Let me introduce you to a new spring breakfast favorite, Lemon Ricotta Waffles. Fluffy, tender and packed full of zingy lemon flavor.
This post may contain affiliate links. For more information, please read my disclosure policy.
Springtime for me means making all the lemon recipes. Or adapted my favorites into a lemony treat. As you can tell, we’re all about the lemon.
And breakfast isn’t going to be left out. These Lemon Ricotta Waffles have the best texture and a perfectly light, lemony flavor.
They are sure to be the star at your next big breakfast or brunch.
Ingredients for Lemon Ricotta Waffles
Here’s what you will need to whip up these delicious lemon waffles.
Why Ricotta?
The ricotta may seem like a weird ingredient, but I promise you it will make a huge difference.
The ricotta adds a glorious fluffiness to the waffles. You won’t taste the cheesiness of the ricotta, it will just provide a light texture.
The cornstarch in the recipe adds even more tenderness to the waffles.
How to Make Lemon Ricotta Waffles
These waffles are super simple to make. You’ll need two mixing bowls and your waffle maker.
In the first bowl, combine the flour, cornstarch, baking powder, baking soda and sugar.
In the second bowl, whisk together melted butter (that has been cooled slightly), eggs, ricotta, lemon juice, lemon zest, vanilla extract and whole milk.
Create a well in the middle of the dry ingredients and pour the wet ingredeints in. Fold together the wet and dry ingredients using a rubber spatula.
Fold just until the ingredients are combined. This will keep them super light and tender.
Cook Waffles
Preheat your waffle maker. Once hot, spray with nonstick cooking spray and fill each well with batter. My Belgian waffle maker was able to make 6 square waffles.
If you have a large, round waffle maker you will be able to get 2 ot 3 waffles out of this recipe.
Close the lid of the waffle maker and cook until golden and crisp. The time will depend on your specific waffle maker.
My Favorite Way to Serve Ricotta Waffles
You could of course serve these delicious, fluffy waffles with maple syrup. And they are definitely tasty that way.
But what’s even better is drenching them in homemade blueberry syrup. The combo of lemon and blueberry is springtime perfection.
Strawberry syrup would be a delicious option too. Kind of a strawberry lemonade vibe.
More Breakfast Favorites
Lemon Ricotta Waffles
Equipment
- waffle maker
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tsp. baking powder
- 3/4 tsp. baking soda
- 3 Tbsp. granuated sugar
- 2 large lemons, zested
- 1/4 cup lemon juice
- 6 Tbsp. butter, melted and cooled for 5 minutes
- 2 large eggs
- 1/2 cup ricotta
- 1 tsp. vanilla extract
- 3/4 cup whole milk
- nonstick cooking spray
Instructions
- Preheat waffle maker. In a large bowl, combine flour, cornstarch, baking powder, baking soda and sugar.
- In another bowl, whisk together lemon zest, lemon juice, butter, eggs, ricotta, vanilla extract and whole milk. Make a well in the dry ingredients and pour in the wet ingredients. Fold together the ingredients gently.
- Spray the waffle maker with nonstick cooking spray. Portion the waffle batter into the waffle maker and close. Cook according to manufacturers instructions, until golden and crisp.