Lemon Ricotta Light Waffles (Printable Version)

Fluffy waffles with creamy ricotta and bright lemon flavor, ideal for a special breakfast or brunch.

# What You Need:

01 - 1 1/2 cups all-purpose flour

02 - 2 tablespoons granulated sugar

03 - 1 tablespoon baking powder

04 - 1 teaspoon baking soda

05 - 1/4 teaspoon salt

06 - 3/4 cup whole milk ricotta cheese

07 - 1 cup whole milk

08 - 2 large eggs

09 - 1/4 cup unsalted butter, melted and cooled

10 - Zest of 2 lemons

11 - 1/4 cup fresh lemon juice

12 - 1 teaspoon pure vanilla extract

01 - Preheat waffle iron according to manufacturer's instructions.

02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

03 - Whisk ricotta, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla in separate bowl until smooth.

04 - Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix; batter should remain slightly lumpy.

05 - Lightly grease waffle iron with nonstick spray or melted butter.

06 - Pour approximately 1/2 cup batter per waffle. Close lid and cook until golden brown and crisp, about 4 to 5 minutes.

07 - Remove waffles and keep warm. Repeat with remaining batter. Serve immediately with maple syrup, fresh berries, or powdered sugar.

01 -

The ricotta creates an interior texture thats impossibly light while still feeling substantial enough to keep you satisfied
Lemon zest throughout the batter means every bite bursts with fresh brightness without needing excessive syrup

02 -

Overmixing the batter will make these tough instead of tender, so stop as soon as the flour disappears
Room temperature ingredients blend more easily and create a more uniform batter texture

03 -

Use a microplane to get the zest without the bitter white pith underneath
Let the finished waffles rest on a wire rack instead of stacking them to stay crispy