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.
Making healthy 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 toddler 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.
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.
(You may also like Whole-Wheat Waffles, Yogurt Waffles, and Banana Waffles.)
Table of Contents
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Ingredients You Need
To make these healthy waffles with raspberries you’ll need to have the following ingredients on hand and ready to go.
- Whole wheat flour: This is a nutrient-rich flour to start with, and it has a nice flavor with the berries.
- Baking powder: Adding fresh baking powder ensures that the waffles rise and cook through nicely.
- Cinnamon: This adds an undertone of flavor.
- Unsalted butter, melted and cooled slightly: I like to use unsalted butter in my cooking so I can control the added salt levels.
- Eggs, lightly beaten
- Milk: I use whole milk or nondairy milk. (Use nondairy milk for kids under age 1.)
- Raspberries: Adding fruit to the batter adds sweetness, flavor, and nutrients.
TIP: To make these dairy-free, you can use canola or avocado oil in place of the butter and nondairy milk.
Step-by-Step Instructions
Here’s a look at the process of this healthy waffles recipe so you know what to expect. Scroll down to the end of this post for the full info.
Step 1. Stir together the dry ingredients in a bowl.
Step 2. Add in the wet ingredients. Whisk to combine well.
Step 3. Cut the raspberries with a pair of kitchen scissors or mash lightly with a fork.
Step 4. Stir the raspberries into the batter. Add some of the batter to a heated waffle iron.
Step 5. Remove from the waffle maker once ready. (I use the second to highest setting on my waffle iron, or 4 out of 5.
Step 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.
Frequently Asked Questions
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.
You can top waffles with a drizzle of maple syrup, nut or seed butter, honey, applesauce, or really anything you prefer.
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.)
How to Store
If you have any leftover healthy waffles with raspberries, 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.
PRODUCT WE LOVE
Cuisinart Waffle Iron
This basic waffle iron heats evenly and is easy to clean.
Best Tips for Success
- You can keep the healthy 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 nondairy milk and canola or avocado oil in place of the butter and 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 likes—maple syrup, butter, applesauce, nut butter, or yogurt.
- You may also like my Vanilla Waffles, Savory Waffles, Sweet Potato Waffles, Baked French Toast, and Baby Pancakes.
Related Recipes
Breakfast
Favorite Banana Waffles
Breakfast
Vanilla Whole Wheat Waffles
Breakfast
Favorite Yogurt Waffles
Muffins
Favorite Raspberry Muffins
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!
Healthy Waffles (with Raspberries)
Ingredients
- 1 cup raspberries (plus additional for serving if desired)
- 1½ 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
This post was first published June 2018.
Love the simplicity yet fun recipes. I know I can always count on something from you! Thank you!
My son has an egg allergy. Can you suggest an alternative or should I remove the eggs altogether? Thanks
I would use a store bought egg replacer here like the ones from Bob’s Red Mill.
Loved these! So quick and easy. I didn’t have whole meal flour so did half plain flour half oat flour and they still turned out great.
These were so yummy tastings. I didn’t think I would like these given the whole wheat but I added maple syrup to batter a little and they were so good. My 1 1/2 yr old ate two she loved them.
omg these are amazing!