Description
Delicious and festive Red Velvet Waffles served with a rich cream cheese glaze. Perfect for a special breakfast or brunch, these waffles are soft on the inside with a slightly crispy exterior and topped with a sweet, creamy frosting that complements the chocolate and red velvet flavors.
Ingredients
Scale
Cream Cheese Glaze
- 4 tablespoons butter, softened
- ½ cup cream cheese, softened
- 1 cup powdered sugar
- ½ cup whole milk
- ½ teaspoon vanilla extract
Red Velvet Waffles
- 2 cups Bisquick mix
- 2 tablespoons brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- ½ cup whole milk
- 30 drops red gel food coloring
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the cream cheese glaze: Beat the softened butter and cream cheese together until soft and smooth. Add the powdered sugar and beat until the mixture is light and fluffy, making sure to scrape down the sides of the bowl to eliminate lumps.
- Add milk and vanilla: Mix in the whole milk and vanilla extract to the cream cheese mixture. Set the glaze aside while preparing the waffles.
- Preheat the waffle iron: Turn on your waffle iron and allow it to fully heat before adding batter to ensure even cooking and a crispy exterior.
- Mix dry waffle ingredients: In a medium bowl, whisk together the Bisquick mix, brown sugar, and unsweetened cocoa powder until evenly combined.
- Add wet ingredients to waffle batter: Pour in the buttermilk, whole milk, red gel food coloring, egg, melted butter, and vanilla extract. Whisk the mixture until the batter is smooth and free of lumps.
- Cook the waffles: Pour about ¾ cup of the red velvet batter onto the preheated waffle iron. Close the lid and cook for about 5 minutes, or until the waffle releases easily, has a slightly crispy outside, and a soft, fluffy inside.
- Serve and glaze: Drizzle the warm waffles generously with the prepared cream cheese glaze. Serve immediately while hot for the best texture and flavor.
- Cook remaining batter: Continue cooking the remaining batter in the waffle iron, serving each batch fresh with cream cheese glaze.
Notes
- Adjust the milk quantity to change the thickness of the cream cheese glaze: add more milk for a thinner glaze or reduce to ¼ cup for a thicker frosting.
- If buttermilk is unavailable, substitute by combining 1 tablespoon of white vinegar with 1 cup of regular milk; let it sit to curdle before using.
- Omit the brown sugar in the waffle batter if you prefer less sweetness, as the cream cheese glaze provides sufficient sweetness.
Nutrition
- Serving Size: 1 waffle with glaze
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
