This post may contain affiliate links. Please read my disclosure.
These lemon ricotta waffles have just a hint of lemon that are complimented perfectly by a blueberry syrup. When you are thinking of summer breakfast, this should be on your list.
Is it July already? I swear the days just go by faster these days! With July here, blueberry season is at its beginning here in Maryland. Because of that, I figured it was time to share these lemon ricotta waffles with blueberry syrup.
Everybody has their preference between waffles and pancakes right? Well our household is divided. I'm a waffle person and Lauren is a pancake person. I have nothing against pancakes, but just prefer the texture of waffles! If you have only had plain old waffles, you are definitely missing out. And these lemon ricotta waffles are anything but plain.
What really makes these outstanding those is the blueberry syrup which is just four ingredients - blueberries, sugar, lemon juice and vanilla extract. So if you're looking to impress a loved one or just feel like some waffles, give these lemon ricotta waffles a try!
What Ingredients are in this Lemon Ricotta Waffles Recipe?
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk
- Ricotta cheese
- Unsalted butter
- Canola or vegetable oil
- Lemons
- Egg
- Vanilla extract
- Blueberries
How to Make Lemon Ricotta Waffles from Scratch
- Mix the dry ingredients in a large bowl.
- In another bowl, whisk together the wet ingredients.
- Gradually fold in the dry ingredients into the wet ingredients and mix until just combined.
- Spray waffle iron with cooking spray and add ½ cup of batter. Cook according to instructions. My waffle iron takes about 5 minutes.
- While waffles are cooking, make maple syrup by adding blueberries, sugar, lemon juice and vanilla extract in small saucepan and bring to boil. Cook for 3-5 minutes or until blueberries start to break down.
- While waffles are cooking, place in 200°F oven to keep others warm. Serve with blueberry syrup and some whipped cream if desired.
What Makes Belgian Waffles Different?
Belgian waffles are thicker and than regular waffles like these because they are made with a deeper grid waffle iron. The batter is also different as it doesn't have eggs or a leavening agent which helps make it light and fluffy. However if you want to make these lemon waffles in a Belgian waffle maker, it should work fine.
How to Make Homemade Whipped Cream
Whipped cream is surprisingly easy. In a large bowl, add 1 cup cold heavy cream, 1 tablespoon sugar and 1 teaspoon vanilla extract. Use a whisk attachment and beat until stiff peaks form, about 3-4 minutes.
Homemade Lemon Ricotta Waffle Tips
- Waffle Maker: Using a good waffle maker is half the battle. You will want a cast iron on non-stick model. If it has a done indicator, even better.
- Fat Ratio: Waffle batter should be a similar consistency to pancakes, but the difference is waffles have more fat, whether it's melted butter or oil.
- Baking Powder: Baking powder gives the waffle a better rise than baking soda, but you can use baking soda in a pinch.
- Don't Overmix: It is ok for the batter for these lemon ricotta waffles to be lumpy. It is better to have some lumps than overmix.
- Sacrifice First Waffle: The first waffle should be used to figure out how much batter you need and the level of doneness you want.
- Don't Peak: Let the waffle iron do its work and don't continue to open it. Rely on the indicator if it has one and if it doesn't, look for steam coming out of the side which indicates that it is done.
- Use the Oven: To keep lemon waffles from getting cold while cooking the others, place in a 200°F oven. Just place directly on the oven rack.
Other Breakfast Recipes
- Bacon Cheddar Waffles
- Pumpkin Chocolate Chip Pancakes
- Oreo Waffles
- Banana Nutella Crepes
- Orange Rolls
If you’ve tried these lemon ricotta waffles or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Lemon Ricotta Waffles with Blueberry Syrup
Ingredients
Lemon Ricotta Waffles
- 1 ¾ cup all-purpose flour
- 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- ½ cup whole fat ricotta cheese
- 2 tablespoon unsalted butter, melted
- 2 tablespoon canola or vegetable oil
- 1 tablespoon lemon zest
- 1 lemon, juiced
- 1 egg
- 1 teaspoon vanilla extract
- cooking spray
Blueberry Syrup
- 2 cups blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Lemon Ricotta Waffles
- In a large bowl, whisk together flour, sugar, baking powder and salt. In another large bowl, combine milk, ricotta, butter, canola oil, lemon zest, lemon juice, egg and vanilla extract and whisk. Add the milk mixture to flour mixture, stirring until just combined.
- Preheat oven to 200°F. Heat waffle iron according to instructions. Spray with cooking spray and add about ½ cup of the batter. Cook for 5 minutes, remove from waffle iron and place in oven to keep warm. Repeat with remaining batter. Top with blueberry syrup and whipped cream if desired.
Blueberry Syrup
- In a medium saucepan, add blueberries, sugar, lemon juice and vanilla extract and bring to boil. Simmer for 3-5 minutes and mash some of the blueberries. Remove from heat and add on top of waffles.
Notes
- Waffle Maker: Using a good waffle maker is half the battle. You will want a cast iron on non-stick model. If it has a done indicator, even better.
- Fat Ratio: Waffle batter should be a similar consistency to pancakes, but the difference is waffles have more fat, whether it's melted butter or oil.
- Baking Powder: Baking powder gives the waffle a better rise than baking soda, but you can use baking soda in a pinch.
- Don't Overmix: It is ok for the batter for these lemon ricotta waffles to be lumpy. It is better to have some lumps than overmix.
- Sacrifice First Waffle: The first waffle should be used to figure out how much batter you need and the level of doneness you want.
- Don't Peak: Let the waffle iron do its work and don't continue to open it. Rely on the indicator if it has one and if it doesn't, look for steam coming out of the side which indicates that it is done.
- Use the Oven: To keep the lemon waffles from getting cold while cooking the others, place in a 200°F oven. Just place directly on the oven rack.
Chris says
Man that looks delicious!
Laura says
Love this easy recipe! I doubled zest added a half teaspoon lemon extract.
Beat 2-3 egg whites and gently fold into batter to lighten & crisp. I added the ricotta at the end & barely folded in to have dots of ricotta in the waffle…yum
Ryan says
Glad you enjoyed it!
Wanda Powell says
Can this recipe be made ahead and refrigerated overnight with good results?
Ryan says
If you are talking about the batter, yes. If you mean after cooked, it won't be as good but you can reheat in the oven at 200F for 10 minutes or until warmed through.