Description
Rich red velvet waffles with a vibrant beetroot hue offer a luxurious breakfast or dessert experience. Pair with vanilla glaze and fresh fruit for a balance of sweetness, tang, and texture.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1 1/2 tbsp natural unsweetened cocoa powder
1 1/4 cups buttermilk (or 3/4 cup milk + 2 tbsp apple cider vinegar)
1 tbsp pure vanilla extract
2 tbsp red food coloring (beetroot-based optional)
1/3 cup melted unsalted butter (100°F/38°C)
1/2 tsp salt
2 large eggs (separated)
1/4 cup granulated sugar (or coconut sugar)
1/4 tsp ground cinnamon
1/8 tsp ground cardamom (optional)
Instructions
Preheat waffle iron to medium-high heat.
In a bowl, whisk flour, baking powder, cocoa powder, salt, cinnamon, and cardamom.
In another bowl, whisk buttermilk, vanilla extract, red food coloring, melted butter, and egg yolks until pale and thickened.
Fold wet ingredients into dry until just combined; do not overmix.
In a separate bowl, whip egg whites and sugar until stiff peaks form. Gently fold into batter.
Place 1/2 cup batter onto waffle iron per use and cook until golden.
Notes
For gluten-free option, use 1 1/2 cups GF flour blend.
Use gel food coloring for intense red color without altering flavor.
Chill batter 10-15 minutes for easier handling and crispier edges.
- Prep Time: 10
- Cook Time: 8
- Category: Breakfast
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 180
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg