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Blender Chocolate Waffles
The secret here involves using your blender to mix the batter, saving you from washing multiple bowls. These rich chocolate waffles blur the line between breakfast and dessert, baking up crisp on the outside and impossibly tender inside. You'll love how cocoa powder and vanilla transform basic pantry staples into a deeply flavored treat. Serve them warm with a scoop of vanilla ice cream for an easy sundae, or enjoy them plain with your morning coffee.
Equipment
- Blender
Ingredients
- 2 cups MILK
- 4 tablespoons BUTTER OR MARGARINE, MELTED
- 2 LARGE EGGS
- 2 teaspoons VANILLA EXTRACT
- 2 cups ALL-PURPOSE FLOUR
- 1 cup SUGAR
- ½ cup UNSWEETENED COCOA POWDER
- 1½ teaspoons BAKING POWDER
- 1 teaspoon BAKING SODA
- ½ teaspoon SALT
Instructions
- 1Preheat your waffle iron. Combine the milk, melted butter, eggs, and vanilla extract in a blender and process until smooth. Add the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Blend just until the dry ingredients are incorporated. Overmixing makes the waffles tough.
- 2Pour the batter into the hot waffle iron. Close the lid and bake according to your machine directions. Keep the lid closed the entire time so the steam stays trapped, ensuring a proper rise.
- 3Open the lid once the cooking cycle finishes and carefully loosen the waffle using a fork. Transfer the finished waffles to plates.
- 4Allow the waffle iron to heat back up fully before pouring in the next round of batter. A hot iron ensures a crispy exterior.
Notes
- Serving: Top these waffles with vanilla ice cream and chocolate sauce to turn them into a quick dessert sundae.
- Keep warm: Place finished waffles directly on a wire rack in a 200F oven to keep them crisp while you finish the batch.
- Storage: Let leftover waffles cool completely, then freeze in a zip-top bag. Reheat directly in the toaster.