Light, fluffy red velvet waffles made with cocoa, buttermilk, and vanilla, topped with a cream cheese glaze for a classic Southern twist.
Red Velvet Waffles
Ingredients
Scales from a half to a double batch; cook in rounds so the pan stays hot.
- 2.0 cups (240.0 g)all-purpose flour
- 2.0 tbsp (25.0 g)granulated sugar
- 2.0 tbsp (10.0 g)unsweetened cocoa powder
- 1 ½ tsp (6.0 g)baking powder
- ½ tsp (2.0 g)baking soda
- ¼ tsp (1.0 g)fine sea salt
- 2.0 (100.0 g)large eggs
- 1 ¾ cups (420.0 ml)buttermilk
- 6.0 tbsp (85.0 g)unsalted butter, melted
- 1.0 tsp (5.0 ml)pure vanilla extract
- 3.0 oz (85.0 g)cream cheese, softened, for glaze
- 2.0 tbsp (15.0 g)powdered sugar, for glaze
- ½ tsp (2.5 ml)pure vanilla extract, for glaze
- 1.0 tbsp (15.0 ml)milk, for glaze
Make it at home
-
The vanilla
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Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs with buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix to keep waffles light and tender. The batter will be somewhat thick with visible cocoa flecks.
- Lightly grease the waffle iron with butter or nonstick spray.
- Scoop enough batter to cover the waffle iron surface evenly (about 1/2 cup or 120 ml batter per waffle). Close and cook according to your waffle iron’s instructions, usually 4 to 6 minutes, until the waffles are set and a toothpick inserted in the center comes out clean.
- Transfer cooked waffles to a wire rack in a warm oven (around 200°F/95°C) to keep warm and crisp while finishing the rest.
- For the cream cheese glaze, beat the softened cream cheese with powdered sugar, vanilla extract, and milk until smooth and spreadable. Adjust milk to reach desired consistency.
- Serve the waffles warm with cream cheese glaze drizzled or spread on top.
Tips
- Do not overmix waffle batter; a few lumps help keep waffles fluffy.
- Use a whole vanilla bean scraped seeds in the batter instead of extract for extra vanilla depth.
Recipe FAQ
How long does it take to make red velvet waffles?
Plan on 15 minutes of prep and 15 minutes of cooking. The recipe makes 4 to 6 waffles.
How should I store red velvet waffles?
Keep leftover waffles in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven to restore crispness.
Can I make red velvet waffles ahead?
Prepare batter up to 2 hours ahead and keep chilled until cooking.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 5 servings this recipe makes.
Whole recipe (5 servings): ~2295 cal · 116g fat · 256g carbs · 59g protein · 67g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 459 calories
What it takes to burn one serving
- Brisk walking 87 min·5.1 mi·~10200 steps
- Walking uphill or incline treadmill 62 min·3.1 mi·~6200 steps
- Moderate cycling 47 min·9.4 mi
- Swimming laps 64 min
- Jogging 45 min·3.8 mi·~7200 steps
- Stair climbing 42 min·~3800 steps
- Dancing 75 min
- Bodyweight circuit training 47 min
- Cleaning, errands, or playing with the dog 107 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
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