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Healthy Waffles with Raspberries

Amy Palanjian
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.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 6 (Makes about 6 waffles)
Calories 195 kcal


  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter (melted and cooled slightly)
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1 cup raspberries mashed (plus additional for serving if desired)


  • 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 mashed 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.
  • Dairy-free: Use canola or avocado oil in place of the butter and nondairy 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 happens to like—maple syrup, butter, applesauce, nut butter, or yogurt.


Serving: 1waffleCalories: 195kcalCarbohydrates: 27gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 69mgSodium: 278mgPotassium: 216mgFiber: 5gSugar: 3gVitamin A: 271IUVitamin C: 5mgCalcium: 151mgIron: 2mg
Keyword healthy waffles, whole wheat waffles
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