Dairy Free Chocolate Waffles

Total time35 min

Prep time10 min

Cook time20 min

Chocolate waffles for breakfast feel like a special occasion, and this version delivers deep cocoa flavor with a crisp exterior and a tender, fluffy inside — no cow's milk or butter required. The trick is a quick homemade "buttermilk" made by combining dairy free milk with apple cider vinegar, which curdles slightly and gives the batter that same lift and tang you'd get from the traditional version. Melted coconut oil steps in as the fat, keeping every waffle rich and moist without any dairy in sight. Letting the batter rest for five minutes before cooking makes a real difference, giving the leaveners time to activate and the gluten time to relax. If you fold in the optional dairy free chocolate chips, you get little pockets of melted chocolate in every bite — which honestly makes these feel more like dessert than breakfast, and nobody is complaining. The recipe makes four servings, so it's perfect for a weekend morning when you want something indulgent that the whole table can enjoy without anyone having to opt out.

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Ingredients

4 servings

For the batter

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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⅓ cup unsweetened cocoa powder
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups dairy free milk
1 tbsp apple cider vinegar
2 large eggs
¼ cup coconut oil, melted and cooled
1 tsp vanilla extract
½ cup dairy free chocolate chips (optional)

For cooking

coconut oil or cooking spray, for greasing

Instructions

1
Stir together the dairy free milk and apple cider vinegar in a medium bowl and let stand for 5 minutes until slightly curdled.
2
Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.

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