Fitness / March 5, 2024

Perfect Chocolate Waffles

Experience chocolate heaven with every bite and indulge in a little dessert for breakfast with this recipe for Perfect Chocolate Waffles.

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Before we get started with this recipe, I know what you’re thinking: This is a recipe for chocolate-chip waffles.

Am I right? If so, you’re wrong. These are CHOCOLATE waffles. A recipe in which your run-of-the-mill waffle is imbued with cocoa (not to mention, cinnamon and vanilla) so that every bite is chocolate flavored. You don’t need to worry when mixing to distribute your chips evenly throughout the batter. You don’t need to strategize your bites so that each one consists of at least three chocolate chips but no more than five. With this recipe, you can eat without a care in the world, taking comfort in the fact that each and every bite contains glorious chocolate.

Are Chocolate Waffles Healthy?

Chocolate waffles should be seen as a treat; a weekend special to show your family some love. It contains carbs, sugar, and calories, though it should be noted that the cocoa powder is a relatively healthy ingredient, low in sugar and full of antioxidants. They are suitable for a vegetarian diet, a gluten-free diet (use almond flour instead of all-purpose flour), and a low-carb/keto diet (provided you use almond flour, almond milk, and stevia/erythritol instead of all-purpose flour, cow’s milk, and sugar, respectively).

What Is Cocoa Powder?

Again, I know what you’re thinking, How can anything with ‘cocoa’ in the name be healthy? That’s the beauty of cocoa powder—it brings the cocoa flavor without the cocoa sugar. In fact, it’s considered nutrient dense, as it contains antioxidants, fiber, and minerals. It contains little sugar but is extremely flavorful, making it a welcome addition to many baked desserts. It comes from the cocoa bean, which you probably assumed, but it’s what is left once you’ve removed the cocoa butter, which is what gives the chocolate you know its creamy texture and lovely taste.

INGREDIENTS

2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1/3 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 large eggs, separated
1/2 cup vegetable oil
1 1/2 cups milk
1 tsp vanilla extract

INSTRUCTIONS

Prep

Get your waffle iron hot and ready with a quick spray of nonstick cooking spray.

Mix

Combine flour, cocoa, sugar, baking agents, cinnamon, and salt in a large bowl.

Beat

Beat the egg whites to stiff peaks. Set them aside.

Combine

Mix the egg yolks with oil, milk, and vanilla in a separate bowl.

Stir

Stir the wet mix into the dry ingredients until just mixed, then fold in the egg whites gently.

Cook

Pour the batter into the waffle iron and cook as directed.

Top

Top your chocolate waffles with your favorite fixins.

DEVOUR!

FAQs & Tips

Can I make these waffles ahead of time?

Sure. Given you can only do so many waffles at a time in your iron, it’s expected you’ll make a number of them ahead of time (especially if you’re serving a big group). I usually put the oven on LOW and keep the waffles in there once they’re done.

Aren’t baking soda and baking powder the same thing?

Not exactly. They both serve as leavening agents but contain different elements. Baking soda is simply sodium bicarbonate, an alkaline. This means, for it to do its thing, an acid must be added to it. Baking powder contains both an alkaline and an acid, so it has everything it needs to leaven breads. In fact, it leavens at two different stages: once when mixed with liquid, and again when heat is introduced. So, when do you use one and not the other? It depends on the other ingredients involved. If there is already an acid, then you can use baking soda. If there isn’t, then you should call upon baking powder.

How do I store these chocolate waffles?

If you have leftovers, let them cool then store them in an airtight container in the fridge for up to a week. You can also freeze them (sorta like the reverse Eggo!) by individually wrapping them in plastic then aluminum. Or you can first flash-freeze them by laying them out on a baking sheet and putting them in the freezer. Once they are hard, you can put them all in an airtight container. They should last for 3 months.

What about vanilla extract and vanilla essence? The same?

Nope. Vanilla extract is the real deal whereas vanilla essence is manufactured. Extract is therefore what you should seek out. It’s stronger and more pure, though usually more expensive. Vanilla concentrate, by the way, is even more potent than extract.

Can I replace the sugar?

Sure. The usual suspects apply. Erythritol, stevia, or monk fruit sweetener will work with these waffles. Erythritol and monk fruit sweetener can be used at a 1:1 ratio, whereas stevia, being so sweet, should be reduced in quantity.

Serving Suggestions

What you serve with your chocolate waffles depends on how healthy you want your “breakfast”. If you want to balance out the granulated sugar, serve your waffles with strawberries, blueberries, raspberries (pretty much any berry). Chopped almonds would also work, as would plain Greek yogurt. If you want to indulge and treat these waffles more like a dessert, top with whipped cream and/or powdered sugar. You can also add chocolate chips for that sweet chocolate taste.

Perfect Chocolate Waffles

Experience chocolate heaven with every bite and indulge in a little dessert for breakfast with this recipe for Perfect Chocolate Waffles.

Course Breakfast, Waffle

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 339kcal

Author FoodFaithFitness

Ingredients

2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1/3 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 large eggs separated
1/2 cup vegetable oil
1 1/2 cups milk
1 tsp vanilla extract

Instructions

Preheat your waffle iron and lightly coat with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt.
Using a hand mixer, beat the egg whites in a medium bowl until stiff peaks form. Set aside.
In another medium bowl, thoroughly mix the egg yolks, vegetable oil, milk, and vanilla extract.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not to overmix.
Gently fold the beaten egg whites into the batter, maintaining as much air as possible.
Pour the batter onto the preheated waffle iron, spreading evenly and cook according to the manufacturer’s instructions. The waffles are cooked when they are golden brown.
Serve the waffles hot with butter, syrup, powdered sugar, or any other topping. DEVOUR!