Go Back
+ servings
closeup of a stack of four waffles topped with whipped cream and fresh blueberries

Blueberry Ricotta Waffles

Blueberry ricotta waffles are crispy on the outside, light, moist, and fluffy on the inside, and loaded with fresh juicy blueberries!
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 526kcal


  • 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


  • 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!


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.


Serving: 1waffle | Calories: 526kcal | Carbohydrates: 50g | Protein: 13g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 72mg | Potassium: 257mg | Fiber: 2g | Sugar: 9g | Vitamin A: 328IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 3mg