Red Velvet Waffles are a special breakfast treat perfect for Valentine’s Day. Chocolate goodness in the best shade of red. Topped with Cream Cheese Whipped Cream they make a delicious dessert recipe too!
This delicious red velvet waffles recipe is a perfect breakfast for special occasions. Traditional waffles are great but these sweet waffles are a breakfast recipe no one will forget.
The beautiful waffles have classic red velvet flavor in a beautiful traditional red color. They are made from scratch and recreate the red velvet cake mix with cream cheese frosting in waffle form. They have a light chocolate flavor in a fluffy waffle. It’s a winning flavor combo dessert lovers crave.
The waffle and topping combination is not overly sweet but is rich enough to serve as a fun dessert too.
What is red velvet?
The idea of red velvet sounds very exotic but it’s simpler than you’d guess.
Red velvet cake is traditionally a red-toned chocolate layer cake in shades of red-brown, crimson, or scarlet. Original recipes did not use food coloring but produced the red color with a chemical reaction between the type of cocoa powder, buttermilk and vinegar.
The ‘velvet’ description was from the fineness of the cake crumbs compared to other types of cakes.
Over the years several variations have been made from adding beetroot for color to food coloring as we’ve done, as well as carrying over to different types of recipes like red velvet cupcakes and these red velvet waffles.
Recipe Ingredients Notes
Flour. Use regular all-purpose flour or gluten-free measure-for-measure flour blend. We recommend Bob’s Red Mill gluten-free 1-to-1 flour blend which we use for all our gluten-free recipes.
Unsweetened cocoa powder. You’ll find this in the baking section of the grocery store. Do not use sweetened cocoa powder.
Buttermilk. Always shake your buttermilk before pouring into the measuring cup!
Unsalted butter. Melt the butter than allow it to cool slightly. Don’t use it hot!
Distilled white vinegar. This probably sounds weird to include in waffles but it’s a key ingredient in the chemical reaction that makes red velvet light and moist. You won’t taste it.
Chocolate chips. You can use any semi-sweet chocolate chips. We recommend mini chocolate chips because they spread through the waffle batter more uniformly ensuring some in each bite!
Cream cheese. This is for the topping. Be sure to begin the recipe with room temperature or softened cream cheese.
How to Make it – Red Velvet Waffles
STEP 1. Dry ingredients
Combine the flour, cocoa powder, baking powder, salt, and sugar; whisk until combined (photo 1).
STEP 2. Wet ingredients
In a medium separate bowl, whisk together the buttermilk, melted butter, eggs, vinegar, vanilla extract, and red food coloring (photo 2).
STEP 3. Make the batter
Pour the milk mixture into the flour mixture (photo 3). Using a rubber spatula, fold it in until just combined (photo 4). Add the chocolate chips and mix until just distributed.
STEP 4. Make the waffles
Preheat a waffle maker according to the manufacturer’s directions. Spray waffle iron with nonstick cooking spray and spoon the red velvet waffle batter onto the waffle iron according to the manufacturer’s instructions.
Close the lid and cook until the outside is crisp and it easily separates from the pan. This took about 3 minutes on my waffle iron.
Repeat until you have cooked all of the waffle batter. Serve the waffles immediately and top with your desired toppings.
Place cooked waffles on a paper towel for a few minutes. If not serving immediately place the remaining waffles on a baking sheet on a middle oven rack at low temperature to stay warm.
How to Make it – Cream Cheese Whipped Cream
Using a stand mixer with a whip attachment, whip together the cream cheese and powdered sugar on medium speed until light and fluffy (photo 5-6). Scrape down the bowl.
With the mixer on medium, slowly pour in the heavy cream, vanilla, and salt (photo 7). Whip the mixture until medium peaks develop, scraping down the bowl occasionally (photo 8).
To test if you have medium peaks, stop the mixer and lift the whisk out of the whipped cream. There will be a peak where the whisk attachment was and the tip of the peak will fall over.
The recipe makes approximately 3 cups of the cream cheese whipped cream.
Waffle iron type. We used a regular waffle iron to make regular waffles. If you want to use a Belgian waffle iron you can make thicker waffles. The recipe yield may vary.
Confectioners’ sugar. If you want to pass on the cream cheese whipped cream topping, dust the cooked waffles with confectioners’ sugar.
How to serve
This combination of red velvet waffles and the whipped topping is perfect as is. If you want to add more toppings consider:
- maple syrup
- fresh berries
- chocolate syrup or melted chocolate drizzle
- melted butter drizzle
Top the waffles with the whipped cream and serve or use other favorite toppings.
How to Store
Leftover waffles can be stored in the refrigerator in an airtight container or sealed plastic bag for up to 2 days. To reheat place waffles in a toaster or toaster oven for a crispy exterior.
The cream cheese whipped cream can be stored in a sealed container in the refrigerator for up to 4 days.
Frequently Asked Questions
Yes! Allow the waffles to cool completely. Wrap them snugly in plastic wrap and place in a freezer bag or freezer safe airtight container. Freeze for 1-2 month. Thaw in the refrigerator before reheating.
Because these freeze well you can make the waffles ahead, freeze them and use them like store-bought toaster waffles. Be sure the waffle size will fit your toaster when you make them. Follow freezing instructions.
The vinegar will react with the cocoa powder to give it a redder color. It also helps five the waffles the classic slightly acidic flavor of traditional red velvet desserts.
It can but won’t produce the same vibrant color as gel coloring.
More recipes you’ll love!
Red Velvet Waffles with Cream Cheese Whipped Cream topping
Red Velvet Waffles
- 2 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 3/4 cup buttermilk shaken
- 4 tablespoons (1/4 cup) unsalted butter melted and cooled
- 2 eggs
- 1/2 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon red gel food coloring
- 1/4 cup semisweet chocolate chips mini size recommended
Cream Cheese Whipped Cream
- 4 ounces cream cheese at room temperature
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- pinch kosher salt
- powdered sugar
- chocolate topping
Red Velvet Waffles
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar until combined.
- In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, vinegar, vanilla extract, and red food coloring.
- Pour the milk mixture into the flour mixture. Using a rubber spatula, fold it in until just combined. Add the chocolate chips and mix until just distributed.
- NOTE: If serving with the Cream Cheese Whipped Cream make it before starting to cook the waffles.Preheat a waffle iron according to the manufacturer's instructions. Spray the waffle iron's surfaces with nonstick spray and spread the batter onto the waffle iron according to the manufacturer's instructions. Close the lid and cook until the outside is crisp and it easily separates from the pan. This took about 3 minutes on my waffle iron.
- Repeat step 4 until you have cooked all of the waffle batter. Serve the waffles immediately and top with your desired toppings.
Cream Cheese Whipped Cream
- Using a stand mixer with a whip attachment, whip together the cream cheese and powdered sugar on medium speed until light and fluffy. Scrape down the bowl.
- With the mixer on medium, slowly pour in the heavy cream, vanilla, and salt. Whip the mixture until medium peaks develop, scraping down the bowl occasionally. To test if you have medium peaks, stop the mixer and lift the whisk out of the whipped cream. There will be a peak where the whisk attachment was and the tip of the peak will fall over.
- Top the waffles with the whipped cream and serve or store it in the fridge in an airtight container for up to 1-2 days.