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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.
Course Breakfast
Cuisine American
Keyword lemon ricotta waffles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 square waffles
Author Meghan Payne-Hensley

Equipment

  • waffle maker

Ingredients

  • 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

Instructions

  • 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.