Red Velvet Waffles with Cream Cheese Glaze
Red Velvet Waffles with Cream Cheese Glaze are the perfect way to wake up your sweetie for Valentines Day breakfast or after a great dinner for dessert. Adapted from Kelsey and Kim's Southern Cafe recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
- 2 cups flour
- 1/4 cup sugar
- 1 tbsp plus 1 tsp baking powder
- 1 tbsp cocoa powder
- 1/2 tsp kosher salt
- 1 3/4 cups buttermilk
- 1/3 cup butter melted and cooled
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp apple cider vinegar
- 2 tbsp red food coloring
- 4 oz cream cheese, softened (room temp)
- 4 tbsp butter, softened (room temp)
- 1 1/2 cups confectioners sugar
- 1 tsp vanilla extract
- 1/2 cup whole milk
Whip the cream cheese and butter together in a large bowl with a hand mixer until smooth. Carefully beat in the confectioners' sugar, then add the vanilla and milk. Beat until the glaze is smooth. Set aside.
Whisk the flour, sugar, baking powder, cocoa and salt in a large bowl. Beat the buttermilk, melted butter, eggs, vanilla and vinegar together in separate medium bowl until smooth, then stir in the red food coloring (See Note 1). Add the buttermilk mixture to the dry ingredients and whisk until smooth.
Heat your waffle iron according to the manufacturers' instructions. Spray the waffle iron with nonstick cooking spray and then pour about 1 cup of the waffle batter onto the waffle grid. Close and cook until the waffle is deep red and crisp on the outside, about 3 minutes.
Repeat with the remaining waffle batter. Serve each waffle drizzled with the cream cheese glaze and chopped pecans (optional).
1. Red beet powder can be substituted for the red food coloring if that is a health issue for you.
Calories: 896kcal | Carbohydrates: 115.3g | Protein: 16.3g | Fat: 41.7g | Saturated Fat: 24.6g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 11g | Trans Fat: 1.1g | Cholesterol: 202.7mg | Sodium: 725.6mg | Fiber: 2.2g | Sugar: 725.6g