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!

Prep Time 10

Cook Time 15

Total Time 25

Servings (½ cup) waffles

Calories 281kcal

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 ~100g
1 teaspoon vanilla extract 4g
1 teaspoon red gel food coloring 6g
Cream Cheese Icing for drizzling

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!

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