Chocolate Buttermilk Waffles
Chocolate meets breakfast in these delicious waffles that are crispy on the outside and fluffy inside, with rich chocolate flavor and just the right amount of sweetness.
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Equipment
- Waffle Iron
Ingredients
- 1 ⅔ cups all-purpose flour, spooned and leveled
- ⅓ cup unsweetened, Dutch-processed cocoa powder
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp espresso powder (optional)
- 1 ½ cups whole buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- maple syrup, butter, fresh fruit, powdered sugar, etc, for serving
Instructions
- 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 until smooth.
- 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.
Notes
If you don't have buttermilk, make your own by combining 1 1/2 cups whole milk with 1 tablespoon white distilled vinegar; let sit for several minutes to curdle.
The espresso powder is optional, but it nicely enhances the flavor of the chocolate.
Leftover waffles can be wrapped individually, frozen, and then toasted later for a fantastic quick breakfast. If you're planning to toast leftover waffles, I'd suggest under-cooking them just a little, so that they don't get too crisp when re-toasted.
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