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Irresistible Red Velvet Waffles Recipe Easy Homemade with Cream Cheese Glaze

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These red velvet waffles combine the classic charm of red velvet cake with crispy, fluffy waffles topped with a luscious cream cheese glaze. Perfect for quick, indulgent breakfasts or special occasions.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 tablespoons (15 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups (420 ml) buttermilk (or milk with 1 tablespoon vinegar/lemon juice, let sit 5 minutes)
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (gel or liquid)
  • For the cream cheese glaze:
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your waffle iron until ready, about 5-7 minutes.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring until fully combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; batter should be slightly lumpy.
  5. Lightly grease the waffle iron with non-stick spray or oil. Pour 1/2 to 3/4 cup (120-180 ml) batter onto the center of the iron, spread slightly but not too thin.
  6. Close the lid and cook for 4-5 minutes until waffles are deep red, crisp outside, and spring back to the touch.
  7. While waffles cook, beat the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust milk for desired consistency.
  8. Serve waffles immediately, stacked and generously drizzled with cream cheese glaze. Optionally add fresh berries or powdered sugar.

Notes

Use room temperature eggs and buttermilk for best texture. Do not overmix batter to avoid tough waffles. Preheat waffle iron fully and grease lightly to prevent sticking. Soften cream cheese thoroughly for smooth glaze. Store leftovers in airtight container in fridge up to 2 days or freeze up to 2 months.

Nutrition

Keywords: red velvet waffles, cream cheese glaze, breakfast waffles, homemade waffles, easy waffle recipe, brunch recipe, red velvet cake waffles

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