These pink velvet waffles are technically red velvet, but with a pink hue instead. Fluffy, flavorful, and delicious, making this pink version of red velvet waffles will be the best brunch for your loved ones. Be sure to save some for yourself though, they won't last very long.
While these waffles lends themselves to Valentine's Day or Mother's Day, this breakfast recipe is great as a meal prep for the week, for the freezer, or essentially any weekend breakfast.
All of my waffles have inspired one another, and especially my orange chai waffles and classic pumpkin waffles. These pink velvet stand on their own, and for good reason.
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What are the ingredients to make this recipe?
These waffles are made with classic waffle ingredients, with the addition of vinegar and buttermilk to give them the "red velvet" flavor.
- Eggs, oil, and sugar: the trifecta base of the recipe! Whisking these together first helps trap air.
- Buttermilk: one of the most important ingredients in making a "velvet" recipe.
- White Vinegar: a second ingredient that is super important in a velvet recipe.
- Cocoa powder: the chocolate factor!
- All -purpose flour: very versatile for any recipe, especially waffles.
- Baking powder: adds the fluff to the waffle batter.
- Red or pink food coloring: use red if you have, otherwise pink is a great option as we see in this recipe.
See the recipe card below for more details about quantities.
Instructions
Making these waffles doesn't get any easier than using a large bowl to whisk everything together, ladle in a waffle iron, and top with a generous amount of syrup. Specifically, here's the steps to making this recipe:
Start by whisking together the eggs, oil, and sugar until fully the oil and sugar are completely combined. To the egg mixture, pour in the vanilla and vinegar, and whisk again.
Pour in the buttermilk and whisk until incorporated and the mix is a pale yellow. Add the drops of pink coloring and whisk until the batter becomes a barbie pink, or red if you have red coloring. To the same bowl, add in the flour, baking powder, cocoa powder and whisk until just combined. Ladle a half scoop into a pre-heated waffle iron, cooking until the waffle iron indicates done, or for 2 minutes. Repeat until all batter is used and top with syrup.
HINT: Do your best not to over-mix the batter. I do this sometimes and always end up regretting the end result. Over-mixing causes a lot of issues with gumminess and results in flat or chewy waffles.
Recipe Swaps and Substitutions
Gluten Free? Dairy Free? Here are a few standard swaps you can make for this recipe
- Gluten free flour: this won’t really change the bake time, but it will alter the taste and texture. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
- Milk: if you want to make this dairy free, swap out the regular milk for almond or oat milk! The ONLY issue here is that the buttermilk is a big part of the "red velvet" flavor, so if you can find dairy free buttermilk then go for it!
- Sugar: I like using Wholesome Sweet’s brand of organic cane sugar, but I also really like their coconut sugar (Bob’s Red Mill makes a great coconut sugar too). Coconut sugar is usually a 1:1 replacement, but sometimes, real organic sugar is best, and in these waffles the real deal is where it’s at.
Recipe Variations and Serving Suggestions
Looking to make this recipe your own? Here's a few variations to the recipe you can make, including ways to serve them:
- Mini - you can make these into miniature waffles if you have a mini waffle iron. Fun, cute for kiddos to snack on too.
- Pancakes - turn this recipe into pancakes. Waffle and pancake batter are essentially the same, but pancakes will require a touch more oil (I would add 2 additional tablespoon of oil to the batter if you want to make these pancakes)
- Add-ins - feel free to add in fresh fruit, chocolate, or sprinkles within the batter themselves!
- Brunch Board - serve these waffles on a fancy brunch charcuterie board like I did in this recipe (link)
Kitchen Equipment and Tools
The beauty of making waffle recipes is the ease of using minimal tools. All you'll need is below:
- Waffle iron (I love my mini by Dash, but I also really like my Cuisinart belgian waffle maker too)
- Large mixing bowl
- Whisk
- Measuring spoons and cups
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
How do I store these waffles? Can I freeze them?
You can most definitely freeze this recipe, and storage is a breeze. Simply add any remaining waffles to a large container or ziplock bag, store in the fridge for up to 4 days, or in the freeze for one month. Let defrost in the fridge the night before you want to eat them.
PRO TIP:
For a fun way to eat these waffles, sandwich some ice cream between two waffles and enjoy a waffle ice cream sandwich!
Hungry for more?
Looking for other recipes like this? Try these:
Pink (Red) Velvet Waffles
Equipment
- 1 waffle iron
- 1 large mixing bowl
- 1 kitchen scale optional
- measuring spoons and cups
- 1 whisk
- 1 spatula
Ingredients
- 192 grams all purpose flour 1 ½ cups
- 1 teaspoon baking powder
- 1 teaspoon cocoa powder
- ¾ cup buttermilk
- 1 tablespoon vinegar
- 2 large eggs room temperature
- ¼ cup oil
- 2 teaspoon sugar
- 1 tablespoon vanilla extract
- 5 drops pink or red food coloring
Instructions
- Whisk together the eggs, oil, and sugar until fully combined. Pour in the vanilla and vinegar, and whisk again.
- To the same bowl, pour in the buttermilk and whisk until incorporated and the mix is a pale yellow.
- Add the drops of pink coloring and whisk until the batter becomes a barbie pink. To the bowl, add in the flour, baking powder, cocoa powder and whisk until just combined.
- Prep a waffle iron by heating and greasing with nonstick spray. Ladle a half scoop into a pre-heated waffle iron, cook until the waffle indicator light comes on, or cook for two minutes.
- Repeat until all batter is used and top with syrup and/or whipped cream.
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