Chocolate Waffles are exactly what they sound like: gently crisp at the edges, soft inside, and full of cocoa flavor without going overboard. Think weekend breakfast meets a subtle dessert vibe. The batter comes together fast, the ingredients are pantry friendly, and you can keep the sweetness in check with your toppings. If you want a recipe that feels reliable and unfussy, this is it.

Ingredients for this Chocolate Waffles

1 1/2 cups (190 g) all-purpose flour
1/4 cup (30 g) cornstarch, for extra crisp edges
1/3 cup (35 g) unsweetened cocoa powder
1/3 cup (65 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon espresso powder, optional but boosts chocolate flavor
2 large eggs
1 3/4 cups (420 ml) buttermilk
2 teaspoons vanilla extract
1/3 cup (75 g) unsalted butter, melted and slightly cooled, or 1/3 cup (80 ml) neutral oil
1/2 cup (85 g) chocolate chips, optional
To serve: maple syrup, berries, whipped cream, yogurt, or a dusting of powdered sugar

Instructions

Preheat your waffle iron to medium-high. If you like waffles that stay crisp, set your oven to 200°F or 95°C and place a wire rack on a sheet pan inside. It keeps finished waffles warm without turning them steamy.
In a large bowl, whisk the flour, cornstarch, cocoa, sugar, baking powder, baking soda, salt, and espresso powder. Quick stir, no overthinking.
In a separate bowl or large measuring jug, whisk the eggs, buttermilk, vanilla, and melted butter. Make sure the butter is cool enough so it does not scramble the eggs.
Pour the wet ingredients into the dry. Whisk gently until just combined. A few tiny lumps are absolutely fine. Fold in chocolate chips if using. Let the batter rest 5 minutes so the flour hydrates and the cocoa blooms.
Lightly grease the waffle iron if it tends to stick. Scoop in batter. For a standard 7-inch round, about 1/2 to 2/3 cup works. Close the iron and cook until the steam mostly subsides and the waffle feels set at the edges, usually 3 to 5 minutes depending on your machine.
Transfer cooked waffles to the warm oven, directly on the rack. Do not stack. They stay crisp that way. Repeat with the remaining batter.
Serve warm with your favorite toppings. Berries and yogurt for a not-too-sweet morning, or maple syrup and a little whipped cream when you want the cozy, treat feel. Your kitchen will smell like a café. Good sign.

Cook and Prep Times

Prep time: 10 minutes
Rest time: 5 minutes
Cook time: 12 to 16 minutes for a full batch
Total time: about 25 to 30 minutes
Yield: about 8 standard square waffles or 4 to 6 Belgian waffles

Nutritional information

Approximate per 1 of 8 waffles, without toppings. Includes optional chips as a range.

Calories: 270 to 310
Carbohydrates: 34 to 41 g
Protein: 7 to 8 g
Fat: 10 to 12 g
Saturated fat: 5 to 7 g
Fiber: 2 to 3 g
Sugar: 11 to 15 g
Sodium: about 300 to 360 mg

These are estimates based on typical ingredient data and will vary with your waffle iron size and toppings.

Frequently asked questions

How do I keep my waffles crispy?

Cornstarch in the batter gives a crisper edge. Cook until the steam mostly stops, which means the moisture has cooked off. Place finished waffles on a wire rack in a low oven and avoid stacking. If you like an extra crisp bite, use oil instead of butter in the batter.

No buttermilk on hand. What can I use instead?

Easy swap: add 1 tablespoon lemon juice or white vinegar to a measuring jug, then pour in milk to reach 1 3/4 cups. Let it sit 5 minutes, then use. You can also thin plain yogurt with milk until pourable, same total volume.

Can I make the batter ahead or freeze leftovers?

For the batter, mix the dry and wet parts separately and combine right before cooking for best lift. If you need to mix it fully, keep it refrigerated up to 24 hours and give it a gentle stir before using. Cooked waffles freeze beautifully. Cool completely, freeze in a single layer, then bag. Reheat straight from frozen in a toaster or 350°F oven until hot and crisp.