Red Velvet Waffles Maple (Printable)

Fluffy red velvet waffles with cocoa and a drizzle of warm maple syrup and butter for a cozy breakfast.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1/4 cup granulated sugar
04 - 2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt

→ Wet Ingredients

07 - 1 3/4 cups buttermilk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted
10 - 2 tsp vanilla extract
11 - 1 tbsp red food coloring

→ For Serving

12 - Maple syrup, warmed
13 - Additional butter

# How To Make It:

01 - Preheat waffle iron according to manufacturer's instructions until ready for use.
02 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly blended.
03 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla extract, and red food coloring until completely smooth and uniform in color.
04 - Pour wet ingredients into dry ingredients and fold gently until just combined. Stop mixing when small lumps remain—avoid overworking the batter.
05 - Lightly coat waffle iron plates with nonstick cooking spray or brush with a small amount of melted butter.
06 - Pour approximately 1/2 to 3/4 cup batter onto center of hot waffle iron. Close lid and cook for 3–5 minutes until waffles are golden brown and crisp.
07 - Repeat cooking process with remaining batter, greasing iron between waffles as needed.
08 - Transfer waffles to plates, top with butter pats while hot, and drizzle generously with warmed maple syrup.

# Expert Tips:

01 -
  • The way the cocoa whispers rather than shouts, letting that classic red velvet flavor shine through
  • Butter melting into every little square while syrup finds its way into all the crevices
02 -
  • Overmixing creates tough waffles, so stop as soon as the flour disappears
  • The waffle iron is the boss here, cooking times vary so watch for steam stopping as your cue
03 -
  • Leftover waffles freeze beautifully and reheat in the toaster for busy mornings
  • Let the batter rest for 5 minutes before cooking for fluffier results

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