Chocolate Waffles

  • Active Time 30m
  • Total Time 30m

8 servings

Rich, chocolate waffles are the perfect breakfast for that special someone’s birthday.


  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg yolk
  • 2 cups buttermilk
  • 1/2 cup packed light brown sugar
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee granules
  • 2 large egg whites
  • 1/4 cup sugar
  • Confectioners’ sugar (optional)


Preheat waffle iron. Preheat oven to 200 degrees F.

Sift the flour, cocoa, baking powder, baking soda and salt into a mixing bowl.

Whisk the egg yolk, buttermilk, brown sugar, oil, vanilla and coffee granules in a medium bowl. Whisk into the dry ingredients until just moistened.

Beat the egg whites in a clean mixing bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until glossy but not dry. Whisk 1/4 of the beaten whites into the batter, then fold in the remaining whites.

Lightly coat the waffle iron with cooking spray. Spoon in the batter and cook until the waffle is crisp and golden. Transfer to the oven to keep warm. Repeat with the remaining batter, lightly coating the iron with nonstick spray each time, if necessary. Dust the waffles with confectioners’ sugar before serving, if desired.

Tip: Make Ahead: Refrigerate leftover waffles for up to 2 days or freeze for up to 3 months. Reheat in the toaster.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10161

nutrition information per serving

216 calories; 4g total fat; 1g total saturated fat; 29mg cholesterol; 384mg sodium; 42g carbohydrates; 3g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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