Pregistry’s Friday Recipe: Raspberry Waffles

If your waffle maker has been sitting in the back of your kitchen cabinet, you’re going to want to dust it off and make this recipe!

This easy, one-bowl batter whips up in about 5 minutes and is made a little extra special by the addition of raspberry preserves.

Yes, raspberry preserves go right in the batter and lend a subtle yet delicious flavor to your waffles.

Warm up any leftover preserves to serve alongside for an easy, “anytime” breakfast!

Rasberry Waffles:

  • 2 eggs, room temperature
  • 1 3/4 cups whole milk
  • 1/2 cup melted butter, cooled slightly
  • 1 teaspoon vanilla extract
  • 3/4 cup raspberry preserves, plus additional for serving
  • 2 cups flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Pre-heat waffle iron according to instructions.

Lightly whisk the eggs in a large bowl. Continue whisking and add the milk, butter, vanilla and preserves. Add the flour, baking powder and salt and whisk till smooth.

Ladle batter into your waffle iron and cook till golden brown. Transfer to a wire rack and continue with the rest of the batter. Serve warm waffles with additional preserves.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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