Ingredients

For the Classic Waffle Batter:

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup melted butter
1 teaspoon vanilla extract

For the Red Velvet Batter:

1 cup all-purpose flour
2 tablespoons cocoa powder
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
1/4 cup melted butter
1 teaspoon vanilla extract
1 tablespoon red food coloring

Instructions

Step 1: Prepare the classic waffle batter. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Combine the wet and dry ingredients, mixing until just combined. Avoid overmixing.

Step 2: Prepare the red velvet batter. In a separate bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, egg, melted butter, vanilla extract, and red food coloring. Combine the wet and dry ingredients until just mixed, taking care not to overmix.

Step 3: Preheat your waffle iron following the manufacturer’s instructions and lightly grease it.

Step 4: Create the marbled effect by pouring a small amount of classic batter onto the waffle iron, then add a small amount of red velvet batter. Use a toothpick or knife to gently swirl the batters together.

Step 5: Close the waffle iron and cook the waffles until golden brown and cooked through, according to your waffle iron’s guidelines.

Step 6: Serve the waffles warm with your favorite toppings like whipped cream, fresh berries, or maple syrup.

Tips & Variations

Use buttermilk substitutes like milk with a splash of vinegar if you don’t have buttermilk on hand.

For a more intense red color, add an extra teaspoon of red food coloring to the red velvet batter.

Try adding a sprinkle of mini chocolate chips to the red velvet batter for added texture and flavor.

If you prefer a dairy-free version, substitute butter with coconut oil and use almond or oat milk with lemon juice as a buttermilk alternative.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or warm them in a preheated oven at 350°F (175°C) for about 5 minutes to maintain crispiness. For longer storage, freeze waffles in a single layer with parchment paper between them, then reheat from frozen as needed.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter fresh to ensure the waffles rise properly and maintain the best texture. However, you can mix the dry ingredients ahead of time and store them separately.

What if I don’t have red food coloring?

Red food coloring is key to achieving the classic red velvet color. If unavailable, the waffles will be darker due to cocoa powder, resulting in a chocolate marble effect rather than the traditional red velvet look.