White Chocolate Raspberry Waffles

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The perfect homemade breakfast, these White Chocolate Raspberry Waffles combine fluffy texture, crispy edges, and bursts of sweetness from white chocolate chips and raspberries. A delightful morning treat that takes just minutes to prepare!

stack of waffles on a plate with raspberries and white chocolate pieces sprinkled on top

Table of Contents

Chef’s Tips

For Crispy Waffles: Preheat your waffle maker thoroughly before adding the batter. This ensures even cooking and crispy edges.
Avoid Overmixing: Mix the batter until just combined to keep the waffles light and fluffy.
Freezing Tip: To freeze leftovers, let the waffles cool completely, then store them individually wrapped in plastic wrap or in an airtight container. Reheat in the toaster for a quick breakfast.
Raspberry Prep: If using frozen raspberries, thaw them completely and strain any excess liquid to avoid making the batter too wet.

Ingredients

Wet Ingredients:
- 1 large egg
- ¼ cup butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- ¼ teaspoon salt
Mix-Ins:
- ¼ cup fresh raspberries (or frozen, thawed, and strained)
- ¼ cup white chocolate chips

Substitutions

Milk: Swap regular milk with almond, oat, or coconut milk for a dairy-free option.
White Chocolate Chips: Use dark or milk chocolate chips, or omit for a less sweet waffle.
Raspberries: Substitute with blueberries, strawberries, or blackberries for a different flavor profile.

Instructions

Preheat Waffle Maker: Turn on your waffle maker and allow it to heat up completely.
Prepare Raspberries: Add fresh raspberries to a small bowl and crush them with the back of a spoon until they form a jelly-like consistency. Set aside.
Mix Wet Ingredients: In a large mixing bowl, combine the egg, melted butter, milk, and vanilla extract. Whisk until smooth.
Combine Dry Ingredients: Add flour, baking powder, sugar, and salt to the wet mixture. Stir until just combined; avoid overmixing to maintain a fluffy texture.
Incorporate Mix-Ins: Gently fold in the crushed raspberries and white chocolate chips for an even distribution.
Cook Waffles: Pour enough batter into the waffle maker to fill it, ensuring not to overfill. Close the lid and cook for about 2 minutes, or until the waffles are golden brown and crispy.

ingredients for white chocolate waffles in a mixing bowl

white chocolate raspberry waffle batter poured into a waffle iron

Repeat: Carefully remove the cooked waffles using a fork, and repeat until all the batter is used.
Serve: Top the waffles with extra raspberries, white chocolate chips, or your favorite toppings like whipped cream or maple syrup.

overhead view of stack of waffles on a plate with raspberries and white chocolate pieces sprinkled on top

FAQs

Can I make these waffles gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these waffles gluten-free.

Can I use a regular waffle maker instead of a mini waffle maker?

Absolutely! Adjust the cooking time as needed, as larger waffles may take slightly longer to cook.

How do I prevent the waffles from sticking to the waffle maker?

Brush the waffle maker plates lightly with oil or non-stick cooking spray before adding the batter.

Can I use dried raspberries instead of fresh or frozen?

Yes, dried raspberries can work. Rehydrate them slightly in warm water, then pat them dry before adding them to the batter.

What’s the best way to reheat waffles?

Pop them in a toaster or toaster oven to retain their crispy edges and fluffy interior.

These White Chocolate Raspberry Waffles are an indulgent yet simple breakfast perfect for any occasion. Enjoy them fresh or prepare a batch ahead of time for a quick and satisfying start to your day!