Lately I’ve been on a bit of a breakfast kick. Previously I wasn’t really into eating a big breakfast in the morning, but all of that has changed. Now I want waffles or pancakes with yogurt and fruit. Every. Morning. I blame the baby. I figure I’m using that excuse as long as I can!
Over the last few months, I’ve made a lot of waffles in a variety of flavors. And, I keep coming back to these cocoa pumpernickel waffles. I’ve made them at least 3 times, possibly more. I lost count! What I love about them is that they’re slightly sweet with a hint of chocolate, but they aren’t over the top. They are also made with whole pumpernickel (rye) flour, which boosts the protein and fiber a bit. Though, I’m certainly not claiming that they are health food.
My favorite way to eat these waffles is with a dollop of lowfat yogurt and some fresh fruit. I think strawberries and sweet cherries pair especially well with the cocoa waffles. Of course, they are tasty with maple syrup, as well! Can you tell that I really love them? I think the baby likes them, too. I can blame the baby, right?
Cocoa Pumpernickel Waffles
Makes about 16 – 18 waffles
- 1 cup whole pumpernickel (rye) flour
- 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup lowfat yogurt
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs
- 1 teaspoon pure vanilla extract
Preheat a waffle iron to medium heat.
Meanwhile, whisk together the pumpernickel flour, all purpose flour, sugar, cocoa powder, baking powder, and baking soda in a medium bowl.
In a separate bowl (or measuring cup, which is my preference), whisk together the yogurt, milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry mixture. Fold together with a spatula until the dry ingredients are just incorporated. The batter will be a bit lumpy, and that’s OK. Don’t over mix.
Cook the waffles in the waffle iron (according to the manufacturer’s directions) and keep them warm in a 200°F oven, if necessary, until ready to serve.
To freeze the waffles, let them cool in a single layer on a wire rack. Then, wrap them in plastic wrap and store them in a freezer bag. Reheat in a toaster or toaster oven directly from the freezer.
Ooh, these sound awesome! What a delicious idea. I have lots of rye flour I need to use up, I think I need to try these :)
Those look great! However, I wouldn’t blame the baby for this. I would blame it on the midnight ice cream and chocolate milk :)
I bet the flavor of these waffles is complex and fantastic. Hope you’re doing well, and not suffering too much in the heat!
The waffles look great. I would never think of using pumperickel.
These waffles look amazing, Jen! They are different from anything I’ve ever tried before and I love that you used rye flour in them. I can’t wait to give these a try!