Red Velvet Waffles with Cream Cheese Drizzle Recipe
These Red Velvet Waffles with Cream Cheese Drizzle offer a decadent twist on classic waffles, perfect for a special family breakfast or holiday brunch. The fluffy waffles are infused with cocoa and a vibrant red hue, topped with a rich, creamy cheese glaze piped for an elegant finish. They can be prepared ahead of time and frozen, making them a convenient and delicious choice for entertaining.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 waffles
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
For the Red Velvet Waffle Batter:
- 2 1/4 cups flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 1/4 cups milk
- 2 eggs
- 3/4 cup (12 tablespoons) butter, melted
- Red food coloring (to desired hue)
For the Cream Cheese Drizzle:
- 1 (8 oz) brick of cream cheese, softened
- 1 1/3 cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Oven: Preheat the oven to 200°F and place a large baking sheet inside to keep waffles warm as you cook batches.
- Mix Dry Ingredients: In a large bowl, whisk together 2 1/4 cups flour, 1/3 cup sugar, 1/4 cup unsweetened cocoa powder, 4 teaspoons baking powder, and 3/4 teaspoon salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk 2 1/4 cups milk and 2 eggs together until smooth, then pour into the dry ingredients and gently stir to combine.
- Add Butter and Food Coloring: Melt 3/4 cup butter in a microwave-safe bowl, then stir in several drops of red food coloring until the desired red hue is reached. Slowly drizzle the colored melted butter into the batter while stirring continuously to avoid cooking the eggs. Stir until fully incorporated.
- Preheat Waffle Maker and Cook: Preheat your waffle maker and spray the wells with cooking spray. Pour approximately 1/3 cup of batter into each 4-inch well and cook for about 4 minutes or according to your waffle maker’s instructions until waffles are cooked through.
- Keep Waffles Warm: Transfer cooked waffles to the preheated baking sheet in the oven to keep warm while you finish cooking the rest.
- Prepare Cream Cheese Drizzle: In a large bowl, beat 1 (8 oz) softened cream cheese and 1 1/3 cups powdered sugar together on medium speed until smooth and combined.
- Add Milk and Vanilla: Beat in 1 tablespoon milk and 1 teaspoon vanilla extract on medium speed, continuing to beat the glaze for 2 minutes until fluffy and smooth.
- Pipe the Drizzle: Transfer the cream cheese glaze to a piping bag or bottle with a nozzle and drizzle over warm waffles in decorative patterns before serving.
Notes
- You can prepare the cream cheese glaze up to 3 days in advance; store it in an airtight container in the refrigerator.
- Red velvet waffles freeze well. Layer waffles with parchment or wax paper between them to prevent sticking, and seal in an airtight freezer bag.
- Reheat frozen waffles by thawing overnight in the refrigerator and warming in a toaster or in the oven at 350°F on a baking sheet until heated through.
