Red Velvet Beet Waffles

red waffle on a plate with pat of butter and syrup and fork holding a cut piece.

5 from 2 votes

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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.

Prep Time20

Cook Time16

Total Time36

Course: Breakfast

Cuisine: Unspecified

Servings: waffles

Calories: 268kcal

Author: Joanne Stekler

Equipment

Waffle iron
Food processor

Ingredients

1 medium beet roasted
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
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