Ingredient

Dry Ingredients

• 1 cup all‑purpose flour

• ¼ cup baking cocoa

• 2 Tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

Wet Ingredients

• 1 cup buttermilk

• 1 large egg, room temperature

• 2 Tbsp butter, melted

• 1 tsp vanilla extract

For Serving (Optional)

• Maple syrup

• Chocolate syrup

Directions

1. Mix the Dry Ingredients In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt.

2. Mix the Wet Ingredients In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth and well blended.

3. Combine the Batter Pour the wet mixture into the dry ingredients. Stir just until moistened — the batter should remain slightly lumpy.

4. Cook the Waffles (Skillet Method) Heat a greased large nonstick skillet over medium heat. Working in batches, pour the batter by ¼‑cup portions onto the skillet. Cook until bubbles on the surface begin to pop and the bottoms are golden brown. Flip and cook the second side until golden brown.

5. Serve - serve warm with maple syrup, chocolate syrup, or both.

Nutrition Facts —

3 Chocolate Buttermilk Waffles

Calories: 630–720 Total Fat: 22–28 g Saturated Fat: 10–13 g Cholesterol: 110–140 mg Sodium: 1,300–1,500 mg Total Carbohydrates: 95–110 g Dietary Fiber: 5–7 g (from cocoa + flour) Sugars: 20–26 g Protein: 16–20 g