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
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 You Need
To make these waffles you’ll need:
- Whole wheat flour: This is a nutrient-rich flour to start with, and it has a nice flavor with the berries.
- Baking powder
- Cinnamon
- Salt
- Unsalted butter, melted and cooled slightly
- Eggs, lightly beaten
- Vanilla extract
- Milk: I use whole milk or nondairy milk. (Use nondairy milk for kids under age 1.)
- Raspberries
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 recipe so you know what to expect. Scroll down to the end of this post for the full info.
- Stir together the dry ingredients in a bowl.
- Add in the wet ingredients. Whisk to combine well.
- Cut the raspberries with a pair of kitchen scissors or mash lightly with a fork.
- Stir the raspberries into the batter. Add some of the batter to a heated waffle iron.
- Remove from the waffle maker once ready. (I use the second to highest setting on my waffle iron, or 4 out of 5.
- 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.
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.
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.
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 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 2-Ingredient Pancakes.
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 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.
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!
So good! Made these for my kids today. I halfed the recipe – turned out perfect. They are super fluffy and soft. The cinnamon gives it a nice sweetness.
My new go to! Thanks Amy
Can I use blueberries instead of raspberries?
You probably could
I got a mini waffle maker for my birthday and decided to break it in with this recipe! I didn’t have any raspberries, but my son loved them anyway. They freeze and reheat so well! Straight from the freezer, I reheat them in my air fryer for 5 minutes on 350 and then microwave them for about 30 seconds on 40% power (your microwave may vary LOL).
These were amazing! Thank you so much for this recipe! I omitted the berries inside the batter and still the waffles were delicious with maple syrup! Loved by hubby too hehe 😀
We are starting baby led weaning with our almost 7 month old. So far been doing purees and today gave eggs for the first time. Do you think this would be a good recipe to try out if it’s cut into strips for him to practice with? How old were your little ones when you gave them this?
Yes, this should be soft and easy to suck on for him in strips or you can offer a quarter wedge which is easy to hold.
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!
I’m so glad to hear this!
Do you think that the batter could be made ahead of time and kept in the fridge? Thanks!
Yes, it may thicken a little, so just spread it on the waffle iron as needed. Should be fine otherwise!
Do you think thawed frozen raspberries would work?
Sure!
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.
Hi! Can I make these without egg ? My daughter is allergic and I want to include spinach in the recipe, any ideas ? Thanks
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.
Could the raspberries be substituted with blueberries?
I think so, though they would be larger pieces (if you just diced them) since you can’t mash them the same way.
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!