Last updated on July 24th, 2026.
My Chocolate Waffles are everything a great waffle should be: light, crisp on the outside, and tender on the outside. They’re deeply chocolatey without being overly sweet, making them the perfect excuse to pile on whipped cream, fresh berries, maple syrup or an extra drizzle of melted chocolate.
I am a massive fan of easy and comforting breakfast pastries like these Coconut Scones, but every once in a while, I want to treat myself and my loved one with an indulging chocolate recipe. So today, we are expanding our brunch recipes repertoire with the most delicious and easy Chocolate Waffle Recipe.
The Secret To Crispy Chocolate Waffles
When developing) this recipe, I had a clear vision of light waffles with crisp exterior, and a tender, extra light interior. It took my quit a few testing, but I figured out here are the simple steps that make this recipe so great:
- Blooming the chocolates. Warming the milk then pouring it over the chopped chocolate and cocoa easily bring out all the chocolate flavor compounds and fat to the surface. Make sure no to boil the milk, or else it will burn the chocolate.
- Whipping the egg whites. Then folding it into the batter lightness the batter and also create the layer that sets into a crispy meringue during cooking.
This recipe is technically more of double chocolate waffles since it calls for both cocoa powder and chopped chocolate. For a triple effect, sprinkle a handful of chocolate chips over the surface of the batter after you poured it into the waffle iron. Learn from my mistake: mixing the chips into the batter, weight it down causing it to deflate.
- Don’t forget to grease the waffle maker before pouring the batter, it will stick. I like to grease mine using baking spray, but you can also brush melted butter.
- Cook the waffles until crispy, it took me a total time of 6 minutes, but that might change depending on your maker. To know when they are ready: tap them with your finger, if there is resistance (like a sound) it is ready.
Storing
The waffles are best when fresh. Or it can be stored at room temperature for one day, covered, then warmed in the toaster. Do not store the leftover chocolate waffles in the refrigerator; it will dry them.
Freezing and Reheating Chocolate Waffles
Just like traditional waffles you buy at the frozen aisle, you can freeze these fluffy waffles, reheat them in your toaster, and enjoy them fresh.
To freeze: Layer the waffles in a freezer bag in a single layer (or a few layers divided by parchment paper), and freeze them for up to four weeks. To reheat, remove from the freezer and place in the toaster or oven until thawed and warm. For crispier waffles, increase the toasting/baking time.
Topping ideas
There are no wrong options here, but I like the toppings to be the clue of the occasion; for example, fresh fruit or fresh berries drizzled with maple syrup are great toppings for breakfast or brunch. A scoop of Ice cream and whipped cream drizzled with chocolate sauce are great for a mid-week dessert. Of course, more options are Homemade caramel Sauce, peanut butter, fresh strawberries, or even simple powdered sugar dust.
Light and Crispy Chocolate Waffles
Ingredients
- 1/2 Cup (45g) Unsweetened cocoa powder
- 1/3 Cup (60g) Chopped semi-sweet dark chocolate
- 1 1/2 Cup (360ml) Whole Milk
- 2 Large Egg yolks at room temperature
- 1/4 Cup (60ml) Vegetable oil
- 1 1/4 Cup (150g) All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 Cup (100g) Sugar
- 4 Large Egg whites
Instructions
- Place the cocoa powder (45g) and chopped chocolate (60g) in a large bowl.
- Over your stovetop, bring the milk (360ml) to a simmer, pour it over the chocolates, then use a whisk to stir until the chocolate is completely melted.
- Mix in the oil (60ml), followed by the egg yolks (2).
- Sift together the flour (150g), baking powder (2 teaspoons), salt (1/2 teaspoon), and sugar (100g) in a separate bowl. Add it to the chocolate mixture and mix to blend.
- Whip the egg whites (4) in a separate large bowl until a thick opaque, stable meringue forms.
- Fold the meringue into the chocolate mixture.
- Pour one cup over a medium-heat warmed waffle maker, and cook for 3 minutes on each side.
Notes
- Make sure the eggs and egg white are at room temperature.
- Whole milk is best, but reduced milk is also a good option, as well as plant base milk. Do not use skim milk.
- To avoid making the meringue, mix two large whole eggs plus one egg white after adding the vegetable oil.
- To make chocolate pancakes, use one cup of room-temperature milk and two large eggs.
