Red Velvet Waffles Cream Cheese (Print version)

Fluffy cocoa waffles with rich cream cheese syrup for a decadent brunch or breakfast.

# What you need:

→ For the Red Velvet Waffles

01 - 2 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 2 tbsp granulated sugar
04 - 2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 1 3/4 cups buttermilk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1 tsp vanilla extract
11 - 1 tbsp red food coloring

→ For the Cream Cheese Syrup

12 - 4 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 1 cup powdered sugar
15 - 1/4 cup milk, plus more as needed
16 - 1/2 tsp vanilla extract

# Directions:

01 - Preheat your waffle iron according to manufacturer's instructions to ensure proper cooking temperature.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and red food coloring until fully incorporated.
04 - Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to prevent tough waffles.
05 - Lightly grease the waffle iron. Pour approximately 1/2 to 3/4 cup batter per waffle onto the hot iron, close lid, and cook for 3-5 minutes until crisp and cooked through. Repeat with remaining batter.
06 - In a medium bowl, beat cream cheese and butter until smooth. Gradually mix in powdered sugar, milk, and vanilla extract until you achieve a pourable consistency. Add additional milk if needed for desired thickness.
07 - Serve warm waffles immediately, drizzled generously with prepared cream cheese syrup.

# Expert advice:

01 -
  • The cream cheese syrup transforms ordinary waffles into something that feels like dessert for breakfast
  • That cocoa undertone keeps them from being cloyingly sweet like some red velvet treats
  • They make any weekend morning feel like a special occasion without actually requiring much effort
02 -
  • Overmixing the batter will make tough waffles. Stop mixing as soon as the flour disappears.
  • The syrup thickens as it sits. Add another splash of milk right before serving if needed.
03 -
  • Let the waffles rest on a wire rack instead of stacking them to keep all sides crisp
  • The syrup is thick enough that you can also use it as a frosting between waffle layers

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