Cocoa Buttermilk (Red Velvet) Waffles

Three cocoa buttermilk waffles on a plate topped with whipped cream and a drizzle of syrup surrounded by heart sprinkles and a rose napkin.

Cocoa Buttermilk (Red Velvet) Waffles

Don't be fooled by the name, these cocoa buttermilk waffles have the exact texture, taste, and tang that traditional red velvet brings to any dessert.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: waffles

Calories: 191kcal

Author: Morgan Peaceman

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.

Notes

Do not over-mix - we talked about swapping to a spatula from a whisk, and doing so helps you limit the over-mixing. Over-mixing will overwork the gluten in the recipe, causing a dull, dense texture.

Use active baking powder - believe it or not, baking powder (and soda) do in fact have a shelf life. Baking powder, if mixed with boiling hot water, should foam. If it does, it's good to use! If not, it's "dead" and needs replacing.

Let the batter sit - giving the batter time to sit actually helps with the fluff factor. It allows all the rising agents and other ingredients marry together before being used.

Nutrition