Making waffles at home is a fun breakfast idea for kids and 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 on blue plate with raspberries

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 sometimes do it? I love being able to add nutritious ingredients, including produce, to each batch. And in the case of these waffles, the burst of fresh raspberries is just so seriously delicious.

These waffles are made with whole wheat flour and raspberries and are a fun weekend breakfast—and easy to reheat during the week.

For toddlers (and even older babies) I love to cut these into sticks for easy eating.

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.

We love them with maple syrup, though any waffle topping your family enjoys—butter, jam, applesauce, yogurt, nut butter, honey, etc,—would work, too.

ingredients in healthy waffles on counter

Ingredients You Need

To make these waffles you’ll need:

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 in grid

Step-by-Step Instructions

Here’s a look at the process of this recipe so you know what to expect. Scroll down to the end of this post for the full info.

  1. Stir together the dry ingredients in a bowl.
  2. Add in the wet ingredients. Whisk to combine well.
  3. Cut the raspberries with a pair of kitchen scissors or mash lightly with a fork.
  4. Stir the raspberries into the batter. Add some of the batter to a heated waffle iron.
  5. Remove from the waffle maker once ready. (I use the second to highest setting on my waffle iron, or 4 out of 5.
  6. Serve or let cool and store for future breakfasts.

TIP: Keep the waffles warm on a baking sheet in the oven as you finish the rest of the batch.

healthy waffles on two plates with berries

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 for 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.

What is healthy to put on waffles?

You can top waffles with a drizzle of maple syrup, nut or seed butter, honey, applesauce, or really anything you prefer.

whole wheat waffles with raspberries

How to Store

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 a store-bought frozen waffle or microwave until warmed through.

Best Tips for Success

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!

This post was first published June 2018.

healthy-waffles-on-blue-plate-with-raspberries

Healthy Waffles with Raspberries

Learn how to make fluffy, tender, healthy waffles that are bursting with fresh berries. Serve these warm from the waffle maker or store for later to reheat quickly in the toaster.
4.88 from 8 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine American
Course Breakfast
Calories 195kcal
Servings 6 (Makes about 6 waffles)

Ingredients

  • 1 cup raspberries (plus additional for serving if desired)
  • cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter (melted and cooled slightly)
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla
  • 1 cup milk

Instructions

  • Preheat the oven to 200 degrees F and set aside a baking sheet lined with parchment paper or a wire rack.
  • Cut the raspberries in half with kitchen scissors or mash lightly 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 mashed raspberries.
  • Heat your waffle iron and cook according to manufacturer’s directions. (About ½ 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.

Equipment

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 a store-bought frozen waffle or microwave until warmed through.
  • You can keep the waffles warm on a baking sheet in the oven as you finish the rest of the batch.
  • Dairy-free: Use nondairy milk and canola or avocado oil in place of the butter and milk.
  • 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 likes—maple syrup, butter, applesauce, nut butter, or yogurt.

Nutrition

Serving: 1waffle, Calories: 195kcal, Carbohydrates: 27g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 278mg, Potassium: 216mg, Fiber: 5g, Sugar: 3g, Vitamin A: 271IU, Vitamin C: 5mg, Calcium: 151mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    I’ve been so happy since finding your website. My 18 month old is extremely picky and a few of your recipes have been such a big hit for him (soft baked granola bars all time favorite). Previously he would only eat Happy Baby waffle mix and it’s been out of stock lately so I’ve tried a few different store bought mixes, frozen waffles, and homemade recipes but he wouldn’t eat any of them. Then I tried this one but subbed wild blueberries per his preferences, and he ate them right up. FINALLY! Thank you! I’m just going to keep using this recipe, much cheaper than the mix we used to use . Thank you for another great recipe. You are a life saver!

    1. Yes, it may thicken a little, so just spread it on the waffle iron as needed. Should be fine otherwise!

  2. 5 stars
    Super crispy! I’ve made other waffles and once they cook or are reheated, they go limp and soggy. These stay crispy even after freezing and reheating in the microwave!! Very impressed! My 2yo loves. Thanks Amy for another great recipe.

  3. Hi! Can I make these without egg ? My daughter is allergic and I want to include spinach in the recipe, any ideas ? Thanks

    1. I haven’t tried these without eggs so I can’t say for sure, but you could try a store-bought egg-replacer. If you wanted to add spinach, you’d need to blend it up with the wet ingredients.

    1. I think so, though they would be larger pieces (if you just diced them) since you can’t mash them the same way.

    1. 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!

  4. 5 stars
    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!

  5. 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!