Nothing says love like the sweet, warm scent of homemade waffles wafting from the kitchen — and these red-velvet waffles with cream cheese glaze taste like an extra helping of love!
Waffles have been around since the Iron Age, when the newly discovered art of forging metal allowed people to create plates between which they could cook batter. These early versions were flat and smooth, more like a pancake than today’s waffle.
It wasn’t until the 1200s that cooking plates became more decorative and the modern waffle design that we know and love, with all its crispy nooks and crannies, was born.
Our red-velvet waffles provide a delicious new twist to the traditional waffle. Red velvet is most often associated with the vividly scarlet cake, but no rule says you can’t enjoy dessert first thing in the morning!
The signature crimson color of this confection is traditionally caused by the chemical reaction between vinegar and buttermilk, which brings out the red color in the cocoa powder. It also makes the waffles moist, light and fluffy. This recipe adds a few drops of red food coloring to punch up the hue further.
These waffles are great for special occasions but are easy enough to make on a lazy Sunday morning, too. For a quick brunch item, you can make them in advance and heat them up to a toasty crispness in your toaster or oven. You can even freeze them, and they’ll taste much better than store-bought frozen varieties!
The cream cheese glaze is the icing on these waffle-cakes. It’s the perfect decadent, delicious topping that sets these apart from the usual maple syrup-topped waffles. The glaze contains only five simple ingredients — among them, cream cheese and vanilla — that will have everyone asking for more.
Sprinkle these with a handful of chopped pecans for added crunch. If you prefer something fruity, these would look especially pretty with red raspberries, cherries or strawberries as a garnish. However you top them, they’re sure to be a hit!
4 ounces cream cheese, softened at room temperature
4 tablespoon butter, softened
1-1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons whole milk
Whisk flour, sugar, baking powder, cocoa and salt in large bowl and set aside.
In medium bowl, beat buttermilk, melted butter, eggs, vanilla and vinegar together until smooth. Stir in red food coloring. Add buttermilk mixture to dry ingredients and whisk until smooth.
In another large bowl, make glaze by whipping cream cheese and butter together until smooth. Carefully mix in powdered sugar, then add vanilla and milk. Mix until glaze is smooth. Set aside.
Heat waffle iron according to manufacturer's instructions.
Spray waffle iron with nonstick cooking spray and pour approximately 1 cup waffle batter onto waffle griddle. Close lid and cook until waffle is deep red and crisp on outside, about 3 minutes. Note: If using flip waffle machine, flip griddle over when machine beeps, or after 1-1/2 minutes.
Repeat with remaining waffle batter until all waffles are made.
Serve each waffle drizzled with cream cheese glaze and chopped pecans.