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

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.)

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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.

ingredients in healthy waffles on counter
  • 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.

Dry ingredients in glass bowl for waffles with raspberries.

Step 1. Stir together the dry ingredients in a bowl.

Batter in glass bowl for waffles with raspberries.

Step 2. Add in the wet ingredients. Whisk to combine well.

Raspberries being cut with scissors into glass bowl.

Step 3. Cut the raspberries with a pair of kitchen scissors or mash lightly with a fork.

Waffle with raspberries in waffle iron before cooking.

Step 4. Stir the raspberries into the batter. Add some of the batter to a heated waffle iron.

Waffles in 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.

Waffles with raspberries on cooling rack.

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.

healthy waffles on two plates with berries

Frequently Asked Questions

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 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.)

whole wheat waffles with raspberries

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.

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.

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!

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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.
4.97 from 26 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
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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!

This post was first published June 2018.

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4.97 from 26 votes (13 ratings without comment)

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Comments

  1. 5 stars
    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

  2. 5 stars
    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).

  3. 5 stars
    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 😀

  4. 5 stars
    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?

    1. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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!

  9. 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!