdered sugar. The espresso powder is optional, but I almost always add a little to enhance the flavor of the chocolate in all my chocolate recipes.
For the liquid ingredients, I start with buttermilk. Buttermilk is a fantastic ingredient, and makes these waffles so fluffy and tender inside. Melted butter, and enough of it, provides the fat needed for the crispy exterior. Eggs for structure and richness, and of course, vanilla extract for flavor.
These chocolate waffles are so easy to make. All you need to do is sift together the dry ingredients, then add the wet ingredients, and whisk to combine. That’s it! There’s no separating the eggs or beating the egg whites separately, or anything like that.
After mixing the batter, preheat your waffle iron. Once it’s ready, you can immediately cook the waffles. I need about 3/4 cup of batter per waffle in mine, and I get 6-7 waffles from this recipe.
Every waffle iron is different, but choose the setting that you prefer for yours. I have the Cuisinart Double Belgian Maker Waffle Iron, and I can’t recommend it highly enough! I use the crispy setting, and it cooks my waffles evenly and perfectly every time. They always come out golden brown, crispy on the outside and fluffy inside. Plus, it’s so convenient being able to cook two waffles at a time, when my hungry boys are waiting for their breakfast!
Oh, my gosh, what couldn’t you put on these? With their dark, rich color, chocolate waffles look beautiful with a light dusting of powdered sugar. Butter and pure maple syrup are always a favorite of mine. Any fruit that you would like, especially berries. If you want to be really decadent, how about some dark chocolate syrup, or a drizzle of ganache?
Frequently Asked Questions
I’ve answered a bunch of questions about waffle making in my classic buttermilk waffles post, so be sure to give that a read!
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Chocolate Buttermilk Waffles
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- Waffle Iron
- 1 ½ cups (195g) all-purpose flour, spooned and leveled
- ½ cup (41g) unsweetened, Dutch-processed cocoa powder
- ½ cup (108g) granulated sugar
- 1 tbsp (12g) baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp (1g) espresso powder (optional)
- 1 ½ cups (403ml) whole buttermilk
- ½ cup (113g) unsalted butter, melted
- 2 (110g) large eggs
- 2 tsp (8g) vanilla extract
- maple syrup, butter, fresh fruit, powdered sugar, etc, for serving
- In a bowl, sift together the flour, cocoa powder, sugar, baking powder, salt and espresso powder. Add the buttermilk, melted butter, eggs and vanilla, and whisk for 20-30 seconds for a smooth, thick batter.
- Preheat your waffle iron to your preferred setting – I like to use the "crisp" setting on mine.
- Measure the batter into your waffle iron, using about 3/4 cup of batter for each waffle (depending on the size of your waffle iron). Cook for 4-6 minutes, until they are crisp on the outside, but still fluffy on the inside. Note that waffles tend to get more crisp after you take them out of the waffle iron and the steam escapes, so be careful not to over-cook these, as it's difficult to tell from the color when they're ready.
- Repeat with the rest of the batter. Yields about 6-7 large waffles.