Belgian Chocolate Waffles
Made with a handful of basic ingredients, these Belgian Chocolate Waffles are ready in under 30 minutes. Make a big batch and freeze some for later!
Nothing beats a stack of fluffy Belgian waffles dusted with powdered sugar and drowned in maple syrup. Nothing, that is, except for chocolate Belgian waffles!
That’s right, friends! I took my classic waffle recipe and made it even better. (And P.S. Those belgian waffles are my most POPULAR recipe, and for good reason!)
The waffle batter is flavored with a mixture of vanilla, some sugar, and cocoa powder. I prefer using cocoa powder because it imparts a rich chocolate flavor without making the batter overly sweet.
The waffles can be topped with fresh fruit, maple syrup, butter, or even fudge sauce if you want to go all out. How about that for an easy breakfast idea?
Make this Belgian chocolate waffle recipe for breakfast this weekend. You and your loved ones are bound to love it!
Ingredients in Belgian Chocolate Waffles
This unique waffle recipe comes together with fewer than 10 ingredients, and all are items I keep in my pantry at all times. Here’s what you’ll need to make this easy Belgian waffle recipe:
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking powder
- Unsalted butter
How to Make Chocolate Waffles
This recipe is very similar to how classic Belgian waffles are made. Be sure to preheat your waffle iron before making the batter!
Preheat waffle iron. Spray with non-stick cooking spray right before pouring batter inside.
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Use the back of a spoon to create a well in the center. Set aside.
In a small bowl, whisk together eggs and milk. Add in butter and vanilla and whisk to combine.
Pour the wet ingredients into the well of the flour mixture and whisk until blended. Be careful not to overmix, as the batter should be lumpy.
Scoop the batter into the preheated waffle iron and cook until the waffles are browned and slightly crispy.
Can Waffles Be Frozen?
Yes, I’ve frozen waffles many times! To freeze the chocolate waffles:
- Let them cool completely on a wire rack.
- Then, lay them on a baking sheet in a single layer.
- Place the baking sheet in the freezer for about an hour, or until the waffles are stiff.
- Transfer the Belgian chocolate waffles to a freezer bag, then freeze for up to 3 months.
How to Reheat Waffles
Waffles are best reheated in a 350ºF oven for about 5 minutes. You can also reheat waffles in a toaster, but sometimes fluffy waffles get stuck in thinner toaster slots.
Chocolate Waffle Toppings to Try
You can top the Belgian chocolate waffles with maple syrup and butter, but they also pair nicely with chocolate sauce, salted caramel sauce, or even strawberry sauce!
Tips for Making the Best Chocolate Waffles
- Be sure to preheat your waffle iron before beginning this recipe. If you add the batter to a cold waffle iron, the waffles won’t turn out golden brown and fluffy.
- Check that your cocoa powder is unsweetened, otherwise the batter will be far too sweet.
- If you don’t have a Belgian waffle iron, you can still make this recipe using a regular waffle iron.
Looking for More Easy Breakfast Recipes?
- Strawberry Shortcake Waffles
- Pumpkin Spice Waffles
- Buttermilk Pancakes
- Apple Cinnamon Pancakes
- Baked Cinnamon Sugar French Toast Sticks
Easy Video Tutorial for Belgian Chocolate Waffles:
Chocolate Belgian Waffles
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 5 tablespoons granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1¾ cups milk , (I used 2%)
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla bean paste, or vanilla extract
- Preheat waffle iron. Spray with non-stick cooking spray right before pouring batter inside.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Use the back of a spoon to create a well in the center. Set aside.
- In a small bowl, whisk together eggs and milk. Add in butter and vanilla and whisk to combine.
- Pour wet ingredients into the well of the flour mixture and whisk until blended. Be careful not to overmix, as the batter should be lumpy.
- Scoop the batter into the preheated waffle iron and cook until waffles are browned and slightly crispy. Repeat with rest of batter. Serve immediately or refrigerate or freeze until ready to serve.
- See my tips and tricks for making these Chocolate Belgian Waffles above the recipe box.
- Adapted from my Fluffy Belgian Waffles recipe.