Chocolate Malt Waffles

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Ten 7" round waffles

Recipe photo

These decadent dessert waffles are so light and crisp, it's hard to believe they're made with sourdough and whole wheat. This is a great way to use up some of the starter that can quickly take over the kitchen when you're tending sourdough. These waffles are especially good made in a Belgian-style waffle iron, but may be made in a traditional waffle iron, as well.

Chocolate Malt Waffles

star rating (10) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: Ten 7" round waffles
Published: 01/01/2010





1) To make the starter: Measure 1 cup "fed" sourdough starter into a medium bowl.

2) Stir in the water and whole wheat flour, and mix until thoroughly combined.

3) Cover the bowl and set it aside for several hours, or up to overnight.

4) To make the batter: When you're ready to make the waffles, whisk the dry ingredients in a small bowl; you may need to sift the mixture if your cocoa is lumpy.

5) Add the dry ingredients, plus the eggs, melted butter, vanilla, and chocolate chips to the sourdough batter, stirring to combine.

6) To bake the waffles: Drop about ½ cup batter onto a greased, preheated waffle iron. Bake the waffle until steam stops coming out the sides of the iron. The waffles will feel soft and tender coming out of the iron, but will crisp up on standing.

7) Serve with sliced bananas, ice cream or whipped cream, and chocolate sauce, if desired.


  • star rating 01/11/2015
  • Monjambon from KAF Community
  • Delicious and decadent! Most of my family could only eat one or less waffles, so we ended up with a lot left over. I didn't have malted milk powder, so I just used powdered milk instead. It was definitely rich enough - I imagine it might be too much with the malted milk.
  • star rating 08/10/2014
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  • star rating 04/26/2013
  • John from AZ
  • I keep a whole wheat sourdough starter (the most recent feeding was actually with pearled barley flour), and so the sour taste came through very strongly. The chocolate added a bit of bitterness. So, in the end, these were sour and bitter. I don't mind sour, but I don't think it's that great when it's also bitter. The waffles really didn't taste all that chocolatey either. Maybe the reason I didn't like them is because I didn't serve them with ice cream?
    Perhaps it is the starter you are using contributing to the bitterness. I like your idea, when all else fails, add ice cream! Elisabeth
  • star rating 06/01/2012
  • janetpbenson from KAF Community
  • I have to admit that the sound of chocolate waffles didn't particularly appeal to me, but I was curious and wanted to try a new recipe using my sourdough starter, so I gave it a try. These are truly delicious, and freeze very well. I love the fact that they are made with whole wheat flour and are low in sugar. On their own, they aren't sweet and almost too chocolatey.... but served warm with a scoop of vanilla ice cream and chocolate sauce, they are divine. These are wonderful for a brunch. Adults love them, and they are one of my grandchildren's favorite desserts now.
  • star rating 03/17/2012
  • Eric from overseas
  • Best sourdough wafle recipe yet!
  • star rating 02/20/2012
  • Lisa from California
  • Tasted Great. Consistency was thin. I used 1/2 cup whole wheat and the rest regular KA white flour. I also had trouble getting rid of clumps of cocoa powder so I may have over mixed, not sure. Would using all white whole wheat and mixing less make a thicker batter? How can I reduce the clumping of cocoa powder, just sifting didn't take care of it? Thanks.
    This recipe should yield a thicker batter. Since you use a percentage of white flour and the recipe calls for the whole grain flour, your batter would have had too high a liquid ratio because the whole grain flour absorb more moisture than white flours. If your cocoa was sifted into a separate bowl and then dumped into the batter, it may have lost it's aeration and clumped when you mixed it. Try sifting it directly into the batter bowl and then stirring it in with a whisk. ~Amy
  • star rating 01/12/2012
  • jennyta from KAF Community
  • So decadent. This might become birthday breakfast in our house :) I substituted molases for the malt powder, and decreased the chocolate chips (I'll probably omit them entirely next time.) I have a flat, square, 10 in waffle iron. I found that 1 cup of batter was perfect. Yummy, yum, yum!
  • star rating 03/25/2010
  • Stacy from Atlanta, GA
  • These were a fantastic treat for dessert on International Waffle Day (March 25)!! I've never made chocolate waffles before and I didn't even have the malt powder. I just substituted sugar for the powder and they were awesome. I made them before dinner and kept them warm in the oven while we ate. The crisp outside was perfection that lead to a fantastic cakelike interior. Because these were spur of the moment, I just served with whipped cream topped with chocolate shavings but I think they could be jazzed up with lots of options. I'm ordering the malt powder immediately and cannot wait to experiment more with this recipe!! Thanks KAF!!!
  • 06/22/2009
  • Rae from Coopersown NY
  • I have not had luck with sour dough starter. I do not make enough bread to keep it going. I do have a recipe which I use to make belgian waffles and am wondering if it would work as well as the starter. My recipe calls for proofing yeast in 1/2 cup warm water with 1 tsp sugar. When proofed, I add it to warm milk into which 1/2 cut butter has been melted. I then blend 1 1/2 cups KA flour into this, cover and let sit overnight on the kitchen counter. In the morning I stir in 2 beaten eggs, 1/4 tsp baking soda and 1 tsp vanilla extract. My plan is to use this as my "starter," and then procede with your ingredients. Just wondering how this would work, as the recipe sounds delicious, and my grandsons would love it with ice cream.
    Give it a go Rae, and let us know how it comes out. Experimenting is more than half the fun!
  • 06/22/2009
  • Ruth Stucky from
  • This recipe sounds wonderful! How do you recommend 'holding' the waffles to serve them all at once?
    You may keep these in your 150 oven under a cloth covering (this will allow steam to escape) and then serve at once.Joan@bakershotline

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