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Oven Baked Waffles with Maple Chocolate Sauce

Oven Baked Waffles with Maple Syrup Chocolate Sauce

You don’t need a waffle iron to make these delicious waffles with maple chocolate sauce. They’re oven baked waffles but still have that lovely fluffy interior and nice crispy exterior you expect from a good waffle.

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To me waffles have always seemed the height of elegance and sophistication. I’ve never eaten them here in the UK, but I have fond memories of the light and crispy delights offered to us at elegant establishments in Europe. On our visit to Ghent we had them served mit slagroom. Slagroom for the uninitiated is the Flemish for whipped cream. Jolly delicious they were too.

Silicone Waffle Moulds

I think of waffles as a 3D pancake, with their neat little reservoirs which hold lots of butter, cream, syrup or whatever else you fancy to shorten your life. When I was sent some silicone waffle moulds* from Lékué to try out, it didn’t take me long to drop those eggs and flour into a bowl and start mixing.

My enthusiasm for Lékué remains unchecked with this, the third product I have tried. You can read my previous posts on the bundt mould and the bread maker by clicking on the links. Having used silicone bakeware for years, I have experience of the good, the bad and the ugly.

I’ve used cheap silicone moulds in the past and the performance really isn’t that good. Thin material results in uneven bakes where the bottoms get burnt and the batter doesn’t cook properly. Lékué silicone is a completely different ball game. It’s really sturdy and you can tell the products are of good quality by the look and feel of them. To boot, they come with a ten year guarantee.

Luke Waffle Moulds

The pack contains two moulds for oven baked waffles. Each one has four waffle patterns, so you can make up to eight waffles at any one time. The waffle indentations are well defined and they turn out perfect looking waffles. I find the moulds really easy to use. Initially I was concerned about how easy it would be to release the waffles, but they slip out of the moulds with no trouble at all. Not only that, but you don’t get all the smoke associated with hot metal, grease and batter. Or is that just me?

Another area where these waffle moulds score is their storability. They don’t take up much space at all. So if your kitchen is too small for a waffle iron, don’t worry, you can still enjoy crisp hot waffles.

Maple Syrup

Well you can’t have waffles without a drizzle or two of maple syrup. Can you?

The first time I made these waffles with maple chocolate sauce, I’d fortuitously been sent some Clarks maple syrup to try out. Waffles seemed the perfect vehicle to do so. Just in time for Pancake Day, I had four small 180 ml plastic bottles with squirty tops.  They were nice and easy to use, though I found the syrup to be rather more liquid than I was expecting.

Clarks Maple Syrup

Two were pure maple syrup and two were blended with carob fruit syrup, which seemed a little odd and unnecessary to me. I would rather have my syrup pure and dilute or mix it in whatever way I wish, rather than have it done for me.

In this instance, I didn’t want to adulterate the pure syrup and simply drizzled it over some of the waffles and served with a little whipped cream and pomegranate seeds. However, I had designs for the vanilla version, which I thought would help to make a luxurious chocolate sauce.

As well as using the maple syrup on the waffles and in the chocolate sauce we subsequently used them in a number of other ways. I do like maple syrup. But in order to get a real sense of their individual characters, CT and I also tried them neat. This is what we thought.

Original (blended with carob fruit syrup) – strong smoky, caramel, rich. Wouldn’t want to eat too much at any one time. Very sweet.

Vanilla (blended with carob fruit syrup) – reminded me of cough medicine that I used to have as a child – something I always viewed as a treat. Aromatic, with a strong vanilla flavour. Very sweet. I’ve used this one in the chocolate sauce to good effect. Although pure maple syrup is undoubtedly better.

Pure Canadian (No.1 Medium Grade) – less runny than the previous two and not as overpoweringly sweet. Smoky and tanniny with a drying-in-the-mouth feel. It was this one that we used on our waffles and it worked well.

Pure Canadian (No.2 Amber Grade) – this proved to be my favourite. It was sweeter than No 1 with a more rounded “maple flavour” but still with the tannins coming through.

Oven Baked Waffles

The moulds come with instructions and a recipe for sweet waffles and one for savoury. The savoury waffles are quite delicious with an addition of Parmesan, oregano and paprika. I usually make them with cheddar cheese rather than the Parmesan and enjoy them with various topping. They make a great lunch. I topped the ones you can see here with Moroccan spiced carrot purée, olive and Greek yoghurt.

Oven Baked Waffles with Moroccan Carrot Purée

However, for my first attempt at oven baked waffles I decided to make some that were neither sweet nor savoury. I reckoned the maple syrup chocolate sauce would be quite sweet enough. And indeed I’ve never added sugar since. Apart from the sugar I use wholemeal spelt flour for the batter. Although that very first time I did use half wholemeal and half plain. Other than these changes, I stick to the recipe provided. This is mostly because it yields the perfect amount to fill the eight waffle moulds.

The first time I used the waffle moulds, I followed instructions and sprayed them lightly with oil. This isn’t something I normally do with silicone, but the waffles didn’t stick. And even though I’ve never done this since, the waffles still don’t stick.

The method for making these oven baked waffles is super quick and easy with very little fuss. You need to melt the butter first, but other than that you just need to mix everything up in a bowl then pour it into the waffle moulds.

Bake them in a hot oven for about ten minutes, then turn them out so that the waffle holes are showing. Place them back in the oven and bake for a further five minutes or so. Job done. 

Oven Baked Waffles

Just out of the oven – see that steam rising?

The oven baked waffles give a very good result with their fluffy insides and crispy outsides. And there’s plenty of holes to catch that maple chocolate sauce.

We just loved these. Two each was plenty, but very greedily and because we had them for brunch, we polished off all eight of them. Crisp on the outside and fluffy on the inside, I shall be making these waffles again very soon. Next time, if there are only two of us, I shall try freezing half of them for a quick and easy breakfast, brunch or dessert another time. The chocolate sauce was indeed rich and quite delicious too with a faint hint of maple that gave it an air of added luxury.

Oven Baked Waffles with Maple Chocolate Sauce

Of course you don’t have to eat them with maple chocolate sauce. There’s any number of toppings you can use. We also enjoy them with whipped cream and pure maple syrup.

Pancake Day will soon be here. I’m seriously thinking of renaming it Waffle Day. Maple syrup is, of course, a must. As is chocolate.

Maple Syrup Chocolate Sauce

I’ve made this maple chocolate sauce many times now. But for my first waffle bake, I wanted something a bit special. So I indulged in some premium couverture dark chocolate, 70% Ocoa pur noir. I reckeded it would give a particularly rich and fulsome flavour. The aroma wafting up from the packet was of chocolate, caramel and tobacco. Thankfully the taste lived up to the promise that these smells evoked and multi layered notes hit the palate in succession.

Oven Baked Waffles with Maple Chocolate Sauce

This chocolate sauce is rich and deep and quite delicious too with a faint hint of maple that gives it an air of added luxury.

Lékué also sent two fabulous stretchy silicone covers. They fit over various sized containers from a half used tin of tomatoes to, in this instance, a bowl of maple syrup chocolate sauce. They’re also good for covering half eaten pieces of fruit such as an orange or melon. The reusable covers act as temporary lids creating a vacuum seal to keep leftovers fresh – a much better option than clingfilm in my opinion.Lekue Silicone Cover
As there was plenty of chocolate sauce left over, I spooned it into a bowl and used one to cover it. It was both easy to put on and easy to take off. I ended up using the remaining chocolate sauce to make the truffle icing for my chocolate Valentine cakes. For the recipe below, however, I’ve given just the right amount for these eight waffles.

Other Waffle Recipes You Might Like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these oven baked waffles, with or without the maple chocolate sauce, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Oven Baked Waffles. PIN IT.

Oven Baked Waffles with Maple Chocolate Sauce.

Oven Baked Waffles – The Recipe

Oven Baked Waffles with Maple Syrup Chocolate Sauce
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5 from 4 votes

Oven Baked Waffles with Maple Chocolate Sauce

You don't need a waffle iron to make these delicious waffles with maple chocolate sauce. They're oven baked but still have that lovely fluffy interior and nice crispy exterior you expect from a good waffle.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Brunch, Dessert
Cuisine: British
Keyword: chocolate sauce, maple syrup, quick, waffles
Servings: 8 waffles
Calories: 363kcal

Ingredients

Waffles

  • 110 g unsalted butter
  • 240 g wholemeal spelt flour
  • 2 tsp baking powder
  • pinch of sea or rock salt (I use Himalayan pink rock salt)
  • 3 medium eggs (I often use 2 duck eggs instead)
  • 410 ml milk

Maple Chocolate Sauce

  • 75 g good quality dark chocolate
  • 100 ml double cream
  • 1 tbsp maple syrup

Instructions

Waffles

  • If you're using silicone moulds for the first time, spray them lightly with oil. You shouldn't need to do this subsequently. Place them on an oven tray.
  • Melt the butter in a pan over a low heat, then set aside to cool slightly.
  • Sift the dry ingredients into a bowl.
  • Make a well in the centre and break in the eggs.
  • Start stirring from the middle outwards, slowly adding 410 ml milk until you form a smooth batter.
  • Add the butter and stir until incorporated.
  • Ladle the batter into the moulds. There should be just enough to completely fill 8 Lékué waffle moulds with none left over.
  • Bake in the middle of the oven at 220℃ (425℉, Gas 7)  for 10 minutes or until set.
  • Remove from the oven and turn out onto the oven tray. Place back in the oven with the pattern side up for a further 5 minutes or so until the waffles are crisp and golden.

Maple Chocolate Sauce

  • Meanwhile melt 75g good quality dark chocolate with 100g double cream in a pan over low heat.
  • Add 1 tbsp maple syrup and stir until it's smooth and glossy.
  • Pour the warm sauce over the hot waffles and scatter some berries or pomegranate seeds over the top.

Notes

You may want to use a mix of half wholemeal flour and half plain if you're not used to baking with wholemeal flour.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Nutrition

Calories: 363kcal | Carbohydrates: 31g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 56mg | Potassium: 408mg | Fiber: 4g | Sugar: 7g | Vitamin A: 699IU | Calcium: 152mg | Iron: 3mg

Sharing

I’m sharing these oven baked waffles with Lost In Food for #CookBlogShare.

Thanks to Lékué for sending me the waffle moulds and stretch tops to try out and to Clarks and Cacao Barry for the maple syrup and chocolate. I was not required to write positive reviews and as always all opinions are my own. Thank you for your support of the organisations and brands that help to keep Tin and Thyme blithe and blogging.

27 Comments

  1. manu

    25th February 2014 at 10:17 am

    I love waffle, youre looks delicious!!!
    Have a nice day

    Reply
  2. Alicia Foodycat

    25th February 2014 at 12:19 pm

    The covers for tins sound like a brilliant idea! I am tempted by the waffle mould but if I had a waffle mould I would eat even more than I already do!

    Reply
  3. Sylvia F.

    25th February 2014 at 8:45 pm

    Waffles from the oven? Brilliant idea! I would love to munch few of them now 🙂

    Reply
  4. Phil in the Kitchen

    25th February 2014 at 8:47 pm

    Sounds lovely. Waffles always make me think of sitting happily in European sea front cafés, preferably slightly out of season. I like the idea of waffle day even if it won’t do favours for my waist size.

    Reply
  5. Jacqueline Meldrum

    25th February 2014 at 9:12 pm

    How wonderful! I am liking that website

    Reply
  6. Janice Pattie

    25th February 2014 at 9:43 pm

    I’m impressed with the Lekue silicone ware, it really does the job. The waffles look fantastic, great alternatives to all the pancakes at this time of year 😉

    Reply
  7. chefmimiblog.com

    25th February 2014 at 11:46 pm

    wow. wow. wow.

    Reply
  8. Karen S Booth

    26th February 2014 at 3:28 pm

    FAB idea for your moulds Choclette, I have yet to use mine! I DO love a good gaufre and yours look divine!

    Reply
  9. London Unattached

    26th February 2014 at 4:47 pm

    delicious! and I am going to stop looking now so I am not led into temptation!

    Reply
  10. Bintu @ Recipes From A Pantry

    27th February 2014 at 10:26 am

    I want to become friends with Lékué . Yummy waffles.

    Reply
  11. Tina Anand

    27th February 2014 at 11:08 am

    Yum! The last time I ate a waffle was in Maison Dandoy in Brussels last June. The sweet pillowy dough was just heavenly. I need to get hold of the Lekue waffle moulds and recreate the memories at home. Yours look delicious!

    Reply
  12. GG

    27th February 2014 at 9:19 pm

    These waffle moulds are genius. I hate all that grease and stuff with regular moulds. GG

    Reply
  13. prwilson

    28th February 2014 at 12:31 am

    Mapley chocolate sauce sounds amazing.

    Reply
  14. Lou, Eat Your Veg

    28th February 2014 at 7:56 pm

    You’ve so sold me on the Lékué waffle mould, they sound terrific! I wouldn’t have thought of making homemade waffles but what a treat they’d be, especially for the kids and their friends. Intrigued to try the Parmesan version too, sounds delish as do yours with Choccie sauce. Yuuuuuum!

    Reply
  15. Morgan @ Peaches, Please!

    4th March 2014 at 8:52 pm

    I love waffles and they were a solid part of my upbringing. Starting from when I was a kid and the local brunch place had a waffle bar all the way through college where they had batter and waffle irons out in the cafeteria on the weekends. So delicious. While I really like waffle irons, the Lekue waffle mold seems like a great idea for folks without the room to store a proper waffle iron.

    Reply
  16. Kavita Favelle

    17th April 2020 at 3:34 pm

    What a clever idea, great for those without storage space for a waffle machine. These moulds are so clever!

    Reply
    • Choclette

      17th April 2020 at 4:11 pm

      They are excellent if you have a small kitchen but are still partial to a waffle or two.

      Reply
  17. CAMILLA HAWKINS

    17th April 2020 at 3:41 pm

    I really want to make waffles now and I really want to get hold of some spelt flour or any flour for that matter. The waffle mould sounds like a great idea as your waffles look perfect:-) Thanks for including my potato rosti waffles!

    Reply
    • Choclette

      17th April 2020 at 4:12 pm

      Aghh, it’s so hard to get hold of flour now. Luckily I was fairly well stocked up before all this kicked off because it’s nigh on impossible to get hold of now.

      Reply
  18. Jacqueline Meldrum

    17th April 2020 at 4:27 pm

    I had no idea you could get these. I have a wee round waffle maker. Maple syrup is always good on waffles and you can’t beat Clark’s. Although I think everyone is buying it right now as I can’t get any. Thanks for linking to my tofu.

    Reply
    • Choclette

      18th April 2020 at 8:05 am

      Love your tofu waffle idea Jac. I’m definitely going to have to try it. I haven’t tried to buy maple syrup recently, but it seems quite hard to get anything I actually want at the moment.

      Reply
  19. Christina Conte

    17th April 2020 at 5:11 pm

    These look lovely and what a great option for those who don’t have a waffle iron or the space for one!

    Reply
    • Choclette

      18th April 2020 at 8:03 am

      Thanks Christina. They’re great space savers indeed and the need for one less gadget cluttering up the kitchen is a bonus.

      Reply
  20. Mandy Mazliah

    17th April 2020 at 9:45 pm

    They sound excellent – I had no idea that you could oven bake waffles like that! Thanks so much for linking to my pumpkin waffles.

    Reply
    • Choclette

      18th April 2020 at 7:58 am

      They’re not crisp all the way through like you can get with a waffle iron, but they’re really good and a lot less faff too.

      Reply
  21. Janice Pattie

    19th April 2020 at 6:03 pm

    What a great way to make waffles! They look nice and crisp which is just how I like them.

    Reply
    • Choclette

      19th April 2020 at 8:15 pm

      They’re lovely and crisp on the tops and around the edges, but the bottoms are fluffy rather than crisp. Most delicious.

      Reply

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