Chocolate Waffles

Chocolate Waffles

3 Reviews
From: EatingWell Magazine, March 1998

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg yolk
  • 2 cups buttermilk
  • ½ cup packed light brown sugar
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee granules
  • 2 large egg whites
  • ¼ cup sugar
  • Confectioners' sugar, (optional)


  • Active

  • Ready In

  1. Preheat waffle iron. Preheat oven to 200°F.
  2. Sift flour, cocoa, baking powder, baking soda and salt into a mixing bowl.
  3. Whisk egg yolk, buttermilk, brown sugar, oil, vanilla and coffee granules in a medium bowl. Whisk into dry ingredients until just moistened.
  4. Beat egg whites in a clean mixing bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy but not dry. Whisk one-quarter of the beaten whites into the batter, then fold in remaining whites.
  5. Lightly coat waffle iron with cooking spray. Spoon in the batter and cook until the waffle is crisp and golden. Transfer to oven to keep warm. Repeat with the remaining batter, lightly coating iron with nonstick spray each time, if necessary. Dust the waffles with confectioners' sugar before serving, if desired.
  • Make Ahead Tip: Refrigerate leftover waffles for up to 2 days or freeze for up to 3 months. Reheat in the toaster.

Nutrition information

  • Per serving: 226 calories; 4 g fat(1 g sat); 3 g fiber; 44 g carbohydrates; 7 g protein; 9 mcg folate; 26 mg cholesterol; 23 g sugars; 59 IU vitamin A; 1 mg vitamin C; 144 mg calcium; 2 mg iron; 436 mg sodium; 265 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2½ other carbohydrate, 1 fat

Reviews 3

July 02, 2013
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By: EatingWell User
This was an awesome recipe--the waffles were super chocolatey and light without being too sweet. The cuisinart waffle marker seems to work perfectly every time and is highly recommended. The recipe also seems quite forgiving as I made a number of modifications due to a dearth of ingredients and dietary restrictions-- I used half wheat/half white flour, halved the white sugar, substituted soy milk and coconut oil and didn't properly beat the egg whites. I served these with fresh rasberries, San Benoit plain yogurt, sliced almonds and a little honey. Delicious!
April 16, 2011
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By: Lucy
Absolutely Amazing!!! This was the second time I've made waffles, and oh my goodness were these ever delicious!! I used whole grain flour instead of white flour and then we topped it with sliced strawberries, cool whip and a little sprinkling of sifted icing sugar. Oh, and a little bit of chocolate syrup. OH MY GOODNESS I have been thinking about these all day and I wish there was some left :) Definitely follow the directions exactly, including sifting, the egg white peaks etc. It makes the difference I think.
February 15, 2010
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By: EatingWell User
They are good but don"t work well in a belgin waffle iron.
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