Gluten-free chocolate waffles: Hit your breakfast sweet spot!

You’d never know that this is just our gluten-free pancake and waffle recipe disguised with a little chocolate, would you?

Oh yeah, and how many of you dare to let your breakfast take a walk on the naughty side? At what point does decadence need to become dessert? Are there any rules regarding this in your home?

I have to admit, I am extremely conscious of how much sugar my kids consume – especially at breakfast. They have sensitive young palates and a narrow range of what they consider edible, so I’m constantly focused on what they’re eating and making sure it’s good for them. So in my case, I’d be reaching for this recipe as a dessert fix rather than for breakfast nourishment. But please, do as you wish.

What could you do with a crisp, chocolate-y waffle laced with melting chocolate chips?

Stack ’em with whipped cream and berries, dress one up as a sundae with ice cream, chocolate sauce, caramel, and all the fixin’s, or my childhood favorite – the waffle ice-cream sandwich!

Is the warm-cold contrast hard to pass up, or what? Imagine a scoop of vanilla ice cream melting between a hot waffle and a drizzle of hot fudge, topped with cold whipped cream. You can’t beat that kind of layering, in my opinion, and I can hardly wait to dig my spork into that one – so let’s get busy!


Begin by combining the following dry ingredients in a mixing bowl and set aside.


Combine the liquid ingredients separately:

  • 2 large eggs
  • 6 tablespoons melted butter or vegetable oil
  • 2 cups milk
  • 1 teaspoon chocolate extract


Whisk the liquid ingredients into the dry ingredients until well blended.


Some lumps may remain; that’s OK. If you’re adding chocolate chips, this would be the time to stir 1/2 cup into the batter.


Allow the batter to rest, covered and cozy.


This batter rested at room temperature for about 1/2 hour, allowing it to thicken and develop some CO2.


Once the batter has rested, you can heat your waffle iron according to the manufacturer’s instructions.


My first guess for portioning was to use 3/4 cup batter. Was I wrong!


1 cup was the right amount exactly!

A lesson in what NOT to do:  Dropping the chocolate chips on after pouring the batter into the iron will cause them to burn against the top of the iron.

To prevent this from happening along with (heh heh) a post-dessert scrubbing of your waffle iron, stir the chocolate chips into the batter beforehand!


I tend to go for a crisper waffle and leave mine in the iron a few minutes past the beep, so feel free to time yours to your liking.

Remove the waffle immediately after baking, and serve immediately or hold in a warm (200°-225°) oven, preferably raised on a rack to prevent waffles from getting soggy.


Build your dream waffle castle and revel in the royalty.

Please read, bake, and review our recipe for gluten-free pancakes or waffles.

Print just the recipe.




Amy Trage

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...


  1. Tammi

    Hello! Do you have the nutrition facts for these? My son is diabetic and we need to know the carbs per waffle 🙂 thank you!

    1. The Baker's Hotline

      If you view the recipe directly on our website, you can view the nutrition information by clicking on the orange link the right hand column that says “Nutrition Information.” This will give you the carbohydrate count for the regular version of this recipe. If you’d like to have specific information for the chocolate version, you may consider using a free nutrition calculator like this one provided by SparkPeople. We hope this helps! Happy baking! Kye@KAF

  2. Christina

    Hello! I’m very interested in making these as I have been craving waffles for a long time! I just have one question before I try… My flour is already premixed with xanthan gum. Should I use the same amount of flour and just omit adding more gum? Or would I need to add more/less flour?


    1. The Baker's Hotline

      If your GF flour already includes the xanthan gum, then use the flour amount as listed. Happy GF Baking! Irene@KAF

  3. NanaTo4

    Made the standard recipe for waffles. They turned out delicious! I adjusted my waffle iron up one setting and they browned a bit more. Will be our new go-to waffle recipe!

    1. The Baker's Hotline

      You may fold in 1/2 c. – 1 c. of pumpkin puree into the batter and reduce the other liquid by that same amount. Try adding some pumpkin spices too. Enjoy! Elisabeth@KAF

  4. Lalapawley

    These are the best! Even my non gf family members beg me to make them 😉 Haven’t done the chocolate yet, but we did add freeze dried blueberries, and they were yummy 🙂 1 cup worked perfect for me too.

  5. Lori

    I made these but the plain version and my kids loved them! I used the brown rice flour blend. Love them!

  6. Eileen

    GF waffles are so much more tender than gluten-y ones, so they’re among our faves. Thanks for the choc chip tip- very helpful. Oh, and this’ll be a great dessert for us, though I suspect my DH would have it every meal if he could get away with it, LOL!
    Oh, those waffles are good! I think I’d be right with your hubby at the table. 😉 ~ MJ


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