Crispy on the outside with soft, chocolatey middles, these waffles hit all the weekend breakfast, brunch, and even dessert marks. Moreover, they can be assembled in minutes and call for pantry-friendly ingredients, which means you can go from craving waffles to eating waffles in about a half an hour. They are not very sweet, so maple syrup and butter, lightly sweetened whipped cream and berries, or even dulce de leche are highly encouraged. A little espresso powder in the batter helps the chocolate flavor pop, and oil, rather than butter, contributes extra crispiness. Pro tip: Once you’ve removed them from the iron, a short stint in a low-heat oven makes for waffles with an even crispier exterior. 

What is Dutch process cocoa powder?

Dutch process cocoa powder uses cocoa beans that are washed in an alkaline solution of potassium carbonate. This neutralizes the cocoa’s natural acidity, making it darker in color and more mellow-tasting than natural cocoa powder. Because Dutch-process cocoa powder has a neutral pH, it can be used in recipes leavened with baking powder; natural cocoa powder activates baking soda.

Notes from the Food & Wine Test Kitchen

Don’t overwhisk the egg whites. Medium peaks will give the best lift and lighten the waffles. Stiff peaks may not mix in easily without deflating. 

Don’t let the batter sit for too long after adding egg whites. If you need to wait a bit before cooking the waffles, add the egg whites just before cooking. 

Make ahead

Waffles can be made an hour before serving. Leave the waffles on the wire rack loosely covered with aluminum foil and place in a 220°F oven. Leftover waffles can be frozen in ziplock bags for up to three months. Reheat from frozen in a warm oven, toaster, or air fryer.