Sourdough Red Velvet Waffles
Sourdough red velvet waffles are a fun, delicious way to use up sourdough starter discard. Made with cocoa powder, buttermilk, and just a hint of sourdough, these waffles are crisp on the outside and fluffy on the inside.
Finished with a rich cream cheese glaze, every bite tastes like dessert for breakfast. Make them right away or let the batter ferment overnight for even deeper flavor. Simple to make and perfect for Valentine’s Day!
Amy's Notes
Valentine’s Day calls for something a little extra special, and these sourdough red velvet waffles are just the thing! They are easy to make, beautifully vibrant, and perfect for celebrating love, whether you’re cooking for your partner, your kids, or yourself!
Just like classic red velvet cake, these waffles are lightly chocolatey, perfectly sweet, and incredibly tender on the inside with crisp edges. Made with sourdough discard and simple pantry staples, they have that signature red velvet flavor you know and love, but in waffle form.
They’re ideal for slow Valentine’s morning breakfasts or busy weekdays alike. Make a big batch, freeze the extras, and reheat whenever you need a cake-like treat. You can even use the batter to make sourdough red velvet pancakes instead.
Finished with a rich cream cheese glaze, these waffles taste just like red velvet cake for breakfast, and they just might become your new Valentine’s Day tradition. ❤️
xx, Enjoy!
Ingredients & Substitutions
- Wet Ingredients: You will need sourdough discard, buttermilk, white sugar, eggs, melted butter, and red food coloring.
- Dry Ingredients: You will need all-purpose flour, cocoa powder, baking soda, baking powder, and fine sea salt.
- Cream Cheese Glaze: You will need softened cream cheese, melted butter, powdered sugar, vanilla extract, and whole milk. If you prefer a simpler topping, maple syrup can be used instead of the cream cheese glaze.
To ferment the batter overnight
- In a large bowl, whisk together the sourdough starter, buttermilk, sugar, red food coloring, vanilla, melted butter, cocoa powder, and flour until smooth. Cover and let the batter rest at room temperature overnight, or for up to 12 hours.
- When ready to cook, stir in the eggs, baking soda, baking powder, and salt until just combined. Cover the bowl again and let the batter rest for 20 minutes while your waffle iron preheats.
How to Make Sourdough Red Velvet Waffles
Step 1
In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt, and whisk together until fully combined.
Step 2
In a medium mixing bowl, whisk together the buttermilk, sourdough discard, eggs, butter, sugar, and red food coloring until fully incorporated.
Step 3
Pour the wet ingredients into the flour mixture and stir together until fully combined.
Step 4
Preheat your waffle iron and lightly grease it with cooking oil spray. Pour ¾ cup of the waffle batter onto the center, gently spreading it out before closing the iron.
Cook according to your waffle iron's manufacturer's instructions. Once the waffle is fully cooked, use a fork or tongs to carefully remove it from the iron.
Step 3
In a blender, combine the cream cheese, melted butter, powdered sugar, vanilla extract, and whole milk. Blend on high until smooth.
Step 4
Drizzle the cream cheese glaze over the waffles and sprinkle with your favorite toppings like chocolate chips and nuts.
How to Store sourdough red velvet waffles
- Store cooked waffles in an airtight container to keep them fresh. They’ll last up to a week in the fridge or up to three months in the freezer. If freezing, place a sheet of parchment between each waffle so they don’t stick together.
- To reheat, microwave for 20–60 seconds, or warm in a toaster oven at 375°F (190°C) for 10–15 minutes until heated through.
More sourdough Breakfast Recipes
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Sourdough Red Velvet Waffles
INGREDIENTS
- ¾ cup (200 g) sourdough discard
- 1 cup (240 g) buttermilk (sub whole milk or plant-based milk)
- 3 tablespoons (50 g) white sugar
- 2 large eggs
- 4 tablespoons (56 g) butter (melted)
- 2 cups (240 g) all-purpose flour
- 3 tablespoons (15 g) cocoa powder
- 3 tablespoons red food coloring
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon (5 g) fine sea salt
Cream Cheese Glaze
- 3 oz (85.05 g) cream cheese (softened)
- 3 tablespoons (42 g) butter (melted)
- 1 ½ cup (180 g) powdered sugar
- 1 teaspoon (4 g) vanilla extract
- ½ cup (122 g) whole milk
INSTRUCTIONS
To cook the batter the same day
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt, and whisk together until fully combined.
- In a medium mixing bowl, whisk together the buttermilk, sourdough discard, eggs, butter, sugar, and red food coloring until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir together until fully combined.
- Preheat your waffle iron and lightly grease it with cooking oil spray. Pour ¾ cup of batter onto the center, gently spreading it out before closing the iron. Cook according to your waffle iron's manufacturer's directions. Once the waffle is fully cooked, use a fork or tongs to carefully remove it from the iron.
Make the Cream Cheese Glaze
- In a blender, combine the cream cheese, melted butter, powdered sugar, vanilla extract, and whole milk. Blend on high until smooth.
To Ferment the batter overnight
- In a large mixing bowl, whisk together the sourdough starter, buttermilk, sugar, red food coloring, vanilla extract, melted butter, cocoa powder, and flour until well combined. Cover the bowl and let it rest on a counter top at room temperature overnight or up to 12 hours.
- When you are ready to cook, add the eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the waffle iron is preheating.