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The coffee addict in me is currently shrieking with excitement!! Ahh I finally have the chance to share this with you!
I am not at all a morning person, so to me coffee is also liquid sanity. Most people know not to expect me to have a coherent conversation until I’ve had that first cup of coffee. I also LOVE trying new coffee drinks, whether they’re flavored lattes, or other espresso drinks – especially those that involve chocolate in any capacity.
AND since waffles are the perfect excuse to eat dessert for breakfast, it was only logical that I make these waffles with coffee and chocolate!
I did start out the morning intending to make buttermilk waffles based on this recipe for Buttermilk Waffles by Martha Stewart. It is an awesome recipe btw!
BUT why stop at buttermilk waffles when you add coffee AND chocolate to the mix. So with some tweaks, I present to you my Mocha Waffles!
The recipes starts with some coffee infused butter along with classic buttermilk waffles ingredients and results in the perfect crispy on the outside and soft on the inside texture that I know you’ll love!
I chose to top my waffles with some homemade strawberry butter, a dollop of Nutella and a whole lot of sprinkles. Yes, this took care of my sugar intake for the weekend! But it was oh so yummm, in fact I’m drooling just thinking about it at the moment!
Make some for yourself! Let me know if you do!
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated, room temperature
2 cups buttermilk, room temperature**
8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
2 tablespoons instant coffee or espresso
2 tablespoons of milk (any kind)
1/4 teaspoon vanilla extract
**If you don’t have buttermilk, add 1 tablespoon of white vinegar for 1 cup of milk and let stand for 5-10 minutes.
Coffee Butter: Melt 1 stick of butter over the stove-top or in the microwave in 10 second increments.
Cool for 5 minutes.
Add into the butter 2 tablespoons of milk and 2 tablespoons instant coffee or espresso.
Mix until the instant coffee has dissolved completely.
Combine the dry ingredients:
In a large bowl, sift together the flour, cocoa, sugar, baking soda, baking powder, and salt.
Mix together wet ingredients:
In a separate bowl, whisk together egg yolks, buttermilk, melted coffee butter, and vanilla extract.
Pour into dry mixture, and combine.
Fold in egg whites:
Beat egg whites until stiff but not dry. It took about 5 minutes with an electric beater. The egg white peaks should point straight up without collapsing (mostly).
Carefully fold whites into batter. Do not over-mix or your egg whites will lose their stiffness.
Grease waffle iron with some melted butter, and heat.
Pour about 1 cup of batter (adjust for your waffle iron) and spread evenly on the griddle.
Close lid and cook for about 5 minutes (or adjust for your waffle iron). It’s done when no steam is coming out of the waffle iron.
Repeat until you’ve gone through all the batter.
Keep waffles warm:
While waiting for the next waffle to cook, pop it in the oven at about 200 degrees to keep warm.
Top with your choice of toppings. Enjoy!