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.
- 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.
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.