Perfectly light and fluffy chocolate whole wheat waffles! Easy, wholesome and a fantastic make-ahead breakfast, they’re excellent topped with nut butter and berries. Plus they reheat beautifully in the toaster and are dairy free.

This post is sponsored by Bob’s Red Mill.

Can you think of a better way to start the day than with a light and fluffy chocolate whole wheat waffle?

One topped with a smear of drippy peanut butter and a scattering of fresh berries—sounds like a perfect morning to me.

I tend to stick to a breakfast routine, but these whole wheat waffles have become a regular in our house. They recently nudged other favorites aside and are now my husband’s top pick.

They’re soft and airy, full of chocolate flavor, and they reheat beautifully in the toaster—ideal for busy weekday mornings.

Made with 100% whole wheat flour (and cocoa powder, of course), they’re satisfying, delicious, and simple to prepare. Expect waffles in your near future.

This post is presented in partnership with Bob’s Red Mill. Their ingredients are a staple in my kitchen, and their organic whole wheat flour provides fiber, protein, and important minerals like magnesium, zinc, and iron—helpful for starting the day strong.

Tips & Tricks For These Chocolate Whole Wheat Waffles

1. Measure the flour correctly: fluff it with a spoon, then spoon into the measuring cup and level with a knife. Scooping directly from the bag can pack too much flour and make waffles dense.
2. Don’t skip the two tablespoons of cornstarch—a small addition that helps create a light, tender texture.
3. These waffles are intentionally not overly sweet so you can top them as you like. Try nut butter with fresh fruit or a spoonful of chia seed jam.
4. Cooking time will vary with different waffle makers—follow your appliance’s guidance and cook until the waffles are browned and set.

How To Store

Make-ahead options are easy: prepare a batch, let the waffles cool, then store or freeze.

To freeze: Wrap each waffle individually in plastic wrap, place in a sealed bag or container, and freeze. To serve, thaw briefly in the microwave and finish in the toaster for crisp edges.

To refrigerate: Store in an airtight container for up to 4 days. Reheat in the toaster for best texture.

Additional Waffle Recipes You Might Enjoy

• Healthy Banana Walnut Waffles
• Classic Dairy Free Waffles
• Peanut Butter Banana Bread Waffles
• Orange and Dark Chocolate Waffles
• Eggnog Waffles with Cinnamon Whipped Cream

Did you make this recipe? Rate and review it below—I’d love to hear from you.

Chocolate Whole Wheat Waffles

Yield:
about 8 to 10 (4×4 inch) waffles

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Perfectly light and fluffy chocolate whole wheat waffles! Easy, wholesome and a fantastic make-ahead breakfast, they’re excellent topped with nut butter and berries. Plus they reheat beautifully in the toaster and are dairy free.

Ingredients

• 1 ¼ cups Bob’s Red Mill Organic Whole Wheat Flour
• ½ cup unsweetened cocoa powder
• 2 ½ teaspoons baking powder
• 2 tablespoons cornstarch
• ½ teaspoon fine sea salt
• 2 large eggs
• 1 ⅔ cups coconut buttermilk*
• ¼ cup melted coconut oil, cooled slightly**
• 1 teaspoon vanilla extract
• 3 tablespoons pure maple syrup

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, baking powder, cornstarch and salt. In a medium bowl, whisk the eggs, coconut buttermilk, coconut oil, vanilla and maple syrup until combined.
2. Pour the wet ingredients into the dry ingredients and mix until just combined; the batter will be slightly lumpy. Let it rest while you preheat the waffle maker.
3. When the waffle maker is hot, stir the batter gently, then add the recommended amount of batter for your appliance. Cook until browned. Repeat with remaining batter.
4. Top the cooked waffles with your favorite toppings and serve.

Notes

*To make coconut buttermilk: stir 1 (14 oz) can light coconut milk (well shaken and at room temperature) with 2 tablespoons white vinegar. Let sit 10 minutes before using.

**Melt the coconut oil first, then measure the required amount and allow it to cool slightly before adding to the batter.

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 218Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 38mgSodium: 330mgCarbohydrates: 25gFiber: 4gSugar: 10gProtein: 5g

Nutrition data shown is an estimate provided for informational purposes only and is not medical advice.

This post is sponsored by Bob’s Red Mill. I received compensation and product for writing this post; all opinions and content are my own. Thank you for reading and for supporting the brands I truly use.