Chocolate Malt Waffles

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.

20 mins
3 hrs 50 mins
seven 7" round Belgian waffles
Chocolate Malt Waffles


Prevent your screen from going dark as you follow along.
  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.

Tips from our Bakers

  • Waffle irons come in all shapes and sizes. This recipe makes 5 cups of batter, so you'll have a better idea of how many you can expect to get. A 7" Belgian style waffle uses about 3/4 cup of batter; a waffle that makes thinner, "standard" waffles uses about 1/2 cup and will yield more finished waffles.