The Ultimate Healthy Chocolate Waffles
Yields: 12 waffles
These homemade chocolate waffles are moist and tender on the inside, crisp on the outside, and remind me of chocolate brownies. I’m always one happy girl any day I get to eat “dessert” as a healthy breakfast! Leftover waffles will keep for at least one week if stored in an airtight container in the refrigerator, and they also freeze really well. They’re great for meal prepping or quick and easy breakfasts!
  • 1 ¼ cups (150g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 cup (80g) unsweetened cocoa powder (measured like this)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp coconut oil or unsalted butter, melted
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 2 tsp pure maple syrup, room temperature (see Notes)
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¼ cup (60mL) white vinegar
  • ¾ cup (180mL) nonfat milk
  • 5 tbsp (75mL) water
  1. Preheat the oven to 350°F, and generously coat 2 waffle pans with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg whites, vanilla, and maple syrup. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and milk. Alternate between adding the flour mixture and water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Divide the batter between the prepared waffle pans, and spread the batter out with a spatula. (It doesn’t spread much on its own!) Bake at 350°F for 10-13 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before transferring to a wire rack.
  4. FOR WAFFLES WITH CRISPY OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.
Notes: 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 (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

I do not recommend using Dutched or special dark cocoa powder. Regular unsweetened cocoa powder (like this!) produces the best flavor.

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.

Any oil will work in place of the butter or coconut oil.

Honey or agave may be substituted for the pure maple syrup. I prefer my waffles on the not-very-sweet side because I know how much syrup my family drizzles 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.

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!

Any milk may be substituted for the nonfat milk.

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.

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!

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!

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!)

This recipe is easily halved, if needed!

{gluten-free, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at