chocolate waffles recipe

Chocolate Lover’s Waffles

Chocolate Waffles

These waffles can make a great start to Valentine’s Day, or any day for that matter. Chocolate for breakfast? Why not? They also make a wonderful dessert.

The waffle batter has cocoa in it, for the chocolate flavor, but I added some cinnamon and nutmeg for a little spice. The flavor is wonderful.

Top them with whatever you like. For breakfast, warm maple syrup or a dusting of powdered sugar work well.

For dessert try topping them with whipped cream and berries. Or you can add a scoop of ice cream and hot fudge.  If you like, you can even add some chocolate chips to the batter for a stronger chocolate taste.

Chocolate Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 t. each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Chocolate Lovers’ Waffles

Chocolate Waffles

These waffles can make a great start to Valentine’s Day, or any day for that matter. Chocolate for breakfast? Why not? They also make a wonderful dessert.

The waffle batter has cocoa in it, for the chocolate flavor, but I added some cinnamon and nutmeg for a little spice. The flavor is wonderful.

Top them with whatever you like. For breakfast, warm maple syrup or a dusting of powdered sugar work well.

For dessert try topping them with whipped cream and berries. Or you can add a scoop of ice cream and hot fudge.  If you like, you can even add some chocolate chips to the batter for a stronger chocolate taste.

Chocolate Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 t. each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Chocolate Waffles

Chocolate Waffles

These waffles can make a great start to Valentine’s Day. Chocolate for breakfast? Why not? They also make a wonderful dessert.

The waffle batter has cocoa in it, for the chocolate flavor, but I added some cinnamon and nutmeg for a little spice. The flavor is wonderful.

Top them with whatever you like. For breakfast, warm maple syrup or a dusting of powdered sugar work well.

I enjoy topping them with whipped cream and berries. You can also top with a scoop of ice cream and hot fudge.  If you like, you can even add some chocolate chips to the batter for a stronger chocolate taste.

Chocolate Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 t. each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Chocolate Lovers Waffles

Chocolate Waffles

These waffles can make a great start to Valentine’s Day. Chocolate for breakfast? Why not? They also make a wonderful dessert.

The waffle batter has cocoa in it, for the chocolate flavor, but I added some cinnamon and nutmeg for a little spice. The flavor is wonderful.

Top them with whatever you like. For breakfast, warm maple syrup or a dusting of powdered sugar work well.

I enjoy topping them with whipped cream and berries. You can also top with a scoop of ice cream and hot fudge.  If you like, you can even add some chocolate chips to the batter for a stronger chocolate taste.

Chocolate Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 t. each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Chocolate Lover’s Waffles

Chocolate Waffles

These waffles can make a great start to Valentine’s Day. Chocolate for breakfast? Why not? They also make a wonderful dessert.

The waffle batter has cocoa in it, for the chocolate flavor, but I added some cinnamon and nutmeg for a little spice. The flavor is wonderful.

Top them with whatever you like. For breakfast, warm maple syrup or a dusting of powdered sugar work well.

For dessert, I enjoy topping them with whipped cream and berries. You can also top with a scoop of ice cream and hot fudge.  If you like, add some chocolate chips to the batter for a stronger chocolate taste.

Chocolate Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Chocolate Waffles

Chocolate Waffles

These waffles can make a great start to Valentine’s Day. Chocolate for breakfast? Why not? They also make a wonderful dessert.

The waffle batter has cocoa in it, for the chocolate flavor, but I added some cinnamon and nutmeg for a little spice. The flavor is wonderful.

Top them with whatever you like. For breakfast, warm maple syrup or a dusting of powdered sugar work well.

I enjoy topping them with whipped cream and berries. You can also top with a scoop of ice cream and hot fudge.  If you like, you can even add some chocolate chips to the batter for a stronger chocolate taste.

Chocolate Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 t. each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Pancakes and Waffles

Blueberry Pancakes with Blueberry Syrup

Blueberry Pancakes with Blueberry Syrup

For breakfast you can’t do much better than pancakes or waffles. I love both but rarely have them unless there is a special reason. For the New Year I am planning on making at least one of these. The hard part will be deciding which one. I often serve pancakes and waffles with a fruit based syrup or powdered sugar. I prefer to warm the syrup up. It keeps the pancakes and waffles from cooling down too quickly. Of course, you can’t do much better than real maple syrup, warmed up with some fresh butter.

 

Blueberry Pancakes

2 c. biscuit mix*
1 c. milk
2 eggs
1 c. fresh or frozen blueberries

Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.

* Like Bisquick or Jiffy Mix or home made- recipe follows

Biscuit Mix*

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use within 3 months.

Blueberry Syrup

4 c. blueberries
1 c. water
1½ c. sugar

In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens.  Process syrup with an immersion blender or in a blender until smooth.  Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.

 

Pumpkin Pancakes

Pumpkin Pancakes

Peanut Butter Pancakes with Red Grape Syrup

Peanut Butter Pancakes with Red Grape Syrup

Orange Pecan Waffles

Orange Pecan Waffles

 

 

 

 

 

 

 

 

 

 

Pumpkin Pancakes

2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla

Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

 

Peanut  Butter Pancakes

1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own

2 T. sugar

1 egg

1/3 c. peanut butter

2/3 half and half

1/4 c. water

Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.

Red Grape Syrup

  I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup.

Orange Pecan Waffles

2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 t. orange zest
2 eggs
1 cup orange juice
½ c. milk
½ c. melted butter
1 T. vanilla
¾ c. pecans. Note: Probably would have been better to chop them up a little. I just tossed them in the batter whole.

Whisk together dry ingredients and set aside. Beat together remaining ingredients and add to dry ingredients mixing until smooth. Cook in a waffle iron until crisp.

 

Fudge Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled 

3/4 c. sugar

1 t. vanilla

1 c. buttermilk

1 c. flour

1/2 c. cocoa

1/2 each baking powder and baking soda

1/2 t. cinnamon

1/4 t. salt

1/2 c. chopped nuts, optional

1/2 c. chocolate chips, optional

 

Beat first three ingredients until light and foamy, about 2 minutes. Stir in vanilla and milk. Beat in dry ingredients just until blended. Stir in nuts and chips. Bake until waffles are cooked through. Makes 4 cups of batter. Serve with whipped or sour cream and fresh fruit.

Fudge Waffles

Fudge Waffles

Subscriber to our Mailing List

Follow us on Social Media

Support This Site

Donate Now

New Release: