These good-for-you double chocolate waffles are easy to whip up in the blender. Perfectly crispy on the outside, fluffy on the inside, with a rich, indulgent chocolate flavor. You CAN have chocolate for breakfast!
Ever since I first made Cinnamon Blender Waffles for my family, 9 times out of 10, that’s what they request for Saturday morning breakfast.
(The tenth time, if you were curious, is Almond Flour Pancakes.)
I’ve made blender waffles more times than I can count, trying to come up with ways to make them better than they already are. In my book, the only way you can make something that’s already awesome even MORE awesome is by adding chocolate.
And MORE chocolate.
Wait… a double chocolate waffle recipe? HECK YES!
I also made these for my extended family (15 of us!) when we spent a week together on vacation. Want to know how many waffles were left? ZERO.
Guess how many family members gave rave reviews? ALL OF THEM.
Guess how many people wanted the recipe? ALL OF THEM.
Without a doubt guys, your family is going to LOVE this chocolate waffle recipe!
DOUBLE CHOCOLATE WAFFLES RECIPE
YOU are going to love this double chocolate waffles recipe too!
- Perfect waffle texture! These chocolate waffles are perfectly crunchy on the outside and fluffy on the inside.
- They’re easy to make. Just blend everything up and go.
- Freezer friendly. You’ll want to double or triple this chocolate waffle recipe to have a stash in the freezer for easy breakfasts.
- They’re healthy. You get a boost of fiber from the oats, and simple, real food ingredients without an abundance of sweeteners. Plus they’re gluten-free!
- Frugal breakfast option. Since we’re using oats as the base and pantry staples to make these, they’re a great inexpensive choice for breakfast.
- And of course, they taste amazing!
CHOCOLATE WAFFLE RECIPE INGREDIENTS
One of my favorite parts about this chocolate waffle recipe, aside from eating chocolate for breakfast, is that it’s made with simple ingredients that I always have in my kitchen.
OATS
Instead of traditional flour, we’re using rolled oats as the base of our chocolate Belgian waffles and oats are a powerhouse of nutrition.
Plus, oats are CHEAP! Looking at my price book, I can regularly get rolled oats at Walmart or Costco for 6¢ per ounce. I once found rolled oats marked down at Kroger for just 4¢ per ounce and you bet I bought them ALL!
You can use quick oats in this recipe if you’d like, but I wouldn’t recommend steel-cut oats.
BUTTER/COCONUT OIL
Waffles need plenty of fat to get that crispy outside crunch while still staying soft and fluffy inside.
I actually use BOTH of these healthy fats in this recipe because I think the waffles come out best that way.
If you have an intolerance to one or the other, you can use all butter or all coconut oil.
Read more about butter here.
COCOA
I switched from traditional cocoa to cacao not too long ago and I REALLY like how the cacao makes these waffles taste a bit more indulgent rather than just sweet.
Both cocoa and cacao can be used interchangeably in this recipe, so use whichever you have on hand.
Natural unsweetened cocoa powder is easily found at your local grocery store. This is the brand of Dutch cocoa I use for Chocolate Avocado Mousse (seriously AMAZING). Cacao is super rich and perfect for chocolate waffles, Triple Fudgy Paleo Brownies, and No-Bake Brownie Bites (this brand of cacao is great).
EGGS / SALT / BAKING POWDER
I’m lumping these three ingredients together because aside from the oats, they’re the backbone of the recipe.
- Eggs work as a binder to hold everything together (you can probably substitute a flax egg here if you need to)
- Salt helps boost the flavor
- Baking powder is the rising agent
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
WATER
I LOVE the fact that this chocolate waffle recipe uses WATER instead of milk! I don’t know why – call me cheap – but I’m thrilled that I can get a fluffy and crunchy waffle using oats and water. It blows my mind, every time! You could also try using cold leftover coffee in place of ½ cup of water for a mocha waffle.
I’ve had people ask in the past if they could use milk instead of water to increase the protein content. I personally haven’t tried that myself, but remember that milk doesn’t bake like water does, so if you truly want to increase the protein of the waffles, I suggest adding a scoop or two of grass-fed collagen to the batter instead of using milk (more about the benefits of collagen here).
If you’re looking for a high-protein breakfast, try my High Protein Marathon Oatmeal or my Very Best Protein Pancakes, which are also crazy delicious.
MAPLE SYRUP
I’ve included maple syrup as a natural sweetening option in the recipe, but I’m not entirely sure it’s needed. The last time I made these waffles I accidentally used half as much and we still loved them. (Math errors are inevitable when you have 3 blenders going, each with a 2x batch of double chocolate waffles batter!)
If your family is used to things on the sweeter side, or you want to enjoy these chocolate Belgian waffles without any syrup on top, include the maple syrup in the batter – it’s just 2 tablespoons.
If your family is used to things NOT being so sweet, you can omit it… unless you’re using cacao. Then I’d recommend including the maple syrup to help offset the bitterness of the cacao.
CHOCOLATE CHIPS
FINALLY, my favorite part and the secret ingredient!
Here’s another chance to control the amount of sugar you want in this recipe. If you want the waffles sweeter, use milk chocolate or semi-sweet chocolate chips. If you want the waffle chocolate-y but not sugary, use your favorite dark chocolate chip. Use whatever chips you have on hand. Mini chocolate chips work too!
What makes this double chocolate waffle recipe so good, is that the chocolate chips are BLENDED INTO THE BATTER!
You heard me. You don’t have to worry about rogue chocolate chips getting burned to your waffle iron – been there, done that, and it’s not fun!
By adding the chips at the very end of the batter and giving them a whiz in the blender, they turn into the equivalent of shredded chocolate. Except WAY easier than actually shredding chocolate. (Which I did for these photos and trust me, it’s not as easy!)
STOCKING UP ON CHOCOLATE CHIPS?
- Start by looking at your local stores. Compare the price per ounce and don’t rule out chocolate bars! I’ve found good prices on chocolate at Costco, ALDI, and Trader Joe’s. Sam’s Club, Kroger, and Walmart may have good prices too!
- If you need an allergy-friendly option, Enjoy Life chocolate chips are great! I’ve found good prices at Thrive Market, Vitacost, and Amazon.
- Remember that chocolate and other baking supplies usually go on sale around the holidays, making it the perfect time to stock up!
HOW TO MAKE DOUBLE CHOCOLATE WAFFLES
Step 1. Measure the butter and coconut oil into a mug and melt them in the microwave. Set aside.
Step 2. In a blender (I have this Blendtec and LOVE IT), combine the dry ingredients: oats, baking powder, salt, and cocoa. Blend until the mixture resembles a fine flour, about 30-60 seconds.
Step 3. Add the maple syrup (if using), 2 cups of water, and eggs. Blend again for one full minute.
Step 4. Add the remaining wet ingredients: melted butter, coconut oil, and chocolate chips, and blend again for one full minute.
Step 5. Preheat your waffle iron and let the batter sit until it’s ready.
Step 6. When the iron is hot, add ½ cup of water to the batter and blend for 30 seconds. The batter will be thick, but it should also be just thin enough to run off the back of a spoon. If it’s not thin enough, add more water. *
Step 7. Pour about ⅔ cup of batter into the waffle iron and cook for about 3-5 minutes, or until the waffle is golden. The waffle will crisp up as it cools.
*I personally have never used more than 3 cups of water total when making this recipe. Environments play a role in cooking and baking, so you may need to add a little more. You may also need to add more if you let the batter sit for an extended time since the oats will absorb the water.
The first time I made this recipe, I started with 2 cups of water and ended up with 3. Every time I’ve made it since then I add 3 cups of water from the start. I suggest following the recipe as written the first time and making note of how much water you end up using. Then you can add it all up front the next time you make these – because there WILL be a next time!
Store leftovers in an airtight container in the fridge. For long-term storage, freeze on a single layer on a baking sheet for one hour. Then move the waffles to a freezer-safe container (I use plastic gallon-sized bags) and freeze for up to 3-6 months. Chocolate waffles reheat well in the oven, in a toaster oven, in a toaster, or in the microwave.
CHOCOLATE BELGIAN WAFFLES TIPS
Here are my tips for making this double chocolate waffle recipe one for the record books:
A thinner batter makes for a crispier waffle. The batter has the right consistency when it freely runs off the back of a spoon (see image above). This means you might have to add water to the batter in subsequent batches of waffles because the oats will absorb the water and the batter will thicken as it sits while you’re making the waffles.
I use and love and recommend this double-sided Belgian waffle maker. My family fills the pockets with butter and syrup, and I can make twice as many waffles in half as much time! (And truth be told, both of my sisters-in-law AND my mother-in-law were shocked that I had one… they all mentioned how they love waffles, but that using a single waffle maker just takes too long. I’m telling you – GAME CHANGER.)
The batter for these waffles browns easily (you can blame the chocolate), so I recommend turning the heat down on the waffle maker and letting it cook longer for a crispier waffle (rather than turning the heat up). I actually have my heat set halfway between “light” and medium and let them cook a few minutes past the “ready” beep.
Every waffle maker is different, but 2/3 cup of batter made one nearly perfect waffle for me. One additional tablespoon would have been ideal, but since I usually eyeball it and only measured for you guys, it’s splitting hairs.
To freeze this chocolate Belgian waffle recipe, make a single layer of cooked waffles on a baking sheet. Put a cooling rack on top of the baking sheet and make another single layer of waffles. Place a second cooling rack on top of the first and make another layer of waffles. Place the entire stack into your freezer for at least one hour. Then remove the waffles and store them in a freezer-safe container. (I can get 4 full-size waffles in one gallon-size freezer-safe bag.)
To reheat frozen chocolate waffles, you can put them in a toaster, in the oven, or in the microwave.
TO SERVE WAFFLES CHOCOLATE
While we usually eat these for breakfast, they can easily pass for dessert too! Wouldn’t it be fun to have a DIY waffles chocolate sundae bar at your next party?!
We like our double chocolate waffles with a drizzle of maple syrup, but you can also top them with:
- Whipped Cream or Chocolate Whipped Cream
- Fresh berries, like strawberries, raspberries, or blueberries
- A spread of peanut butter or your favorite nut butter
- For a super indulgent chocolate waffles treat, try topping them with a scoop of Vanilla Ice Cream, chocolate sauce, and sprinkles!
These waffles are amazing on their own, and they make for a filling breakfast, but to help stretch them further, try double chocolate waffles with one of these sides:
- Homemade Breakfast Sausage
- Bacon Cooked in the Oven
- The Best Scrambled Eggs
- Oven Roasted Breakfast Potatoes
EASY CHOCOLATE WAFFLES FAQS
Can you make chocolate waffles with Bisquick?
You probably could. I have a classic waffles with homemade Bisquick recipe here, and you could replace 3 Tbsp of the Bisquick with cocoa powder. But honestly, this chocolate waffles recipe is going to be just as easy to mix up and way better!
Can you make chocolate waffle sticks? What if I have a different waffle maker?
Good news! This chocolate waffle recipe will work with whatever waffle maker you have. And if you want waffle sticks, simply let your waffles cool slightly before slicing them into a dippable treat.
MORE YUMMY BREAKFAST OPTIONS
- Cinnamon Oatmeal Blender Waffles
- Strawberry Pancakes
- Banana Chocolate Chip Muffins
- Chocolate Banana Bread
- Homemade Breakfast Sausage
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Chocolate Waffles
These good-for-you double chocolate waffles are easy to whip up in the blender. Perfectly crispy on the outside, fluffy on the inside, with a rich, indulgent chocolate flavor. You CAN have chocolate for breakfast!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 yield 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
Ingredients
- 6 Tbsp butter, melted and set aside
- 6 Tbsp coconut oil, melted and set aside
- 3 ½ cups rolled oats
- 1 tsp salt
- 4 tsp baking powder
- 4 Tbsp cocoa (I used raw cacao)
- 4 Tbsp maple syrup (optional)
- 2–3 cups water**
- 4 eggs
- ½ cup chocolate chips (I used 60% dark chocolate)
Instructions
- Measure butter and coconut oil into a mug and melt in the microwave. Set aside.
- In a blender (I have this Blendtec and LOVE IT), combine the dry ingredients: oats, baking powder, salt, and cocoa. Blend until the mixture resembles a fine flour, about 30-60 seconds.
- Add the maple syrup, if using, 2 cups of water and eggs. Blend again for one full minute.
- Add the melted butter, coconut oil and chocolate chips and blend again for one full minute.
- Preheat your waffle iron and let the batter sit until it’s ready.
- When the iron is hot, add ½ cup of water to the batter and blend for 30 seconds. The batter will be thick, but it should also be just thin enough to run off the back of a spoon. If it’s not thin enough, add more water.**
- Pour about ⅔ cup of batter into the waffle iron and cook for about 3-5 minutes, or until the waffle is golden. The waffle will crisp up as it cools.
- For long-term storage, freeze on a single layer on a cookie sheet for one hour. Then move the waffles to a freezer-safe container (I use plastic gallon-sized bags) and freeze for up to 3-6 months. They reheat well in the oven, in a toaster oven, in a toaster, or in the microwave.
Notes
** I personally have never used more than 3 cups of water total when making this recipe. Environments play a role in cooking and baking, so you may need to add a little more. You may also need to add more if you let the batter sit for an extended period of time, since the oats will absorb the water.
The first time I made this recipe, I started with 2 cups of water and ended up with 3. Every time I’ve made it since then I add 3 cups of water from the get to. I suggest following the recipe as written the first time and making note of how much water you end up using. Then you can add it all upfront the next time you make these – because there WILL be a next time!
Nutrition
- Serving Size: 1 waffle
- Calories: 696
Selma
My family loves these, but are the chocolate chips a must? I wonder if I can leave them out?
Erica
Can you use all coconut oil instead of butter? Unfortunately working around a dairy intolerance.
Kyare - Team Crumbs
Yes, Erica.
Alissa
I love your blog and so many of your recipes, but my husband just declared this as, “wow, the best waffle I have ever eaten! It’s like eating a brownie!” Thank you so much! These are definitely a new household favorite!
Tiffany
Wow! That’s a huge compliment – thank you for sharing this with me, Alissa! ♥
Michelle
Where can I find your original cinnamon blender recipe?
Tiffany
Right here Michelle: https://dontwastethecrumbs.com/2017/04/cinnamon-oatmeal-waffle-recipe/ 🙂
Jessica
Can I make these in a regular waffle iron rather than a Belgian waffle maker?
Brittany @ Team Crumbs
Hello Michelle,
Feel free to use any type of waffle iron that you have at home. Your waffles will be scrumptious either way!
Jennifer Campbell
Hi Tiffany! I wanted to drop you a comment to tell you how much my family loved your waffles and we were able to have them for breakfast all week. Thank you so much!
Tiffany
You’re so sweet Jennifer! Thank you for taking the time to come back and tell me – I’m so glad y’all liked them!
Shmama
The print button isn’t working on this recipe, and there’s an advertisement for cheaters, yikes! Really wish I could print this recipe without an offensive advertisement 😮
Tiffany
Hey there Shmama! Ads are actually reflective of the user’s behavior, not the site you’re on. For example, if I’m shopping for new shoes, I’ll start to see shoe ads on the sites I browse.
As for the print button, you should be given a new tab when you click it. From there, you can print from your browser. If a new tab doesn’t open, try holding down the control key as you might have “pop-ups” blocked.
TAMMY BERTELSEN
I don’t think that’s true in this case. I have the same ad and it is my personal computer. I use it for home educating, pinterest, Bible study and shopping for books, clothes and beauty supplies. My normal ads are for Amazon, Pottery Barn and Target.
I am excited to try this recipe! The guys in my family are carboholics and I’ve been working on making their carb intake reduced or healthier.