Red Velvet Belgian Waffles

Thanks again R for the waffle maker- I am just beginning to enjoy it immensely. Now my waffles have that classic Belgian touch- deeper grid patterns; light and crispy and soft at the same time because it has a browning control adjustment feature so that perfect texture is achievable. How cool is that? It is easy to use and clean too!

And so after making the requested white chocolate Macadamia for my waffle maker's "premiere", I deem it just fitting to make red velvet waffles anew. I’ve made it so many times using regular waffle maker but it is much different when using the right gadget for anything. Can’t you tell just by the look of the waffles?
Red Velvet Belgian Waffles

For the batter

1 ½ cups water
2 ½ tsp active dry yeast
3 cups sifted all-purpose flour
3 extra large eggs, separated + 1 egg white
½ cup sugar
1 ½ cups buttermilk
1 stick unsalted butter, melted and cooled
2 tsp vegetable or canola oil
2 tsp pure vanilla extract
½ cup unsweetened cocoa powder
3 tbsp red vegetable food coloring

1. Heat ½ of the water to lukewarm and dissolve the yeast in it with a pinch of sugar – let stand 5-10 minutes until it begins to foam

2. Sift together all-purpose flour and cocoa powder and stir to blend – set aside.

3. Add egg yolks, extra egg white and remaining sugar to the yeast mixture; stir to blend.

4. Add the remaining water, buttermilk, vegetable or canola oil, melted butter and vanilla. Add in the red vegetable food coloring and stir until smooth. Pour into the flour mixture stirring continuously until well blended. Set aside.

5. In a separate bowl, beat egg whites until stiff then fold gently into the waffle batter. Let the batter stand for an hour, stirring every 15 minutes before using.

6. Preheat waffle maker and cook per waffle maker instruction.

7. Serve with cream cheese frosting

For the frosting

1 pkg cream cheese
1 stick unsalted butter
1 1/2 cups sifted confectioner's sugar

Cream together cream cheese and butter until smooth. Add confectioner's sugar and continue beating until creamy. Keep at room temperature for easy spreading
The yeast gave the waffles a different texture and definitely an upgrade of my past red velvet waffles. I can't wait to do my version of Liege waffles which will be my future project as soon as I get hold of some pearl sugar.


  1. WOW that looks amazing! I'm definitely saving this and trying it out whenever (or if) I ever get a waffle machine *-*

  2. Thank you! It is a must-try recipe whether or not you love waffles :-)

  3. oh my goodness.........that looks divine!

  4. You are the FIRST blogger that I have seen to post a recipe for red velvet waffles that actually uses yeast! For this, I thank you. I tried this recipe today, and they were TO DIE FOR!

    1. You're very welcome! It gives me even more pleasure knowing people appreciates my recipes. And thank you for the kind words!

    2. You're welcome! Would it be alright for me to link this recipe on my blog? I definitely think it is worth sharing!

      I made another batch today, but used a stovetop waffle iron, instead of my electric one. I think they had a better texture using the electric waffle maker, so that is what I will be using from now on.

    3. No problem! Isn't it the essence of being a foodie- sharing good eats and recipes that work? I should visit your blog as well.

    4. Not quite yet! I only started trying to make regular updates to it last month, so it's pretty bare. My friend made me promise, as my New Year's Resolution, that I would update my blog at least twice a month. So, maybe in a few months!

    5. Okay then... in a few months :-)

  5. Yum! I've made these in the past for my husband! I have a similar recipe on my blog except I use whole wheat flour.

    1. Cool! I believe great foodie minds think alike lol... but I have yet to make it in whole wheat flour.


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