These dark chocolate chunk strawberry waffles are light, fluffy and full of rich chocolate flavor balanced by fresh strawberries.
Brunch at home can be just as delightful as dining out. These Dark Chocolate Chunk Strawberry Waffles combine dark cocoa, fresh sliced strawberries and rich dark chocolate chunks in a lighter waffle batter for an indulgent yet balanced breakfast or brunch.
The batter uses whole wheat or all-purpose flour, dark cocoa powder and an optional chocolate protein powder for a subtle protein boost. The waffles bake up tender and fluffy with a deep chocolate taste, while the strawberries add a bright, fresh contrast.
How to Make Dark Chocolate Chunk Strawberry Waffles
Dry ingredients: In a large bowl whisk together 1 ½ cups whole wheat or all-purpose flour, ⅓ cup dark cocoa powder, 2 scoops chocolate protein powder (optional), 2 teaspoons baking powder, ⅓ cup stevia baking blend (or sugar), 1 tablespoon ground cinnamon and ⅛ teaspoon salt until evenly combined.
Wet ingredients: In a separate bowl beat together 2 large eggs, 1 ½ cups unsweetened almond milk and 1 teaspoon vanilla extract. Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Fold in 1 cup sliced strawberries and ¼ cup dark chocolate chunks.
Cook: Preheat a waffle iron and spray with cooking spray. Spoon heaping ladlefuls of batter onto the waffle iron, close the lid and cook 5–7 minutes, until the waffle is cooked through and has a deep golden-brown color. Repeat with the remaining batter — this recipe yields about 4 large waffles.
Serve topped with extra sliced strawberries and warm pancake syrup if desired. Enjoy immediately while warm.
Other Flavor Combination Suggestions
This waffle batter is versatile. You can swap the strawberries for many other fruits or omit the cocoa and protein powder to make a traditional waffle base (if you omit the cocoa and protein powder, add about ¾ cup more flour to reach the right batter consistency).
Ideas to try:
- Chocolate and raspberries
- Plain batter with white chocolate chunks and blueberries
- Chocolate and cherries
- Plain batter with peaches, apricots or nectarines
- Plain batter with cranberries
- Red velvet: add a few drops of red food coloring and ½ teaspoon white vinegar to the chocolate batter, then fold in dark chocolate chunks
- Plain batter with blackberries
Leave a comment to share which combination you tried!
Important Note Regarding Sweetener Substitutions
If using a sugar substitute, choose one with a one-to-one replacement ratio with sugar (many baking blends are formulated this way). You may also use regular cane sugar in place of the stevia baking blend; adjust to taste.
You will also love these Double Chocolate Chip Pancakes!
📖 Recipe
Dark Chocolate Chunk Strawberry Waffles
Ashley Boyd
Equipment
- Waffle iron
Ingredients
- 1 ½ cups whole wheat or all-purpose flour*
- ⅓ cup dark cocoa powder
- 2 scoops chocolate protein powder** (optional)
- 2 teaspoons baking powder
- ⅓ cup stevia baking blend*** or sugar
- 1 tablespoon ground cinnamon
- ⅛ teaspoon salt
- 2 large eggs
- 1 ½ cups unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
- ¼ cup dark chocolate chunks
Instructions
- In a large bowl whisk together the flour, cocoa powder, protein powder (if using), baking powder, sweetener, cinnamon and salt until combined.
- In another bowl beat together the eggs, almond milk and vanilla. Pour the wet mixture into the dry ingredients and stir with a rubber spatula until just combined. Fold in the strawberries and chocolate chunks.
- Preheat and spray your waffle iron. Spoon heaping ladlefuls of batter onto the iron, close the lid and cook 5–7 minutes, until waffles are cooked through and golden. Repeat with remaining batter for about 4 large waffles.
- Top with sliced strawberries and warm syrup if desired. Serve immediately.
Notes
*If using all-purpose flour you may need about ¼–½ cup less milk to reach the correct batter consistency.
**If you omit the protein powder, add an extra ⅓ cup cocoa powder to maintain the chocolate flavor balance.
***Use a baking blend with a one-to-one sugar replacement ratio, or substitute regular cane sugar to taste.