Chocolate Brunch Waffle

Sunday morning light was streaming through the kitchen window when my partner surprised me with a waffle iron—something I'd mentioned once, months ago, in passing. I had to figure out what to make, and chocolate felt like the obvious answer: why choose between breakfast and dessert when you could have both? That first batch came out crispy on the outside and impossibly fluffy inside, and I realized I'd stumbled onto something that would become our weekend ritual.

I made these for a small brunch gathering last spring, and I underestimated how many people would come back for seconds. One guest asked for the recipe before she'd even finished eating, which told me everything I needed to know about whether they were worth making again.

Ingredients

• All-purpose flour (1 1/2 cups): The structure of everything—don't sift it unless you want to be that person, but do spoon and level for accuracy.
• Unsweetened cocoa powder (1/3 cup): This is where the chocolate flavor comes from, so don't skip it or swap it for drinking chocolate, which has sugar already built in.
• Granulated sugar (1/3 cup): Balances the cocoa's intensity and helps the exterior crisp up nicely.
• Baking powder and baking soda (2 tsp and 1/2 tsp): The difference between dense waffles and ones that actually feel light in your mouth.
• Salt (1/4 tsp): A pinch that makes the chocolate taste more like chocolate.
• Eggs (2 large): Bring them to room temperature if you remember—they blend better and create a smoother batter.
• Whole milk (1 1/3 cups): If you have buttermilk, use it instead for a subtle tang that deepens the chocolate flavor.
• Melted butter (1/3 cup): Cool it slightly before mixing or you'll scramble the eggs; this is non-negotiable.
• Vanilla extract (1 tsp): A small detail that rounds out the flavor profile.
• Semi-sweet chocolate chips (1/2 cup, optional): If you use them, fold them in at the very end so they don't disappear into the batter.

Instructions

Get your waffle iron ready:

Turn it on and let it preheat fully—this usually takes a few minutes, and you'll know it's ready when the indicator light tells you so. A properly heated iron is the difference between a waffle that sticks and one that slides out easily.

Mix the dry team:

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. This takes about a minute and helps distribute the leavening evenly so you get consistent rise.

Bring the wet ingredients together:

Beat the eggs in a separate bowl, then add milk, cooled melted butter, and vanilla. Whisk until combined—it doesn't need to be perfectly smooth, just well-mixed.

Combine everything gently:

Pour the wet mixture into the dry ingredients and stir until just combined. This is the moment where restraint matters; lumps are your friend here because overmixing activates the gluten and makes waffles tough instead of tender.

Add chocolate if you're using it:

Fold in the chocolate chips with a few gentle strokes so they stay distributed but don't break apart.

Prepare the waffle iron:

Lightly coat it with nonstick spray or a brush of melted butter. Even if your iron is supposed to be nonstick, this step prevents annoying sticking and makes cleanup easier.

Cook each waffle:

Pour batter into the center until it covers the grid—you're aiming for just enough that it fills the spaces without overflowing. Close the lid and listen; you'll usually hear a subtle change in sound when the waffle is done, or watch for steam to slow down, which typically takes four to five minutes.

Repeat until the batter's gone:

Stack finished waffles on a plate or keep them warm in a 200°F oven while you finish the batch so everyone can eat together.

Finish with care:

Serve warm with fresh berries, whipped cream, and either maple syrup or chocolate sauce—or both, because moderation is overrated.

Save

There's something about bringing chocolate waffles to the table that makes people pause. Not because they're complicated, but because breakfast suddenly feels special. That's the real magic of this recipe.

The Chocolate Selection That Actually Matters

Cocoa powder is the backbone, but the chocolate chips you fold in (if you choose to) determine a lot about the final experience. Darker chips will push the chocolate flavor forward and reduce sweetness, which works if your syrup or toppings are already sweet. Semi-sweet chips strike a balance that works for almost everyone, and white chocolate chips feel weird but taste interesting if you're being experimental. The difference isn't huge, but it's the kind of thing you notice on your second waffle.

Waffle Iron Temperament

Every waffle iron has its own personality, and the first waffle is always your calibration. If it sticks, your iron wasn't hot enough or wasn't greased adequately. If it comes out pale and soft, you're closing the lid too early—give it another minute or two. Once you make that first one, you'll instantly know what adjustment the second one needs, and from there you're golden.

Storage, Leftovers, and Unexpected Genius

Waffles are deceptively forgiving. Leftover waffles can be frozen for up to a month and revived in a toaster without losing their character, which means you can make a big batch on Sunday and feel like you've got your life organized.

• Warm them in a 200°F oven while cooking the remaining batter if you're feeding a crowd and want everything hot at the same time.
• Reheat frozen waffles in the toaster—this actually works better than you'd think and takes about two minutes.
• Leftovers are also legitimately good cold the next morning with coffee, though admittedly that's a bias I'm protecting.

Save

These waffles have become the breakfast that makes people linger at the table a little longer than they planned. That's the best compliment a recipe can get.

Recipe FAQs

→ How do I get crispy waffles?

Ensure the waffle iron is fully preheated and cook the batter until steam stops rising. This evaporates excess moisture for a crisper finish.

→ Can I use buttermilk instead of milk?

Yes, substituting whole milk with buttermilk adds a tangy flavor and makes the texture even fluffier due to the acidity reacting with baking soda.

→ What toppings work best?

Fresh berries like raspberries or strawberries complement the rich chocolate. Whipped cream, maple syrup, or warm chocolate sauce also make excellent toppings.

→ How do I store leftovers?

Let them cool completely, then freeze in an airtight bag. Reheat frozen waffles in a toaster to restore their crisp exterior without drying them out.

→ Why is my batter lumpy?

Slight lumps are normal and actually preferred. Overmixing develops gluten, which can make the waffles tough rather than tender and fluffy.