Lemon Ricotta Waffles

Let me introduce you to a new spring breakfast favorite, Lemon Ricotta Waffles. Fluffy, tender and packed full of zingy lemon flavor.

Let me introduce you to a new spring breakfast favorite, Lemon Ricotta Waffles. Fluffy, tender and packed full of zingy lemon flavor.

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Springtime for me means making all the lemon recipes. Or adapted my favorites into a lemony treat. As you can tell, we’re all about the lemon.

And breakfast isn’t going to be left out. These Lemon Ricotta Waffles have the best texture and a perfectly light, lemony flavor.

They are sure to be the star at your next big breakfast or brunch.

Three waffles stacked on white round plate with blueberry sryup dripping down front.

Ingredients for Lemon Ricotta Waffles

Here’s what you will need to whip up these delicious lemon waffles.

  • All-purpose flour
  • Cornstarch
  • Baking powder
  • Baking soda
  • Granulated sugar
  • Lemons
  • Butter
  • Eggs
  • Ricotta
  • Vanilla extract
  • Whole milk
  • Nonstick cooking spray
Ingredients measured and laid out for waffles.

Why Ricotta?

The ricotta may seem like a weird ingredient, but I promise you it will make a huge difference.

The ricotta adds a glorious fluffiness to the waffles. You won’t taste the cheesiness of the ricotta, it will just provide a light texture.

The cornstarch in the recipe adds even more tenderness to the waffles.

Stack of three lemon ricotta waffles on a white plate. Fork laying on plate with a bowl of blueberries and lemon slices in the background.

How to Make Lemon Ricotta Waffles

These waffles are super simple to make. You’ll need two mixing bowls and your waffle maker.

In the first bowl, combine the flour, cornstarch, baking powder, baking soda and sugar.

In the second bowl, whisk together melted butter (that has been cooled slightly), eggs, ricotta, lemon juice, lemon zest, vanilla extract and whole milk.

Create a well in the middle of the dry ingredients and pour the wet ingredeints in. Fold together the wet and dry ingredients using a rubber spatula.

Fold just until the ingredients are combined. This will keep them super light and tender.

Waffle batter in a white bowl. Lemons in upper left and bottom left corner with a juicer in upper right corner. Pink cloth napkin across the bottom right corner.

Cook Waffles

Preheat your waffle maker. Once hot, spray with nonstick cooking spray and fill each well with batter. My Belgian waffle maker was able to make 6 square waffles.

If you have a large, round waffle maker you will be able to get 2 ot 3 waffles out of this recipe.

Close the lid of the waffle maker and cook until golden and crisp. The time will depend on your specific waffle maker.

Three lemon ricotta waffles stacked on a white plate with blueberry sryup on top and dripping down. Fork stuck into the stack. Bottle of blueberry syrup in upper left corner. Bowl of blueberries in upper right corner.

My Favorite Way to Serve Ricotta Waffles

You could of course serve these delicious, fluffy waffles with maple syrup. And they are definitely tasty that way.

But what’s even better is drenching them in homemade blueberry syrup. The combo of lemon and blueberry is springtime perfection.

Strawberry syrup would be a delicious option too. Kind of a strawberry lemonade vibe.

White plate with lemon ricotta waffle drenched in blueberry syrup. Fork lying on plate on right side. Lemon wedges in lower left and upper right corner.

More Breakfast Favorites

Let me introduce you to a new spring breakfast favorite, Lemon Ricotta Waffles. Fluffy, tender and packed full of zingy lemon flavor.
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Lemon Ricotta Waffles

Light, tender, fluffy Lemon Ricotta Waffles are perfect for your springtime breakfasts or brunches. Serve with blueberry syrup.
Prep Time10 minutes
Active Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: lemon ricotta waffles
Yield: 6 square waffles
Author: Meghan Payne-Hensley


  • waffle maker


  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 3 Tbsp. granuated sugar
  • 2 large lemons, zested
  • 1/4 cup lemon juice
  • 6 Tbsp. butter, melted and cooled for 5 minutes
  • 2 large eggs
  • 1/2 cup ricotta
  • 1 tsp. vanilla extract
  • 3/4 cup whole milk
  • nonstick cooking spray


  • Preheat waffle maker. In a large bowl, combine flour, cornstarch, baking powder, baking soda and sugar.
  • In another bowl, whisk together lemon zest, lemon juice, butter, eggs, ricotta, vanilla extract and whole milk. Make a well in the dry ingredients and pour in the wet ingredients. Fold together the ingredients gently.
  • Spray the waffle maker with nonstick cooking spray. Portion the waffle batter into the waffle maker and close. Cook according to manufacturers instructions, until golden and crisp.

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