ricotta belgian waffles
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5 from 1 vote

Chocolate Waffles

Rich and fluffy chocolate waffles made with ricotta cheese. These chocolate waffles freeze well which makes for a quick breakfast (or even dessert). Pop them in the toaster to warm them up! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 14
Author: Julie Clark


  • 2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • ¾ cup sugar
  • 3 ½ teaspoons baking powder
  • 2 large eggs (separated)
  • 1 ½ cups milk
  • cup ricotta cheese
  • 1 cup butter (melted)
  • 1 teaspoon vanilla


  • Combine flour, cocoa powder, sugar and baking powder into a medium bowl.
  • Using another bowl lightly beat egg yolks. Add milk, ricotta, butter and vanilla mixing well.
  • Stir wet ingredients into dry ingredients until well combined.
  • Beat the egg whites in another bowl till stiff peaks are formed then fold them into the batter.
  • Cook in a preheated waffle iron. Take waffles out before they brown. This should be about 4-8 minutes( depends on waffle iron). Taking them out before they brown ensures that they won’t overcook in the toaster. If you are eating them immediately allow to brown in waffle iron.
  • Place waffles on cookie sheet to cool. Once the waffles are cook, place them in a single layer on a cookie sheet lined with parchment paper. After the waffles have frozen, package them in Ziploc storage bags and freeze. Freezing them first individually will help the waffles not stick together.
  • When you are ready to serve the waffles, pop the frozen waffles into the toaster and let them cook until they are warmed through and lightly crisped.