Chocolate Buttermilk Belgian Waffles
2 cups all-purpose flour
1/3 cup plus 2 tablespoons cocoa powder, sifted (if you have Dutch process cocoa, even better)
1/3 cup granulated sugar, to taste (see notes below)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
6 tablespoons unsalted butter, melted
2 large eggs
fruit topping, for serving
whipped cream, for serving
Preheat the waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175°F and place an ovenproof metal cooling rack in the center of the oven.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk the buttermilk, melted butter, and eggs. Add the buttermilk mixture to the flour mixture, stirring until just combined; do not overmix, a few lumps are ok.
When the waffle iron is ready, pour the batter in the waffle maker sprayed with baking spray (about 1 cup per waffle, depending on the size of your waffle mold), and bake for 3 minutes 15 seconds. Transfer the waffles to the metal cooling rack (be sure not to stack waffles as this will make it soggy) in the oven until serving, or serve immediately. Enjoy with a fruit compote and whipped cream.
Chocolate Buttermilk Belgian Waffles Tips
- These waffles are not overly sweet, which allows you to enjoy them with powdered sugar or maple syrup. If you prefer a sweeter waffle, add more sugar to the batter to taste.
- The quality of your buttermilk really makes a difference – use good, thick buttermilk (I like Clover Sonona buttermilk which is deliciously thick). If you make your own buttermilk by adding lemon juice or vinegar to milk, then really give it time to thicken; the batter may require less since it is likely to be a thinner consistency.