Introduction

Red Velvet Marble Waffles combine the rich, chocolatey flavor of red velvet with classic waffle goodness. These visually stunning waffles are perfect for a special breakfast or brunch, offering both taste and eye appeal in every bite.

A stack of golden-brown waffles with red swirls is placed on a white plate, each waffle showing its square pockets filled with white cream and red syrup drizzled generously over the top and running down the sides. Bright red raspberries are scattered across the waffles along with a dollop of white whipped cream at the center, topped with a fresh green mint leaf. The plate rests on a white marbled surface, with some strawberries blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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 by whisking together the flour, sugar, baking powder, baking soda, and salt in one bowl. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Step 2: For the red velvet batter, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine buttermilk, egg, melted butter, vanilla extract, and red food coloring. Mix wet ingredients into dry ingredients until just combined, without overmixing.
Step 3: Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it.
Step 4: Pour a small amount of classic batter onto the waffle iron, then add a small amount of red velvet batter on top. Use a toothpick or knife to gently swirl the two batters together to create a marbled effect.
Step 5: Close the waffle iron and cook until the waffles are golden brown and cooked through, following your waffle iron’s suggested cooking time.
Step 6: Serve the waffles warm with your favorite toppings such as whipped cream, fresh berries, or maple syrup.

Tips & Variations

Use a rubber spatula to fold batter gently to keep waffles light and fluffy.
Try adding a teaspoon of cinnamon to either batter for a warm, spicy twist.
For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and vinegar or lemon juice.
Use gel food coloring for a more vibrant red without affecting batter consistency.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. To reheat, toast them in a toaster or oven until warm and crispy again. For longer storage, freeze the waffles separately with parchment paper in between, then reheat directly from frozen.

How to Serve

The image shows a stack of thick, fluffy waffles with a golden brown and red swirled pattern, placed on a white plate. The waffles are covered with a creamy white sauce and a red berry sauce that blend and drip down the sides. Fresh whole raspberries and small red strawberry pieces sit on top of the waffles, along with a dollop of white whipped cream crowned with a drizzle of red berry sauce. Bright green mint leaves add a fresh pop of color, and the plate rests on a white marbled surface with some strawberries blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter just before cooking to keep the waffles light and fluffy. However, you can refrigerate the batters separately for up to 24 hours; give them a gentle stir before using.

What can I use instead of red food coloring?

If you prefer a natural option, beet juice or powder can be used to achieve a reddish hue, though the color may be less intense than with artificial food coloring.