Cinnamon Raspberry Waffles

Here is my favorite raspberry waffle recipe, with fluffy homemade waffles made from scratch, warm cinnamon spice, and fresh raspberries folded right into the batter.

These raspberry waffles are a weekend staple at our house. The kids ask for them almost every Saturday morning, and I love how easy they are to whip up. Plus, you can’t beat fresh berry waffles with a little maple syrup drizzled on top, right?

What Kind of Raspberries Should I Use?

Fresh raspberries are ideal for this recipe since they hold their shape better and give you those nice pockets of fruit throughout your waffles. That said, frozen raspberries will work just fine too – just don’t thaw them before adding them to the batter, or they’ll turn everything pink and mushy. If you’re using frozen, expect a bit more moisture in your batter, which might mean your waffles need an extra minute or two in the waffle iron. When picking fresh raspberries at the store, look for berries that are plump and dry without any mushy spots or mold, and try to use them within a day or two for the best flavor.

Options for Substitutions

These waffles are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Raspberries: Fresh or frozen raspberries both work great here. You can also swap them for blueberries, blackberries, or chopped strawberries. If using frozen, no need to thaw them first – just fold them in gently.
• Whole wheat flour: All-purpose flour works just fine if that’s what you have on hand. You can also do a 50/50 mix of both for a lighter texture while keeping some whole grain goodness.
• Milk: Any milk you prefer works – almond milk, oat milk, or regular 2% all give good results. Just stick with unsweetened varieties if using non-dairy options.
• Butter: You can replace the melted butter with an equal amount of vegetable oil or melted coconut oil if needed.
• Eggs: For each egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) if you need an egg-free version.

Watch Out for These Mistakes While Cooking

Overmixing the batter is the fastest way to end up with tough, dense waffles instead of light and fluffy ones – stir just until the dry ingredients are moistened, and don’t worry about a few lumps.

The melted butter needs to cool for a few minutes before adding it to the other wet ingredients, or it can scramble the eggs and create an unpleasant texture in your batter.

Many people make the mistake of opening the waffle iron too early to check on their waffles, which causes them to tear and stick – wait until the steam stops coming out before lifting the lid, usually around 4-5 minutes.

For extra insurance against sticking, lightly spray your waffle iron with cooking spray even if it’s nonstick, and if you want your raspberries distributed more evenly throughout, fold them in gently at the very end rather than stirring vigorously.

What to Serve With Raspberry Waffles?

These raspberry waffles are perfect for a weekend brunch spread with some crispy bacon or breakfast sausage on the side. I love topping them with a dollop of Greek yogurt or whipped cream and extra fresh raspberries, plus a drizzle of maple syrup or honey. If you want to make it feel more like dessert, try adding a scoop of vanilla ice cream and some chocolate chips. For a complete breakfast table, serve them alongside scrambled eggs and fresh fruit like sliced strawberries or blueberries.

Storage Instructions

Store: These raspberry waffles keep really well in the fridge for up to 4 days. Just let them cool completely, then stack them in an airtight container with a piece of parchment paper between each waffle to prevent sticking.

Freeze: I love making a double batch of these and freezing extras for busy mornings. Once cooled, place them in a single layer on a baking sheet and freeze for about an hour, then transfer to a freezer bag. They’ll stay good for up to 3 months.

Reheat: Pop frozen waffles straight into the toaster or toaster oven until warmed through and crispy. You can also reheat refrigerated waffles in the microwave for about 30 seconds, though the toaster gives you that nice crispy texture back.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 18-22 g
• Carbohydrates: 140-155 g

Ingredients

For the dry mix:

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp granulated sugar

For the wet mix and fruit:

• 3 tbsp butter, melted and cooled
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/8 cups whole milk
• 1 cup raspberries

Step 1: Prepare Equipment and Ingredients

• 2 large eggs, room temperature
• 1 1/8 cups whole milk
• 1 cup raspberries

Preheat your waffle iron to medium-high heat and set your oven to 200°F with a baking sheet inside—this will keep your finished waffles warm and crispy while you cook the remaining batches.

Bring your eggs and milk to room temperature if they aren’t already, as this helps create a more uniform batter.

Lightly chop or crush the raspberries with a fork, breaking them into smaller pieces so they distribute evenly throughout the waffles without creating overly large pockets.

Step 2: Combine Dry Ingredients

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

This distributes the leavening and spices evenly throughout the dry mixture, ensuring consistent flavor and rise in every waffle.

Don’t skip the whisking step—it aerates the flour and prevents lumps in your final batter.

Step 3: Mix Wet Ingredients

• 3 tbsp butter, melted and cooled
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp granulated sugar
• 1 1/8 cups whole milk

In a second bowl, whisk together the melted butter (make sure it’s cooled slightly), eggs, vanilla extract, sugar, and milk until well combined.

The mixture should be smooth and uniform—this creates a cohesive wet base that will bind with your dry ingredients.

I like to add the sugar here with the wet ingredients rather than the dry mix, as it dissolves better and creates a slightly more tender waffle.

Step 4: Combine and Fold in Raspberries

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3
• chopped raspberries from Step 1

Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, stirring gently until just combined—the batter should be slightly lumpy, not smooth.

Overmixing develops gluten and leads to tough, dense waffles.

Gently fold in the prepared raspberries from Step 1 using a spatula, being careful not to crush them further or overmix the batter.

Step 5: Cook the Waffles

• batter from Step 4

Lightly butter or oil your preheated waffle iron and pour about 3/4 cup of batter (adjust based on your waffle iron size) onto the center of the grid.

Close the lid and cook until the waffle is golden brown and crispy, usually 3-5 minutes depending on your iron.

Most waffle irons have an indicator light that signals when they’re done, but I rely on the aroma and color as my guide.

Transfer each finished waffle to the warm baking sheet in the 200°F oven to keep it warm while you cook the remaining batches.

Step 6: Serve

Remove waffles from the oven and arrange on serving plates while they’re still warm.

Top with your favorite accompaniments such as whipped cream, fresh berries, maple syrup, or a dusting of powdered sugar.

Serve immediately for the best texture and flavor.

Cinnamon Raspberry Waffles

Delicious Cinnamon Raspberry Waffles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 waffles

Calories: 850

Ingredients Method

Ingredients

  

For the dry mix::

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp granulated sugar

For the wet mix and fruit::

• 3 tbsp butter, melted and cooled
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/8 cups whole milk
• 1 cup raspberries

Method

 

1. Preheat your waffle iron to medium-high heat and set your oven to 200°F with a baking sheet inside—this will keep your finished waffles warm and crispy while you cook the remaining batches. Bring your eggs and milk to room temperature if they aren't already, as this helps create a more uniform batter. Lightly chop or crush the raspberries with a fork, breaking them into smaller pieces so they distribute evenly throughout the waffles without creating overly large pockets.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. This distributes the leavening and spices evenly throughout the dry mixture, ensuring consistent flavor and rise in every waffle. Don't skip the whisking step—it aerates the flour and prevents lumps in your final batter.
3. In a second bowl, whisk together the melted butter (make sure it's cooled slightly), eggs, vanilla extract, sugar, and milk until well combined. The mixture should be smooth and uniform—this creates a cohesive wet base that will bind with your dry ingredients. I like to add the sugar here with the wet ingredients rather than the dry mix, as it dissolves better and creates a slightly more tender waffle.
4. Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, stirring gently until just combined—the batter should be slightly lumpy, not smooth. Overmixing develops gluten and leads to tough, dense waffles. Gently fold in the prepared raspberries from Step 1 using a spatula, being careful not to crush them further or overmix the batter.
5. Lightly butter or oil your preheated waffle iron and pour about 3/4 cup of batter (adjust based on your waffle iron size) onto the center of the grid. Close the lid and cook until the waffle is golden brown and crispy, usually 3-5 minutes depending on your iron. Most waffle irons have an indicator light that signals when they're done, but I rely on the aroma and color as my guide. Transfer each finished waffle to the warm baking sheet in the 200°F oven to keep it warm while you cook the remaining batches.
6. Remove waffles from the oven and arrange on serving plates while they're still warm. Top with your favorite accompaniments such as whipped cream, fresh berries, maple syrup, or a dusting of powdered sugar. Serve immediately for the best texture and flavor.