This Chocolate Waffles recipe is great in an early morning pinch; they're so light and delicious, it will look like you spent hours making them! No one will ever know how easy they were to whip up! In addition, they’re gluten free, nut free, egg free and easily dairy free (vegan). Absolutely wonderful topped with maple syrup, chocolate sauce, fresh fruit, compote or just divine as is.
In the wonderful words of Leslie Knope, “We need to remember what’s important in life: friends, waffle, work. Or waffles, friends, work. Doesn’t matter, but work is third.”
Yes, Leslie. I think we would all agree with that. At any rate, homemade waffles are amazing and these chocolate ones are no exception.
Looking for an awesome topping? Check out my Strawberry Sauce Recipe.
For more breakfast recipes, check out my Mini Pancakes.
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Substitutions and Variations
How to Make these Vegan
- use a non dairy milk of choice
- use a gluten free flour that doesn’t contain dairy.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Waffles
Here are the step by step instructions to make these waffles!
Step 1: Whisk the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, sugar, cocoa powder, baking powder and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and 3 tablespoons of water. It should look thin and watery; it will be thick and tacky at first.
Step 3: Mix in the Wet Ingredients
Make a well in the center of the flour mixture. Pour in the milk of choice, cornstarch water mixture, vegetable oil and vanilla. Mix everything together until combined. If the batter seems way too thick, keep adding more milk, 2 tablespoons at a time. You want it thick enough to ensure that fluffiness but thin enough to be able to spread into the waffle iron. Set aside.
Set 4: Make the Waffles
Plug in your waffle iron. On mine the temperature goes from 1-5. I like to set it to a 4, so pretty hot. Once it’s ready (on mine the light turns green), use an ice cream scoop to add the batter. Plop about two scoops of batter into the center of the maker and spread it around. Don’t worry if it stays closer to the center, when you press the lid down, it will spread the batter out.
Cook following the directions in your instruction book. With mine, once the light turns green, it’s ready to take out. Remove from maker and let cool on a plate. Repeat this with the rest of the batter.
Once they’re done you can serve them right away and top them with whatever you’d like or you can let them cool and freeze. If freezing, break the waffles apart into 4 quarters otherwise they will be frozen together. Enjoy!
It’s that simple my dears! Decadent gluten free, egg free, nut free and easily vegan chocolate waffles for any day of the week.
“Everyone should love waffles. If they don’t, they’re crazy.” Thanks, Leslie. Eat them as is or top them with maple syrup, chocolate syrup, strawberry sauce, ice cream....or whatever your heart desires! Enjoy!
Tips for Making Chocolate Waffles
The best tip I can give you for making these waffles is: make them ahead of time and freeze them.
My daughter literally eats these every single day for bfast and all I have to do is quickly reheat them and they’re ready to go.
You don’t need a fancy waffle maker to make these either. I use cuisinart round classic waffle maker that I got on amazon for $19. Cleaning it is so easy; simply wipe it down once it’s no longer hot and put it away.
Freeze the Waffles
On Sunday I make an entire batch of waffles. I then let them cool and then break them apart into quarters. This is good to do before freezing otherwise they can be hard to separate after.
Next, wrap them in foil (do not stack them...you can recreate the circle using 4 quarters and wrap the entire disk in foil) and put all the wrapped discs in a ziplock and freeze.
When you want to reheat the waffles, take out a quarter (my daughter eats a quarter at a time), add a little water on your hand and rub the top of the waffle.
You don’t want it super wet just the tiniest bit of water helps it reheat.
Microwave each quarter for about 22-28 seconds. And that’s it!
Even on those mornings that just get away from you, homemade waffles can be ready in half a minute.
Other Breakfast Recipes You'll Love
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📖 Recipe
Chocolate Waffles
Ingredients
- 1 cup of gluten free flour
- ⅓ cup granulated sugar
- ⅓ cup Dutch cocoa powder
- 1.5 teaspoons of baking powder
- ¼ teaspoon salt
- 1 ¼ cups of milk of choice
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 4 tablespoons of vegetable oil
- 1 teaspoon of vanilla
Instructions
- In a medium bowl, whisk together the gluten free flour, sugar, cocoa powder, baking powder and salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and 3 tablespoons of water. It should look thin and watery; it will be thick and tacky at first.
- Make a well in the center of the flour mixture. Pour in the milk of choice, cornstarch water mixture, vegetable oil and vanilla. Mix everything together until combined. If the batter seems way too thick, keep adding more milk, 2 tablespoons at a time. You want it thick enough to ensure that fluffiness but thin enough to be able to spread into the waffle iron. Set aside.
- Plug in your waffle iron. On mine the temperature goes from 1-5. I like to set it to a 4, so pretty hot. Once it’s ready (on mine the light turns green), use an ice cream scoop to add the batter. Plop about two scoops of batter into the center of the maker and spread it around. Don’t worry if it stays closer to the center, when you press the lid down, it will spread the batter out. Cook following the directions in your instruction book. With mine, once the light turns green, it’s ready to take out. Remove from maker and let cool on a plate. Repeat this with the rest of the batter.
- Once they’re done you can serve them right away and top them with whatever you’d like or you can let them cool and freeze. If freezing, break the waffles apart into 4 quarters otherwise they will be frozen together. Enjoy!
Notes
Nutrition
This recipe is adapted from Martha Stewart's Chocolate Pecan Pancake Recipe.
john
These waffles make breakfast worth getting up for in the morning!
Steve
So easy! So delicious!