Red Velvet Waffles Maple (Print Version)
Fluffy red velvet waffles with cocoa hints, drizzled in rich maple syrup for a special morning delight.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1 3/4 cups buttermilk
09 - 1/4 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red food coloring
→ Toppings
12 - 1/3 cup maple syrup
13 - 1/2 cup whipped cream
14 - Fresh berries
# Directions:
01 - Preheat waffle iron according to manufacturer's instructions until ready for batter.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, beat eggs thoroughly, then add buttermilk, melted butter, vanilla extract, and red food coloring. Mix until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing—small lumps are acceptable and ensure tender waffles.
05 - Lightly grease waffle iron with nonstick cooking spray or a small amount of melted butter.
06 - Pour approximately 1/2 to 2/3 cup batter onto preheated waffle iron. Cook according to iron instructions until crisp and fully cooked through, typically 3 to 5 minutes.
07 - Serve immediately while warm, topped generously with maple syrup. Add whipped cream and fresh berries if desired.
# Expert Tips:
01 -
- These waffles turn an ordinary morning into something that feels like a celebration without requiring any special occasion
- The texture is impossibly light and tender while still crisp at the edges, exactly what you want from a weekend waffle
02 -
- Overmixed batter creates tough waffles so stop stirring as soon as the flour disappears into the liquid
- Let the waffle iron do its work without constantly opening it to peek or you'll interrupt the crisping process
03 -
- Separate your eggs and whip the whites before folding them in for an even lighter texture
- Let the batter rest for five minutes before cooking to hydrate the flour fully