Eggless Red Velvet Waffles
These eggless red velvet waffles are wonderfully crisp, fluffy, and delicious. They make a delightful treat for special family mornings.
Equipment
- waffle iron
Ingredients
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
Instructions
- Preheat your waffle iron and lightly grease it with nonstick spray.
- In a large bowl, whisk together the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl, whisk the buttermilk, oil, melted butter, vanilla, vinegar and food coloring until the mixture is an even, deep red.
- 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.
- 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.
- 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.
- Serve the waffles warm with a generous drizzle of the cream cheese glaze and fresh strawberries on top.
Nutrition
Serving: 1servingCalories: 714kcalCarbohydrates: 90gProtein: 12gFat: 34g
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