These RED VELVET BELGIAN WAFFLES are a bit crispy on the outside, light and airy on the inside, and melt-in-your-mouth amazing! Paired with a sweet cream cheese glaze and dollop of whipped cream, they are perfect for Valentine’s Day, Christmas, or a special occasion breakfast!
Breakfast is hands-down my favorite meal of the day. And in my opinion, it shouldn’t be limited to just the morning. I’ll gladly eat an omelet for lunch, bacon and waffles for dinner, and a cinnamon roll for dessert. 🙂
I also LOVE red velvet cake with cream cheese frosting. The hint of cocoa and a slight tang of buttermilk, paired with a velvety, sweet cream cheese… there are really no words.
So why has it taken me THIS LONG to create Red Velvet Waffles?!?
I adapted my mom’s famous (and easy) Belgian Waffle recipe, and after some trial and error, came up with these delicious, festive Red Velvet Waffles. They are still a bit crispy on the outside, and light and airy on the inside. But the cream cheese glaze takes them to a Whole. New. Level. Tangy and rich, it soaks into the warm waffles and is melt-in-your-mouth amazing.
Not satisfied? Add a dollop of whipped cream and mini chocolate chips. You will never want for anything. Here is a recipe for homemade whipped cream.
These are perfect for Valentine’s Day, Christmas, or any special occasion breakfast!
15 minPrep Time
15 minCook Time
30 minTotal Time
Yields 4-8 waffles, depending on the size of your waffle maker
- 2 cups biscuit mix (Bisquick)
- ¼ cup brown sugar
- 1 tablespoon cocoa powder
- 1 egg
- 1 tablespoon red food coloring
- ¼ cup buttermilk
- ¼ cup butter, melted and cooled
- 1 ½ cups club soda
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons milk
- Heat and grease Belgian Waffle maker.
- In a large bowl, combine biscuit mix, brown sugar, and cocoa powder.
- In another bowl, add egg and whisk. Add buttermilk, melted butter, red food coloring, and club soda, and whisk until combined.
- Combine dry and wet ingredients and mix until combined.
- Pour batter into Belgian Waffle maker and cook until desired crispiness (I set my waffle maker at a 3.5 out of 5).
- In the bowl of an electric mixer (I use the paddle attachment), beat the cream cheese on medium-high speed until light and fluffy (4 to 5 minutes).
- Add powdered sugar, vanilla, and milk, and beat on low until combined. Then beat on medium-high for about one minute. If glaze is too thick, add more milk 1 tablespoon at a time.
This batter is of an effervescent nature and does not store well, so cook all at once and then freeze the waffles. Heat them in an oven or toaster oven.