Blueberry Ricotta Waffles

Name: Blueberry Ricotta Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 2 tablespoons granulated sugar; 2 large eggs (whites and yolks separated); ¾ cup ricotta cheese; 1/2 cup whole milk; ½ cup canola oil; 1 teaspoon vanilla extract; 1 cup fresh blueberries

Published: Jun 22, 2021 · Modified: Aug 12, 2025 by Sherri · This post may contain affiliate links · 2 Comments

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These easy Blueberry Ricotta Waffles are crispy on the outside, light, moist, and fluffy on the inside, and loaded with fresh juicy blueberries!

Love classic breakfast recipes? Be sure to make this Brioche French Toast or these Homemade Crepes too!

stack of four ricotta waffles topped with whipped cream and fresh blueberries

Easy Ricotta Waffles

This easy waffle recipe is straightforward and only requires your basic pantry staples and of course delicious fresh and juicy blueberries. They’ll be ready in 30 minutes start to finish and are great when served immediately but can also be frozen for later on!

Using ricotta in cooking and baking is a great way to add a ton of moisture and light and fluffy textures in recipes such as these blueberry ricotta waffles. If you’ve never used ricotta in anything but lasagna, you’re in for a treat.

They’re light and fluffy on the inside with a slightly crisp exterior. Serve with a topping of simple maple syrup and a dusting of powdered sugar or jazz it up with a dollop of whipped cream and blueberry sauce. No matter what you add to it, waking up to a stack of homemade waffles made from scratch is sure to make anyone’s morning!

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Why we love this recipe

They’re light and fluffy thanks to the ricotta!
Made with just 9 simple ingredients.
Ricotta waffles come together quickly with just 10 minutes of prep time.
Kids love them as much as the adults do or maybe vice versa!
These are customizable and can be made with other berries, or even chocolate chips instead.
Freezer-friendly for up to 2 months, so make lots and freeze some!
Alternative to these Protein waffles that we love.

several white bowls with flour, sugar, oil, vanilla, eggs, and fresh blueberries

Ingredients To Try

All-purpose flour – You can use 1:1 gluten free flour if needed.
Baking powder – Make sure its not expired.
Granulated sugar
Egg white and yolks separated – A super important step to creating fluffy waffles! Whipping the egg whites and folding them in separately helps to keep the air inside the waffles.
Ricotta cheese – The not-so-secret ingredient that adds moisture and soft texture to these delicious waffles.
Whole milk – Pancake batter needs a liquid to thin it out, and whole milk is great for that. But, you can use whatever milk you’d like dairy or non dairy.
Canola oil – You can also use vegetable oil if that’s what you have on hand. Both are mild enough in flavor that you won’t even taste it.
Vanilla extract
Fresh blueberries – Fresh berries are best.

How to Make this Waffle Recipe

Break out the waffle iron, you’re going to love this simple recipe for light and crispy ricotta waffles!

Step 1: Mix together the flour, baking powder, sugar, and salt, in a medium bowl.

Step 2: In a second bowl, beat just the egg whites until stiff peaks form. This means when they lift out of the bowl, the egg whites hold their structure and don’t drip back down into the bowl.

glass bowl with ingredients for ricotta waffles batter

Step 3: In a third bowl, add egg yolks, ricotta, milk, oil, and vanilla and gently mix to combine.

Step 4: Mix the flour mixture / dry ingredients and wet ingredients together well and then gently fold in the egg whites and blueberries. Cook waffle according to your waffle maker’s instructions until golden brown.

Serve warm with a pat of butter and maple syrup.

TIP: To give you an idea of how much waffle batter to use, an 8” waffle maker uses about 1 cup of batter for large waffles that fill the entire grid.

Variations To Try

1. For a lower fat version, substitute ½ cup of unsweetened applesauce for the oil.

2. Substitute oat flour for all-purpose flour as well if desired. You can also substitute for whole wheat flour, but they will come out a little more dense due to the heaviness of the wheat germ.

3. Substitute buttermilk for whole milk. It will add a nice richness and a slight tang to it.

4. Substitute with non-dairy milk if preferred like almond milk or soy milk.

maple syrup being poured over a stack of blueberry waffles

Tips for Making the Best Ricotta Waffles

Grease the waffle iron with butter or spray oil after cooking each waffle to prevent sticking.
Make sure the waffle iron is HOT for crispy waffles then place them on a cooling rack instead of stacking them on a plate until ready to serve.
For smaller waffles spoon batter into the waffle iron for desired size or fill the waffle iron for a more Belgium waffle.
Use vegetable oil instead of canola oil.
Use fresh or frozen blueberries.
Double the batch and freeze them for a quick breakfast.
To make waffles extra crispy, be sure your waffle iron is HOT before adding any batter to it. This way, it’ll crisp up (almost like a sear) the outside before allowing the inside to catch up to it. The waffle will be ready when the inside is cooked but still fluffy and the outside is nice and crispy.

How To Store

Once cooled, waffles can be stored in an airtight container in the fridge for up to 4 days. They will probably be ok at room temperature for the first few hours which is great if anyone wants to grab one as a snack later on.

Freeze: Keep wrapped in a freezer-friendly Ziploc and store for up to 2 months. Whether they are frozen or kept in the fridge, they will lose their crispness. A quick pop in the toaster to heat through will get some of that back.

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