Red Velvet Waffles

Red Velvet Waffles with a marbled swirl are the kind of breakfast that feel indulgent while still fitting into a balanced day. Made lighter and more filling thanks to Greek yogurt, this red velvet waffles recipe delivers that classic cocoa flavor and soft, fluffy texture you crave, with just 186 calories per waffle or WW 6 SmartPoints. Whether you call them Red Velvet Marble Waffles or Valentine’s Day waffles, they are meant to be shared with someone special.

Drizzled with melted chocolate and finished with a scoop of vanilla bean ice cream, these easy red velvet waffles disappeared fast. I barely had time to grab half a waffle before they were gone, which is usually the clearest sign you have mastered how to make red velvet waffles just right.

• What Makes This Recipe So Good
• What Goes Into Red Velvet Waffles
• How To Make Red Velvet Waffles
• Tips For Making Red Velvet Waffles
• Recipe FAQ’s
• Red Velvet Marbled Waffles Recipe

What Makes This Recipe So Good

This Red Velvet Waffles recipe strikes the perfect balance between indulgent and practical. Greek yogurt adds moisture and protein, giving the waffles a soft, fluffy interior without needing loads of butter or oil. The subtle cocoa flavor and marbled batter make them feel special, while still keeping this an easy red velvet waffles option you can pull off any morning.

What really sets these apart is how reliable they are. The batter cooks evenly, holds its structure, and delivers that classic red velvet look without being overly sweet or heavy. If you have ever wondered how to make red velvet waffles that feel bakery worthy but still fit into everyday life, this recipe gets it right.

What Goes Into Red Velvet Waffles

Below are the four ingredients that really make a difference, while the rest work quietly in the background to bring everything together.

• Plain Non Fat Greek Yogurt: Adds moisture and structure to the batter while boosting protein, helping the waffles stay fluffy and filling without relying on excess fat.
• Unsweetened Cocoa Powder: Gives these Red Velvet Waffles their subtle chocolate flavor without overpowering the batter or turning them into dessert waffles.
• Red Food Coloring Or Beetroot Juice: Provides that signature red velvet color. Beetroot juice is a great natural option and blends seamlessly without affecting flavor.
• Baking Powder: Essential for lift, ensuring the waffles cook up light and airy rather than dense or cakey.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Red Velvet Waffles

1. Preheat and Prep: Preheat your waffle maker according to the manufacturer’s instructions so it is hot and ready when the batter is done.

1. Mix Wet Ingredients: Whisk the eggs, almond milk, and Greek yogurt together in a medium bowl or jug until smooth and well combined.

1. Combine Dry Ingredients: In a separate bowl, mix together the flour, baking powder, salt, and sugar until everything is evenly combined and well distributed.

1. Make Base Batter: Whisk melted butter into the wet mixture, then pour into the dry ingredients and whisk until creamy and smooth, leaving a few small lumps.

1. Split the Batter: Divide the batter evenly into two bowls or jugs. Stir the cocoa powder and red coloring into one portion, and mix the vanilla bean paste into the other.

1. Prepare for Marbling: If possible, pour both batters into the same pouring jug at the same time. Otherwise, keep them separate and ready beside the waffle maker.

1. Cook Waffles: Lightly grease the waffle maker, then pour about 1/4 cup of red velvet batter, followed by 1/4 cup of vanilla batter. Swirl gently with a spatula to create a marbled effect, close the lid, and cook until golden.

1. Cool and Serve : Transfer cooked waffles to a cooling rack to keep them crisp while cooking the rest. Serve warm with ice cream, berries, and a drizzle of melted chocolate or your favorite toppings.

To balance the sweetness of Red Velvet Waffles, pair them with something savory and comforting. Cream Cheese Scrambled Eggs add a soft, creamy contrast that keeps the meal feeling like breakfast rather than dessert, while Bacon Cheddar Biscuits bring a salty, cheesy bite that works especially well for brunch or special occasions.

To round things out, Nutella Hot Chocolate makes a cozy drink pairing that leans into the indulgent side without overpowering the waffles. It ties in beautifully with the cocoa notes and turns the whole plate into something that feels a little extra special.

Tips For Making Red Velvet Waffles

• I know it’s tempting to keep whisking, but stop as soon as the batter comes together. A few lumps are totally fine and actually give you lighter, fluffier waffles.
• Give your waffle maker time to fully heat up before you start. I learned the hard way that rushing this step leads to pale waffles that stick.
• When creating the marble effect, swirl gently and then walk away. Overdoing it turns everything pink and you lose that pretty red velvet contrast.
• Always transfer cooked waffles to a cooling rack instead of stacking them. It’s a small step, but it makes a big difference in keeping them crisp while you finish the batch.

Greek yogurt brands can vary in thickness. If your batter feels too thick, add a splash of almond milk to loosen it. If it’s too thin, whisk in a tablespoon of flour at a time until it pours easily but isn’t runny.

Place cooked waffles on a wire cooling rack instead of stacking them. This allows steam to escape and keeps them crisp until you’re ready to serve.

Yes. Any milk works here, and you can substitute Greek yogurt with a thick plain yogurt. Just keep in mind that thinner yogurts may slightly change the batter consistency.

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IngredientsUSMetric1x2x3x

• ▢ 2 eggs large
• ▢ 1 1/2 cup unsweetened almond milk
• ▢ 1/2 cup plain non-fat Greek yogurt
• ▢ 2 cups all purpose plain flour
• ▢ 1 1/2 tablespoons baking powder
• ▢ 1/4 teaspoon salt
• ▢ 4 tablespoons brown sugar or coconut sugar
• ▢ 2 tablespoons melted butter reduced fat
• ▢ 3 teaspoons unsweetened cocoa powder
• ▢ 2 teaspoons red colouring or 2 tablespoons beetroot juice, from tinned beetroots
• ▢ 2 teaspoons vanilla bean paste or pure vanilla extract

Instructions

• Preheat your waffle maker following manufacturers instructions. Whisk the eggs, milk and greek yogurt together until well combined in a medium-sized jug or bowl.
• In a separate bowl, combine the flour, baking powder, salt and sugar together, mixing until combined. Whisk the melted butter into the liquid mixture, and pour the wet ingredients into the dry ingredients. Lightly whisk again until combined and creamy (most of the lumps should disappear, but if some remain in the batter it’s ok).
• Pour half of the batter into a bowl (or back into the jug to save dishes). Add the cocoa powder and red colouring to one of the batters; mixing until well incorporated. Add the vanilla bean paste to the remaining batter.
• Pour both batters into a medium-sized pouring jug at the same time if you can (you may need a helping hand with this step). If you can’t do this, simply keep them separated and ready for cooking.
• Spray your waffle maker with a small amount of cooking oil spray (or grease how you normally would) and pour out 1/2 cup of batter out per waffle (or cook waffle batter amounts according to manufacturer’s instructions). If you have TWO separate batters, simply pour 1/4 cup of ‘red velvet’ batter onto waffle iron in a zig-zag pattern, then pour 1/4 cup of the ‘vanilla’ batter over the top, swirling with a plastic spatula to create a marble effect before closing the lid. Once cooked, place onto a cooling rack to keep them crispy before cooking your next waffle.
• Serve with ice cream, berries and a drizzle of melted chocolate (or syrup or whipped cream or powdered sugar if desired).

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Red Velvet Marbled Waffles

Ingredients

• 2 eggs large
• 1 1/2 cup unsweetened almond milk
• 1/2 cup plain non-fat Greek yogurt
• 2 cups all purpose plain flour
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons brown sugar or coconut sugar
• 2 tablespoons melted butter reduced fat
• 3 teaspoons unsweetened cocoa powder
• 2 teaspoons red colouring or 2 tablespoons beetroot juice, from tinned beetroots
• 2 teaspoons vanilla bean paste or pure vanilla extract

Instructions

• Preheat your waffle maker following manufacturers instructions. Whisk the eggs, milk and greek yogurt together until well combined in a medium-sized jug or bowl.
• In a separate bowl, combine the flour, baking powder, salt and sugar together, mixing until combined. Whisk the melted butter into the liquid mixture, and pour the wet ingredients into the dry ingredients. Lightly whisk again until combined and creamy (most of the lumps should disappear, but if some remain in the batter it’s ok).
• Pour half of the batter into a bowl (or back into the jug to save dishes). Add the cocoa powder and red colouring to one of the batters; mixing until well incorporated. Add the vanilla bean paste to the remaining batter.
• Pour both batters into a medium-sized pouring jug at the same time if you can (you may need a helping hand with this step). If you can’t do this, simply keep them separated and ready for cooking.
• Spray your waffle maker with a small amount of cooking oil spray (or grease how you normally would) and pour out 1/2 cup of batter out per waffle (or cook waffle batter amounts according to manufacturer’s instructions). If you have TWO separate batters, simply pour 1/4 cup of ‘red velvet’ batter onto waffle iron in a zig-zag pattern, then pour 1/4 cup of the ‘vanilla’ batter over the top, swirling with a plastic spatula to create a marble effect before closing the lid. Once cooked, place onto a cooling rack to keep them crispy before cooking your next waffle.
• Serve with ice cream, berries and a drizzle of melted chocolate (or syrup or whipped cream or powdered sugar if desired).

Notes

Nutrition

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