Homemade dessert waffles can be just what you need right now to treat yourself and family to something extra special. Imagine a thick Belgian waffle piled high with creamy chocolate or vanilla pudding and sprinkled with grated coconut, chocolate or butterscotch chips to brighten your mood during home confinement. These spongy soft waffles and the mound of luscious chocolate filling results in a taste reminiscent of Boston cream pie. This is why I thought to name these my Boston cream pie dessert waffles.
Usually Boston cream pie has a vanilla cream filling between those spongy vanilla layers of cake. Therefore, you are probably wondering why I chose to make a chocolate filling that requires no eggs. The reason is I was trying to conserve the remaining eggs that I have for other recipes since eggs in my area have become more expensive lately.
The best part of making my homemade waffles is eating them, but you’ll love that any of the waffles that are left over can be frozen to reheat beautifully in the microwave. The pudding topping also can be stored in your refrigerator in a corning dish to use later. So when you get the urge for a fast, convenient dessert or snack, you can just reach into the freezer and take out as many of the waffles to reheat as you need.
If you have any milk on the verge of going sour, my homemade waffles recipe can help solve that problem. You can make another recipe or expand on it and nothing will go to waste, which is always good to save money.
I hope you try my recipe for homemade Boston Cream Pie waffles because they make an easy, handy treat. You also might want to try a few other homemade waffle recipes that I make such as my Gingerbread Waffles and Chocolate Waffles. You can find others in my search box that are favorites in our house.
Boston Cream Pie Dessert Waffles Recipe
- Waffle Batter:
- 4 cups of sifted flour
- 4 teaspoons of baking powder leveled
- 4 eggs
- 2-1/2 cups of milk
- 12 tablespoons of canola oil
- 2 teaspoons of vanilla
- 1 teaspoon of salt
- 4 tablespoons of sugar
- Chocolate Pudding Filling:
- 4 cups of milk
- 1 cup of sugar
- 2/3 cup of unsweetened cocoa
- 2 tablespoons of cornstarch
- 4 tablespoons of flour + 2 teaspoons of flour
- 2 teaspoons vanilla
- grated coconut flakes
- Chocolate chips
- Butterscotch chips
To Make the Waffle Batter:
Mix all your waffle batter ingredients until well combined.
Preheat and thoroughly grease your Belgian waffle iron until hot enough to start pouring your batter. I use a small cup and pour from the center of the iron, spreading quickly with the edge of the cup or spatula to load as much as I can without reaching the edges.
Continue making your waffles until you finish the batter.
To Make the Chocolate Pudding Filling:
Combine the ingredients in a saucepan, whisking thoroughly to blend in the cornstarch and flour before cooking.
Cook the pudding until it to bubble and thicken.
Pour into a covered dish that you can store in your refrigerator.
Serve hot or cold over the waffles before topping with a tablespoon of grated coconut flakes, chocolate or butterscotch chips or doing both.