Name: Easy Chocolate Waffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 2/3 cups all-purpose flour; 1/3 cup unsweetened Dutch-processed cocoa powder; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 coarse kosher salt; 1 teaspoon espresso powder (optional); 1 1/2 cups whole buttermilk; 1/2 cup unsalted butter, melted; 2 large eggs; 2 teaspoons vanilla extract

The kitchen chair was still pulled halfway out from breakfast when I started mixing up the batter for these chocolate waffles this morning. My youngest stood right beside me on his stool, watching the cocoa powder puff up before the buttermilk hit the bowl.

We don’t make chocolate waffles every week, but when we do, they disappear off the plates before the syrup bottle even hits the table. The trick is letting that thick batter sit for just a minute so the flour relaxes right in the bowl.

Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes · Serves: 4

How do you keep chocolate waffles from sticking to the iron? Preheat your waffle iron fully to 400°F and brush the plates lightly with oil before pouring the batter.

A cold iron causes the cocoa and sugar in the batter to stick, while a hot iron instantly creates a crisp surface that releases cleanly every time.

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The Ingredient List

1 2/3 cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 coarse kosher salt
1 teaspoon espresso powder (optional)
1 1/2 cups whole buttermilk
1/2 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract

A Few Notes on the Ingredients

Dutch-processed cocoa powder is less acidic than natural cocoa, which changes how it interacts with the leavening agents in the flour mixture. It gives the waffles a deep, dark color and a smooth flavor that doesn’t taste harsh.

Whole buttermilk provides the acidity and fat needed to tenderize the crumb. If you don’t have it on hand, whole milk won’t give you the same lift because it lacks that necessary tang.

Espresso powder is entirely optional, but it acts as a flavor amplifier for the cocoa without making the breakfast taste like coffee. It brings out the deeper chocolate notes so the flavor tastes rich rather than flat.

Making Chocolate Waffles, Step by Step

Whisk the dry ingredients. Combine the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, coarse kosher salt, and espresso powder in a large mixing bowl until the color is uniform and no lumps remain.
Mix the wet ingredients. Whisk the whole buttermilk, melted unsalted butter, large eggs, and vanilla extract together in a separate medium bowl until smooth and fully incorporated.
Combine the batters. Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until the flour just disappears, leaving a few small lumps in the batter.
Rest the batter. Set the bowl aside to rest the batter for five minutes so the flour hydrates and the structure relaxes before cooking.
Preheat the iron. Heat your waffle iron fully, or set it to 400°F if it features a temperature gauge, to ensure the plates are hot enough to prevent sticking.
Cook the waffles. Ladle the batter onto the hot grid, close the lid, and cook for 2 to 6 minutes depending on your specific iron until steam slows and the edges look set.

Storage and Make-Ahead

Neither of the classic sources I referenced gives storage instructions, so here is what works in my own kitchen for leftovers. Let any extra waffles cool completely on a wire rack before sliding them into a zip-top bag for the refrigerator.

They keep well for up to three days and reheat nicely in the toaster. For longer storage, freeze the cooled waffles in a single layer on a baking sheet before transferring them to a freezer bag.

You can pop them straight from the freezer into the toaster on a medium setting until they turn crisp again.

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