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Red Velvet Waffles

Red Velvet Waffles

From The Hamilton Beach Test Kitchen

Added by Pat


  • 1 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs, separated
  • 2 cups milk
  • 1/2 cup butter, melted
  • 2 tablespoons white vinegar
  • 1 tablespoon red food color
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting


  1. Heat waffle baker.
  2. In a large bowl, mix together flour, cocoa, sugar, baking powder, baking soda and salt; set aside.
  3. In a medium bowl, beat egg whites until stiff, but not dry.
  4. In another bowl, whisk together egg yolks, milk, butter, vinegar, food color and vanilla. Pour into dry ingredients and stir briefly until just combined.
  5. Fold whites into batter. Pour batter into waffle maker. For amounts of batter to use and cooking times, follow your waffle baker directions. Be sure to bake until steam stops escaping from waffle baker and waffles are golden brown.
  6. To serve, drizzle with cream cheese frosting.

Serves: 6

Test Kitchen Tips: 

  1. Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more.
  2. The Belgian waffle grid holds more batter than a traditional grid. Recipes give a range of batter to use, for example, 1/2 to 3/4 cup. The larger amount should be used for a Belgian waffle grid. For this recipe, we used 2/3 to 1 cup batter.
  3. While finishing the rest of the batch of waffles, keep the baked waffles warm and crisp by placing directly on the rack in a 200°F oven.
  4. Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.





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