Chocolate Buttermilk Waffles
Chocolate Buttermilk Waffles are delicious served for breakfast, brunch, or dessert, topped with fresh strawberries and whipped cream.
We’re in love this this simple waffle recipe, and our family loves buttermilk waffles.
If you need an excuse to eat chocolate for breakfast (or dinner), these Chocolate Buttermilk Waffles come together in minutes.
Chocolate Buttermilk Waffles
Top these waffles with fresh berries, chocolate syrup and whipped cream, and they can also be served for dessert. Since it’s strawberry season, instead of shortcake, you can serve strawberries and cream with waffles. It’s delightful.
Why we love this recipe
- We love taking buttermilk waffles and adding cocoa and chocolate chips to the batter.
- They can be served for breakfast, brunch or dessert.
- Serve with seasonal fruit–berries in the summer, pumpkin butter, and bananas and figs in the fall.
Chocolate Buttermilk Waffles ingredients
- All purpose flour
Sugar - Cocoa
- Baking powder, baking soda, and salt
- Eggs
Butter - Vanilla
- Buttermilk
- Chocolate chips (optional)
Toppings:
- Fresh strawberries
- Heavy whipping cream
- Powedered sugar
- Vanilla
How to make buttermilk waffles with chocolate
- Preheat the waffle iron.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl, beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
- Slice the strawberries and set aside.
- For whipped cream, add the cream to a bowl. Using an electric mixer or stand mixer, whip the cream until almost thick, and add in the powdered sugar and vanilla. Whip for another minute or so, until thick and creamy.
- Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides, and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
How do you serve chocolate waffles?
- If serving these waffles as a dessert, you may like to also top them with homemade hot fudge sauce and a scoop of vanilla ice cream, a sprinkling of toasted nuts and maraschino cherries.
- Top with your favorite fresh berries such as strawberries, raspberries, blackberries or even banana slices.
- Drizzle chocolate or caramel syrup over the top.
- Serve with maple syrup and powdered sugar (dusting).
Tips and substitutions:
- Optional to leave out the chocolate chips and cocoa if you want to make regular buttermilk waffles. If you do this, add fresh lemon or orange zest.
- Serve with berries and whipped cream, or the old fashioned way with syrup and butter.
- Make ahead and freeze. Toast in the toaster when ready to eat.
- Waffles last in the freezer for up to 2 weeks if frozen properly (you do not want them to get frosty).
- Make ahead and keep warm in the oven before serving.
More brunch dishes you may want to try:
Make Ahead Chocolate Coffee Cake
Get the Recipe:
Chocolate Buttermilk Waffles
Double the recipe. Chocolate chips are optional. Recipe courtesy of Alton Brown, 2005.Chocolate Buttermilk Waffles are delicious served for breakfast, brunch, or dessert, topped with fresh strawberries and whipped cream.
Ingredients
- 1 ½ cups all purpose flour
- 3 Tbsp. sugar
- ½ cup cocoa powder
- 1 tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted and slightly cooled
- 1 tsp. pure vanilla extract
- 2 cups buttermilk, room temperature
- ¾ cup chocolate chips, optional
- Vegetable spray, for waffle iron
- Fresh strawberries
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp. vanilla
Instructions
- Preheat waffle iron according to manufacturer’s directions.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl, beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
- Slice the strawberries and set aside.
- For whipped cream, add the cream to a bowl. Using an electric mixer or stand mixer, whip the cream until almost thick, and add in the powdered sugar and vanilla. Whip for another minute or so, until thick and creamy.
- Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides, and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Notes
Reposted from Marh 2016.
Calories: 542kcal, Carbohydrates: 52g, Protein: 11g, Fat: 38g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 150mg, Sodium: 495mg, Potassium: 461mg, Fiber: 6g, Sugar: 20g, Vitamin A: 1238IU, Vitamin C: 0.4mg, Calcium: 189mg, Iron: 4mg
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
These are fantastic! Our traditional New Year’s Day breakfast has always been chocolate waffles with strawberries and whipped cream. Of all the recipes I have tried, this is both the best and the easiest (what, no whipping and folding of egg whites???). They got rave reviews from my family. The best part is that I made them the day before and popped them into the freezer. I was not sure they would be all that great that way, but my son was going to a sleepover and that was my contribution. He is my waffle/french toast/pancake fanatic, so I wanted to be sure he got his favorite meal of the year. I doubled the recipe and used half wheat flour, and it made plenty of waffles for my husband, daughter and I plus the boys at the sleepover. I made them into Mickey Belgian waffles because my regular waffle iron makes really big waffles (I got 40 Mickey waffles from a double batch, which are exactly like the Disney version except they don’t have a face). I reheated them in the oven at 350 degrees and they were perfect. Recipes I have tried in the past didn’t freeze or reheat well, so this is a huge bonus. This recipe is a keeper for sure, and will be my go-to wherever chocolate waffles are on the menu.
Having 10 family members over after church on Easter Sunday for a meal in my tiny home. We have seating for 4 but will pull 2 extra chairs up and put up a card table with 4 chairs around it. Your blog has encouraged me to do more and more inviting and dinners even though my house is small. I can do this! Happy Easter!