These Chocolate Belgian Waffles are crispy on the outside, tender and moist on the inside and full of decadent chocolate flavor. They’re easy to make and so versatile that you can have them for breakfast, brunch and even dessert! Top with cinnamon apples, caramel sauce, fresh fruit, chocolate sauce or just powdered sugar. Go ahead, indulge your chocolate fantasies!
I love making waffles! Maybe it’s because they are one of my husband’s favorites or maybe just because they’re a bit lighter and less heavy than pancakes. Either way they are a special treat in our household. Since this week is Choctoberfest, a celebration of everything chocolate, I decided to change up my favorite Buttermilk Waffles recipe into a rich, decadent Chocolate Belgian Waffles recipe. And I’m sure glad I did!
By following a few simple waffle-making rules, you’ll be turning out the perfect crispy on the outside, moist and tender on the inside chocolate waffles every time. They’re not overly sweet which allows everyone to go crazy with their favorite sauce, be it caramel, chocolate or maple syrup. I opted to add some sautéed cinnamon apples for that fall flavor but they would be just as delicious with your favorite fresh fruit, nuts or a dusting of powdered sugar.
More waffle toppings
- Drizzle chocolate sauce over all instead of caramel sauce or just go the maple syrup route.
- Add 1/2 cup chocolate chips to the batter for a double chocolate punch.
- Top with fresh fruit from strawberries to raspberries, bananas to peaches.
- Love a little crunch with your waffles? Try some nuts such as almonds, pecans or cashews.
- If you’re into the chocolate-peanut butter flavors, smear some peanut butter on the top.
- Top with a scoop of vanilla ice cream and have for dessert.
Now, take a moment, and drool over that bite of chocolate awesomeness! You can just see the richness of the chocolate and the airiness of the waffle. Not to mention the pockets of sweet caramel and cinnamony apple. I know, I know, I’ll stop teasing you now. I wish I could have you all over for breakfast to help me eat them all. 🙂 But since that isn’t happening, I’m happy to say that they freeze well too.
How to freeze leftover waffles
Remove waffles from oven and let cool. Place on cookie sheet in a single layer and freeze. Once frozen, you can stack them in a large resealable plastic bag.
When you are ready to have them again, thaw overnight in the refrigerator. Reheat them in either the toaster or in a 300 degree oven, directly on the wire rack, for 5 minutes. Of course, you can opt to reheat them in the microwave as well but they will lose their crispness.
To make crispy waffles, place them in a 200 degree oven after they are done cooking. Just lay them right on the wire rack while you finish cooking the rest.
To make tender waffles, do not overmix! This is the biggest culprit to dense, heavy waffles. Too much stirring creates more gluten which will make the waffles denser. Mix or fold ingredients together until just barely combined. Less mixing means more tender waffles.
To make lighter waffles, let the batter rest the 10 minutes required.
How to make
Gather all the ingredients.
- In a large bowl, combine flour, cornstarch, cocoa powder and sugar. (photo 1)
- Add oil which will smooth out the consistency and give you that crispier exterior. (photo 2)
- Separate eggs and add just the yolks. (photo 3)
- Pour in vanilla extract. (photo 4)
- Combine wet and dry ingredients. (photo 5)
- Whisk until just combined then let sit for 10 minutes. This will create a lighter, fluffier waffle. (photo 6)
- Using your Kitchen Aid or other electric mixer, beat egg white until stiff peaks form. (photo 7)
- Add to chocolate batter. (photo 8)
- Fold gently into batter. (photo 9)
- There will still appear streaks of the egg whites. Pour about 3/4-1 cup batter into HOT waffle iron and cook about 4 minutes. Place in 200 degree oven, directly on the wire rack, to keep warm and crisp up. And please don’t stack prior to serving as you’ll just get a pile of soggy waffles! (photo 10)
These Chocolate Belgian Waffles with cinnamon apples are the perfect treat for fall and winter. It’s kind of like having dessert for breakfast. But this warm, rich comfort food works not only for breakfast but for brunch and dessert too! Yep, go all out and top with a scoop of vanilla ice cream then drizzle with caramel or chocolate sauce or both! Your family will thank you. Check out all the other fantastic chocolate recipes below and enjoy!
More chocolate breakfast recipes
Double Chocolate Banana Bread is your favorite banana bread all wrapped up in chocolate with a few added chocolate chips thrown in.
Chocolate Almond Butter Smoothie is a healthy way to enjoy your chocolate addiction for breakfast.
Espresso Chocolate Chip Muffins is my idea of heaven, where coffee meet chocolate in a delicious muffin.
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Chocolate Belgian Waffles with Cinnamon Apples
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 cups buttermilk
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 eggs divided
- Preheat oven to 200 degrees.
- In a large bowl, combine the first 7 ingredients.
- In a medium bowl, whisk the buttermilk, oil, egg YOLK and vanilla. Pour into the dry mixture and whisk until just mixed. Let sit for 10 minutes.
- Using your Kitchen Aid or other electric mixer, beat egg white until stiff peaks form. Fold into batter.
- Heat waffle iron. When hot, pour about 3/4 cup batter onto hot griddle. Close and invert. (I love the Presto FlipSide Belgian Waffle Maker) Cook until waffle is brown and crisp, about 4 minutes.
- Remove and place waffle directly on wire rack of oven to keep warm while cooking remaining waffles.
- Serve topped with whipped cream, cinnamon apples, pecans and a drizzle of caramel sauce. You can also just sprinkle with powdered sugar or serve with a side of maple syrup or chocolate sauce. Opt for other fruits like strawberries, peaches or berries. To go all out, top with vanilla ice cream and make it a dessert!