Fluffy Lemon Ricotta Waffles
waffles, ricotta, lemons, citrus
Updated May 1st 2024
These lemon ricotta waffles are soft, tender and so flavourful with nice crispy edges. Adding ricotta makes them extra fluffy and you really get a nice lemony zing in them thanks to the good amount of fresh lemon juice and zest.
My husband is a very big fan of breakfast. I may have mentioned this before but he truly is a bottomless pit when it come to breakfast and always ends up ordering two of them when we are out for breakfast or brunch. The first one is usually your typical hungry man breakfast with a couple of eggs, hash browns, bacon and sausages. But he just can’t resist a stack of pancakes or a stack of waffles and that is what his second order usually includes. Back to these waffles though. I’m trying to make something special for hubby on Sundays especially since our schedules have changed a bit on a Sunday and have a little extra time to have a slow morning. Waffles are one of his favourites and so I’m trying to experiment with a few flavours to have a little variety. Lemon ricotta are my favourite flavour addition to pancakes and I had to try them in waffles. As I expected, they were delicious and not shy when it comes to lemon flavour which I love.
Why add ricotta to waffles?
As I mentioned above, ricotta adds a really nice fluffy texture to the waffles and who doesn’t want fluffy waffles with golden crisp edges? Ricotta isn’t something you necessarily taste in baked goods - the waffles definitely don’t taste “cheesy”, but rather, the ricotta adds a really nice milky richness and creaminess to each bite.
Lemon Ricotta Pancakes Ingredients:
Dry Ingredients
- FLOUR: All purpose is what I use
- SUGAR: I use granulated sugar which adds a little bit of sweetness to the batter
- SALT: Just a pinch is all you need for flavor
- BAKING POWDER: Supports that light and fluffy structure and gives the waffles lift
- BAKING SODA: Same as baking powder
Wet Ingredients
- MILK: It should be room temperature - I like to use whole milk for best flavor but any percentage would work. It thins the batter out and brings the batter together (feel free to add 1-2 teaspoons extra if you are finding the batter too thick for your liking)
- RICOTTA CHEESE: Full fat is what I use but feel free to use any brand you like, also room temperature
- BUTTER: I use unsalted butter and this adds richness to the batter. Melted butter gets added to the batter.
- EGGS: 2 large eggs is what you need and they should be room temperature
- VANILLA EXTRACT: Pure vanilla extract is best for flavour + for even more lemon flavor you could add a little splash of lemon extract as well
- FRESHLY SQUEEZED LEMON JUICE: For lemony flavor and moisture
- FRESHLY GRATED LEMON ZEST: For more lemony flavour feel free to add a little extra lemon zest to the batter
How To Make Lemon Ricotta Waffles
- Rub sugar with lemon zest to infuse
- Whisk together dry ingredients: flour, salt, baking powder, baking soda along with the lemon infused sugar
- Whisk together wet ingredients: eggs, ricotta, milk, lemon juice, vanilla, butter, lemon juice
- Fold the dry ingredients into the wet until just combined - a few lumps in the batter is fine
- Pour approx ¼ cup batter into preheated and greased waffle iron and cook until golden brown, repeat with remaining batter
Tips For Making The Best Waffles
- Preheat the waffle iron: Let the waffle iron preheat for 10–15 minutes so the plates warm evenly. Don’t open the waffle iron before time is up. Doing so will lower the temperature of the iron and prolong the cooking time.
- Do not over mix or over beat the batter - cause you to beat out all of those vital air bubbles that create a soft, fluffy waffle, but beating can also cause the gluten in the flour to set, which in turn makes the batter chewy and dense. mix until the dry flour disappears; a couple of lumps here and there are permissible.
- Ingredients should be room temperature (milk, butter, eggs, and ricotta) so that they incorporate well and easily into the batter
- Spray or brush iron in between batches to ensure non stick effect plus it will help your waffles get those crispy edges you want
- Keep your waffles warm by placing them in a preheated over at low temps 200-250 ° F directly on the oven rack, or on a wire rack where the air can circulate. You can also put a wire rack inside a rimmed baking sheet and put it on the middle rack. This will keep them warm and crispy while you make the rest of the batter/waffles.
What To Serve These Lemon Ricotta Waffles With:
- A drizzle or two of maple syrup (many drizzles if we are being honest)
- Lemon curd How to Make a Simple No Fail Citrus Curd | Olive & Mango
- Whipped cream
- Confectioners sugar/powdered sugar
- Fresh fruit - especially fresh berries or sliced oranges, lemons
- Pomegranate arils
- Chopped nuts or granola for some crunch
- Blueberry sauce, Lemon Blueberry Cheesecake cause lemon & blueberries are just perfect together
Lemon Ricotta Waffles Storage & Freezing
- Storage - Leftover cooked and cooled waffles can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Freezing - To Freeze pancakes arrange your cooked pancakes in a single layer on a Sheetpan lined with parchment paper. Freeze until the waffles are solid. Transfer to a labeled ziplock bag or freezer bag and store for 3 months. Warm frozen waffles in the oven, or the toaster as stated below.
- Reheating - You can reheat leftover wafflin the toaster if you wish but waffles are always best right off the iron. Warm waffles in the toaster/toaster oven for 3-4 minutes - use a medium level of heat. Or warm them in the oven at 350°F for 8-10 minutes. I like to just place them on the open rack so that they warm and get a little crispy on all of the surfaces or place them on a Sheetpan.
Lemon ricotta is quite a classic combo for baked goods and it works beautifully in waffles too. Topped with a dollop of whip, a little granola for a little crunch, sliced citrus and some pomegranate arils adding a nice freshness to them and of course some maple syrup. I was originally going to do blood orange glaze instead but I’m pretty classic when it comes to what I want to pour on my waffles and maple syrup was also hubby’s choice. I saved the blood orange glaze for a blood orange cake . I made these a few weeks ago as I try to stay a week ahead with posts but it’s looking like another snow day today so I think I’m going to heat up that waffle iron and get to making some more of these.
More Lemon Ricotta Recipes You Will Love:
- Fluffy Lemon Ricotta Waffles
- Lemon Ricotta Cookies
- Greek Honey Ricotta Pie (Melopita)
- Lemon Ricotta Cake
- Lemon Ricotta Pasta With Arugula
- Cardamom Pear Ricotta Cake
Recipe
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon zest
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon juice
- ½ cup ricotta cheese, room temperature
- ¾ cup milk, room temperature
Directions
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
- In a small bowl, rub together granulated sugar and lemon zest until the sugar is scented with lemon.
- Add the lemon sugar to the bowl with the dry ingredients and whisk together.
- In a large bowl or large measuring cup, whisk together butter, eggs, vanilla, lemon juice, ricotta, and milk.
- Add the wet ingredients all at once to the dry ingredients and stir to combine. Do not over mix the batter. A few lumps remaining is fine.
- Heat you waffle maker according to the manufacturer’s instructions spraying with cooking spray if needed.
- Dollop ¼ cup of batter into the preheated waffle iron and cook until golden brown. Repeat with remaining batter spraying or greasing iron in between batches if needed.
- Serve immediately with what whatever topping you would like. I served mine with a dollop of whip, a little granola for some crunch, sliced citrus and some pomegranate arils. These waffles can also be individually wrapped and frozen. They are great heated up in the toaster or in the oven
Recipe Notes
- If using a standing waffle iron or one that you have to pour the batter into, you may have to thin out the batter a little a tbsp at a time (with milk or water) until you achieve a more pourable consistency.
- Keep your waffles warm by placing them in a preheated over at low temps 200-250°F directly on the oven rack, or on a wire rack where the air can circulate. You can also put a wire rack inside a rimmed baking sheet and put it on the middle rack. This will keep them warm and crispy while you make the rest of the batter/waffles
Recipe adpated from The Food Network and Joy the Baker
