A little sweet, a little decadent, and most definitely special, these Chocolate Waffles are the perfect choice for today’s Chocolate Monday. They are a great option for breakfast, brunch, or dessert – so adaptable!
These beautiful waffles would be absolutely perfect as a fun dessert for any celebrations topped with a dollop of chocolate whipped cream and sprinkled with fun decorations. And by changing your toppings, they can be easily customized for holidays.
You can use chocolate jimmies and orange sprinkles for Halloween, yellow and orange colored sugars for Thanksgiving, green and red for Christmas, blue for Hanukkah, or a combination of pastel blue and pink for a baby shower. Too much fun!
If you want to give your kids a special breakfast, setting a plate of these in front of them will guarantee a bright and fun day!
These chocolate waffles came together really easily. For the gluten-free version I needed to add an extra 2/3 cup milk to get a good semi-pouring consistency. Use your best judgment understanding that gluten-free flours will be a little thicker than normal waffle batter.
The batter needed a little nudging to get it out of the ladle (use a little spatula), we turned down the waffle iron a couple of notches from the top heat, and took it off just a touch before the machine thought it was done.
They baked up beautifully, rose just like I hoped they would, and tasted fantastic! I can’t wait to serve these Chocolate Waffles for visiting guests!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients needed for Chocolate Waffles:
- Flour, cocoa powder, sugar, vanilla, baking powder, salt
- Eggs, low fat milk, oil, heavy cream, confectioners’ sugar
- Fresh berries, colorful sprinkles, or other decorations
Using a Belgian waffle maker allows for thicker and more fluffy waffles.
How to make Chocolate Waffles:
- For the Waffles: Mix together the flour, sugar, baking powder and salt; add the eggs, milk, oil, and vanilla, whisking just until combined, a few lumps are fine
- Set the batter aside for 20 to 30 minutes to rest and let the flours fully absorb the liquids; heat the waffle iron and spray well with cooking spray (without flour if gluten free)
- Add 1/2 to 3/4 cup of the batter and cook according to the waffle maker’s instructions; because of the cocoa powder and the darkness of the batter, watch carefully so they don’t burn
- If you are making a large batch, place them on a wire rack inside of a baking sheet and keep warm in a low oven until they are all made
- Make the Chocolate Whipped Cream: Chill the bowl of your stand mixer or a large, deep, mixing bowl; whip the cold cream until frothy, then sprinkle the cocoa over the top and slowly beat it in
- When it starts to thicken, mix in the sugar and then beat on high to stiff peaks; to serve, place waffles on plate and top with a dollop of the whipped cream, scatter fresh berries around and sprinkle the top with colorful decorations if you like
If you don’t want to make chocolate whipped cream, you can make plain vanilla whipped cream or use Cool Whip or equivalent pre-made whipped products. Homemade whipped cream is easy to make and sooo much better tasting!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Liquid measuring cups and measuring spoons
- Waffle iron
- Mixing bowls
- Flexible spatula
- Baking sheet pan
- Hand mixer or stand mixer
Note the adjustments I noted in the recipe and in the second to last paragraph of the article above. I’m sure you will enjoy them and what a treat to be able to have waffles again!
For the gluten-free version I needed to add an extra 2/3 cup milk to get a good semi-pouring consistency. Use your best judgment understanding that gluten-free flours will be a little thicker than normal waffle batter. It needed a little nudging to get it out of the ladle (use a little flexible spatula), we turned down the waffle iron a couple of notches from the top heat, and took it off just a touch before the machine thought it was done.
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the recipe hasn’t changed and is no longer safe.
Chocolate Waffles and Chocolate Whipped Cream (Gluten Free)
Do you want a truly decadent breakfast or dessert? Try these Chocolate Waffles with Chocolate Whipped Cream. They are delightful, delicious, decadent, and perfect for when you have guests visiting, special occasions, birthdays, or holidays!
- 1-1/2 cups (180 g) gluten-free flour blend or all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1/3 cup (67 g) granulated sugar
- 2 tsp vanilla extract or paste
- 2 tbsp (24 g) double-acting baking powder (gluten free)
- 1/4 tsp kosher or sea salt
- 2 large eggs, lightly beaten
- 1-3/4 cups (397 g) low fat milk
- 1/2 cup (99 g) light vegetable oil
Chocolate Whipped Cream and Garnishes
- 1 cup (227 g) cold heavy cream
- 2 to 3 tbsp (11 to 16 g) cocoa powder
- About 2 tbsp confectioners’ sugar, or to taste
- Fresh berries, colorful sprinkles or other decorations, if desired
- Prepare Waffles: In a large mixing bowl, combine the flour (or GF flour blend), sugar, baking powder, and salt. Whisk to thoroughly blend and distribute the leavener. Add the eggs, milk, oil, and vanilla and mix until just combined. A few lumps are fine. Set the batter aside for about 20 to 30 minutes to rest while you warm up the waffle iron. This rest gives the gluten-free flours time to more fully absorb the liquids, giving you better tasting waffles.
- Preheat the waffle iron and spray well with cooking spray (do not use one with flour added). Add 1/2 to 3/4 cup of batter to the hot iron and close the lid. Cook according to directions for your waffle iron. Because they are dark from the cocoa powder, it may be a little harder to tell when they are done. Watch them carefully so they don’t burn.
- If you are making a large batch, set up a baking sheet with a wire rack inside and place cooked waffles on the rack and keep warm in a low oven. This keeps the outsides nice and crispy.
- Make Chocolate Whipped Cream: In a chilled bowl of your standing mixer or large, deep bowl if using a hand mixer, using the whisk attachment, start beating the cold cream on low slowly increasing the speed to High. When the cream is frothy, stop the beaters and sprinkle the cocoa powder over the top. Beat again until it starts to thicken. Stop the beater, add the sugar, and finish beating to a stiff peak (lift the beater and turn it wire part up, the peak should bend over but not collapse).
- To Serve: Place warm waffles on serving plates and top with a dollop of the whipped cream. Scatter fresh berries around the plate and/or sprinkle the top with colorful decorations for a fun and festive breakfast treat or dessert.
Recipe found at www.theheritagecook.com
For the gluten-free version I needed to add an extra 2/3 cup milk to get a good semi-pouring consistency. Use your best judgment understanding that gluten-free flours will be a little thicker than normal waffle batter.
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the product hasn’t changed and is still safe to consume.
Amount Per Serving: Calories: 392Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 363mgCarbohydrates: 63gFiber: 3gSugar: 13gProtein: 14g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Create a New Tradition Today!
Love the vibrant colors Jane and the deliciousness of this scrumptious dessert. My mouth is watering….. 😀
Thank you darling Gina! This was a surprise winner for us – wasn’t sure we would like the combo, but boy were they great!
Claire @ Claire K Creations
I’m not surprised you decided so easily these look amazing!
Yessssssssss….this looks AMAZING! 🙂 What a great SRC Pick! 🙂
Welcome back Jane! Looks amazing..just need to get my hands on a waffle maker.
Those look beautiful! Once again, I want a waffle maker. But for the amount I would use it, perhaps it’s just as well I don’t have one. I’ll dream through you Jane 😀
Maybe one of your neighbors would let you borrow theirs? I think this recipe completely justifies the purchase of a waffle iron, LOL!
Lesa @ Edesia's Notebook
Chocolate waffles for breakfast or dessert? I say both! Looks amazing!
I totally agree Lesa – I can’t wait to make these for the holiday parties!
Elizabeth@ Food Ramblings
Hi Jane! Love your version of these chocolate waffles- especially with ice cream and sprinkles on top! Thanks for all you did for SRC and hope life is a little calmer without the extra stress. xoxo
Thank you Elizabeth – what a wonderful recipe! We thoroughly loved every single bite! Life is busier than ever with the cookbook I’m writing and recipe development, but I’m having a blast!
Oh Jane, oh sweet Jane. I need these in my life. The perfect choice! Your photos are outstanding!
Thank you so much Nicole! You most definitely need these in your life, you’ll want them every weekend! LOL
sarah k @ the pajama chef
oh yum! chocolate waffles- what a great idea!
Thanks Sarah! These were so fun to make – a first for me, I’ve never made chocolate waffles before. Winner!
Wow those look amazing, it would be a great excuse to break out my waffle maker (that I have never used).
Break it out Mellissa, TODAY! These are so good you need to make them right away 🙂
A sweet treat for breakfast, that’s for sure! Awesome SRC pick 🙂
Thank you Amanda – we really enjoyed these treats!
Wowzers!! These look DELICIOUS, Jane!! Nice choice for the SRC! 😀
Ahh, thanks Kelly. I hope I did them justice. I was amazed how good they were with maple syrup too. YUM! 🙂