Description

These red velvet waffles are an extravagant breakfast featuring a deep red color and comforting cocoa aroma, finished with a unique white chocolate cardamom cream cheese drizzle.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder, Dutch-process
1 teaspoon baking soda
2 teaspoons baking powder
0.5 teaspoon fine sea salt
2 cups buttermilk, room temperature
2 large eggs, room temperature
0.5 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons red food coloring
4 oz cream cheese, full-fat, softened
3.5 oz white chocolate, finely chopped
2 tablespoons unsalted butter
0.5 cup powdered sugar
2 tablespoons milk
1 teaspoon ground cardamom
Pinch fine sea salt
Extra ground cardamom for dusting

Instructions

Combine Dry Ingredients: Whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and fine sea salt in a large mixing bowl.
Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, vegetable oil, vanilla extract, and red food coloring until smooth and uniformly colored.
Mix Batter and Rest: Pour the wet ingredients into the dry ingredients and whisk until just combined. Avoid overmixing. Let the batter rest for 5-10 minutes.
Prepare Waffle Iron: Preheat the waffle iron according to instructions and lightly grease it with oil or cooking spray.
Cook Waffles: Pour batter onto the hot waffle iron, filling it two-thirds full, and close the lid. Cook for 3-5 minutes until crisp on the outside and cooked through. Keep cooked waffles warm on a wire rack in a low oven.
Melt Drizzle Base: Gently melt the white chocolate and unsalted butter in a small saucepan over low heat until smooth. Cool slightly.
Finish Drizzle: In a medium bowl, combine the softened cream cheese, powdered sugar, milk, ground cardamom, and a pinch of salt. Gradually add the melted white chocolate and butter mixture, whisking until smooth and creamy. Adjust consistency with more milk or powdered sugar if needed.
Plating & Serving: Arrange 2-3 warm waffles on a plate, generously drizzle with the white chocolate cardamom cream cheese sauce, and dust with extra ground cardamom.

Notes

Keep cooked waffles warm on a wire rack in a low oven (around 200°F) to prevent sogginess while preparing the drizzle. If your waffles aren’t getting crisp, increase the heat setting slightly on the waffle iron. For a buttermilk substitute, add 2 tablespoons of vinegar or lemon juice to regular milk and let it stand for 5 minutes before use.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 waffles with topping
Calories: 650 calories
Sugar: 70 g
Sodium: 350 mg
Fat: 45 g
Saturated Fat: 15 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 120 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 100 mg

Keywords: Red Velvet Waffles, Breakfast, Brunch, Cardamom, Cocoa, Easy, Weekend, Cream Cheese Drizzle