Red Velvet Waffles (Easy, Fluffy, Cozy Brunch)

These red velvet waffles are crisp on the outside, fluffy in the middle, and full of that classic cocoa-and-vanilla red velvet flavor. You get a bold red color, a cozy bakery smell, and a tender bite that feels special without being fussy. Add the tangy cream cheese glaze and they taste like a café brunch at home. If you want a fun, family-friendly breakfast that’s better than restaurant waffles, this one delivers.

Intro

Red Velvet Waffles are my favorite “make the morning feel special” breakfast. They’re cozy, a little indulgent, and honestly pretty simple—perfect for a weekend brunch or even a quick breakfast-for-dinner moment.

The secret is the buttermilk + baking soda combo. It gives you fluffy waffles with crisp edges, and the cocoa adds that signature red velvet vibe (not just red-colored batter).

This red velvet waffles recipe is a reader-favorite style treat—everyone asks for the recipe after one bite. And once you drizzle on that cream cheese glaze, you’ll get why these red velvet waffles feel like a celebration.

Why You’ll Love This Red Velvet Waffles

• Ultimate comfort food: Warm, crisp waffles with a tender center make the coziest breakfast.
• Better than restaurant: That cocoa-vanilla flavor plus cream cheese glaze tastes bakery-level.
• Family-friendly: Sweet, fun, and totally kid-approved for weekend mornings.
• Easy weeknight dinner: Breakfast-for-dinner never looked so good (and it’s fast).
• Make-ahead friendly: Freeze extras and toast them for a quick grab-and-go breakfast.
• No fancy skills needed: Just two bowls, a whisk, and your waffle iron.

Ingredients for Red Velvet Waffles

Dry Ingredients

• All-purpose flour (2 cups) – Builds structure; swap up to 1 cup with white whole wheat flour if you want a heartier waffle.
• Granulated sugar (3 tablespoons) – Adds sweetness and helps browning; light brown sugar works too for a warmer flavor.
• Unsweetened cocoa powder (2 tablespoons) – Gives that subtle red velvet chocolate note; Dutch-process is fine.
• Baking powder (2 teaspoons) – Main lift for fluffy waffles; old baking powder = flat waffles.
• Baking soda (1/2 teaspoon) – Reacts with buttermilk to make the batter lighter and tender.
• Fine salt (1/2 teaspoon) – Keeps the flavor balanced and brings out the cocoa and vanilla.

Wet Ingredients

• Buttermilk (1 3/4 cups) – Tangy and tender; no buttermilk? Use whole milk + 1 1/2 tablespoons white vinegar, rest 5 minutes.
• Large eggs (2) – Helps the waffles set and stay fluffy instead of crumbly.
• Unsalted butter, melted and slightly cooled (6 tablespoons) – Rich flavor + crisp edges; neutral oil works in a pinch.
• Vanilla extract (2 teaspoons) – Key red velvet flavor; don’t skip it.
• Red food coloring (1–2 teaspoons gel, or 1 tablespoon liquid) – For the classic look; use less for a deeper burgundy shade.

Optional Cream Cheese Glaze (highly recommended)

• Cream cheese, softened (4 ounces) – Tangy drizzle that screams red velvet; plain works best.
• Powdered sugar (3/4 cup) – Sweetens and thickens; adjust to taste.
• Milk (2–4 tablespoons) – Thins to a drizzle; start small and add more.
• Vanilla extract (1/2 teaspoon) – Adds that bakery-style finish.
• Pinch of salt – Makes the glaze taste smooth, not overly sweet.

How to Make Red Velvet Waffles

• 1. Preheat your waffle iron to medium-high and lightly grease it. If your waffle iron runs hot, set it to medium so the outside doesn’t overbrown before the inside cooks.
• 2. Whisk the dry ingredients (flour, sugar, cocoa, baking powder, baking soda, and salt) in a large bowl until the cocoa is evenly mixed. This keeps the waffles evenly flavored and evenly colored.
• 3. Whisk the wet ingredients (buttermilk, eggs, melted butter, vanilla, and red food coloring) in a second bowl until smooth and bright red.
• 4. Pour the wet mixture into the dry and stir gently just until you don’t see dry flour. The batter should be thick and a little lumpy—don’t overmix. If it looks too thick, whisk in a splash of buttermilk until it’s pourable.
• 5. Rest the batter for 5 minutes. This small step helps the flour hydrate and gives you fluffier waffles.
• 6. Cook by adding batter to the hot iron (usually 1/2 to 2/3 cup, depending on your iron). Close and cook until steam slows down and the waffle is crisp, about 3–5 minutes.
• 7. Make the glaze while the waffles cook: beat cream cheese until smooth, then beat in powdered sugar, vanilla, salt, and enough milk to drizzle. Drizzle over warm waffles and serve right away.

Tips for Perfect Red Velvet Waffles

• Stir, don’t beat: Overmixing develops gluten and makes waffles chewy instead of fluffy.
• Wait for the steam to slow: That’s a great sign the waffle is cooked through and crisp.
• Keep waffles crisp: Set finished waffles on a wire rack (not stacked) so they don’t steam themselves soft.
• Warm for serving: Hold waffles on a rack over a sheet pan in a 200°F oven.
• Taste and balance: If your cocoa tastes strong, add an extra 1/2 teaspoon vanilla to round it out.
• Grease smart: A light coat of oil helps release and keeps the edges crisp.

Variations & Substitutions

• Chocolate chip red velvet waffles: Fold in 1/2 cup mini chocolate chips right before cooking.
• Strawberries & cream: Top with sliced strawberries and a spoonful of whipped cream for a pretty brunch plate.
• No food coloring: Skip it for chocolate velvet waffles—same flavor, just a deeper color.
• Dairy swap: Use whole milk + vinegar homemade buttermilk, or plain kefir for similar tang.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend; cook slightly longer for best texture.
• Protein-boost topping: Add Greek yogurt and a drizzle of honey for a high-protein breakfast.
• Lazy glaze shortcut: Warm store-bought cream cheese frosting with a splash of milk and drizzle.

Make-Ahead & Freezing

• Fridge: Store cooked waffles in an airtight container for up to 4 days.
• Freezer: Freeze waffles in a single layer until firm, then transfer to a freezer bag for up to 2 months.
• Reheat: Toast straight from frozen for best crispness, or bake at 350°F for 8–10 minutes.
• Glaze tip: Store glaze in the fridge and stir in a teaspoon of milk to loosen before drizzling.

What to Serve with Red Velvet Waffles

• Fresh fruit: Strawberries, raspberries, or banana slices.
• Brunch sides: Crispy bacon, breakfast sausage, or scrambled eggs.
• Cozy drinks: Coffee, hot cocoa, or a simple fruit smoothie.
• Dessert-style: A scoop of vanilla ice cream and a drizzle of chocolate sauce.
• For gatherings: Set out toppings like powdered sugar, chopped nuts, and extra glaze so everyone customizes.

Reader Review: Made these for a weekend brunch and they were gone in minutes. The cream cheese glaze is the real magic and my kids asked for them again the next day.

If you make these red velvet waffles, leave a rating and a comment, and share a photo so others can find them. What’s your topping vibe—cream cheese glaze, maple syrup, or a big pile of berries?