Chocolate Buttermilk Waffles Recipe
Introduction
These Chocolate Buttermilk Waffles offer a rich and decadent twist on a classic breakfast favorite. With a deep cocoa flavor and light, fluffy texture, they’re perfect for a special weekend treat or anytime you want a chocolatey start to your day.
Ingredients
- 1½ cups all-purpose flour
- 3 tablespoons sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 2 cups buttermilk, room temperature
- ¾ cup chocolate chips (optional)
- Vegetable spray, for waffle iron
- Fresh strawberries, for serving
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Step 1: Preheat your waffle iron and lightly coat it with vegetable spray to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Step 3: In a separate bowl, mix the beaten eggs, melted butter, vanilla extract, and buttermilk until smooth.
- Step 4: Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. If using, gently fold in the chocolate chips.
- Step 5: Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions, until the waffles are set and slightly crisp on the outside.
- Step 6: While the waffles cook, whip the heavy cream with powdered sugar and vanilla in a medium bowl until soft peaks form.
- Step 7: Serve the warm waffles topped with fresh strawberries and a generous dollop of the whipped cream.
Tips & Variations
- For extra crunch, sprinkle chopped nuts over the waffles just before serving.
- Try swapping the fresh strawberries for raspberries or sliced bananas for a different fruity complement.
- For dairy-free waffles, use coconut milk in place of buttermilk and a plant-based butter substitute.
- If you like your waffles extra chocolatey, increase the cocoa powder by a tablespoon or add more chocolate chips.
Storage
Store leftover waffles in an airtight container in the refrigerator for up to 2 days. To reheat, toast them in a toaster or warm them in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness. Whipped cream is best prepared fresh but can be refrigerated for up to 24 hours if covered tightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Keep it covered and refrigerated. Give it a gentle stir before cooking, as some settling may occur.
Can I freeze leftovers?
Waffles freeze well. Place cooled waffles in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat frozen waffles in a toaster or oven for a few minutes until crisp and heated through.
PrintChocolate Buttermilk Waffles Recipe
These rich and decadent Chocolate Buttermilk Waffles combine the deep flavor of cocoa with the tangy smoothness of buttermilk for a perfectly balanced breakfast treat. Enhanced with chocolate chips and served with fresh strawberries and homemade whipped cream, these waffles are fluffy, moist, and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 waffles 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Waffle Batter
- 1½ cups all-purpose flour
- 3 tablespoons sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 2 cups buttermilk, room temperature
- ¾ cup chocolate chips (optional)
- Vegetable spray, for waffle iron
Toppings
- Fresh strawberries, for serving
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle iron: Preheat your waffle iron and lightly coat it with vegetable spray to prevent sticking and ensure even cooking.
- Combine dry ingredients: In a large bowl, whisk together all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix wet ingredients: In another bowl, combine the beaten eggs, melted butter, vanilla extract, and room temperature buttermilk. Whisk until the mixture is smooth and homogeneous.
- Combine wet and dry: Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing which can toughen the waffles. Fold in the chocolate chips if you’re using them for extra chocolate bursts.
- Cook waffles: Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions until the waffles are set and appear slightly crisp on the outside, typically about 4-6 minutes.
- Prepare whipped cream: While the waffles cook, in a medium bowl, whip the heavy cream with powdered sugar and vanilla extract using a mixer or whisk until soft peaks form, indicating the cream is light and fluffy but not overbeaten.
- Serve: Serve the warm chocolate waffles topped generously with fresh strawberries and a dollop of the homemade whipped cream for a delightful breakfast or brunch treat.
Notes
- Do not overmix the batter to keep the waffles tender and fluffy.
- For an extra crispy exterior, leave the waffles in the iron until they are slightly browned and firm.
- Fresh strawberries can be substituted with other berries or seasonal fruit.
- Chocolate chips are optional but add extra indulgence.
- Use room temperature buttermilk to prevent clumping and ensure smoother batter.
- Whipped cream can be sweetened to taste; adjust powdered sugar accordingly.
- Store leftover waffles in an airtight container and reheat in a toaster or oven for best texture.
Keywords: Chocolate waffles, buttermilk waffles, breakfast waffles, homemade waffles, chocolate chip waffles, whipped cream, strawberry topping
