These Fluffy Red Velvet Waffles are egg-free by design and made for families who want fun, safe, and reliable breakfast recipes. With over 12 years of egg-free cooking experience, I’ve tested this recipe until it delivers fluffy centers, crisp edges, and classic red velvet flavor using simple ingredients. Perfect for holidays, birthdays, or weekend mornings, they’re also freezer-friendly for busy days. No one should ever feel left out at the breakfast table — and these waffles make sure of that.
Looking for more egg-free waffle recipes to try at home? Check out my Eggless Classic Belgian Waffles, Eggless Chocolate Waffles, Eggless Banana Waffles, and Eggless Bacon Cheddar Savory Waffles.
Oriana’s Thoughts On The Recipe
These fluffy red velvet waffles were born because my boy loves anything red velvet, and I wanted him to enjoy a fun, special breakfast without a single worry. Red velvet always feels a little extra, and I love being able to bring that feeling to our breakfast table safely.
This recipe is egg-free on purpose, just like everything I make. I didn’t want a “good enough” substitute — I wanted waffles that are truly fluffy inside, crisp on the outside, and worthy of a slow weekend morning or a special celebration.
What really matters to me is that food allergies don’t take away those moments. Whether it’s Valentine’s Day, a birthday morning, or a random Saturday when everyone wakes up hungry, these waffles help make those memories feel just as joyful and normal as they should.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- All-Purpose Flour: Gives structure and keeps the waffles soft but sturdy.
- Cocoa Powder: Just enough for that classic red velvet flavor without overpowering.
- Cornstarch: Adds a little extra crispiness on the outside. You can skip it, but I like the texture it gives.
- Granulated Sugar: Adds sweetness and helps with browning.
- Baking Powder & Baking Soda: Work together to create fluffy, tall waffles without eggs.
- Salt: Balances the sweetness and brings out the cocoa flavor.
- Buttermilk: Adds moisture and tenderness while activating the baking soda. If you don’t have buttermilk, you can make your own. Check out my Easy Homemade Buttermilk Substitute [Video] post.
- Unsalted Butter: Adds richness and helps create crisp edges.
- Oil: Adds moisture and helps with browning. Think vegetable, canola, or avocado oil.
- Vanilla Extract: Rounds out the flavor.
- Red Velvet Bakery Emulsion (Optional): Enhances color and flavor but isn’t required. This is the bakery emulsion I use.
- Red Gel Food Coloring: Gives that signature red velvet look without watering down the batter.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Dry Ingredients
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Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt in a medium bowl until everything is evenly combined.
Combine the Wet Ingredients
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Mix the buttermilk, melted butter, oil, vanilla, red velvet emulsion (if using), and red food coloring. Mix gently just until smooth.
Mix Dry and Wet Ingredients
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Mix dry and wet ingredients just until combined. Do not overmix, as this can make the waffles heavy. Let the batter rest at room temperature for 10 minutes.
Cook the Waffles
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Pour the batter into your hot, greased waffle iron. Note: The amount of batter needed will vary depending on the size of your waffle maker. For standard waffle irons, about 1/2 cup of batter per waffle works well. -
Cook according to the manufacturer’s instructions, usually 3 – 4 minutes, or until golden and crisp. Pro Tip: Your waffles are ready when you no longer see steam coming out from the sides of the waffle maker.
Keep Them Warm
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To keep waffles warm while cooking the remaining batter, place them directly on the oven rack in a single layer in a 200°F (95°C) oven. This allows air to circulate and helps the waffles stay crisp.
Recipe Tips For Success
➤ Troubleshooting Tips:
- Waffles Feel Dense: Overmixing the batter can weigh it down. Pro Tip: Mix just until everything is combined and smooth, then stop.
- Color Isn’t Bright Enough: Red velvet color can vary by brand. Pro Tip: Use gel food coloring and adjust slightly if needed for that classic red look.
- Waffles Stick to the Iron: Cocoa batter can cling more than plain batter. Pro Tip: Lightly spray the waffle iron before each waffle, even if it’s non-stick.
- Not Fluffy Enough: Skipping the rest time can affect texture. Pro Tip: Let the batter rest for the full 10 minutes so the leavening can do its job.
- Always measure cocoa powder properly — too much can dry out the waffles.
- Letting the batter rest really makes a difference in fluffiness. Don’t skip it.
- Lightly grease your waffle iron before each batch, even if it’s nonstick.
- Watch the steam, not the clock — when the steam coming out od the sides of the waffle maker slow downs, your waffles are usually ready.
Variations & Additions
- Add mini chocolate chips for extra fun.
- Top cream cheese glaze for a dessert-style waffle.
- Sprinkle with powdered sugar and fresh berries for a lighter option.
- Serve with whipped cream topping for special occasions.
Serving Suggestions
These waffles are perfect for:
- Valentine’s Day breakfast
- Birthday mornings
- Holiday brunches
- Weekend family breakfasts
- Make-ahead weekday mornings straight from the freezer
Storage and Freezing Instructions
Store leftover waffles in an airtight container in the fridge for up to 5 days. To freeze, let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Freeze for up to 2 months. Reheat in the toaster until warm and crisp.
Frequently Asked Questions
These Waffles Shines Even More Topped With
Recipe Card
Eggless Red Velvet Waffles
These Fluffy Red Velvet Waffles are egg-free, soft inside, crisp outside, and full of classic red velvet flavor. Made with simple ingredients and a reliable method, they’re perfect for allergy-friendly breakfasts, special occasions, or make-ahead mornings. Fun, festive, and freezer-friendly.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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In a medium bowl, combine the flour, cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt. Whisk until well blended.
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Combine the buttermilk, melted butter, oil, vanilla extract, red velvet bakery emulsion (if using), and red gel food coloring. Mix just until smooth.
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Mix dry and wet ingredients with a whisk, just until combined. Do not overmix, as this can make the waffles heavy. Let the batter rest at room temperature for 10 minutes.
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Preheat the waffle iron according to the manufacturer’s instructions.
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Lightly spray with non-stick cooking spray. Pour the batter into the waffle iron. Note: The amount of batter needed will vary depending on the size of your wafflemaker. For standard waffle irons, about 1/2 cup of batter per waffle works well.
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Cook according to the manufacturer’s instructions, usually 3 to 4 minutes, or until the waffles are cooked through. Tip: Your waffles are usually ready when steam stops coming out of the sides of the waffle maker.
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To keep waffles warm while cooking the remaining batter, place them directly on the oven rack in a single layer in a 200°F (95°C) oven. This allows air to circulate and helps the waffles stay crisp.
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Serve warm with a drizzle of cream cheese glaze, whipped topping, or maple syrup, and finish with fresh berries for a classic red velvet touch.
Store leftover waffles in an airtight container in the fridge for up to 5 days.
To freeze, let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Freeze for up to 2 months.
Reheat in the toaster until warm and crisp.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success:
➤ Troubleshooting Tips:
- Waffles Feel Dense: Overmixing the batter can weigh it down. Pro Tip: Mix just until everything is combined and smooth, then stop.
- Color Isn’t Bright Enough: Red velvet color can vary by brand. Pro Tip: Use gel food coloring and adjust slightly if needed for that classic red look.
- Waffles Stick to the Iron: Cocoa batter can cling more than plain batter. Pro Tip: Lightly spray the waffle iron before each waffle, even if it’s non-stick.
- Not Fluffy Enough: Skipping the rest time can affect texture. Pro Tip: Let the batter rest for the full 10 minutes so the leavening can do its job.
➤ Extra Tips:
- Always measure cocoa powder properly — too much can dry out the waffles.
- Letting the batter rest really makes a difference in fluffiness. Don’t skip it.
- Lightly grease your waffle iron before each batch, even if it’s nonstick.
- Watch the steam, not the clock — when the steam coming out of the sides of the waffle maker slows down, your waffles are usually ready.
➤ Variations & Additions:
- Add mini chocolate chips for extra fun.
- Top cream cheese glaze for a dessert-style waffle.
- Sprinkle with powdered sugar and fresh berries for a lighter option.
- Serve with whipped cream topping for special occasions.
Calories: 404kcalCarbohydrates: 61gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 29mgSodium: 666mgPotassium: 178mgFiber: 2gSugar: 20gVitamin A: 361IUCalcium: 259mgIron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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