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Irresistible Natural Red Velvet Waffles: A Wholesome & Delicious Breakfast

There’s nothing quite like starting the day with a special breakfast, and these delightful Red Velvet Waffles are a true testament to that! I adore making these for my nephew, and in my quest to create them without artificial food coloring, I’ve discovered the magic of beet powder for that iconic crimson hue. While the resulting waffles may not boast the intensely vibrant red often associated with artificial dyes, the subtle, earthy blush they achieve is simply beautiful. More importantly, I find immense peace of mind in knowing I’m feeding him something that is entirely natural, free from synthetic additives and chemicals.

Red Velvet Waffles in the shape of hearts on a tray topped heart sprinkles.

For those who might be hesitant about using beet powder, let me assure you: these waffles do not taste like beets! The rich cocoa powder perfectly balances the subtle earthiness of the beet, creating a flavor profile that is unmistakably red velvet – deep, slightly chocolatey, and wonderfully comforting. Furthermore, these waffles are not overly sweet on their own, allowing you to generously douse them in your favorite maple syrup, a dollop of whipped cream, or even a sprinkle of chocolate shavings without overwhelming your palate. This balanced sweetness makes them a versatile treat, perfect for any occasion from a cozy weekend brunch to a festive holiday morning.

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Essential Ingredients for Perfect Red Velvet Waffles

Crafting the perfect waffle begins with high-quality ingredients, and this recipe is no exception. Beyond the standard components you’d expect in a typical waffle batter, we introduce two special elements that elevate these from ordinary to extraordinary: ruby cocoa powder and beetroot powder. These are the secret to achieving that beautiful red velvet color naturally, completely eliminating the need for artificial food coloring, which is often a concern for many health-conscious bakers and parents.

Ruby cocoa powder, also sometimes referred to as ‘rouge’ or ‘red’ cocoa powder, is a unique variety of cocoa that naturally boasts a reddish hue. While it contributes to the signature red velvet flavor with its mild chocolate notes, its primary role here is to deepen the red color profile. It’s a cornerstone of traditional red velvet recipes and adds an authentic touch. Beetroot powder, on the other hand, is derived from dried, ground beets and is a powerhouse of natural color. It provides a vibrant pinkish-red pigment without imparting any noticeable beet flavor to the finished product, especially when combined with cocoa. Together, these two ingredients create a harmonious blend that delivers on both color and taste.

Ingredients needed to make Red Velvet Waffles.

The beauty of this all-natural approach extends beyond aesthetics. For individuals with sensitivities or allergies to artificial food dyes, this recipe offers a delicious and safe alternative. While the final color may present as a slightly deeper, more muted red compared to the aggressive vibrancy achieved with synthetic dyes, I firmly believe this natural charm is superior. It’s a thoughtful way to enjoy a classic flavor without compromise, making these waffles accessible and enjoyable for everyone, including my nephew who cannot consume red food dye.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Step-by-Step Guide to Crafting Your Red Velvet Waffles

Preparing these Red Velvet Waffles is a straightforward process, perfect for bakers of all skill levels. We’ll start by ensuring all our dry ingredients are perfectly combined, creating a smooth and lump-free batter. This meticulous initial step saves you the extra effort of sifting later on.

Begin by gathering all your dry ingredients – the flour, ruby cocoa powder, beetroot powder, granulated sugar, baking powder, baking soda, and kosher salt. Place them all into a large mixing bowl. Using a whisk, gently yet thoroughly combine these ingredients. Whisking ensures that the leavening agents (baking powder and baking soda) are evenly distributed, which is crucial for fluffy waffles, and that the cocoa and beet powder are fully incorporated, preventing any pockets of unmixed color or flavor.

All dry ingredients placed in a bowl and whisked together.

Once your dry ingredients are perfectly blended, it’s time to introduce the wet components. Slowly pour in the combined melted butter and milk mixture into the dry ingredients. Stir gently, just until the ingredients start to come together. Finally, crack in your lightly beaten egg and continue to whisk until a smooth, uniform batter forms. Be careful not to overmix, as this can lead to tough waffles. A few small lumps are perfectly fine and often preferred, as they contribute to a tender texture.

Allow the prepared batter to rest for approximately 10 minutes on the counter. This resting period is crucial for two reasons: it allows the flour to fully hydrate, resulting in a more tender waffle, and it gives the baking powder and soda a head start in their leavening action, ensuring maximum fluffiness. While the batter rests, you can preheat your waffle iron.

When it comes to cooking, I personally love using a heart-shaped waffle iron. The heart shape adds an extra touch of charm and makes these waffles absolutely perfect for special occasions like Valentine’s Day, anniversaries, or simply to show someone you love how much you care. However, please feel free to use any waffle iron you desire – a classic round or square waffle iron will work beautifully, yielding equally delicious results. The heart shape is just an extra dash of cuteness!

Expert Notes & Tips for the Best Red Velvet Waffles

Achieving the perfect red velvet waffle is all about understanding your ingredients and making small adjustments. I’ve found that combining both ruby cocoa powder and beet root powder truly creates the most authentic “red velvet” experience. While the resulting color might be a touch more subdued than what you’d get from artificial dyes, it’s a beautiful, rich crimson. If you prefer a brighter, more pinkish-red waffle and want to skip the chocolate flavor, you can absolutely make red waffles by using only the beet powder and omitting the cocoa powder entirely.

It’s important to note that Ruby Cocoa Powder, despite its name, does not contribute significantly to making the waffles intensely red on its own. Its primary role is to provide that classic, subtle chocolate flavor characteristic of red velvet, and it is the reddest variety of natural cocoa available. This is the very same type of cocoa traditionally used in beloved red velvet cakes, giving your waffles an authentic taste profile.

For those who enjoy a sweeter waffle experience, don’t hesitate to adjust the sugar content. The cocoa powder tends to mellow the sweetness, so the waffles themselves are not overly sweet. This balance is excellent when serving them with generous amounts of maple syrup, whipped cream, or other sweet toppings. However, if you prefer to enjoy your waffles plain, as I sometimes do, consider adding an extra ⅛ cup of granulated sugar to the batter. This slight increase will satisfy your sweet tooth without making them cloyingly sweet.

This recipe is perfectly scaled to yield approximately 12-14 mini waffles when cooked in a heart-shaped waffle iron. The exact yield may vary slightly depending on the size and shape of your specific waffle iron, as well as how much batter you use per waffle. Feel free to adjust the batch size if you’re cooking for a larger crowd or simply want to have extra for leftovers. Cooked waffles store well and can be reheated for a quick breakfast on busy mornings.

Storage & Reheating: Leftover waffles can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop them back into a toaster, toaster oven, or even your waffle iron for a few minutes until crisp and warmed through. This prevents them from becoming soggy. They can also be frozen for longer storage; just separate layers with parchment paper and store in a freezer-safe bag for up to 2 months.

Customizing Your Red Velvet Waffles: Substitutions & Variations

While this recipe champions a natural approach, I understand that preferences vary. If making these waffles entirely all-natural isn’t your primary concern, you have the option to achieve a more intense red color by using 1 tablespoon of traditional red food coloring in place of the beetroot powder. This will give you that quintessential vibrant red often seen in commercial red velvet products.

The role of cocoa powder is central to the “red velvet” flavor profile. However, if you’re aiming for a different aesthetic and a less chocolatey taste, you can omit the cocoa powder altogether. Doing so will result in a waffle that’s more of a bright pinky-red, purely from the beet powder. But remember, it’s the combination of red-tinted cocoa and the vibrant red hue that defines “Red Velvet.” If ruby cocoa powder isn’t readily available, you can certainly use regular unsweetened cocoa powder in a pinch. The color will be slightly less reddish, but the overall flavor will still be wonderfully chocolatey and delicious.

Dairy-Free Option: For those with dairy sensitivities or following a dairy-free diet, you can easily substitute the whole milk with an unsweetened plant-based milk like almond milk, soy milk, or oat milk. Ensure your butter is also replaced with a dairy-free butter alternative or coconut oil for a fully dairy-free waffle. Adjustments may be needed in terms of consistency, so add plant milk slowly until desired batter thickness is achieved.

Gluten-Free Option: To make these waffles gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your chosen blend contains xanthan gum for optimal texture. The rest of the ingredients should typically be fine for a gluten-free diet, but always check labels to be sure.

Flavor Variations: While delicious on their own, consider adding a touch of vanilla extract (1-2 teaspoons) for an extra layer of flavor. For a citrusy twist, a teaspoon of orange zest can beautifully complement the chocolate and subtle sweetness. You could also fold in a handful of mini chocolate chips for an even richer chocolate experience.

More Chocolaty Recipes You’ll Love

If you’re a chocolate aficionado, or simply enjoy indulging in rich, decadent treats, then you’re in the right place! After mastering these naturally colored Red Velvet Waffles, why not explore more delightful recipes that feature chocolate in all its glorious forms? From fudgy brownies to refreshing drinks, here are some other chocolate-infused creations that are sure to satisfy your cravings and impress your friends and family:

Ruby Chocolate Brownies

Chocolate Wafer Cookies

Chocolate Peppermint Cookies

Peanut Butter Brownies

Chocolate Peanut Butter Dirt Pudding

Chocolate Stout Cake with Irish Cream Buttercream

Frozen Hot Chocolate

Chocolate-Covered Peanut Cake

Chocolate Pumpkin Swirl Bread

Strawberry Chocolate Chip Scones

Dark Chocolate Espresso Bark

We hope you loved making these naturally colored Red Velvet Waffles as much as we do! Your feedback means the world to us. Did you make this recipe? Let me know by leaving a review or comment below! And don’t forget to sign up for my newsletter to get more delicious recipes delivered straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook to see what else we’re cooking up!

📖 Recipe

Yield: 12-14 mini Waffles

Red Velvet Waffles

Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

I LOVE to make these Red Velvet Waffles for my nephew & with an effort to make them without food coloring, I opt for beet powder for color.

Ingredients

¼ cup Unsalted Butter, melted
1 ½ cup Whole Milk
¼ cup Beet Root Powder
½ cup Rouge Cocoa Powder
1 cup All-Purpose Flour
⅛ cup Granulated Sugar
½ tablespoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Kosher Salt
1 lg Eggs, lightly beaten

Instructions

Melt together the butter and milk just till warm and fully melted in a small saucepan on the stove. Let cool for 5 minutes.

In a large bowl, whisk together the beet root powder, cocoa, flour, sugar, baking powder, soda, and salt.

Crack the egg into the bowl and slowly whisk in the butter and milk until a smooth batter forms.

Warm a mini waffle iron, of any shape you enjoy.

Drop ½ cup portions of the batter into the waffle maker and cook till set. Continue until you have used all the batter.

Serve with a generous dollop of whipped cream and chocolate shavings on top. Or maple syrup as desired.

Notes

Notes & Tips

I like combining ruby cocoa powder and beet root powder to make this recipe a true red velvet. While they may not be as red as you know with the natural color, you can make red waffles by using only the beet powder and leaving the cocoa powder out.

Ruby Cocoa Powder does not lend too much to making the waffles red, but it is the reddest of red cocoa powder. It is also what is traditionally used in red velvet cake.

If you like sweeter waffles, use ⅛ cup more sugar, the cocoa leaves the waffles alone not very sweet at all, but when adding maple syrup the balance is excellent. But if you want to eat them alone like I sometimes do, add a little more sugar to the batter.

This recipe makes 12-14 mini waffles in the heart-shaped waffle iron.

Substitutions

If making these waffles all-natural is not a concern of yours, you can use 1 tablespoon of red food coloring in place of the beet powder.

You can omit the cocoa powder if you’d like to make pinky-red waffles. But the red cocoa powder makes them “Red Velvet”. In a pinch, you can use regular cocoa powder.

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Velvety Red Waffles