Red Velvet Waffles

If you love red velvet everything, you’re going to love these from-scratch Red Velvet Waffles! Calling for a handful of easy-to-find pantry and refrigerated ingredients, this red velvet waffle recipe makes slightly chocolatey, beautifully deep red waffles that pair perfectly with a drizzle of cream cheese icing. No cake mix necessary!

A grey plate of red velvet waffles drizzled with cream cheese icing on a white surface next to a pink linen

The Year of the Waffle continues today with RED VELVET!

As someone who is into red velvet flavors, I made it my mission to make these waffles utterly perfect.

This recipe is a breakfast twist on the classic Red Velvet Cake with Cream Cheese Frosting. They’re wonderfully sweet and decadent, tender and fluffy.

These waffles are more similar to that of cake than traditional waffles, so they are perfect for this occasion.

What is red velvet?

Red velvet is a mild flavored chocolate cake that once turned red due to the ingredients it used. The buttermilk reacts with the unsweetened cocoa powder, which in turn these waffles (and their cake counterpart) a brick red color.

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    However, we use red food coloring these days to pump up that red color.

    Fun fact: Bakers can use boiled beets to add a natural red color to baked goods!

    Why we love this recipe:

    Before we dive in, let me state for the record: you do not need red velvet cake mix to make this red velvet waffles recipe. This recipe is completely from scratch, and it is oh-so-good. Think of it as the classic cake in waffle form.

    Like many of our other waffle recipes this year, these Red Velvet Waffles start with our classic buttermilk waffle base.

    Not only does buttermilk add an awesome gentle tanginess to waffles, but it is a key ingredient for red velvet. It is also acidic. So when you combine that with baking soda, it gives the batter a little extra lift and fluff. (Hello, kitchen chemistry!)

    Also, red velvet cake is made with a little cocoa powder, so we’ve added that to this recipe, too, tinkering with the amount of cocoa powder necessary. We went a little heavier on this so that you get more chocolate flavor because that is my personal preference… and my kids agree.

    This Red Velvet Waffle recipe have awesome cocoa flavor and are sweet without being overwhelmingly saccharine. When paired with a drizzle of cream cheese icing (the same one we use for cinnamon rolls!), it’s a match made in heaven.

    The texture of these waffles is also excellent.  The exterior is crispy and the interior is tender, moist and fluffy.

    Be sure you’ve got enough red food coloring (the regular kind or gel, never the natural kind) before getting started so that the waffles have their trademark brick red color. That was the trickiest piece in developing this recipe because I wanted to get the color right without being overwhelmingly red.

    Other waffle recipes you might enjoy: Pumpkin Waffles with Cinnamon Maple Syrup | Blueberry Waffles | Chocolate Chip Waffles | The Best Waffles (without buttermilk)

    Need breakfast inspiration, but don’t know where to start? Head on over to my Breakfast and Brunch Recipe Index.

    Ingredients to make waffles into red velvet in bowls and measuring cups on a white surface with a pink linen

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    In addition to these tools, you’ll need a few ingredients from the grocery store or your pantry:

    • All-purpose flour — we always have unbleached AP flour at our house, but the regular kind works, too!
    • Cocoa powder — unsweetened natural cocoa powder is what you want. This gives a chocolate-y kick to the waffles.
    • Granulated sugar — also known as white sugar, this adds sweetness to the batter.
    • Cornstarch — this helps the exterior of the waffles crisp up. There is no substitute.
    • Leaveners — we use a combination of baking powder and baking soda. Make sure yours are fresh.
    • Kosher salt — medium grain kosher salt is my go-to. Diamond Crystal is my favorite brand. You may use a similarly sized sea salt. Keep in mind that table salt is saltier than kosher.
    • Buttermilk — this makes an impact on the texture of these waffles. If you don’t have buttermilk at your house, you can make a buttermilk substitute easily!
    • Eggs — large eggs or extra large eggs are what I use in all baking recipes.
    • Flavorless oil or melted butter — avocado, vegetable or canola oil are perfect. If you’re using melted butter, make sure you give it a little time to cool so it won’t scramble the eggs!
    • Vanilla extract — the real deal pure vanilla extract is where it’s at. This adds amazing flavor.
    • Red gel food coloring — this is going to transform our waffles from a muddled red color to a brighter brick red. You can use regular food coloring, but you’ll need about a tablespoon of it to get the same color. Do no use natural food coloring, as it will not be as bold or brilliant.
    • Cream cheese glaze — we use the recipe for my icing for cinnamon rolls, as it’s thinner than my pipeable Cream Cheese Frosting recipe.
    Cocoa powder and other dry ingredients in a glass bowl with a rubber spatula on a white surface

    How to make Red Velvet Waffles 

    First, we’re going to make our waffle batter.

    Measure the dry ingredients into a bowl. This is the flour, cocoa powder, sugar, baking powder, baking soda and salt.

    Whisk them together until combined and set aside.

    Wet ingredients in a large liquid measuring cup next to dry ingredients on a white surface

    Pour the buttermilk into a liquid measuring cup or a separate bowl. Add the oil, eggs, vanilla and red gel coloring.

    Whisk them or stir them with a fork until everything is combined. Be sure not to splash it, as the gel food coloring will dye your skin bright red.

    DID YOU KNOW?

    We mix these wet ingredients vigorously because if you don’t, there will be ribbons of egg white in the cooked waffles. It’s not a pleasant look or texture, so please learn from my mistakes.

    Wet ingredients on top of dry ingredients in a bowl to make red velvet waffles

    Once the wet ingredients are well combined, pour them directly into the dry ingredients.

    Use a rubber spatula to gently stir them together until just combined.

    If you overmix the batter, the waffles will become tougher, so just stir until the flour is incorporated. It’s OK if this homemade batter has lumps.

    Red velvet waffle batter in a bowl with a rubber spatula on a white surface next to a pink linen

    Set the homemade waffle batter aside, and let it rest for 5-10 minutes. It can rest up to 30 minutes. 

    You’ll notice that the batter starts expanding almost immediately, thanks to the chemical reaction between the buttermilk and the baking soda.

    While the batter rests, preheat the waffle iron and give it a spritz of nonstick cooking spray or brush it with melted butter.

    Use a cookie scoop or a measuring cup to dollop the batter onto the hot waffle iron. I used a ½ cup to scoop these waffles.

    Cook for 2-3 minutes, or until your waffle iron alerts you that the waffle is done. Open the waffle iron and remove when golden brown and delicious.

    Serve your waffle with a drizzle of cream cheese icing, a dollop of whipped cream and/or some pure maple syrup.

    Close up of a red velvet waffle from above

    How to store and freeze

    Leftover waffles store and freeze easily! Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or a toaster oven on a lower heat until crispy.

    To freeze, line a baking sheet with wax paper or parchment paper. Lay out the leftover waffles in a single layer. Transfer to the freezer, and freeze until frozen. Transfer to a plastic freezer baggie and keep frozen for up to 3 months.

    To reheat, defrost in the refrigerator OR defrost for 30 seconds in the microwave, then toast until crispy.

    A stack of red velvet waffles on a grey plate next to a pink linen

    Erin’s Easy Entertaining Tips

    If your people love red velvet flavors, these Red Velvet Waffles would be a special occasion breakfast treat. (Looking at you, holiday brunch, but this works great for birthdays and other celebrations, too.) They also make a delightful dessert or breakfast-for-dinner.

    I can see my family enjoying them at the holidays, too. The festive red color is perfect for Christmas Eve, Christmas Day, Valentine’s Day, Mother’s Day or Father’s Day.

    Let me state for the record that making waffles for a crowd requires some patience and planning. You either need to work ahead and keep the waffles warm. Or you borrow a waffle iron or two from friends to make the process quicker. 

    Here are a few tips and tricks to making waffles for special occasions to share:

    • Depending on the amount of people you’re serving, double the recipeMy kids would like you to know that they can both easily eat two waffles in a sitting.
    • Make the waffles before guests arrive, and keep them warm in the oven. We put ours on baking sheets* (affiliate link) and keep them warm in a 200°F oven. You could also reheat them in a toaster oven for an extra crispy exterior.
    • Make the cream cheese icing early and keep it cool in the fridge. Since it keeps in the fridge for a week, this is an easy win to make ahead.
    • Transform your table into a waffle bar! Offer various toppings, like cream cheese drizzle, maple syrup, sweetened whipped cream, sliced bananas, fresh berries, mini chocolate chips, powdered sugar for sprinkling, hot fudge sauce and more. Let guests dress their waffles to their hearts’ content.
    Side angle of a stack of brick red waffles drizzled with cream cheese frosting

    Frequently Asked Questions

    Can I use cake mix in this recipe?

    No. I have not attempted to make this recipe using cake mix and do not know how that would turn out.

    Can I use a different color of food coloring to transform them into another color?

    Sure! You could make black velvet or green velvet waffles using a different color of food coloring. Keep in mind that you might need more or less than specified here since different colors take differently to the batter.

    What is the secret to making fluffy waffles?

    In my opinion, to secret to fluffy waffles is using the combination of buttermilk and baking soda. It is important to mix the wet and dry ingredients separately so you don’t overmix the batter. Also, making sure your leaveners are both fresh so that the waffles puff up!

    How do you make waffles crispy from scratch?

    To get a crispy exterior on your waffles, your waffle iron needs to be warmed up, as well as have a little fat on it. We brush ours with butter, but you can also spritz it with nonstick cooking spray.

    A hand holds a bitten-into red velvet waffle drizzled with cream cheese icing above a plate with more portions of waffles

    Quick Tips and Tricks for the Best Waffles

    • Don’t overmix your batter! Just mix the batter until it has just come together. Lumps are OK. If you mix until it’s smooth, the waffles won’t be as fluffy.
    • Use a cookie scoop or measuring cup to ensure all your waffles are similarly sized.
    • Leftover waffles? Freeze ’em! Line a baking sheet with wax paper, place the completely cooled waffles on the paper in a single layer and pop them in the freezer for 4-6 hours. When the waffles are fully frozen, transfer to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warmed through.

    If you love red velvet flavors, you’ll adore Red Velvet Pancakes and Red Velvet Cookies!

    Best Breakfast EVER

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      Scroll down to see how you can make these Red Velvet Waffles with Cream Cheese Icing…

      A grey plate of red velvet waffles drizzled with cream cheese icing on a white surface next to a pink linen

      Red Velvet Waffles

      Erin Parker, The Speckled Palate
      If you love red velvet everything, you’re going to love these from-scratch Red Velvet Waffles! Calling for a handful of easy-to-find pantry and refrigerated ingredients, this red velvet waffle recipe makes slightly chocolatey, beautifully deep red waffles that pair perfectly with a drizzle of cream cheese icing. No cake mix necessary!
      No ratings yet
      Servings 9 (½ cup) waffles
      Calories 281 kcal
      Prep Time 10 minutes
      Cook Time 15 minutes
      Total Time 25 minutes

      Ingredients
        

      • 1 ¾ cup all-purpose flour 210g
      • ½ cup cocoa powder 60g
      • ¾ cup granulated sugar 150g
      • ¼ cup cornstarch 50g
      • 2 teaspoons baking powder 12g
      • 2 teaspoons baking soda 16g
      • 1 teaspoon kosher salt 4g
      • 2 cups buttermilk
      • ¼ cup oil 60g
      • 2 eggs
      • 1 teaspoon vanilla extract 4g
      • 1 teaspoon red gel food coloring 6g
      • Cream Cheese Icing for drizzling

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Instructions
       

      • Combine the dry ingredients — the flour, cocoa powder, cornstarch, baking powder, baking soda and salt — in a large bowl and whisk together.
      • In a smaller bowl, combine the wet ingredients — the buttermilk, egg, vanilla extract and red food coloring — and whisk until smooth.
      • It is important to stir this vigorously so that the egg mixes into the rest of the wet ingredients.
      • Pour the wet ingredients into the dry ingredients and slowly whisk together, stirring until just combined. Do not overmix the batter.
      • Preheat the waffle iron and spritz lightly with cooking spray.
      • Pour ½ cup of the batter into the warmed waffle iron, spreading with a rubber spatula until at the edges.
      • Cook per the manufacturer’s instructions. (I like mine crispy on the outside, so I cook them on a higher setting. To each their own.)
      • When the waffles are cooked to your liking, serve warm with a drizzle of cream cheese frosting. Enjoy!

      Video

      Notes

      You can use about 1 tablespoon of red liquid food coloring for a similar color.
      Leftover waffles store and freeze well! Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or a toaster oven on a lower heat until crispy.
      To freeze, line a sheet pan with wax paper or parchment paper. Lay out the leftover waffles in a single layer. Transfer to the freezer, and freeze until frozen. Transfer to a plastic freezer baggie and keep frozen for up to 3 months.

      Nutrition

      Serving: 1waffleCalories: 281kcalCarbohydrates: 44gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 42mgSodium: 574mgPotassium: 275mgFiber: 2gSugar: 19gVitamin A: 141IUCalcium: 116mgIron: 2mg
      Keyword at home brunch, breakfast recipe, breakfast recipes, brunch recipe, easy breakfast recipe, easy brunch recipe, easy waffle recipe, homemade waffles, red velvet, red velvet waffles, waffle recipe, waffles
      Course Breakfast & Brunch
      Cuisine American
      Tried this recipe?Let us know how it was!
      A woman with dark curly hair wearing a black tank top in front of a white wall

      About the Author:

      Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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