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!
Notes
Example of waffle iron - an 8” waffle maker would use about 1 cup of batter for large, whole waffles.Make extra and freeze the waffles for up to 2 months in a freezer friendly zip bag. Then reheat them in the oven when you’re ready to use.Substitute vegetable oil for canola oil.Substitute unsweetened applesauce for the oil.