Wolfgang Puck Red Velvet Cake Waffles Recipe

Name: Wolfgang Puck Red Velvet Cake Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 1% low-fat milk (called for buttermilk); 3 1/2 tablespoons cream of tartar (skip if using real buttermilk); 2 egg whites (called for 2 large eggs but just the whites were fine); 3/4 cup sugar (lowered from original 1 1/4 cups); 2 tablespoons applesauce; 2 tablespoons canola oil; 2 cups all-purpose flour; 1 teaspoon vanilla; 1/4 teaspoon salt; 1 teaspoon baking powder; 4 teaspoons unsweetened cocoa powder; FOR RED VELVET COLOR; 2 tablespoons red food coloring

Servings: persons

2 cups 1% low-fat milk (called for buttermilk)
3 1/2 tablespoons cream of tartar (skip if using real buttermilk)
2 egg whites (called for 2 large eggs but just the whites were fine)
3/4 cup sugar (lowered from original 1 1/4 cups)
2 tablespoons applesauce
2 tablespoons canola oil
2 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking powder
4 teaspoons unsweetened cocoa powder
FOR RED VELVET COLOR
2 tablespoons red food coloring

1
Let the cream of tartar sit in the milk for at least 5 minutes to make the buttermilk. If using real buttermilk, skip this step. Vanilla or chocolate soymilk is also nice to use!
2
Whisk the sugar, egg whites, applesauce, and oil with the buttermilk in a large mixing bowl.
3
Gradually whisk in 1 cup of flour in 1/4 cup or 1/3 cup increments.
4
When 1 cup has been blended, whisk in the vanilla, salt, baking powder, and cocoa powder. If using red food dye, add it now too.
5
Whisk in the remaining cup of flour in the same fashion.
6
Coat a waffle iron with non-stick cooking spray.
7
Pour 1/2 cup of batter onto the waffle iron and cook until nicely browned, scraping off with a spatula.
8
Good with maple syrup but utterly to die for with a little chocolate syrup, powdered sugar, and strawberries! Makes about 10-14 delicious out-of-this-world waffles.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups 1% low-fat milk (called for buttermilk), 3 1/2 tablespoons cream of tartar (skip if using real buttermilk), 2 egg whites (called for 2 large eggs but just the whites were fine), 3/4 cup sugar (lowered from original 1 1/4 cups), and more.

Yes, Wolfgang Puck Red Velvet Cake Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wolfgang Puck Red Velvet Cake Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions