Red Velvet Waffles Fun Festive

Sometimes it’s fun to do something a little extra special for breakfast! Whether it’s a holiday or someone’s birthday, these Red Velvet Waffles are perfect for the occasion. Our Funfetti Pancakes and Cinnamon Roll Waffles are also lots of fun!

Fun and Festive

These Red Velvet Waffles are indulgent and delicious, and perfect for a special occasion breakfast or brunch! I don’t usually use a lot of food coloring in my cooking, but there is just something so fun about red velvet. I think a little food coloring is okay in moderation, especially when it helps create waffles this fun and festive! Because we have brinner (breakfast for dinner) at least once a week and are huge fans of waffles, we make this recipe often. They’re not only simple but they use the signature cocoa powder that makes red velvet recipes so delicious!

How to Make Red Velvet Waffles

This recipe for Red Velvet Waffles is so simple and sure to be a hit! PREP. Preheat and lightly grease a waffle iron. DRY INGREDIENTS. In a small bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, and set aside. WET INGREDIENTS. In a large bowl, whisk together the buttermilk, melted butter, eggs, vanilla, and food coloring until well blended. Add the dry ingredients and whisk until just combined. COOK. Cook in preheated waffle iron according to the manufacturer’s directions. (I used about ⅓ cup of waffle batter for each waffle, but the size will vary according to your waffle iron.) Let the waffles cool slightly, then add toppings of your choice. Enjoy!

Waffle Toppings

We piled our Red Velvet Waffles high with powdered sugar, homemade Whipped Cream, fresh berries, and a drizzle of maple syrup. I will definitely make this Red Velvet Waffle recipe again for birthdays and special occasions! Additional topping ideas include:

Spread cream cheese glaze, fruit compote, jam, Nutella, peanut butter, or honey.Sprinkle confectioners’ sugar, chopped nuts, or mini chocolate chips.

Recipe Tips

Red Velvet Waffle Mix.

Waffle mix: mix up the waffles according to the recipe directions. Add ½ tablespoon of cocoa powder per cup of mix, and food coloring until the desired hue is reached. Red velvet cake mix: In a large bowl, add the cake mix, 4 eggs, and 2 cups milk. Mix until smooth.

Food coloring. The red color in red velvet cake is caused by a chemical reaction between the vinegar and buttermilk which then causes the red color to come out in the cocoa powder. For a deeper red many add red food coloring. Red beetroot powder may also be used. Room-temperature ingredients mix together better than when they are cold. Make your own Buttermilk Texture. Waffle batter is thinner than pancake batter so that it can spread into all the nooks of the waffle iron.

For a fluffier waffle, separate the egg whites. Mix the yolks as directed in step two and combine the wet and dry ingredients. In a separate bowl whisk the egg whites until stiff peaks form and then fold them into the batter. Combine the dry ingredients separately. This will help keep you from over-mixing the batter.

Waffle iron. Be sure the waffle iron is fully heated before adding the batter. When the steam stops coming out of the waffle iron the waffle is done cooking. This recipe is designed for a standard waffle iron but can be made in a Belgian waffle maker. It may not rise quite the same way but will still taste just as delicious.

Storing Info

Keep waffles warm. To keep a large batch warm, place the waffles in a single layer on a baking sheet. They will keep in a 200°F oven for about 20 minutes before drying out. Make ahead of time. Make the batter the day before and store it covered in the fridge. Since baking powder can lose some of its effectiveness when refrigerated, you may need to add a dash more. Cook a sample waffle to see how well it rises before adding extra baking powder. STORE. Once the waffles have cooled, place them in an airtight container and refrigerate for 2-3 days. FREEZE. Flash freeze first by placing the waffles in a single layer on a baking sheet. Freeze for about 2 hours then place in a freezer-safe container for up to 3 months. Reheat in the microwave, toaster, oven, or toaster oven.