Tasty Ricotta Waffles

Growing up, I thought waffles only came from a box mix or the freezer section. That’s just how we did breakfast in our house – quick and easy. When my friend served me homemade ricotta waffles at a brunch last year, I couldn’t believe what I’d been missing all this time.

Turns out, making waffles from scratch isn’t complicated at all, and adding ricotta cheese to the batter is a game-changer. The cheese makes them lighter and fluffier than any waffle I’ve ever had from a mix. And the best part? It only takes a few extra minutes compared to the boxed stuff.

What Kind of Ricotta Should I Use?

For waffles, whole milk ricotta is your best bet since it creates a richer, creamier texture than its lower-fat counterparts. You’ll find different brands of ricotta at the store – some are smoother while others are more grainy, and either style will work fine in this recipe. If your ricotta seems particularly wet, you might want to drain it in a fine-mesh strainer for about 30 minutes before using it in your waffle batter. Fresh ricotta from specialty shops or Italian markets will give you amazing results, but standard supermarket ricotta works perfectly well too – just make sure to give it a good stir before measuring to ensure even consistency.

Options for Substitutions

These waffles are pretty adaptable and here’s what you can swap if needed:

• Ricotta cheese: While ricotta gives these waffles their special texture, you can use cottage cheese (blended until smooth) or Greek yogurt as alternatives. Keep in mind the texture might be slightly different.
• Milk/Buttermilk: Regular milk works fine, or make your own buttermilk by adding 1 tablespoon of lemon juice to regular milk and letting it sit for 5 minutes. Plant-based milks like almond or oat milk work too.
• Canola oil: Any neutral oil like vegetable oil or melted coconut oil will work. You can even use melted butter for extra flavor.
• Whole wheat flour: You can use all plain flour if you prefer, or try other whole grain flours like spelt. Just note that changing the flour might affect the texture slightly.
• Lemon zest: Orange zest makes a nice change, or you can skip it altogether. If you don’t have fresh citrus, 1/2 teaspoon of lemon extract works too.
• Quick-rise yeast: Regular active dry yeast works fine – just let the batter rest a bit longer. If you don’t have yeast, you can skip it and add 2 teaspoons of baking powder instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ricotta waffles is overmixing the batter – gentle folding is key, as overworking the ingredients will lead to tough, dense waffles instead of light and fluffy ones. Another common error is opening the waffle iron too early; wait for the steam to significantly reduce before checking, as premature opening can cause the waffle to split and stick to both sides of the iron. Temperature control is crucial – setting your waffle iron too hot will result in burnt exteriors and raw centers, so start with medium heat and adjust as needed. For the best texture, make sure your ricotta cheese is well-drained (pat it with paper towels if necessary) and your eggs and milk are at room temperature, which helps create a smoother batter and more even cooking.

What to Serve With Ricotta Waffles?

These light and fluffy ricotta waffles are perfect for breakfast or brunch, and there are so many tasty ways to top them! Fresh berries like strawberries, blueberries, or raspberries make a natural pairing with the subtle lemon flavor in these waffles. I love serving them with real maple syrup and a dollop of whipped cream, or you can embrace the Italian inspiration and drizzle them with honey and a sprinkle of toasted pine nuts. For a complete breakfast spread, add some crispy bacon or breakfast sausage on the side – the savory elements balance out the sweetness perfectly.

Storage Instructions

Keep Fresh: These ricotta waffles stay good in an airtight container in the fridge for up to 3 days. Just place a piece of parchment paper between each waffle to prevent them from sticking together. They make great grab-and-go breakfast options for busy mornings!

Freeze: I love making a big batch of these waffles for easy breakfasts! Let them cool completely, then place them in a freezer bag with parchment paper between each waffle. They’ll keep well in the freezer for up to 2 months – perfect for those hectic mornings when you need something quick.

Warm Up: To bring back that fresh-made taste, pop your cold waffles straight into the toaster until they’re warm and slightly crispy. For frozen waffles, you might need an extra minute in the toaster. You can also warm them in the oven at 350°F for about 5 minutes if you’re heating up several at once.

Preparation Time	15-120 minutes
Cooking Time	5-10 minutes
Total Time	20-130 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 1 1/3 cups milk or buttermilk
• 1 cup ricotta cheese
• 1/4 cup canola oil
• 2 eggs
• 1 tablespoon vanilla essence
• 1 cup plain flour (125 grams)
• 1 cup whole wheat flour (125 grams)
• 1/2 teaspoon salt
• 1 teaspoon quick-rise yeast
• Zest from a single lemon

Step 1: Prepare the Wet Ingredients

Pour milk into a large bowl, ensuring you leave room for the batter to rise.

Microwave the milk on high for 30-45 seconds until it is warm but not hot.

Add ricotta cheese, oil, eggs, and vanilla extract to the milk.

Whisk these ingredients together until smooth and well combined.

Step 2: Combine with Dry Ingredients

Add the remaining ingredients to the bowl containing the wet mixture.

Stir the wet and dry ingredients together until they are just combined and form a batter.

Step 3: Rest the Batter

Cover the bowl with plastic wrap and let the batter sit at room temperature for 1-2 hours.

Alternatively, you can refrigerate the batter for up to 24 hours if preparing in advance.

Step 4: Cook the Waffles

Preheat your waffle iron to high heat.

Lightly spray the waffle iron with non-stick spray.

Pour the batter into the waffle iron according to the manufacturer’s directions, ensuring you don’t overfill.

Close the waffle iron and cook the waffles until they are golden and crispy.

This should take about 5 minutes, but times may vary depending on your waffle iron.

Step 5: Serve and Enjoy

Once cooked, serve the waffles hot with fresh fruit and whipped cream or any other toppings of your choice.

Delight in your homemade delicious waffles!