NOTESIMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s very important to measure the flour and cocoa powder correctly, using
this method or a
kitchen scale. (← That’s the one I own!) Too much flour will make your waffles dry, and too much cocoa powder will make your waffles taste bitter.
IMPORTANT BAKING TIPS – READ BEFORE BEGINNING: These are the waffle pans that I use. They’re totally affordable and worth every penny! I baked waffles at least once a week for two months straight, and the pans still act like they’re as good as new!
Make sure to generously coat your waffle pans with cooking spray! The waffles tend to stick to the pans if you don’t spray them well.
IMPORTANT STEP 4 NOTE – READ BEFORE BEGINNING: I do NOT recommend skipping Step 4! It makes a HUGE difference in the waffles’ texture! Without it, your waffles will be fluffy and tender, but they won’t have crispy outsides. You can easily toast leftover waffles straight from the refrigerator, too!
IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: I prefer my waffles on the not-very-sweet side because I know how much syrup my family tends to drizzle on theirs before eating! If you prefer sweeter waffles, you can substitute 2-4 tablespoons of pure maple syrup, honey, or agave for an equal amount of water.
FLOUR ALTERNATIVES:
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
COCOA POWDER NOTE: I do not recommend using Dutched or special dark cocoa powder. They have a different acidity level, which will affect the taste and texture of your waffles. Regular unsweetened cocoa powder (like
this!) produces the best flavor.
BUTTER + COCONUT OIL ALTERNATIVES: Any oil will work in place of the butter or coconut oil.
PURE MAPLE SYRUP ALTERNATIVES:
Honey or
agave may be substituted for the pure maple syrup.
VINEGAR NOTE: Do not omit or substitute for the vinegar! It’s absolutely required. It reacts with the baking soda to make your waffles rise better and end up with a more tender texture. The vinegar flavor completely disappears after baking—I promise!
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
OPTIONAL DRIZZLE: Stir together 2 tablespoons (10g)
unsweetened cocoa powder, 2 teaspoons
pure maple syrup, and 2 ¾ teaspoons of milk (any kind!) in a small bowl. Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle over the waffles. (Double or triple this optional drizzle recipe to make more!)
TO MAKE IN A REGULAR WAFFLE IRON: This recipe was specifically designed for baking. You can use the batter in a traditional waffle iron, but the waffles will turn out more limp and soggy compared to the thick, firm, and fluffy baked waffles. If making the waffles in a regular waffle iron, do NOT skip Step 4 for crispy waffles—it makes a HUGE difference in the final waffle texture! Toasting your waffle iron waffles will make them much firmer, rather than limp and soggy!
TO MAKE PANCAKES: Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and briefly preheat over low heat. Using a scant 2 tablespoons of batter for each pancake, dollop the batter onto the hot pan, and spread into a circular shape using a spatula or back of a spoon (if desired). Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the top turns a deeper shade of brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until cooked through. Re-coat the pan with nonstick cooking spray, and repeat with the remaining batter.
GLUTEN FREE OPTION: For the gluten free flour, use as follows: ¾ cup (90g)
millet flour, ¼ cup (30g)
tapioca flour, ¼ cup (30g)
brown rice flour, and ¼ teaspoon
xanthan gum. Most store-bought gluten free flour blends (I like
this one from Bob's Red Mill) will work as well, if measured
like this.
DOWNSIZING THE RECIPE: This recipe is easily halved, if needed!
{gluten free, clean eating, low fat, low sugar}