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To make chocolate waffles, whisk flour, unsweetened cocoa powder, sugar, baking powder, baking soda and salt, stir in buttermilk, eggs, melted butter and vanilla until just combined, rest the batter for 5 minutes, then cook in a hot greased waffle iron until the steam slows, about 4 to 5 minutes. They come out crisp outside, fluffy inside and properly chocolatey, without any melted chocolate in the batter.
One bowl, about 30 minutes from start to plate, and the batter is just as happy in a classic or a Belgian waffle maker.
What are the ingredients in chocolate waffles?
Makes: about 8 standard or 5 Belgian waffles · Prep: 10 minutes · Cook: 20 minutes
- 1¾ cups (220 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- ⅓ cup (65 g) sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 2 large eggs
- 1¾ cups (420 ml) buttermilk
- ½ cup (113 g) unsalted butter, melted, or ⅓ cup neutral oil
- 2 tsp vanilla extract
- ½ cup (85 g) mini chocolate chips (optional)
How do you make chocolate waffles?
- Heat the waffle iron and the oven to 200°F (95°C), with a wire rack on a baking sheet inside for keeping waffles warm.
- Whisk the dry ingredients in a large bowl: flour, cocoa powder, sugar, baking powder, baking soda and salt. Break up any cocoa lumps.
- Whisk the wet ingredients in a second bowl: eggs, buttermilk, melted butter and vanilla.
- Combine. Pour the wet into the dry and stir with a spatula until no dry flour shows; a few lumps are fine. Fold in the chocolate chips.
- Rest the batter for 5 minutes while the iron finishes heating.
- Cook. Grease the iron, add enough batter to cover about two-thirds of the grid and close. Cook until the steam slows almost to nothing, about 4 to 5 minutes for most irons.
- Keep warm on the rack in the oven, in a single layer, while you cook the rest. Stacking them makes them soft.
How do you know when chocolate waffles are done?
Watch the steam, not the color. With plain waffles you wait for golden brown, but cocoa makes the batter dark from the start, so color tells you nothing. When the steam escaping from the iron slows to a thin wisp, the waffle is set and crisp. Open the lid too early and it tears; wait too long and the sugar and cocoa can taste scorched.
The first waffle is a test: adjust the amount of batter and the time to your iron, then keep both the same for the rest of the batch.
Which cocoa powder is best for waffles?
Either type works here because the batter has baking powder as well as baking soda. Natural cocoa reacts with the soda and buttermilk for a slightly lighter, fluffier waffle with a fruity chocolate taste. Dutch-process cocoa gives a darker color and a rounder, milder flavor. Our guide to baking with cocoa powder explains when the choice matters more. Grevista is a one-ingredient natural cocoa from Vietnamese Trinitario cacao, and its bright notes go well with berries on top.
What are some common toppings for chocolate waffles?
| Topping | Why it works |
|---|---|
| Fresh strawberries or raspberries | Tart fruit cuts the richness |
| Whipped cream or vanilla ice cream | Cold and creamy against the warm, crisp waffle |
| Sliced banana and peanut butter | A classic chocolate pairing for breakfast |
| Maple syrup with a pinch of flaky salt | Salt sharpens the cocoa flavor |
| Chocolate syrup | For a double-chocolate dessert waffle; our 5-minute cocoa syrup is ready in one pan |
For a weekend brunch, serve them with a mug of hot chocolate made with cocoa powder.
How do you fix common problems?
| Problem | Fix |
|---|---|
| Waffles stick to the iron | Heat the iron fully before the first waffle and brush the grid with oil or melted butter each time |
| Soft, limp waffles | Cook until the steam slows, and cool them on a rack in a single layer, never stacked |
| Bitter or scorched taste | Lower the iron’s setting one step; cocoa and sugar burn faster than plain batter |
| Dense and flat | Stir just until combined and check that the baking powder and soda are fresh |
Can you make chocolate waffles ahead?
Yes. Cool leftover waffles completely on a rack, then freeze them in a single layer and move them to a freezer bag; they keep for up to 3 months. Reheat straight from frozen in the toaster or in a 350°F oven for 5 to 8 minutes until crisp again. The batter itself is best used within 30 minutes, because the baking powder starts working as soon as it is wet.
If you are deciding which tin to buy for recipes like this one, see our guide to the best cacao powder, which compares options by flavor, processing and published lab testing.
Frequently asked questions
Can I make chocolate waffles without buttermilk?
Yes. Stir 1½ tablespoons of lemon juice or white vinegar into 1¾ cups of milk and let it stand for 5 minutes, or use half plain yogurt and half milk.
Can I use pancake mix?
Yes. Add 3 tablespoons of cocoa powder and 1 to 2 tablespoons of sugar for every cup of mix, then follow the package for the liquid, adding a splash more milk if the batter is very thick.
Do they work in a Belgian waffle maker?
Yes. Use more batter per waffle, as the deep grid needs it, and allow a minute or two longer.
Written by the Grevista Editorial Team. Last updated October 28, 2026. How we check facts: Editorial Policy.