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Chocolate Malt Waffles

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Chocolate Malt Waffles Recipe

The combination of chocolate, sourdough, and whole wheat makes an incredibly light and crisp base for any waffle dessert you can dream up. These waffles are especially good made in a Belgian-style waffle iron, but may be made in a traditional waffle iron, as well.

At a glance

Prep
Bake
Total
Yield
seven 7" round Belgian waffles
Nutrition information

Ingredients

Choose your measure:

Starter

Batter

Instructions

  1. For the starter: In a medium bowl, combine the ripe starter with the water and whole wheat flour.
  2. Mix well, then cover and set aside at room temperature overnight.
  3. For the batter: Sift the cocoa, malted milk powder, baking powder, salt, cinnamon, and sugar into a medium bowl.
  4. Stir the mixture into the starter with the eggs, melted butter, vanilla, and chocolate chips.
  5. Place a rack on a baking sheet, put it in your oven, and preheat it to 200°F. Preheat a waffle iron.
  6. Cook the waffles according to the manufacturer's instructions. (When it's ready, you'll smell chocolate.)
  7. Open and remove the waffle; it will feel soft and tender as you take it out.
  8. Transfer the finished waffles to the oven to stay warm while you cook the remaining batter. The waffles will crisp up as they sit.
  9. Leftover waffles can be frozen for a few weeks, and reheated in a toaster.

Nutrition Information

  • Serving Size 1 waffle, 168g
  • Servings Per Batch 7
Amount Per Serving:
  • Calories 442
  • Calories from Fat 171
  • Total Fat 19g
  • Saturated Fat 11g
  • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 73mg
  • Total Carbohydrate 67g
  • Dietary Fiber 6g
  • Sugars 30g
  • Protein 10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.