Let’s be real: some mornings call for chocolate for breakfast. Not a sad, dusty cocoa powder situation, but a rich, deeply chocolatey, substantial waffle that feels like a dessert but is totally acceptable to eat at 8 AM. This recipe was born on a rainy Sunday when my kids were driving each other (and me) up the wall. I declared it “Dessert for Breakfast Day,” and these became an instant legend in our house. They’re fudgy, not too sweet, and the perfect vehicle for a mountain of whipped cream and berries. A little secret? A touch of espresso powder. It doesn’t make them taste like coffee, it just makes the chocolate taste more like chocolate.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 4 (makes ~4 waffles) | Easy |
Why You’ll Love This Recipe
- They are unapologetically, intensely chocolatey.
- They’re the ultimate weekend treat or a fun “breakfast for dinner” option.
- The batter comes together in minutes with a single bowl (mostly!).
- They make a fantastic base for an ice cream sundae. Yes, for dessert.
Grab These
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder (I use Dutch-processed for a deeper flavor)
- ½ cup light brown sugar, packed
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp instant espresso powder (optional, but highly recommended)
- 2 large eggs
- 1 ¾ cups buttermilk* (see my note below if you don’t have any!)
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips
Let’s Make It
Fire up your waffle iron, whatever kind you have. Belgian or regular, both work wonderfully here.
In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, salt, and that sneaky teaspoon of espresso powder. Get out all those pesky lumps of brown sugar.
Make a well in the center and crack in the eggs. Pour in the buttermilk, oil, and vanilla. Whisk it all together, starting from the center and working your way out, until the batter is just combined. It will be thick and lovely. Now, stir in the chocolate chips.
Pour the appropriate amount of batter for your waffle iron onto the hot surface and close the lid. Cook until the steam subsides and the waffles are firm to the touch. For a chocolate waffle, it’s a little harder to tell by color, so rely on the steam and a good sniff—you should smell that amazing, cooked chocolate aroma.
Nutritional Facts (Per Waffle)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 11g |
| Carbohydrates | 65g |
| Fat | 26g |
| Fiber | 4g |
| Sugar | 32g |
| Note: Values are estimates. |
Variations & Add-Ins
- Mexican Chocolate: Add ½ teaspoon of cinnamon and a tiny pinch of cayenne pepper to the dry ingredients. So warm and wonderful.
- S’mores Waffles: Fold in ¼ cup of crushed graham crackers along with the chocolate chips. Serve with marshmallow fluff. You’re welcome.
Serving Ideas
- The classic: a drift of freshly whipped cream, fresh raspberries or sliced strawberries, and a light dusting of powdered sugar.
- For a truly decadent brunch, serve with a warm chocolate sauce for dipping.
- As dessert: a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
Storage & Reheating
- Same as the Belgian waffles! Cool completely on a wire rack and freeze in a single layer. Reheat in the toaster for a fast, crisp treat.
My Two Cents
No buttermilk? No panic. My favorite quick substitute is to place 1 ¾ tablespoons of white vinegar or lemon juice in a measuring cup and fill it to the 1 ¾ cup line with whole milk. Stir and let it sit for 5 minutes until it curdles slightly. It works like a charm every single time.
You Asked, I’m Answering
- “Can I make these dairy-free?” Absolutely! Use the vinegar/milk trick above with your favorite unsweetened plant-based milk (oat or soy work best), and use a neutral oil instead of melted butter.
- “My waffles are sticking to the iron!” Even non-stick irons need a little help with chocolate batters. Make sure to grease your iron well with cooking spray or brush it with oil between each waffle.