Blueberry Lemon Ricotta Waffles with Honey Glaze
Lemon Ricotta Waffles
Fluffy, cloud-like ricotta waffles bursting with blueberries and finished with a bright honey lemon glaze.
Nutrition (per serving)
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.
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
Instructions
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Preheat your waffle iron according to the manufacturer's instructions.
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In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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In a separate medium bowl, whisk the ricotta, milk, egg yolks, melted butter, lemon zest, and vanilla until smooth.
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In a clean glass or metal bowl, beat the egg whites until stiff peaks form.
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Gently stir the ricotta mixture into the dry ingredients until just combined; do not overmix.
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Fold in the whipped egg whites and the fresh blueberries using a spatula until just incorporated.
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Lightly grease the waffle iron. Pour the batter onto the hot iron and cook until golden brown and crisp.
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While the waffles cook, whisk the honey and lemon juice together in a small bowl to create the glaze.
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Serve the waffles warm, generously drizzled with the honey glaze.
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.
