Fluffy Valentine’s Heart-Shaped Raspberry Waffles
These fluffy heart-shaped waffles combine the tartness of fresh raspberries with a tender vanilla batter, perfect for a cozy and special breakfast occasion.
- Prep Time: 15 minutes
- Cook Time: 3-5 minutes per waffle
- Total Time: 20 minutes
- Yield: 4 servings (about 8 waffles) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour, sifted
- 2 teaspoons (8g) baking powder
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon (3g) salt
- 2 large eggs, separated (room temperature)
- 1 ¼ cups (300ml) whole milk (or almond/oat milk for dairy-free)
- ¼ cup (60g) unsalted butter, melted and slightly cooled
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (125g) fresh raspberries (or thawed frozen raspberries)
- Optional: powdered sugar for dusting
- Optional: maple syrup for serving
- Optional: chopped toasted almonds
Instructions
- Preheat your heart-shaped waffle iron for about 5 minutes until hot.
- In a large bowl, sift together the all-purpose flour, baking powder, sugar, and salt.
- In a separate medium bowl, whisk the egg yolks lightly, then add the milk, melted butter, and vanilla extract. Whisk until smooth and combined.
- Pour the wet ingredients into the dry ingredients and stir gently just until moistened; batter will be slightly lumpy.
- In a clean bowl, use an electric mixer to beat the egg whites to soft peaks.
- Carefully fold the whipped egg whites into the batter in thirds to keep airiness.
- Gently fold in the fresh raspberries, being careful not to break them up.
- Lightly grease the waffle iron with non-stick spray or melted butter.
- Pour about ½ cup (120ml) of batter onto each heart-shaped section.
- Close the waffle iron and cook for 3-5 minutes until golden brown and crisp on edges.
- Remove waffles carefully with a silicone spatula or fork and serve immediately or keep warm in a 200°F (93°C) oven.
Notes
Use room temperature eggs for better fluffiness. Fold egg whites gently to maintain airiness. Preheat waffle iron fully for crispy edges. Thaw and drain frozen raspberries before use to avoid soggy waffles. Store leftovers wrapped tightly in fridge up to 2 days or freeze up to 1 month. Reheat in toaster or oven for best texture.
Nutrition
- Serving Size: 2 waffles
- Calories: 320
- Fat: 10
- Carbohydrates: 45
- Protein: 8
Keywords: heart-shaped waffles, raspberry waffles, Valentine’s Day breakfast, fluffy waffles, easy waffle recipe, breakfast waffles, raspberry breakfast