Decadent Gluten-Free Red Velvet Waffles with Cream Cheese Glaze are the BEST way to kick off a day full of birthday celebrations. Don’t you agree?
Today, my partner-in-crime officially becomes an OLD MAN. Yup, that’s right, it’s officially the first anniversary of his 29th birthday. ?
And, let me just say, I’m planning on taking advantage of EVERY chance I have to remind him of said “anniversary” for the next 10 days… you know, until I join him in Camp 30.
Errr 29 version 2.0. Yes, yes, that sounds much better.
In our house, we usually don’t make too much of a fuss over birthdays. It’s not because we don’t want to face the realization that we are getting old (we face that very real fact after almost every workout these days ??) but more so that we take time to celebrate life at random points, and honestly, we tend to get more excited over small life victories and accomplishments than we do over cliche days that we’re “supposed” to celebrate. (If that even makes any sense).
BUT this is a 30TH BIRTHDAY PEOPLE. ??? This day could not be overlooked.
So what better way to start off the celebration than with Gluten-Free Red Velvet Waffles?
Anthony is an absolute sucker for red velvet anything. For the past few years, I’ve made him a red velvet layer cake for his birthday, but wanted to do something a little more fun this year. So gluten-free red velvet waffles it is!
I really wanted to surprise him with this breakfast, and the only way to do that with waffles was to make them ahead (our waffle iron is glorious, but takes f-o-r-e-v-e-r to cook the waffles), store them in the waaaay back of the refrigerator, and then warm/crisp them up in the toaster this morning.
Because, let’s be real: I’m a terrible liar. And if I were to tell him that I’m skipping the gym in the morning because “I don’t feel well,” (aka I want to make him waffles) he’d see right through it. BUT, by making them ahead, in the time that it takes him to take a shower: TADA! ? I’ll have made waffles. #WINNING.
I l-o-v-e that these waffles refrigerate and freeze so well! They might even be better after being reheated. For real! My advice? Make a double batch, store them in freezer bags (make sure you get most of the air out!) and then freeze them. Whenever you want waffles but are running low on time, just pop one in the toaster and you are good to go!
The icing on the top (actually quite literally)? A delightful cream cheese glaze. Because let’s be honest: 90% of the reason red velvet anything is so well-loved is because of cream cheese frostings/icings/glazes. AMIRITE?!
While Anthony is very likely drowning these bad boys in epic amounts of maple syrup at this very moment (any excuse he can get, really), I think the cream cheese glaze is THE perfect topping for these waffles, end of story. It provides just the right amount of sweetness, creaminess, and overall decadence to make this the PERFECT celebratory breakfast for a birthday boy (or girl!)
But hey, if they birthday boy also wants maple syrup, who am I to judge?
Just like with my Gluten-Free Buttermilk Waffles, I highly, highly recommend whipping your egg whites before adding them into the batter. Sure it takes just a little bit of extra work, but YOU GUYS. The difference is amazing. Seriously. It gives your waffles the most amazing lift and crunch!
And these are BIRTHDAY red velvet waffles, so obviously we want to make them as good as humanly possible. Riiiight? Right.
Without further ado, HAPPY BIRTHDAY to my OLD GEEZER of a husband. Hope this birthday is the sweetest one yet, from beginning to end! ??
- 2 ½ cups gluten-free flour blend
- 1 tsp. xanthun gum (omit if your flour blend contains it)
- 2 Tablespoons sugar
- 1 Tablespoon unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 Tablespoons butter, melted and cooled
- 2 eggs, yolks and whites separated
- 1 ½ teaspoons vanilla
- ½ teaspoon distilled white vinegar
- ½ ounce red food coloring
- --CREAM CHEESE GLAZE--
- 4 oz. cream cheese, softened
- 4 Tablespoons butter, softened
- 1 teaspoon gluten-free vanilla
- 1 ½ cups powdered sugar
- ⅓-½ cup milk
- Preheat your waffle iron.
- In a large bowl, whisk the gluten-free flour, xanthun gum, sugar, cocoa powder, baking powder, baking soda, and salt together.
- In a separate bowl, whisk the buttermilk, melted butter, egg yolks, vanilla, vinegar, and red food coloring together.
- Add the buttermilk mixture to the flour mixture, mixing well until no lumps remain.
- In another large bowl, or in the bowl of your stand mixer, beat the egg whites using a hand mixer or the whisk attachment on your stand mixer, until stiff peaks form.
- Very gently fold the egg whites into the batter, making sure not to overmix.
- Pour ⅔-¾ cup of batter onto your hot waffle iron (or more depending on the size of yours), being careful not to overfill. Close the lid, and allow to cook until golden brown - about 6-7 minutes (or until your waffle iron’s timer goes off).
- Heat your oven to warm (170 degrees) and once the waffles are done, keep them on a plate in the oven to stay warm until all are cooked and ready to serve.
- --CREAM CHEESE GLAZE--
- Using your hand mixer or hand-held mixer, beat the cream cheese and butter together until fluffy. Add in vanilla and combine.
- Add in the powdered sugar, and mix until fully combined.
- While the mixer is going on low speed, slowly drizzle in the milk, until your desired consistency is reached.
- Drizzle the cream cheese glaze over the waffles, and dig in!
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