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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!
4.75
from
4
rating
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Servings:
5
servings
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Course:
Breakfast
Cuisine:
American
Calories:
512
kcal
Author:
Rachel Gurk
Ingredients
▢
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
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Instructions
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!
Notes
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.
Serving:
1
waffle
,
Calories:
512
kcal
,
Carbohydrates:
50
g
,
Protein:
13
g
,
Fat:
30
g
,
Saturated Fat:
22
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
5
g
,
Trans Fat:
1
g
,
Cholesterol:
87
mg
,
Sodium:
153
mg
,
Potassium:
173
mg
,
Fiber:
2
g
,
Sugar:
9
g
,
Vitamin A:
315
IU
,
Vitamin C:
3
mg
,
Calcium:
170
mg
,
Iron:
3
mg