Chocolate Chip Buttermilk Waffles with Blackberry Sauce

chocolate chip waffles blackberry sauce

I almost died and went to chocolate-berry heaven this morning.  These waffles had crispy edges, soft centers, and were smothered in yellow grass-fed butter.  But then, then, I drizzled them with real maple syrup and homemade blackberry sauce.  Now that is a breakfast.

Plus, if you followed my chocolate-making craze from the last few months, you will know that I have been playing with cocoa butter.  So I happened to have some of my honey-sweetened GAPS chocolate chips on hand for these waffles.  Amazing.  (Of course, you can also try white chocolate chips in this recipe as well.)

I seriously cannot get over how delicious real food is.  Who needs grocery stores?!  Give me bulk co-ops and resource pages and local farms any day.

But whatever you do, please make this blackberry sauce.  You will not be sorry.  The combination of the dark, lightly-sweetened chocolate with the jewel-toned flavor of the berries scented with vanilla and amaretto is the perfect bite.  It makes the kind of food you just have to savor, so you slow down and enjoy every minute.

Our health isn’t just about the food we eat.  It’s about our stress level, and if we enjoy life.  It’s about whether or not we stop to enjoy life and take a breath.  So enjoy this decadent breakfast.  You won’t be sorry to start your day out this way.

Let’s talk about real maple syrup for a second.  Did you know that you should buy grade B maple syrup instead of grade A?  It seems a bit counter-intuitive, but the reason for it is that grade B maple syrup contains more vitamins and minerals than the grade A version.  So enjoy the robust flavor and the increased nutritional profile.

Another thing to make sure you make a priority is to get organic maple syrup.  Conventional maple syrup is at least sometimes made with formaldehyde.  Tapping maple trees only works for about 6 weeks out of the year before the holes close up again.  But conventional maple syrup makers put formaldehyde pellets in the openings, which gradually dissolve (into your maple syrup!), but keep the holes open for longer.  It’s not allowed, but they do it anyway.  They can afford the risk.

Again, we see that our health is the payment that food manufacturers use for greater productivity.  Also again, we find that organic foods are worth the price difference.  Organic maple syrup producers are more regulated, first of all, and smaller.  They cannot afford, like the conventional large maple syrup manufacturers, to use formaldehyde pellets and assume they won’t get caught.  (Plus, it seems they have a bit more of a conscience when it comes to food.)

So buy organic maple syrup.  Please!  And make sure it’s grade B.

Equipment Needed:

Soaked Buttermilk Waffles

2 1/2 cups whole grain flour (how to make sprouted flour here, buy sprouted flour here)
2 cups buttermilk (how to make buttermilk here, buy buttermilk cultures here)
2 tablespoons whole cane sugar (buy whole cane sugar here)
1 1/2 teaspoons baking soda (buy aluminum-free baking soda here)
1/2 teaspoon salt (buy unrefined sea salt here)
2 eggs, separated
1/2 stick (4 tablespoons) butter, melted and cooled (how to make butter, buy grass-fed butter here)
1 teaspoon vanilla (buy organic extracts here)
1 cup chocolate chips (see how to make chocolate chips here)
additional melted butter for the waffle iron

  1. In a large mixing bowl, combine flour and buttermilk well.  Cover with a cloth and a dinner plate and put in a warm place to soak overnight or at least 12 hours.
  2. Preheat your waffle iron if needed.
  3. After the soaking time, add sugar, baking soda, salt, egg yolks, melted butter, and vanilla and stir until smooth.  Beat the egg whites until soft peaks form.  Gently fold them into the batter.  Add chocolate chips and fold them into the batter as well.
  4. Brush the waffle iron with melted butter and ladle the batter into the center.  Close the waffle iron and cook anywhere between 3-5 minutes, testing the first waffle to make sure you get the desired level of doneness.
  5. Serve with butter, fruit, maple syrup, fruit sauce, yogurt, whipped cream, or any other topping you can devise.

Blackberry Honey Syrup

2 lb. blackberries, fresh or frozen
1/4 cup honey (buy raw honey here)
1 teaspoon amaretto liqueur, such as DiSarrano*
1 teaspoon good vanilla (buy extracts here)

*you can also use almond extract if that is what you have, or if you are on GAPS

  1. Using a potato masher, mash the berries in the saucepan until they release plenty of juice.  Then, add the honey and bring to a boil.  Llower the heat to maintain a simmer.  Simmer, uncovered, for about 20 minutes or until reduced by 1/3.
  2. Using a wooden spoon, stir in amaretto liqueur, and vanilla.  Mix well.
  3. Place the large strainer in a large glass bowl and pour the berry sauce into the strainer.  Pressing with the back of a rubber scraper, mash as much of the sauce through the strainer as possible.  Discard the seeds and fibers that get stuck in the strainer, and set the strainer aside.
  4. Pour the sauce from the glass bowl into a small pint jar or syrup jar.  Serve, or store in the refrigerator.

This post is a part of Weekend Gourmet, Sunday School, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Healthy2day Wednesday, Allergy-Free Wednesday, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Fight Back Friday, Fresh Bites Friday, and Friday Food Flicks.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. What a fantastic recipe! It looks absolutely delicious. I would love to try some.

  2. Sounds amazing! I love your natural food approach and will definitely be taking some of your natural food approaches. These waffles sound amazing and you can bet I’ll be trying them soon!

  3. Those look awesome!!! I love real food too! Stumbled upon your blog..its totally awesome!! I did not know that grade B was better…very interesting! Thanks for the info…i will definatly be checking into that soon!!! 🙂

  4. Those look amazing!! Megan

  5. This looks like a lovely dessert! Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  6. I just tried making these waffles and they are absolutely delicious!! Nice and crispy on the outside and soft inside and the flavor was amazing – thanks so much for posting this recipe! I think next time I’ll try using the hand-mixer method for beating the egg whites, though, ha ha! 🙂 I tried to do it the old-fashioned way with a whisk, and I now have a much greater appreciation for the way people used to bake in the days before modern conveniences and electricity!

  7. Thanks for stopping by at Allergy-Free Wednesday. Hope to see you later this week!

  8. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have an awesome week end and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

  9. I would really love to make some of these waffles however I am having a hard time finding a waffle iron that is not Teflon coated. I would prefer a Belgium waffle iron if possible. Any suggestions?


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