Blueberry Ricotta Waffles
Blueberry ricotta waffles are crispy on the outside, fluffy on the inside, and loaded with fresh blueberries! Ricotta takes everyday waffles to new heights!
If you’ve been hesitant to make homemade waffles, don’t worry, they are WAY easier than you think! So if your waffle maker is collecting dust, or worse, still in the box, it’s time to break that bad boy out. They’re just as easy and delicious as pancakes and deserve a place at your breakfast table.
About these ricotta waffles
Blueberry ricotta waffles are crispy and lightly golden on the outside and moist, soft, and fluffy on the inside. They are always welcome at any brunch or breakfast table and although you might feel like they’re only reserved for special occasions, life’s too short for that kind of thinking! It’s also too short to keep buying boxed waffles from the freezer section at your grocery store. These are way too easy to make from scratch, there’s no excuse not to whip up a batch on your own.
The one thing you’ll notice that makes most waffle recipes different than pancake recipes is the separation of the yolk from the egg whites. Beating the egg whites until they’re light and airy plays a big part in getting the perfect texture to these waffles. However, if you want a shortcut, try our cinnamon roll waffles!
Ricotta makes sense in pancakes (if you’re not convinced, try ricotta pancakes, lemon ricotta pancakes, strawberry ricotta pancakes, and lemon blueberry ricotta pancakes – you’ll see what it’s all about!), so they’ve got to make sense in waffles too, right? You’ll have to see for yourself.
Follow along with these simple instructions and step up your waffle game in minutes! Have your choice of toppings out (we adore a simple three ingredient lemon glaze on these!) for a sit-down meal, or grab a plain one in your hand as you head out the door!
What you need
- All-Purpose Flour – Regular all-purpose flour is great for creating structure in these waffles. If you want, you could use a 1:1 gluten-free flour, or white whole wheat flour.
- Baking Powder – The magic of a leavening agent! It will help to create a nice fluffy rise (along with other tricks you’ll learn about).
- Granulated Sugar – A delicately sweet waffle doesn’t need much sugar but it needs a little!
- Eggs – You’ll need to separate them! This is key piece of information. The separation of the eggs and beating the egg whites is what sets these waffles apart from dense waffles.
- Vegetable Oil – You could also use melted coconut oil or melted butter.
- Whole Milk – We recommend using whole because it has a higher fat content and will add a richer consistency but other types of milk can be substituted.
- Ricotta Cheese – A mild, soft cheese that is a humble ingredient that packs a ton of moisture. It makes a difference in texture that is irresistible!
- Pure Vanilla Extract – Vanilla provides a warming flavor that is meant to round out all of the other ingredients and bring everything together.
- Fresh Blueberries – You can also use frozen blueberries.
How to make it
As always, scroll down for the full printable recipe!
Preheat waffle maker according to manufacturer’s instructions and spray with non-stick cooking spray.
While the waffle maker is warming up, whisk together the flour, baking powder, sugar, and salt in a small bowl.
In a medium bowl, beat the egg whites until stiff peaks form, using a stand or hand mixer set to medium speed.
In another medium bowl, combine the egg yolks, vegetable oil, milk, ricotta, and vanilla. Then, combine it with the flour mixture in a large mixing bowl.
Mix together well.
Then, gently fold in the blueberries and whipped egg whites.
Pour the batter on the waffle maker and bake according to the manufacturer’s instructions. For an 8″ waffle iron, using 1 cup of batter is usually standard.
Enjoy immediately with lots of butter and maple syrup!
First and foremost, a hot waffle iron! When you add batter to a hot waffle iron, the outside of the waffle sears quickly, sealing the batter inside. This gives it time to heat through but never quite reach the crispy texture as the outside has, which is what we want. This leaves you with a fluffy inside and a crispy outside.
Regular waffles are pretty much your standard American waffle, thinner, smaller grooves and not quite as thick and fluffy. Belgian waffles, on the other hand, use a leavening agent, which makes them ultra thick with nice big grooves perfect for holding all of that syrup or melted butter. They’re usually crispy on the outside and fluffy on the inside so realistically, this blueberry ricotta recipe is closer to Belgian waffle status than it is regular. Now, if you have a Belgian waffle maker, you’re ahead of the game.
As your waffles cool, they will lose their crispness, especially if they are stacked close together. The steam from the waffles will transfer to one another making them slightly soggier than when they started. A good way to avoid this (other than serving and eating right away) is to keep them warm in the oven, laid out separately on a rack on a baking sheet so the heat gets circulated around each one.
How to make these ricotta waffles your own
- Serve with whipped cream, maple syrup, blueberry sauce, strawberry sauce, chocolate sauce, lemon cream cheese glaze, or fresh fruit (try nature’s cereal!). You also can never go wrong with fresh whipped cream! For bonus points, save a little whipped cream for your caramel iced coffee – yum!
- Swap out the milk and use buttermilk for a special touch. If you don’t have any on hand, make your own in minutes!
- Swap the blueberries for diced banana or use a combination of both for blueberry banana waffles.
- Lemon zest and a bit of lemon juice added to the batter give it a lovely lemony citrus flavor that is a signature pairing with blueberries.
Make Ahead Ideas
Waffles freeze well! You can make a big batch of these in advance and reheat them in the oven when you’re ready for breakfast.
More waffle recipes
Get the Recipe: Blueberry Ricotta Waffles
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 2 large eggs separated
- ½ cup vegetable oil
- 1/2 cup whole milk
- ¾ cup ricotta cheese
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- Preheat waffle maker according to manufacturer’s instructions and spray with non-stick cooking spray.
- While the waffle maker is warming up, whisk together the flour, baking powder, sugar, and salt in a small bowl.
- In a medium bowl, beat the egg whites until stiff peaks form using a stand or hand mixer set to medium speed– about 3-4 minutes.
- In another medium bowl, combine the egg yolks, vegetable oil, milk, ricotta, and vanilla.
- Combine the flour mixture and egg yolk mixture in a large mixing bowl and mix together well.
- Gently fold in the egg whites and blueberries.
- Pour the batter on the waffle maker and bake according to the manufacturer’s instructions.
- Enjoy immediately with lots of butter and maple syrup!
- Waffles freeze really well! You can make a big batch of these in advance and reheat them in the oven when you’re ready for breakfast.
- Size of waffles and number of waffles made will vary depending on waffle maker type and size.
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