With Valentine's Day this Friday, these Red Velvet Waffles are the perfect treat! It is fine to indulge every once in a while, and why not indulge in some delicious Red Velvet Waffles with the ones you love? (Moderation is key!)

Watch Aimee make these Red Velvet Waffles!


You can make these ahead of time and freeze. Just allow them to cool; then place a piece of parchment paper between each waffle, then place in freezer bags. When ready to serve, pop them in your toaster to re-heat! Freeze any leftovers the same way as if you were making them ahead of time; perfect for busy weekdays!

  • Cooking spray
  • 2 cups all purpose flour
  • 2 Tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon kosher or sea salt
  • 3 Tablespoons cocoa
  • 2 eggs, well beaten* (See note at bottom of recipe)
  • 1/2 cup low fat Greek yogurt (I use Cabot because it is inexpensive and a great quality)
  • 1 teaspoon vanilla 
  • 1 1/2 cups buttermilk
  • 1/2 teaspoon white vinegar
  • 4 to 5 drops of red food coloring

Spray your waffle iron with cooking spray and preheat. In a measuring/mixing bowl, whisk together the flour, sugar, baking powder, salt and cocoa. Set aside. In a separate (larger) mixing bowl, Beat together the eggs, Greek yogurt, vanilla, buttermilk and white vinegar. When this mixture comes together, carefully add your food coloring and then stir until well blended. Slowly add the dry ingredients into the wet ingredients, whisking or stirring until combined. Using an ice cream scoop or a ladle, spoon batter (about 1/3 of a cup per waffle) onto the hot waffle iron. Close lid and cook for about 5 to 7 minutes, or until the steam stops coming out of your waffle iron. Serve with cream cheese sauce (glaze) drizzled over the top. 


*If desired, you may separate your egg yolks and whites. Beat the egg whites and set aside to add last. Once everything has been mixed together, you may fold your beaten egg whites into your waffle batter. 



  • 4 ounces reduced fat cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 Tablespoon vanilla
  • 4 to 6 Tablespoons milk/half and half, whatever you have

Whisk together all ingredients with a fork or a small beater. If you need to thin it out more, add more milk.