RED VELVET WAFFLES are the perfect way to making any morning a little more special!
I’m not sure why, but, I love red velvet anything. Maybe it’s the beautiful bright red color, the cream cheese frosting, or the hint of cocoa in the batter. Either way, red velvet makes me happy. Although, I will admit that sometimes the cream cheese can be a bit overwhelming. Not to mention that I don’t particularly like having to wait for anything to be room temperature before I can use it in a recipe. I blame it on my need for instant gratification and not being so great at waiting.
These waffles take little effort and taste delicious. I opted for a super simple frosting, just because not everyone likes cream cheese, but, you could certainly substitute a cream cheese frosting.
And, since red velvet is perfect for Valentine’s Day, you could also top them with some fun red, white, and pink sprinkles. I mean, who doesn’t love sprinkles?
Ingredients
Waffles:
- 2 1/2 cups flour
- 3/4 teaspoon salt
- 4 teaspoons baking powder
- 1 1/2 Tablespoons sugar
- 1 Tablespoon cocoa powder
- 2 eggs
- 2 1/4 cups milk
- 3/4 cup vegetable oil
- 1 Tablespoon Lorann Red Velvet Bakery Emulsion OR red food coloring
Glaze:
- 2/3 cup + 2 Tablespoons powdered sugar
- 2 teaspoons milk
Instructions
Waffles:
- Preheat waffle iron; set aside
- Sift all dry ingredients together in a medium bowl; set aside
- In a small bowl, whisk remaining ingredients until well combined
- Slowly pour wet mixture into dry mixture and combine until moist, but still lumpy
- Pour batter into waffle iron until wells are full, about 1/3 cup per each of the four wells
- Lower and secure lid and cook until steam no longer comes out of waffle iron, about 5 minutes
- Repeat with remaining batter
Glaze:
- In a small bowl, combine sugar and milk until smooth
- Drizzle or pour over waffles just before serving
- Top with festive sprinkles, if desired
Nutrition
More of my favorite breakfast recipes…
Harsha says
Great Recipe! Can’t wait to try this 🙂
Eilish says
I made these waffles and they were lovely. I made two alterations. I separated egg whites and yolk, whipping whites and folding them in at the end. I also substituted butter for oil, as my favorite buttermilk waffle recipe uses butter and I love the flavour.
The batter was thick, likely thicker from the extra viscosity of folded in egg whites. Using a 1/3 cup, in my Breville waffle maker, this recipe made 14 servings. Waffles were not the full sized square as pictured above as the batter never filled the 1/3c completely due to its thickness. Making 14 servings brought the calorie count down to 205cal per waffle.
My husband and I really enjoyed these. I had leftover cream cheese icing from a carrot cake I baked so I thinned it with milk for the glaze.
They reheat really well in the toaster. We will definitely add this recipe to our brunch list!
Aubrey Cota says
Awesome!
Kevin | economicalchef.com says
These look awesome! And surprisingly not that unhealthy for being decadent waffles. Thanks for the recipe, excited to give them a try!