Decadent red velvet waffles with a thick cream cheese drizzle piped over the top are a stunning choice for a special family breakfast. You can prep the waffles in advance and freeze them which comes in handy for a holiday brunch.
PREP TIME 10 minutesminutes
COOK TIME 12 minutesminutes
TOTAL TIME 22 minutesminutes
YIELD 12waffles
Ingredients
For the Red Velvet Waffle Batter:
2 1/4cupsflour
1/3cupsugar
1/4cupunsweetened cocoa powder
4teaspoonsbaking powder
3/4teaspoonsalt
2 1/4cupmilk
2eggs
3/4cup(12 tablespoons) buttermelted
Red food coloring
For the Cream Cheese Drizzle:
1(8 oz) brick of cream cheesesoftened
1 1/3cupspowdered sugar
1tablespoonmilk
1teaspoonvanilla
Instructions
Make the Red Velvet Waffles:
To serve the waffles family style, preheat the oven to 200°F and place a large baking sheet inside the oven. As you cook the waffles in batches, you can transfer them to the baking sheet to keep warm.
Combine the dry ingredients in a large mixing bowl. Add the flour, sugar, cocoa powder, baking powder, and salt and whisk them together until well combined.
In a separate mixing bowl, whisk together the milk and eggs until smooth. Pour them into the dry ingredients and gently stir everything together.
Melt the butter in a small microwave safe bowl in the microwave. Add several drops of red food coloring to the melted butter and stir it in.
Add the melted butter to the mixing bowl in a slow drizzle while stirring with your other hand. Keep the batter moving as the butter is added and it will prevent the eggs from cooking from the heat of the warm butter. Stir until well combined. If the waffle batter is not red enough, you can add additional red food coloring until the proper hue has been reached.
Preheat your waffle maker. Spray it with cooking spray and cook the waffles according to the appliance directions. For my waffle maker which produces four 4-inch waffles, I use about 1/3 cup batter for each well and cook the waffles for 4 minutes.
Transfer the cooked waffles to the baking sheet in the oven to keep warm or serve fresh from the griddle.
Make the Cream Cheese Drizzle:
In a large mixing bowl, add the softened cream cheese and powdered sugar. Beat them together on medium speed until well combined and smooth.
Add the milk and vanilla to the bowl. Beat them in on medium speed and continue to beat the cream cheese glaze for 2 minutes.
Transfer the cream cheese glaze to a piping bag or piping bottle with a nozzle for drizzling pretty patterns over your waffles.
Recipe Notes
Make Ahead Tips:
You can prep the cream cheese glaze and store it in the fridge in an airtight container for up to 3 days. Red velvet waffles freeze well. Package them with layers of parchment paper or waxed paper between each waffle so they don't stick together and seal them in an airtight freezer bag.To reheat the frozen waffles, let them thaw in the fridge overnight and then toast them in the toaster or heat them in the oven in a single layer on a large baking sheet at 350°F until warmed through.