Red Velvet Waffles

Start making the season bright with our Red Velvet Waffles! A cream cheese glaze stands in for syrup in these rich waffles.

Red Velvet Waffles
Yield: 12 waffles
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  1. 2 cups all-purpose flour
  2. 1⁄3 cup cornstarch
  3. 1⁄4 cup natural unsweetened cocoa powder
  4. 1⁄4 cup sugar
  5. 1 teaspoon kosher salt
  6. 1 teaspoon baking powder
  7. 1⁄2 teaspoon baking soda
  8. 2 cups whole buttermilk
  9. 2 large eggs, lightly beaten
  10. 1⁄3 cup canola oil
  11. 1 tablespoon red food coloring
  12. 1 teaspoon vanilla extract
  13. Cream Cheese Glaze (recipe follows)
  1. Preheat oven to 250°. Spray waffle iron with nonstick cooking spray, and preheat to medium. Place a wire rack on a rimmed baking sheet, and set aside.
  2. In a large bowl, whisk together flour, cornstarch, cocoa powder, sugar, salt, baking powder, and baking soda. In a small bowl, whisk together buttermilk, eggs, canola oil, food coloring, and vanilla. Make a well in center of dry ingredients; add milk mixture, stirring until just combined.
  3. Using a measuring cup, pour approximately 1⁄3 cup batter onto waffle iron. Cook until done, 4 to 6 minutes. Place waffle on prepared pan. Repeat with remaining batter.
  4. Bake waffles until crispy, approximately 10 minutes. Drizzle with Cream Cheese Glaze.
Taste of the South
Cream Cheese Glaze
Yield: approximately 1 1⁄2 cups
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  1. 4 tablespoons unsalted butter, softened
  2. 4 ounces cream cheese, softened
  3. 1 cup confectioners’ sugar
  4. 1⁄2 cup whole milk
  5. 1 teaspoon vanilla extract
  1. In a medium bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth. Reduce speed to low; add confectioners’ sugar, beating until smooth. Gradually add milk, beating until combined. Stir in vanilla. Store, covered, in refrigerator up to 3 days.
Taste of the South


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