Red velvet waffles are the breakfast you didn't know you needed

Whether you're craving breakfast for dessert or dessert for breakfast, these impossibly fluffy red velvet waffles are sure to satisfy. The tangy cream cheese glaze perfectly complements the sweet waffles — drizzle it on top, or dunk the waffles in like doughnuts.

Some waffle tips:

Liquid food coloring is generally best for batters, but gel food coloring works, too — just use half the amount. Plant-based food dyes also work, but the result may be more pink than red.

Letting the batter rest for 5 to 10 minutes will give you fluffier and more tender waffles. Resting the batter gives the buttermilk time to hydrate and soften the flour while the baking powder aerates the batter for a proper rise once it hits the hot iron.

If you're not planning on serving the waffles straight from the waffle iron, place them on a wire rack in a 200-degree oven to keep them warm and crispy.

Makes enough batter for 4 (7- to 8-in.) deep-pocket round waffles.

Note: If you don't have food coloring, your waffles will still taste delicious. You can double-down on the chocolateness instead by substituting 2 teaspoons melted chocolate for the food coloring. Cooked and cooled waffles can be refrigerated up to four days, or frozen up to two months. Rewarm in a 300-degree oven until heated through, about 7 minutes or 10 minutes if frozen.

• 2 c. flour

• 1/4 c. cornstarch

• 1/4 c. sugar

• 2 tbsp. unsweetened natural cocoa powder

• 2 tsp. baking powder

• 1/2 tsp. kosher salt

• 2 c. buttermilk

• 1/2 c. vegetable oil, plus more for the waffle iron

• 2 eggs

• 2 tsp. liquid or 1 tsp. gel red food coloring, optional (see Note)

For the cream cheese glaze:

• 4 oz. cream cheese

• 1/2 c. powdered sugar

• 2 tsp. milk

Directions

Place buttermilk, vegetable oil, eggs, food coloring (if using) and vanilla extract in a medium bowl and whisk to combine. Pour into the dry ingredients and whisk until just combined (do not overmix). Let rest for 5 to 10 minutes. Meanwhile, heat up the waffle iron and preheat the oven to 200 degrees.

Brush a thin layer of vegetable oil on the waffle iron or wipe with a paper towel dipped in oil. Ladle the recommended amount of batter onto the waffle iron and cook until the waffle is bright red and crispy on both sides, about 4 minutes. Place in the oven directly on the oven rack to keep warm. Repeat with the remaining batter.

While the last waffle cooks, prepare the glaze. Place the cream cheese in a medium microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each interval, until soft and barely melted, about 1 minute total. Add the powdered sugar and milk and whisk until smooth.