Red Velvet Waffles with Cream Cheese Glaze

published Jul 15, 2021
Red Velvet Waffles

These extra-fluffy waffles are topped with a tangy cream cheese glaze, which perfectly complements their sweetness.

Makesabout 4 cups

Prep15 minutes

Cook20 minutes

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Red Velvet Waffle cut into four pieces, with the corners dipped into white icing with a fork, blue napkin and white pitcher with syrup next to it.
Credit: Perry Santanachote
Red Velvet Waffles

Whether you’re craving breakfast for dessert or dessert for breakfast, these impossibly fluffy red velvet waffles are sure to satisfy. The tangy cream cheese glaze perfectly complements the sweet waffles — drizzle it on top, or dunk the waffles in like donuts. Feel free to add other toppings as well, like chocolate chips, berries, or walnuts.

Is Waffle and Pancake Batter the Same?

Waffle and pancake batters share mostly the same ingredients, but the ratios and resulting textures are different. Waffle batter has the following qualities:

  • It’s thicker (think: scoopable versus pourable).
  • It has more fat to achieve a soft, fluffy interior.
  • It has more sugar to achieve that crisp, golden-brown exterior.
Credit: Perry Santanachote
Red Velvet Waffles

What Food Coloring Is Best for Red Velvet?

Liquid food coloring is generally best for batters, but gel food coloring works, too — just use half the amount called for in the recipe since the color is more concentrated. Plant-based food dyes also work, but may impart more of a pinkish hue than red.

Should You Let Waffle Batter Rest?

If you can wait, a five- to 10-minute rest after you mix the batter will give you fluffier and more tender waffles. Why? Resting the batter gives the buttermilk time to hydrate and soften the flour while the baking powder aerates the batter for a proper rise once it hits the hot iron.

How Do I Keep My Waffles Crispy?

If you’re not planning on serving the waffles straight from the waffle iron, place them on a wire rack in a 200°F oven to keep them warm and crispy.

Red Velvet Waffles

These extra-fluffy waffles are topped with a tangy cream cheese glaze, which perfectly complements their sweetness.

Prep time 15 minutes

Cook time 20 minutes

Makes about 4 cups

Nutritional Info


For the red velvet waffles:

  • 2 cups

    all-purpose flour

  • 1/4 cup


  • 1/4 cup

    granulated sugar

  • 2 tablespoons

    unsweetened natural cocoa powder

  • 2 teaspoons

    baking powder

  • 1 teaspoon

    baking soda

  • 1/2 teaspoon

    kosher salt

  • 2 cups


  • 1/2 cup

    vegetable oil, plus more for the waffle iron

  • 2

    large eggs

  • 2 teaspoons

    liquid or 1 teaspoon gel red food coloring (optional)

  • 1/2 teaspoon

    vanilla extract

For the cream cheese glaze:

  • 4 ounces

    cream cheese

  • 1/2 cup

    powdered sugar

  • 2 teaspoons



  1. Place 2 cups all-purpose flour, 1/4 cup cornstarch, 1/4 cup granulated sugar, 2 tablespoons unsweetened natural cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt in a large bowl and whisk to combine.

  2. Place 2 cups buttermilk, 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons liquid or 1 teaspoon gel red food coloring if desired, and 1/2 teaspoon vanilla extract in a medium bowl and whisk to combine. Pour into the dry ingredients and whisk until just combined (do not overmix). Let rest for 5 minutes. Meanwhile, heat a waffle iron and heat the oven to 200ºF.

  3. Brush a thin layer of vegetable oil on the waffle iron or wipe with a paper towel dipped in oil. Ladle the manufacturer’s recommended amount of batter onto the waffle iron and cook until the waffle is bright red and crispy on both sides, about 4 minutes. Place in the oven directly on an oven rack to keep warm. Repeat with the remaining batter.

  4. Make the glaze while the last waffle cooks. Place 4 ounces cream cheese in a medium microwave-safe bowl. Microwave at 50-percent power in 30-second intervals, stirring between each interval, until soft and barely melted, about 1 minute total. Add 1/2 cup powdered sugar and 2 teaspoons milk and whisk until smooth.

  5. Serve each waffle drizzled with the cream cheese glaze, or dunk the waffles in the glaze like donuts, letting any excess glaze drip off.

Recipe Notes


Food coloring: It’s OK if you don’t have food coloring — your waffles will still taste delicious. You can double-down on the chocolateness instead by substituting 2 teaspoons melted chocolate for the food coloring.

Storage: Cooked and cooled waffles can be refrigerated in an airtight container for up to 4 days, or frozen for up to 2 months. Rewarm in a 300ºF oven until heated through, about 7 minutes or 10 minutes if frozen.