Red Velvet Waffles Recipe, Elevated With A Fragrant White Chocolate Cardamom Cream Cheese Drizzle

I’ve found that sometimes the simplest way to make a weekend feel special is by making a truly extravagant breakfast.

This red velvet waffles recipe delivers exactly that, with a deep red color and a comforting cocoa aroma that fills the kitchen. It’s a fun and easy way to turn a normal weekend into a celebration for the whole family. The secret ingredient is a rich, fragrant white chocolate cardamom cream cheese drizzle that takes this classic from good to unforgettable. Get ready for a delicious breakfast that tastes like pure comfort and a lot of love.

Ingredients

250 g (2 cups) all-purpose flour: Use standard white flour for best results, or substitute a 1:1 gluten-free baking blend if needed. Sift the flour with the cocoa powder and leavening agents to prevent lumps.
200 g (1 cup) granulated sugar: Provides sweetness and helps create a crisp exterior on the red velvet waffles. You can slightly reduce this amount if you prefer less sweetness, especially since the drizzle adds more sugar. For a different flavor profile, try light brown sugar for a subtle caramel note.
15 g (2 tablespoons) unsweetened cocoa powder: Use high-quality Dutch-process cocoa powder for a deeper, less bitter chocolate flavor and richer color. This is essential for achieving that classic red velvet flavor profile in these easy red velvet waffles. Do not use hot chocolate mix, as it contains extra sugar and milk solids not accounted for in this recipe.
5 g (1 teaspoon) baking soda and 10 g (2 teaspoons) baking powder: The combination of both leavening agents works with the buttermilk to create a light and fluffy waffle interior and crisp exterior. Baking soda reacts with the acidic buttermilk; baking powder provides additional lift during cooking. Ensure both leavening agents are fresh (test by adding a pinch to vinegar/water to check for fizz) for best results.
3 g (½ teaspoon) fine sea salt: Balances the sweetness of the sugar and enhances the chocolate flavor. Use fine sea salt for easy dissolution and even distribution in the batter. A pinch in the drizzle helps balance the sweetness there too.
470 ml (2 cups) buttermilk: The acid in buttermilk reacts with the baking soda to create lift and gives the waffles their characteristic tang and moistness. If you don’t have buttermilk, you can use regular milk mixed with 2 tablespoons of white vinegar or lemon juice; let it sit for 5 minutes before use. For best results, ensure the buttermilk is at room temperature before mixing.
2 large eggs: Act as a binder for the ingredients and add structure and richness to the waffle batter. Use large eggs, preferably free-range, for the best texture. Eggs should be at room temperature to incorporate easily into the batter.
120 ml (½ cup) vegetable oil: Oil creates a tender crumb and helps keep the waffles moist during cooking. A neutral oil like vegetable oil, canola oil, or light olive oil is preferred to avoid altering the red velvet flavor. Melted butter can be used instead for richness but can result in a slightly tougher texture if overmixed.
10 ml (2 teaspoons) alcohol-free vanilla extract and 10 ml (2 teaspoons) plant-based red food coloring: Vanilla extract enhances the overall sweetness and chocolate notes. Use alcohol-free vanilla extract if desired, but standard vanilla extract works too. The red food coloring provides the iconic red velvet color; a plant-based option is specified in the red velvet waffles recipe.
113 g (4 oz) cream cheese, softened: The base for the decadent drizzle; ensure it is fully softened to room temperature for a smooth consistency. Use full-fat cream cheese for the creamiest results. If needed, microwave in 15-second intervals to soften, but avoid melting.
100 g (3.5 oz) white chocolate, finely chopped or chips: Provides sweetness and a rich, velvety texture to the drizzle. Finely chopped high-quality white chocolate melts more smoothly than chips, which sometimes contain stabilizers. If using chips, ensure they are high quality and melt over very low heat to avoid scorching.
30 g (2 tablespoons) unsalted butter: Adds richness and a smooth mouthfeel to the drizzle. Use unsalted butter for better control over the final saltiness of the sauce. Melt it gently with the white chocolate.
60 g (½ cup) powdered sugar: Sweetens the drizzle and helps create a thick, stable sauce. Sift the powdered sugar if necessary to prevent lumps in the sauce. Adjust amount based on preferred sweetness.
30 ml (2 tablespoons) milk: Thins the drizzle to a pourable consistency. Use regular whole milk or cream; adjust the amount as needed to reach the desired thickness. Start with a small amount and add more gradually.
2.5 g (1 teaspoon) ground cardamom and Pinch of fine sea salt: Cardamom adds a unique, fragrant, slightly floral note that elevates the standard cream cheese drizzle, making this red velvet waffles recipe unique. Ensure the cardamom is fresh for maximum aroma and flavor. The salt balances the sweetness of the white chocolate and powdered sugar.
Extra ground cardamom for dusting (garnish): Provides an aromatic finish when serving; a small amount goes a long way.

Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and fine sea salt. Ensure all dry ingredients are thoroughly mixed to guarantee even leavening and flavor distribution. Sift if necessary to remove any lumps, especially from the cocoa powder, for a smooth red velvet waffles batter.
Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, vegetable oil, alcohol-free vanilla extract, and red food coloring until smooth and uniformly colored. Make sure the eggs are fully incorporated into the mixture. If your red food coloring is a gel, fully dissolve it in the liquid ingredients first.
Mix Batter and Rest: Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are acceptable; avoid overmixing, as this can activate the gluten and result in tough waffles. Let the batter rest for 5-10 minutes while you prepare the waffle iron, allowing the flour to hydrate and the leavening agents to begin working.
Prepare Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the iron with a neutral oil or cooking spray, even if it’s non-stick, to prevent sticking and improve crispness. Ensure the iron is fully heated before adding batter for the best results; otherwise, the waffles will be limp.
Cook Waffles: Pour or ladle the batter onto the hot waffle iron, filling it about two-thirds full, and close the lid. Cook until the red velvet waffles are golden brown, crisp on the outside, and cooked through, typically 3-5 minutes depending on your iron. Keep cooked waffles warm on a wire rack in a low oven (around 100°C / 200°F) while you prepare the drizzle, preventing them from becoming soggy. If your waffles aren’t getting crisp on the outside after 5 minutes, increase the heat setting slightly on the waffle iron.
Melt Drizzle Base: To prepare the White Chocolate Cardamom Cream Cheese Drizzle, gently melt the white chocolate and unsalted butter in a small saucepan over low heat or in 30-second intervals in the microwave. Stir frequently until the mixture is completely smooth; be careful not to scorch the white chocolate. Remove from heat and allow to cool slightly before proceeding.
Finish Drizzle: In a medium bowl, combine the softened cream cheese, powdered sugar, milk, ground cardamom, and a pinch of fine sea salt. Gradually add the melted white chocolate and butter mixture, whisking until the drizzle is completely smooth and creamy. Adjust consistency by adding a little more milk if needed to make it pourable, or powdered sugar if too thin.
Plating & Serving: Arrange two to three warm red velvet waffles on a plate. Generously spoon or drizzle the warm White Chocolate Cardamom Cream Cheese Drizzle over the top waffle. Finish with a light, delicate dusting of ground cardamom over the drizzle for an aromatic and visually contrasting final touch.

Make-Ahead Tips for Stress-Free Breakfasts

This red velvet waffles recipe is perfect for families on a busy schedule because many components can be prepped in advance, making a special breakfast possible even on a hectic morning.

Prep the Batter Ahead: You can prepare the red velvet waffle batter the night before and store it in an airtight container in the refrigerator for up to 24 hours. The batter will thicken overnight; add a tablespoon of milk or buttermilk in the morning to restore consistency if necessary. Allow the batter to come to room temperature for 10 minutes before cooking.
Freeze Waffles for Later: Cooked waffles freeze beautifully, making them ideal for high-protein snacks or quick breakfasts. Cool them completely on a wire rack, then stack them separated by parchment paper in a freezer bag. Reheat in a toaster oven or standard toaster for a quick weekday breakfast.
Prepare the Drizzle Ahead: The cardamom cream cheese drizzle can be made up to 3 days ahead and stored in an airtight container in the refrigerator. To serve, let it come to room temperature or gently warm it in 15-second intervals in the microwave until pourable. If too thick, add a splash of milk to adjust consistency.

Troubleshooting for Perfectly Crisp Waffles

Achieving the right texture for these red velvet waffles—crisp outside and fluffy inside—requires attention to a few key details. Here are a few common issues and fixes for making perfect waffles every time.

Preventing Sticking: Ensure your waffle iron is adequately greased, even if it claims to be non-stick, especially if using a recipe high in sugar like this one. Use a pastry brush to apply a thin layer of neutral oil between batches. Make sure the iron is fully preheated before adding batter; if it’s not hot enough, the waffle will stick and tear.
Avoiding Limp Waffles: The key to crisp waffles is high heat and proper leavening. Make sure your baking powder and baking soda are fresh and that the waffle iron is hot when you add the batter. After cooking, place the waffles on a wire rack immediately to allow steam to escape; don’t stack them while hot or they will steam themselves soft.
Adjusting Batter Thickness: If your batter seems too thick (like pancake batter) add a tablespoon or two of milk to thin it slightly. If it seems too thin (watery) add a tablespoon of flour at a time until you reach the consistency of thick pancake batter. Remember, resting the batter for 5-10 minutes helps it thicken naturally.

FAQs

Can I use milk instead of buttermilk in this recipe?

Yes, you can substitute regular milk with 2 tablespoons of vinegar or lemon juice stirred in. Allow the mixture to curdle for 5 minutes before adding to the batter to achieve the necessary acidity for leavening. This makes for a great family-friendly shortcut if you are out of buttermilk.

Why is resting the batter important for waffles?

Resting allows the flour to fully hydrate and absorb the liquids, resulting in a more tender waffle. It also allows the leavening agents to start working, which leads to a fluffier texture. This step is crucial for achieving that light, airy interior in these red velvet waffles.

How do I keep my waffles warm and crisp while I finish cooking the rest of the batch?

Place cooked red velvet waffles in a single layer on a wire rack set over a baking sheet in a low-temperature oven (around 200°F/100°C). Avoid stacking them, as this traps steam and makes them soggy. I have found this works best for keeping them crisp for up to 30 minutes.

Can I skip the red food coloring for a healthier option?

Yes, you can omit the red food coloring entirely; the waffles will still have a wonderful cocoa flavor and a light brown color. For a natural red color, try a few tablespoons of beet puree, though this will slightly alter the flavor and texture of these red velvet waffles.

What if I don’t like cardamom in the drizzle?

If cardamom isn’t your favorite, you can substitute it with vanilla extract, a pinch of cinnamon, or leave it out completely. The white chocolate cream cheese base for these red velvet waffles is delicious on its own.

Can I make mini waffles or change the shape?

Absolutely. This red velvet waffles recipe works perfectly in a mini waffle maker or bubble waffle maker. Adjust cooking times based on the manufacturer’s instructions; smaller waffles usually cook faster.

What other toppings pair well with these red velvet waffles?

Fresh berries (strawberries or raspberries), a dusting of powdered sugar, or a simple dollop of whipped cream are excellent pairings. The primary recommendation is the white chocolate cardamom drizzle, but these options offer variety and work well for quick meals.

Conclusion

This red velvet waffles recipe transforms an everyday breakfast into a special occasion meal, perfect for family brunches or a Valentine’s Day treat. Pin this recipe for later to create delicious memories with your family and enjoy the high-protein, easy meal prep benefits all week long.