Blueberry ricotta waffles are crispy on the outside, light, moist, and fluffy on the inside, and loaded with fresh juicy blueberries!
Having quick and easy recipes for early mornings on the go is great, but if you love sitting down to a big family breakfast or brunch as much as I do, think about serving Brioche French Toast, Homemade Crepes, along with the waffles and make it a little extra special! They’re quick, easy, and cost-effective when serving a hungry crowd.
Table of contents
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. The mild cheese doesn’t have much of a flavor, but what it lacks in flavor it makes up for in function. It really is one of the best ingredients you can add to your waffles!
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!
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.
- All-purpose flour – A great choice for waffles. They create a structure but still allow for room to be light and airy.
- Baking powder – Gives rise to the waffles as it does in many recipes that require a leavening agent.
- Granulated sugar – Needed to add a little sweetness to the waffles and complements the blueberries nicely.
- 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.
- 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 – A warming note, which is great with the blueberries, sugar, and even the ricotta!
- Fresh blueberries – Plump 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.
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.
1. For a lower fat version, substitute ½ cup of unsweetened applesauce for the oil.
2: Substitute gluten-free flour like Bob’s Red Mill One-to-one flour for gluten-free waffles.
3. 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.
4. Substitute buttermilk for whole milk. It will add a nice richness and a slight tang to it.
5. Substitute with non-dairy milk if preferred like almond milk or soy milk.
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.
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.
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.
There are a variety of ingredients that go into waffles, and any combination of them can affect the texture. There is one thing that is non-negotiable and that is making 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.
Gently folding in egg white means you will not bit stirring, whisking, mixing, or whipping. It means you add your egg whites in, use a spatula and literally fold it in over and over again, gently until it is combined. You might give it a gentle stir to combine fully, but it’s never aggressive. This way the air stays incorporated into the batter keeping the waffles light and fluffy.
Blueberry Ricotta Waffles
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 2 large eggs whites and yolks separated
- ¾ cup ricotta cheese
- ½ cup whole milk
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Preheat waffle maker and spray with a cooking spray.
- In a medium bowl, add the flour, baking powder, sugar, and salt and mix together.
- In a separate small bowl, add the egg whites and beat for 3-4 minutes using a stand mixer or hand mixer at medium speed until stiff peaks form.
- In another medium bowl, add the egg yolks, ricotta, milk, oil, and vanilla and gently mix together.
- Then add the egg yolk mixture and flour mixture to a large bowl and mix together well.
- Gently fold in the egg whites and blueberries.
- Pour the recommended amount of batter per your waffle maker and bake according to the manufacturer’s instructions.
- Serve warm topped with butter and maple syrup!