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Red Velvet Waffles

Red Velvet Waffles

5 from 47 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 belgian-style waffles servings
Ingredients Method

Ingredients
  

Red Velvet Waffles
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened natural cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs (about 100 g without shells)
  • 1 3/4 cups buttermilk
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 1 teaspoon red gel food coloring
For Cooking
  • 1 tablespoon unsalted butter or neutral cooking oil as needed for the waffle iron
For Serving
  • 4 ounces cream cheese softened, optional
  • 1/2 cup powdered sugar optional
  • 2 tablespoons milk optional
  • 1/2 teaspoon vanilla extract optional
  • Fresh strawberries or raspberries optional
  • Maple syrup optional

Method
 

Method
  1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly so the cocoa and leavening are evenly distributed.
  2. In a separate medium bowl, whisk the eggs, buttermilk, melted butter, vanilla, and red gel food coloring until smooth and evenly red. The melted butter should be slightly cooled rather than hot.
  3. Pour the wet ingredients into the dry ingredients: Stir gently with a rubber spatula just until the flour is incorporated. The batter should be thick but pourable, with a few small lumps remaining.
  4. Let the batter rest for 10 minutes at room temperature. It should become slightly thicker while remaining easy to scoop.
  5. Preheat a Belgian-style waffle maker according to the manufacturer's instructions. Lightly grease the plates if necessary.
  6. Pour enough batter into the center of the waffle maker to cover the plates without overflowing. The exact amount depends on the size and depth of the waffle iron; start with about 1/2 to 3/4 cup (120 to 180 ml) if your appliance accommodates that amount.
  7. Close the waffle maker and cook for about 4 to 5 minutes, or until the waffles are deeply red-brown, cooked through, and release easily from the plates. Do not open the iron too early because the waffle may split or stick.
  8. The finished waffle should have a firm exterior and a tender center with no visibly wet batter. If the waffle is pale, soft, or difficult to release, cook it for another 30 to 60 seconds.
  9. Transfer each waffle to a wire rack immediately after cooking. Avoid stacking them while hot because trapped steam will soften the exterior.
  10. Beat the softened cream cheese, powdered sugar, milk, and vanilla together until smooth and drizzleable. If it is too thick, add a few drops of milk; if too thin, add a small amount of powdered sugar.
  11. Repeat with the remaining batter, lightly greasing the waffle iron between batches if needed.
  12. Top the waffles with the optional cream cheese topping and fresh berries. Add maple syrup or a light dusting of powdered sugar if desired.

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