How To Make Delicious Red Velvet Waffle Breakfast Treats

CityLifeStyle Delicious Breakfast Red Velvet Waffles Recipe

How To Make Delicious
Red Velvet Waffle Breakfast Treats

For some reason, waffles always remind me of vacations, food treats out of the ordinary. Maybe it’s because I associate them with hotels where you can make your own waffles for breakfast or prepared beside your table. So when I make them at home, it always feels like a special occasion.

These waf­fles would be per­fect for a hol­i­day or cel­e­bra­tion, or any time you want break­fast to feel a lit­tle note­wor­thy. They are amaz­ing topped with Cream Cheese Driz­zle (recipe fol­lows), but I also love them with just a driz­zle of maple syrup.

Ingre­di­ents (Serves 6)

  • 2 cups all-pur­pose flour
  • 1 tea­spoon bak­ing soda
  • 1 tea­spoon bak­ing pow­der
  • 12 tea­spoon table salt
  • 4 table­spoons (12 stick) unsalt­ed but­ter, melt­ed
  • 14 cup packed brown sug­ar
  • 3 large eggs, sep­a­rat­ed
  • 2 cups but­ter­milk
  • 1 12 table­spoons nat­ur­al unsweet­ened cocoa pow­der
  • 1 table­spoon red liq­uid food col­or­ing


  1. Pre­heat the oven to 200° F and pre­heat a waf­fle iron. Whisk the flour, bak­ing soda, bak­ing pow­der, and salt in a large bowl to com­bine.
  2. Com­bine the melt­ed but­ter and brown sug­ar in a sep­a­rate large bowl. Whisk in the egg yolks and but­ter­milk. Mix the cocoa pow­der and red food col­or­ing in a small bowl to make a smooth paste, then whisk the paste into the but­ter mix­ture. Stir the wet ingre­di­ents into the dry ingre­di­ents just until moist­ened (the bat­ter should be slight­ly lumpy).
  3. Beat the egg whites in a medi­um bowl with an elec­tric mix­er until stiff peaks form. Stir one-quar­ter of the egg whites into the bat­ter to light­en it. Then fold in the remain­ing egg whites gen­tly but thor­ough­ly.
  4. Spray a waf­fle iron with non­stick cook­ing spray or brush with melt­ed but­ter. Cook the waf­fles accord­ing to the manufacturer’s instruc­tions. As they’re done, put them on a bak­ing sheet and slide them into the oven to keep them warm while you cook the remain­ing waf­fles.

Cream Cheese Driz­zle


  • 4 ounces cream cheese, soft­ened
  • ¾ cup con­fec­tion­ers’ sug­ar
  • ½ tea­spoon vanil­la extract
  • A pinch of table salt
  • 3 to 4 table­spoons milk


To make the cream cheese driz­zle : Beat the cream cheese, con­fec­tion­ers’ sug­ar, vanil­la, and salt in a bowl. Beat in enough milk to make a pourable mix­ture.