Pink Velvet Waffles Cream Cheese (Printable)

Fluffy pink waffles with cocoa and a smooth cream cheese drizzle, perfect for festive brunch occasions.

# What you need:

→ Pink Velvet Waffles

01 - 2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1 3/4 cups buttermilk
09 - 1/3 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - 1 to 2 teaspoons red or pink gel food coloring

→ Cream Cheese Drizzle

12 - 4 ounces cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 1 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 2 to 3 tablespoons whole milk

# How to make it:

01 - Preheat waffle iron according to manufacturer specifications.
02 - In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly distributed.
03 - In a separate bowl, beat eggs and add buttermilk, melted butter, vanilla extract, and food coloring. Whisk until fully combined and vibrant pink in color.
04 - Pour wet mixture into dry ingredients and gently fold until just combined, taking care not to overmix.
05 - Lightly grease waffle iron and pour batter into center (approximately 1/2 to 2/3 cup per waffle). Cook according to waffle iron instructions until golden and cooked through.
06 - While waffles cook, beat softened cream cheese and butter in a medium bowl until smooth. Add powdered sugar and vanilla, mix well, then thin with milk until reaching pourable consistency.
07 - Serve warm waffles drizzled with cream cheese sauce. Garnish with fresh berries or sprinkles as desired.

# Expert Advice:

01 -
  • They're foolproof enough for a weekday breakfast but look stunning enough to impress without any actual stress.
  • The cocoa gives you that subtle depth while the pink keeps things light and playful, so you get the best of both worlds.
  • That cream cheese drizzle is basically frosting for waffles, and yes, it's totally acceptable before noon.
02 -
  • Overmixing your batter is the fastest way to ruin these, so show restraint even if you think you see lumps—fold gently and trust the process.
  • Food coloring intensity varies wildly between brands, so add it gradually and remember you can always make it pinker but you can't undo it.
  • If your drizzle is too thick, thin it with milk instead of water—milk keeps it silky, water just makes it look sad and separated.
03 -
  • Let your waffle iron fully preheat and test it with a tiny bit of batter first to gauge the cooking time for your specific model.
  • Make the drizzle ahead of time and store it in the fridge—it'll thicken up, but a quick stir with a bit of warm milk brings it back to silky perfection.
  • Don't be shy with the cream cheese drizzle; these waffles can handle it and it's honestly the best part.
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