Go Back
+ servings
Red velvet waffles topped with different berries.

Red Velvet Waffles with Cream Cheese Whipped Cream topping

Classic chocolate Red Velvet flavor in these easy delicious waffles. Topped with Cream Cheese Whipped Cream they are a perfect breakfast or dessert for any special occasion.
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 small waffles (8-10) and 3 cups of the cream cheese whipped cream
Calories 347kcal
Author Toni Dash


  • waffle iron


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

Optional toppings

  • berries
  • 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.


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.
How to make ahead or freeze
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.
For make ahead waffles follow freezing instructions and use them like toaster waffles. Be sure the waffles are thin enough to fit in your toaster.


Calories: 347kcal | Carbohydrates: 43g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 221mg | Potassium: 351mg | Fiber: 2g | Sugar: 20g | Vitamin A: 621IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 2mg