Red Velvet Mochi Waffles Recipe (Gluten Free)

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This easy scratch made red velvet mochi waffles recipe will have you coming back for seconds. Chewy interior with just the right crunchy exterior, vibrant red hues, and a drizzle of cream cheese make this your ultimate breakfast go to.

Back at it again with another mochi waffle recipe and this time it’s red velvet. That’s right we’re talking chewy mochi with a classic red velvet flavor and blending it with good old waffles. Because why not?

I mean who doesn’t love waffles for breakfast? And better yet add a cream cheese drizzle. Oh my goodness.

If you’re a sweets for breakfast person then you’ve got to give this one a go.

Also if you love mochi waffles check out my mochi waffle  and ube mochi waffle recipes.

But first what do I need to make red velvet mochi waffles?

• For the cream cheese drizzle
  • 3/4 cup cream cheese, room temperature
  • 6 tablespoons unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup milk
• For the red velvet waffles
  • 1 ½ cup milk
  • 2 eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • ½ teaspoon distilled white vinegar
  • 2 ½ cup mochiko flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon cocoa
  • ½ teaspoon salt

Cream cheese drizzle recipe from used from this post.

What toppings go well with red velvet?

You can use anything your heart desires. Some common toppings include:

• Cream cheese
• Powdered sugar
• Chocolate chips
• Fresh fruit
• Nuts
• Honey

What is red velvet?

Traditionally red velvet was a cake flavor that was a red to red-brown color. The color came from non-Dutched, anthocyanin rich cocoa. Today most recipes call for red food coloring and Dutch cocoa.

And if you love red velvet check out my red velvet cake pops, brownies, and cookies.

What can I use instead of food coloring?

If you prefer to use all natural ingredients, you can opt for beet root powder to give your waffles that red color.

What is mochi?

Mochi is a Japanese steamed rice cake made from mochiko flour.

Where can I find mochiko flour?

Mochiko flour can be found in most grocery stores in the Asian aisle.

Is this gluten-free?

This recipe is gluten-free. Mochiko flour is called glutinous rice flour, but don’t let the name fool you. That term is used to describe the chewy texture, as it is actually gluten-free. Be sure to check the brand of ingredients that you use. Some types of powdered sugar may have a starch that contains gluten and some ingredients may be processed in facilities that process gluten products.

Can you make red velvet waffles ahead of time?

You sure can. You can make the batter and store that in the fridge for a few days until ready to use. Be sure to stir the batter after storing in the refrigerator and the contents may settle. 

How to store red velvet waffles?

These waffles taste best fresh, however if you happen to have some leftovers you can store them in an airtight container in the refrigerator for 3-5 days.

How to reheat red velvet waffles?

When ready to eat you can opt to reheat in the microwave or toss the waffle back on the waffle iron for a minute or two to reheat.

How to make red velvet mochi waffles?

https://youtu.be/UcG1BVAcXY8

To make the cream cheese drizzle: To a large mixing bowl add cream cheese and butter. Whisk until smooth.

Slowly add the powdered sugar and continue to mix. Then add vanilla and milk and continue to whisk until smooth. Set aside.

Preheat your waffle iron.

To make the red velvet mochi waffles: To a medium mixing bowl add wet ingredients (milk, eggs, food coloring, vanilla, and vinegar) and whisk until well combined. Set aside.

Then to a large mixing bowl add dry ingredients (flour, sugar, baking powder, cocoa powder, and salt). Whisk until well combined.

Add the wet ingredients to the dry and mix until just combined.

Spray non-stick cooking spray to the surface of the waffle maker. Pour batter into the waffle maker and cook until lightly browned (about 3-5 minutes).

Add cream cheese drizzle and ENJOY!

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