I’ve been wanting a waffle maker for years, inspired mostly by all of the delicious waffles that I see regularly on food blogs, social media, and in my food magazines. They always look so light and fluffy, warm, and delicious.—the perfect way to start a weekend. And much fancier than pancakes somehow. These Whole-Wheat Waffles with Raspberries were one of the first recipes I tried in our new one!
My mom (who goes by “mom-mom” with the little one) generously gifted us with a waffle maker for the holidays and it’s been so fun to use in the kitchen. But my favorite part? The way I mix up my waffle batter is exactly the same as I make my pancakes with one small change—there’s just more baking powder in waffles. This means that the flavor was familiar for my toddler the first time that I made a batch and I didn’t need to learn a new cooking method.
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 blend—check out the second variation at the bottom of the recipe for details. You can also use a different berry or bananas in place of the raspberries and top them with whatever your family happens to like—maple syrup, butter, nut butter, or yogurt.
And 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 when the urge strikes during the week. You may want to make a double batch just to serve that purpose.
For younger eaters, either cut the waffles up into little pieces or let them work on a bigger piece, baby-led weaning style. You can even cut them into strips if that seems easier for your kiddo. This recipe also makes a really fun breakfast-for-dinner option on those days you just want to serve up something unexpected for the evening meal.
Whole Wheat Raspberry Waffles
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 (though if it’s vanilla flavored, skip the additional vanilla extract).
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
1-1 1/4 cup milk
1/2 cup raspberries, mashed, plus additional for serving
1. Preheat the oven to 175 F and set aside a lined baking sheet. Combine the flour, baking powder, cinnamon, and salt in a medium bowl. Stir together the butter, eggs, and vanilla and gently add it to the flour mixture.
2. Gradually add the milk starting with just 1 cup until the batter stirs easily and drops slowly off of a spoon. You don’t want it too runny, but add up to another 1/4 cup milk if the batter is still thick. It should be easy to smooth out on the waffle iron. (The amount you need can vary based on your flour.) Stie in the mashed raspberries.
3. Heat your waffle iron and cook according to manufacturer’s directions. (About 1/2 cup batter per waffle worked perfectly on our waffle maker.) Keep waffles warm in the oven until you finish cooking all of the batter and serve warm with syrup, butter, nut butter, fruit, or yogurt and additional berries.
Use blueberries, blackberries, or bananas instead of raspberries.
Use all purpose flour, or use your favorite gluten free flour blend. For GF, add 1 tablespoon chia or flaxseeds and let the batter sit for 10 minutes before cooking. You may need a little more milk.
Reduce the baking powder to 1 teaspoon and cook as pancakes.