Red Velvet Waffle Recipe

Preheat

Preheat waffle iron according to manufacturer's instructions to medium-high heat. Lightly grease with oil or nonstick spray if needed.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 1 1/2 cups buttermilk, 1/4 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon distilled white vinegar, and 2 tablespoons red food coloring until smooth and uniform in color.

Make batter

Pour the wet mixture into the dry ingredients and gently fold until just combined; a few small lumps are okay. Do not overmix. Batter should be thick but pourable; if too thick, add up to 2 tablespoons additional buttermilk.

Cook waffles

Working with hot waffle iron, pour appropriate amount of batter (refer to your waffle iron's guide) onto the center, close, and cook until crisp and set, about 3–5 minutes depending on your iron. Remove waffle carefully and transfer to a wire rack set over a baking sheet to keep crisp while you cook remaining batter. Repeat until all batter is used, re-greasing iron as needed.

Make icing

While waffles cook or after they are done, make the cream cheese icing. In a medium bowl, beat 4 oz softened cream cheese and 2 tablespoons softened unsalted butter together until smooth and creamy. Gradually add 1 cup powdered sugar and beat until combined. Add 1 tablespoon milk (or heavy cream), 1/2 teaspoon vanilla extract, and a pinch of salt and beat until smooth and drizzle-ready. If too thick to drizzle, add milk 1/2 teaspoon at a time; if too thin, add a little more powdered sugar.

Warm slightly if needed

If the icing firms up while waffles are still cooking, let it sit at room temperature for a few minutes or warm gently in a microwave in 5–7 second bursts, stirring between bursts, until pourable.

Plate waffles: place a cooked red velvet waffle on a plate. Add a pat or 1/2 tablespoon (per waffle) of unsalted butter on top to melt slightly.

Drizzle icing: using a spoon or small piping bag, drizzle desired amount of cream cheese icing over waffles in a decorative pattern.

Dust with powdered sugar: using a fine-mesh sieve, dust about 1 tablespoon powdered sugar over the waffle for a light snowy finish.

Serve immediately: serve while waffles are warm and icing is slightly soft. Leftover waffles can be reheated in a toaster oven to restore crispness.