Red Velvet Beet Waffles

Looking for a delicious and colorful breakfast idea? Look no further than these red velvet beet waffles! Made with puréed beets and cocoa powder, these waffles are a feast for the eyes and a treat for your taste buds. Plus, they’re a great way to sneak extra veggies into your diet!

Serve them up with your favorite toppings, like fresh fruit and maple syrup, and enjoy a breakfast that’s both nutritious and indulgent.

a picture of a reddish waffle
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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.

Recipe adaptation

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.


This recipe calls for red beets, but you can substitute orange 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 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.

the beet waffle mixture.

Preserving the color

It’s a bit sad that they didn’t turn out redder, especially seeing the vibrancy of the beet. I tried to cook them in various ways – cooking on low, cooking on high, and spreading the batter out over the waffle iron.

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 these 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.


Red Velvet Beet Waffles

5 from 1 vote
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 waffles are colored only with beets and a cocoa chemical reaction. Sneak some more vegetables into your life!
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  • Waffle iron
  • Food processor


  • 1 medium beet
  • cup (6.9 ounces or 193 grams) bleached 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


  • 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 (6.9 ounces or 193 grams) bleached 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, 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
  • 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.


This recipe will make 8 half-cup red velvet beet waffles.


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!

This red velvet beet waffle recipe was first posted on May 7, 2021. It was last updated April 21, 2023.

Are you an adventurous home cook looking for inspiration in your weeknight meals and weekend baking? Get inspiration here:

a dinosaur cookie jar with a beet waffle over its head.


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