Red Velvet Waffles with Cream Cheese Syrup

Love red velvet? Make these red velvet waffles with cream cheese syrup for a special breakfast or even dessert.

Red Velvet Waffles with Cream Cheese Syrup

I’m on a red velvet kick. I think it’s really just an excuse I give myself so I make some cream cheese frosting. I could eat cream cheese frosting, or in this case, cream cheese syrup by the spoonful. And yep, I did just that when I was one making these. Just keeping it real over here.

If you’re a big red velvet fan then you have to try these red velvet waffles. And if you need a reason to make some cream cheese syrup this excuse because you just can’t have waffles without syrup.

Red Velvet Waffles with Cream Cheese Syrup

Red Velvet Waffles

Makes about 10 waffles

– 2 cups flour
– 3 tablespoons sugar
– 1 tablespoon unsweetened cocoa powder
– 4 teaspoons baking powder
– 3/4 teaspoon salt
– 1¾ cup buttermilk
– 2 eggs
– 1/3 cup unsalted butter, melted
– 2 teaspoons vanilla extract
– 1/2 teaspoon white distilled vinegar
– Half bottle (about .5 oz.) of red food coloring

1. Preheat your waffle iron. Meanwhile, mix the flour, sugar, cocoa powder, baking powder and salt in a bowl until combined.

2. In a separate bowl (I prefer using a stand mixer), beat the eggs and melted butter until combined. Add the buttermilk, vanilla, vinegar and red food coloring and mix on low speed so you don’t splash this red mixture all over everything.

3. Slowly add the dry mixture into the liquid mixture and beat until completely combined. Spray the waffle iron with non-stitck cooking spray and pour about 1/4-1/2 cup of batter in the center of the griddle. Close the lid and bake until done. Place on a wire rack until ready to serve and follow up with the cream cheese syrup (recipe below).

Red Velvet Waffles with Cream Cheese Syrup

Cream Cheese Syrup

– 4 oz. of low fat cream cheese, softened
– 2 tablespoons unsalted butter, softened
– 1/3 cup powdered sugar
– 2/3 cup whole milk (or whatever milk you have on hand)

Use the whisk attachment of a stand mixer to combine the cream cheese and butter. Slowly add the powdered sugar and milk and beat until completely combined. The consistency should be similar to syrup. If it’s too thick, add more milk, one tablespoons full at a time. Drizzle over the warm waffles and enjoy!

Love all things red velvet? Check out more red velvet recipes over here.


  1. I started to make this, just as you listed. But my batter came out more like dough, did you skip a liquid in ingredient ? I made sure to follow how you mix the dries and the wets and then add the dry to the wet. But it didn’t go to well.

    1. Yes, I did! I forgot to include the buttermilk which is one of the most important ingredients in anything red velvet. I’m so sorry! I updated the post to include it.

  2. Lol! Glad to know I’m not going crazy!! Thanks for the update! I already added regular milk, but next time I’ll get the buttermilk!

  3. I tried these today with a homemade cream cheese whipped cream. they were delicious. the only adjustment i made was the addition of one extra tablespoon of sugar

  4. I made these for my family today. Very disappointed. I followed the recipe to a tee. Waffles were very dense and lacked flavor. I prefer my waffles fluffy ,crispy on the outside and moist on the inside. The waffles had no hint of chocolate or sweetness. The frosting was fine. I really like the concept, but these waffles didn’t do it for me. Will try to adapt my own recipe.

    1. Hi Loree, I’m sorry to hear you were disappointed with the recipe. I’d love to hear how you would change it for your taste/preferences. Please feel free to share your version.

Leave a Reply

Your email address will not be published. Required fields are marked *