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Fluffy Lemon Ricotta Waffles Recipe with Easy Blueberry Maple Syrup

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Light, airy waffles with a hint of lemon tang and creamy ricotta, served with a sweet and slightly tart blueberry maple syrup. Perfect for a special brunch or cozy morning.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon (3g) salt
  • 2 large eggs, room temperature
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 4 tablespoons (60g) unsalted butter, melted and cooled
  • 1 cup (150g) fresh or frozen blueberries
  • ½ cup (120ml) pure maple syrup
  • 1 tablespoon fresh lemon juice (for syrup)
  • 2 tablespoons water (for syrup)

Instructions

  1. Preheat your waffle iron. Lightly grease the plates with butter or non-stick spray.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. In a separate bowl, beat eggs lightly. Add ricotta, milk, lemon zest, lemon juice, vanilla extract, and melted butter. Stir gently until smooth with some small lumps.
  4. Pour wet ingredients into dry ingredients and fold gently until just combined. Do not overmix.
  5. Pour about ¾ cup (180ml) batter onto the preheated waffle iron. Close and cook for 4-5 minutes or until golden brown and crisp.
  6. While waffles cook, combine blueberries, maple syrup, lemon juice, and water in a small saucepan. Simmer over medium heat for about 10 minutes until berries burst and syrup thickens. Remove from heat and cool slightly.
  7. Serve waffles immediately topped with warm blueberry maple syrup. Optionally add fresh blueberries or powdered sugar.

Notes

Use room temperature eggs and milk for lighter waffles. Do not overmix batter; lumps of ricotta are fine. Preheat waffle iron fully and grease well to prevent sticking. Keep cooked waffles warm in a 200°F oven on a wire rack to maintain crispiness. Syrup can be made ahead and stored in fridge up to a week. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For dairy-free, use plant-based ricotta and milk alternatives.

Nutrition

Keywords: lemon ricotta waffles, blueberry maple syrup, fluffy waffles, brunch recipe, easy waffles, lemon waffles, ricotta cheese waffles

Find it online: https://fizzlefork.com/fluffy-lemon-ricotta-waffles-recipe-with-easy-blueberry-maple-syrup/