Making waffles at home is a fun breakfast idea for kids and us parents! We love these Healthy Waffles with raspberries since they are easy to mix up and the flavor is so fresh and delish!
Healthy Waffles
Making waffles at home isn’t something I’ve always done, and I know there are plenty of options in the freezer aisle. But the reason I do it? I love being able to add nutritious ingredients, including produce, to each batch. These waffles are made with whole wheat flour and raspberries and are a fun weekend breakfast—or easy to reheat during the week.
Ingredients in Healthy Waffles
To make these waffles you’ll need:
- whole wheat flour
- baking powder
- cinnamon
- salt
- butter, melted and cooled slightly
- eggs, lightly beaten
- vanilla
- cup milk
- raspberries
TIP: To make these dairy-free, you can use canola or avocado oil in place of the butter and nondairy milk.
How to Make Healthy Waffles Step-by-Step
Here’s a look at the process involved in making this recipe. Scroll down to the bottom of this post for the full info.
- Gather your ingredients and get our your waffle maker.
- Mash the raspberries with a fork.
- Stir the batter together.
- Cook on the waffle maker
TIP: Keep the waffles warm on a baking sheet in the oven to stay warm as you finish the rest of the batch.
Healthy Whole Wheat Waffles
We like our waffles (and pancakes) made with whole grain flours, but you can use all-purpose here if you prefer. Or even a gluten-free cup for cup blend will work. You can top them with whatever your family happens to like—maple syrup, butter, applesauce, nut butter, or yogurt.
How should I store leftover waffles?
If you have any leftover waffles, let them cool completely and pop them into a zip top freezer bag. Simply toast in the toaster like you would with a store-bought frozen waffle or microwave for 15-30 seconds when the urge strikes during the week. (You may want to make a double batch just to serve that purpose.)
What’s the best waffle maker?
I have a very basic Cuisinart waffle maker that I highly recommend. It’s not fancy and it only makes one waffle at a time, but it works really well, is under $20, and is very consistent with the heat.
Tips for Making the Best Healthy Waffles
- If you have any leftover waffles, let them cool completely and pop them into a zip top freezer bag or storage container. Store in the fridge for 3-5 days or the freezer for up to 3 months. Simply toast in the toaster like you would with a store-bought frozen waffle or microwave until warmed through.
- You can keep the waffles warm on a baking sheet in the oven to stay warm as you finish the rest of the batch.
- To make these dairy-free, you can use canola or avocado oil in place of the butter and nondairy milk.
- To make these gluten-free, use a cup for cup gluten-free flour blend in place of the whole wheat.
- You can top them with whatever your family happens to like—maple syrup, butter, applesauce, nut butter, or yogurt.
I’d love to hear what your kids think of this recipe if you try it. I appreciate all of the feedback so please comment below to share!
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I use whole milk in this recipe since that’s what we usually have in the fridge. 2% would be fine as well, or really any nondairy milk.
Ingredients
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, melted and cooled slightly
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 cup milk
- 1 cup raspberries, mashed, plus additional for serving
Instructions
- Preheat the oven to 200 F and set aside a baking sheet lined with parchment paper or a wire rack.
- Mash the raspberries until mostly smooth with a fork.
- Combine the flour, baking powder, cinnamon, and salt in a medium bowl. Stir together the butter, eggs, vanilla and milk in a separate bowl and gently add it to the flour mixture. Stir in the raspberries.
- Heat your waffle iron and cook according to manufacturer’s directions. (About 1/2 cup batter per waffle worked perfectly on our waffle maker on setting 4.) Keep waffles warm in the preheated oven on the prepared baking sheet until you finish cooking all of the batter.
- Serve warm with syrup, butter, nut butter, fruit, or yogurt and additional berries.
Notes
If you have any leftover waffles, let them cool completely and pop them into a zip top freezer bag or storage container. Store in the fridge for 3-5 days or the freezer for up to 3 months. Simply toast in the toaster like you would with a store-bought frozen waffle or microwave until warmed through.
You can keep the waffles warm on a baking sheet in the oven to stay warm as you finish the rest of the batch.
To make these dairy-free, you can use canola or avocado oil in place of the butter and nondairy milk.
To make these gluten-free, use a cup for cup gluten-free flour blend in place of the whole wheat.
You can top them with whatever your family happens to like—maple syrup, butter, applesauce, nut butter, or yogurt.
Could the raspberries be replaced with bananas or do you feel that would alter the texture?
If you wanted to use bananas, I’d dice them up small and stir into the batter, not mashed. I haven’t tried it though!
Raspberries are my son’s favorite fruit, so I figured these would be a hit – they were! Excited to have a reason to drag out my neglected waffle maker. Thank you!
★★★★★
I’m so glad!
These look delicious. I really need to get a waffle iron. I keep seeing all these amazing waffle recipes I want to try them myself!
Made these for Sunday breakfast – delicious with maple butter and apple cider ginger jelly!
Glad you enjoyed them!