Red Velvet Waffles
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Red Velvet Waffles
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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!
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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
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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 Information
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Serving
1waffle
Calories
281kcal
(14%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
42mg
(14%)
Sodium
574mg
(24%)
Potassium
275mg
(8%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
141IU
(3%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9(½ cup) waffles
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1waffle | |
| Calories | 281kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 42mg | 14% |
| Sodium | 574mg | 24% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 141IU | 3% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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