Go Chiefs! It’s Super Bowl Sunday and our home team, the Kansas City Chiefs, are in the big game. I started the celebrating early with a Chiefs themed breakfast. There was cheering from the crew when the aroma of cocoa enhanced waffle batter began wafting through the house.
Normally, I whip up these red velvet waffles for Valentine’s Day or for Father’s Day. It is perfect for any holiday with red and also for anyone who just loves red velvet. I top our red velvet waffles with white chocolate ganache instead of cream cheese icing because my kids do not prefer the cream cheese frosting. (I’ll put a cream cheese icing option in the notes.) I also topped these with real maple syrup and some fresh whipped cream to keep it classy! Oh, and Chiefs sprinkles. Like pom poms, or confetti, because our hearts are true and we have a good feeling about this!
Or top however you like. I like these waffles with some red raspberry compote. I didn’t make it today because I seem to be the only one in the house who likes that.
I have heard that beet powder can be used in place of the red food coloring, but I have not tried that yet. Definitely something I’d like to try, as I know red food coloring does not have the best reputation. I’ll update this post once I’ve figured out how well that works.
Do try to use good quality cocoa powder when you bake. You’ll get better chocolate flavor and less after taste. I prefer Penzey’s all natural high fat cocoa powder. I think it has a nice rich flavor and there’s no weird after taste that dutch process cocoa powder sometimes gives baked goods.
When making waffles, set your oven to 200 and place cooked waffles directly on the rack to stay warm until the whole family is ready to eat. There’s nothing worse than cooking for everyone and sitting down to eat alone….except maybe cold food that was supposed to be hot. Also, if you have leftovers, these waffles freeze beautifully and make fun weekday breakfasts. Just pop in the microwave for 30 seconds, then toast briefly in the toaster. You could also warm them up directly on the oven rack for 5 minutes at 350 degrees.
There’s more big game day food to be made, so I’ll just drop this recipe and get to it! Can I just say again……GO CHIEFS!
Red Velvet WafflesCourse: Breakfast
- Waffle Batter
1 cup all purpose flour
1 cup whole wheat pastry flour
1 Tbsp + 1 tsp baking powder
1 Tbsp cocoa powder
1/2 tsp vanilla salt or kosher salt
1 3/4 cup buttermilk *see tip in notes
1/4 cup honey
1/3 cup melted and cooled butter or melted coconut oil
2 large eggs room temperature
2 tsp vanilla extract
1/2 tsp apple cider vinegar
Red food coloring
- White Chocolate Ganache
1/2 cup heavy cream
2/3 cup white chocolate chips
- Whisk together flours, baking powder, cocoa, and salt.
- In a large bowl, beat the melted butter, honey, buttermilk, eggs, vanilla, apple cider and red food coloring.
- Fold dry ingredients into wet ingredients until moistened. The batter will be lumpy.
- Allow batter to rest while you heat the waffle iron and make your white chocolate ganache. Heat the cream just til bubbling, pour over the white chocolate and allow to sit for 2 minutes. Then stir or gently whisk until combined. Set aside.
- Brush the waffle iron with melted coconut oil or cooking spray. My waffle iron uses about 2/3 cup batter per waffle. You’ll have to see works best for yours.
- Place finished waffles in a warm 200 degree oven until ready to eat! top with ganache, syrup, whipped cream, or any of your favorite toppings!
- Cream cheese glaze: 4 oz room temp cream cheese, 4 Tbsp softened butter, 1 1/2cups powdered sugar, 1 tsp vanilla, 1/2 cup whole milk. Beat together the cream cheese and butter, add the powdered sugar and vanilla and beat until combined. Add in the milk to your desired consistency.
- No buttermilk? No problem. Mix 1 3/4 tsp lemon juice or apple cider vinegar in a two cup glass measure and then fill with milk to 1 3/4 cup line. Allow to sit for 5 minutes.
- I adapted this recipe from Red Velvelt Waffles with Cream Cheese Glaze.