Eggless Red Velvet Waffles

If you love the taste of red velvet cake, turning those same flavors into a warm morning meal is a fun idea. I started making these eggless red velvet waffles a while ago, and they quickly became a regular request in my kitchen.

Traditional waffle batters usually rely on eggs for structure, which can be frustrating if you cannot eat them. That is why I made this eggless version so everyone can enjoy a plate of homemade waffles without any worry.

The batter comes together in just a few minutes using basic pantry staples that you probably already have at home. It cooks up nicely in both a standard or Belgian waffle iron without sticking.

My favorite part is the sweet cream cheese drizzle that melts right into the warm waffle pockets. It pairs so well with the light chocolate flavor and fresh fruit on top.

Why You’ll Love It

Crisp and Fluffy Texture – Adding cornstarch creates a golden crisp outside with a wonderfully light, fluffy center in every waffle.

Classic Red Velvet Flavor – Rich cocoa powder and tangy buttermilk combine to give you that authentic bakery taste in breakfast form.

Decadent Cream Cheese Drizzle – The sweet cream cheese glaze melts over the warm waffles for an irresistible morning treat.

Stunning Red Color – The bright red color makes your breakfast table look exciting and feels like a true restaurant celebration.

Ingredient List

For the Waffles

• 1 3/4 cups All Purpose Flour
• 1/4 cup Cornstarch
• 1/4 cup Granulated Sugar
• 2 tbsp Unsweetened Cocoa Powder
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 3/4 cups Buttermilk
• 1/4 cup Vegetable Oil
• 3 tbsp Unsalted Butter, Melted
• 2 tsp Vanilla Extract
• 1 tsp White Vinegar
• 2 tsp Red Gel Food Coloring

For the Cream Cheese Drizzle

• 4 oz Cream Cheese, Softened
• 1/2 cup Powdered Sugar
• 1/2 tsp Vanilla Extract
• 3 tbsp Milk

For Serving

• 1 cup Fresh Strawberries, Sliced

Directions

Step 1

Preheat your waffle iron and lightly grease it with nonstick spray.

Step 2

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

Step 3

In a separate bowl, whisk the buttermilk, oil, melted butter, vanilla, vinegar and food coloring until the mixture is an even, deep red.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes to thicken slightly.

The cornstarch and oil are what give these eggless waffles their crisp outside and fluffy center, so avoid overmixing.

Step 5

Pour the batter into the hot waffle iron, using about 1/2 cup for a standard iron or 3/4 cup for a Belgian iron. Cook for 4-5 minutes, until the steam slows and the waffles release easily.

Transfer the finished waffles to a wire rack set in a 200°F oven to stay crisp while you cook the rest.

Step 6

Beat the cream cheese, powdered sugar and vanilla until smooth. Add the milk one tablespoon at a time until the drizzle is smooth and pourable.

Step 7

Serve the waffles warm with a generous drizzle of the cream cheese glaze and fresh strawberries on top.

Tips

Use Gel Food Coloring Instead of Liquid

I recommend sticking with red gel food coloring rather than standard liquid drops for this batter.

Liquid coloring adds excess moisture that can thin out the batter and dilute the vibrant red color against the dark cocoa powder.

A small spoonful of concentrated gel gives you that bright, bakery-style shade without altering the liquid balance in this eggless recipe.

Let the Batter Rest Before Cooking

From my experience, giving the mixed batter a full 5-minute rest on the counter is an essential step.

Because this recipe does not use eggs, the batter needs that brief resting time for the cornstarch and flour to absorb the liquids evenly.

It also gives the vinegar, buttermilk, and baking soda time to react and create the tiny air pockets that keep the waffles fluffy inside.

Watch the Steam to Know When They Are Done

You will get the best results if you ignore the green indicator light on your waffle iron and watch the steam instead.

Eggless waffles need enough time for internal steam to escape so the batter can fully set into a crisp crust.

Wait until the heavy clouds of steam slow down to a tiny, gentle trickle before lifting the lid so the waffle does not tear in half.

Try These Next

• Eggless Cinnamon Roll Pancakes
• Eggless Crispy Belgian Waffles
• Eggless Nutella Stuffed Pancakes
• Eggless Red Velvet Layer Cake
• Eggless Strawberry Cheesecake Pancakes

Questions You Might Have

Why is cornstarch used in this eggless waffle recipe?

Since this is an eggless recipe, cornstarch is essential for creating a light and crisp exterior.

It works together with the all-purpose flour to lock in moisture while preventing the waffles from turning dense or chewy.