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    You Are Here: Home → Breakfast

    Lemon Ricotta Waffles with Blueberry Syrup

    July 11, 2019 | Updated February 28, 2021 by Ryan 5 Comments

    1089 shares
    Jump to Recipe Print Recipe

    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.

    overhead shot of lemon ricotta waffles

    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!

    close-up of lemon ricotta waffles on plate

    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

    1. Mix the dry ingredients in a large bowl.
    2. In another bowl, whisk together the wet ingredients.
    3. Gradually fold in the dry ingredients into the wet ingredients and mix until just combined.
    4. Spray waffle iron with cooking spray and add ½ cup of batter. Cook according to instructions. My waffle iron takes about 5 minutes.
    5. 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.
    6. While waffles are cooking, place in 200°F oven to keep others warm. Serve with blueberry syrup and some whipped cream if desired.

    process shots of how to make lemon ricotta waffles

    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.

    lemon ricotta waffles on dish towel

    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.

    overhead shot of lemon ricotta waffles
    Print Recipe
    5 from 10 votes

    Lemon Ricotta Waffles with Blueberry Syrup

    These lemon ricotta waffles are light and fluffy with a hint of lemon and topped with a blueberry syrup that makes these better than standard waffles.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: American
    Servings: 6 waffles
    Calories: 335kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1waffle | Calories: 335kcal | Carbohydrates: 50g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 51mg | Sodium: 180mg | Potassium: 150mg | Fiber: 3g | Sugar: 20g | Vitamin A: 250IU | Vitamin C: 32.2mg | Calcium: 120mg | Iron: 0.4mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      July 11, 2019 at 5:57 pm

      5 stars
      Man that looks delicious!

      Reply
    2. Laura says

      July 10, 2022 at 12:42 pm

      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

      Reply
      • Ryan says

        July 10, 2022 at 4:20 pm

        Glad you enjoyed it!

        Reply
    3. Wanda Powell says

      December 13, 2022 at 6:02 pm

      Can this recipe be made ahead and refrigerated overnight with good results?

      Reply
      • Ryan says

        December 13, 2022 at 7:20 pm

        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.

        Reply

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