Red Velvet Beet Waffles

These Red Velvet Beet Waffles are made with puréed red beets and cocoa powder for a healthier take on red velvet cake. Serve them with fresh fruit and maple syrup, and they’re a a great way to sneak extra veggies into your diet!

So read on for all the information you could want on red velvet. Or just grab your beets, hit that Jump to Recipe button, and let’s make red beetroot waffles!

red waffle.
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Ingredients

This recipe is an amalgam of three recipes: this beautiful beet red velvet cake from food52, my purple velvet cake, and my orange poppy seed waffles. If you love all things red velvet, check out my red velvet brownies recipe!

 

This recipe calls for red beets, but you can substitute roasted golden beets if you prefer. Note that there is no food coloring in this recipe. The color is provided by the beets and by the classic chemical reaction between the cocoa and the acids.

raw red beets in a food processor.
processed red beets for making beet waffles.

Recipe tips and tricks

Baking ratios

Michael Ruhlman’s book Ratio includes a baking ratio for pancakes. That ratio is, by weight, 2 parts flour to 2 parts liquid to 1 part egg to one-half part fat. In usable terms, that’s 8 ounces (about one and three-quarters cups) of flour, 1 cup of milk or buttermilk, 2 eggs, and 4 tablespoons (2 ounces) of butter. Translating pancakes to waffles adds a bit more butter and sugar.

brick red mixture in a glass bowl with a measuring cup and silicone spatula.

Preserving the color

It’s a bit sad that this beetroot waffle recipe doesn’t make bright red waffles, especially seeing those red beets. Recipe tests where I cooked them in various ways – cooking on low, cooking on high, and spreading the batter out over the waffle iron – never got me bright red waffles unless I used food coloring.

Alas, more reddish velvet beet waffles than red velvet beet waffles, but it is what it is. You get browning and a similar loss of color when you make these kale waffles and purple sweet potato pancakes.

What to serve with red velvet beet waffles

  • Go healthy with fresh fruit and a touch of maple syrup.
  • Indulge with chocolate sauce or a cream cheese syrup.
  • If you are serving these at brunch and want a pick-me-up cocktail, try my espresso martini with Baileys.

Recipe FAQs

Can I freeze beet waffles?

Yes. Waffles freeze well sealed up in a freezer bag. They can be reheated in your toaster.

Can beets make your urine red?

Yes. Red beets should come with a warning that says that they may turn your urine or bowel movements red or pink. You can read more here about other surprising hazards in the kitchen.

Love waffles? Check out other Ugly Duckling Bakery sweet and savory waffle recipes like:

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Red Velvet Beet Waffles

5 from 2 votes
Category: Breakfast
Cuisine: Unspecified
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 8 waffles
Calories: 268kcal
These red velvet beet waffle recipe is naturally colored with roasted beets, giving you red waffles with a subtle sweetness. Lightly crisp on the outside, they have a touch of cocoa for classic red velvet flavor. Perfect for a Valentine's day breakfast or special brunch, serve with fruit, maple syrup, or a dusting of powdered sugar.
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Equipment

  • Waffle iron
  • Food processor

Ingredients

  • 1 medium beet
  • cup (193 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons unsweetened cocoa
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk measured ideally in a 2 cup measuring cup
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 6 tablespoon (3 ounces) unsalted butter melted and cooled slightly

Instructions

  • Peel the beet, chop it into rough pieces, and process it in the food processor until smooth.
    1 medium beet
  • In a large mixing bowl, combine the dry ingredients (flour, sugar, cornstarch, cocoa, baking powder, baking soda, and salt)
    1½ cup (193 grams) all-purpose flour, ½ cup (100 grams) granulated sugar, ¼ cup cornstarch, 2 tablespoons unsweetened cocoa, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
  • Into the measuring cup with the buttermilk, add the eggs, vanilla extract, vinegar, and cooled butter and whisk it all together.
    1 cup buttermilk, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, 6 tablespoon (3 ounces) unsalted butter
  • Add the beets and liquid ingredients to the dry ingredients and stir only until the dry ingredients are mixed in. Do not over stir.
  • Preheat your waffle iron and cook the waffles as directed.

Notes

This recipe will make 8 half-cup red velvet beet waffles.
Puree the beets smoothly to avoid chunks in the batter and ensure even coloring. If you don’t have a food processor or blender that can handle raw beets, you can shred the beets, but you will get speckled red waffles.
Don’t overmix waffle batter. To keep them light and fluffy, mix only until the dry ingredients are fully incorporated.
Store leftover beet waffles in the refrigerator for a few days or the freezer for three to six months.

Nutrition

Serving: 1waffle | Calories: 268kcal | Carbohydrates: 38g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 343mg | Potassium: 137mg | Fiber: 1g | Sugar: 15g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

The backstory

These red velvet beet waffles (beetroot waffles, if you prefer) were developed for the reddit 52 weeks of baking challenge, week 19: Veggies Turned Sweet. Some possibilities were obvious, like carrot cake or zucchini bread. Only, if you know me, you know I think that vegetables are delicious as vegetables and sweets should involve chocolate.

I brainstormed vegetables I’d be willing to use. Beets. Carrots. These mashed purple sweet potatoes with banana could inspire cookies. But why make sweet potato cookies when I have a beautifully buttery shortbread recipe and cocoa nibs?

And then I upgraded my waffle iron after finding love for these falafel waffles. And a light bulb went off that I could make red velvet beet waffles.

Try my pumpkin waffles with pecans next!

Bored with the recipes you’ve been cooking and baking lately? Get inspiration here:

2 Comments

  1. 5 stars
    This recipe worked great! It tastes good and the batter held up in my Belgian waffle maker. I did have to make a couple of substitutions because of what I had on hand and it still worked. I used the pulp of beets, apple, and pear from my juicer in place of just the pureed beet. I also used bread flour instead of all-purpose flour. Thanks for this recipe!

    1. Melissa – I’m so glad that you found my red velvet beet waffle recipe and it worked well with the substitutions. Thanks for leaving a note!

5 from 2 votes (1 rating without comment)

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