Blueberry Lemon Ricotta Waffles with Honey Glaze

Name: Blueberry Lemon Ricotta Waffles with Honey Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1.5 cups All-purpose flour; 2 tsp Baking powder; 0.5 tsp Salt; 2 tbsp Granulated sugar; 1 cup Whole milk ricotta cheese; 0.75 cup Whole milk; 2 pieces Large eggs, separated; 4 tbsp Unsalted butter, melted and cooled; 1 tbsp Lemon zest; 1 tsp Vanilla extract; 1 cup Fresh blueberries; 0.25 cup Honey (for glaze); 1 tbsp Fresh lemon juice (for glaze)

Blueberry lemon ricotta waffles drizzled with honey glaze.

Margaret Russell

Published: May 22, 2026

Categories: Dairy, Fruits

Tags: Breakfast, Sweet, Brunch, Weekend, Blueberries, Ricotta

Lemon Ricotta Waffles

Fluffy, cloud-like ricotta waffles bursting with blueberries and finished with a bright honey lemon glaze.

Prep Time:20 minCook Time:15 minTotal Time:35 minServings:4Difficulty:Medium

There is something truly magical about the combination of creamy ricotta cheese and bright lemon zest in a breakfast batter. These waffles aren't your typical dense breakfast fare; the ricotta lends a moist, tender crumb while whipped egg whites ensure they stay incredibly light and airy. Every bite is punctuated by the pop of juicy, warm blueberries that balance the citrus notes perfectly.

To take these to the next level, I’ve swapped the traditional maple syrup for a simple, floral honey glaze. The honey amplifies the natural sweetness of the berries without overpowering the delicate flavor of the ricotta. Whether you're hosting a fancy Sunday brunch or just want to treat your family to a special morning meal, these waffles are guaranteed to be the star of the show.

Nutrition (per serving)

Calories:480 kcal

Protein:14 g

Carbs:62 g

Fat:21 g

Directions

1

Preheat your waffle iron according to the manufacturer's instructions.
2

In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3

In a separate medium bowl, whisk the ricotta, milk, egg yolks, melted butter, lemon zest, and vanilla until smooth.
4

In a clean glass or metal bowl, beat the egg whites until stiff peaks form.
5

Gently stir the ricotta mixture into the dry ingredients until just combined; do not overmix.
6

Fold in the whipped egg whites and the fresh blueberries using a spatula until just incorporated.
7

Lightly grease the waffle iron. Pour the batter onto the hot iron and cook until golden brown and crisp.
8

While the waffles cook, whisk the honey and lemon juice together in a small bowl to create the glaze.
9

Serve the waffles warm, generously drizzled with the honey glaze.

Ingredients

All-purpose flour:1.5 cups
Baking powder:2 tsp
Salt:0.5 tsp
Granulated sugar:2 tbsp
Whole milk ricotta cheese:1 cup
Whole milk:0.75 cup
Large eggs, separated:2 pieces
Unsalted butter, melted and cooled:4 tbsp
Lemon zest:1 tbsp
Vanilla extract:1 tsp
Fresh blueberries:1 cup
Honey (for glaze):0.25 cup
Fresh lemon juice (for glaze):1 tbsp

Tips & Notes

For the fluffiest waffles, make sure your ricotta is at room temperature before mixing.
If using frozen blueberries, do not thaw them first; toss them in a teaspoon of flour to prevent them from bleeding into the batter.
Don't skip whipping the egg whites—it's the secret to the airy, souffle-like texture of ricotta waffles.