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Ricotta Waffles

  • Author: Meagan


Waffle Heaven – OR – how to enjoy a Belgium waffle without a Belgium waffle maker.  I found these beauties in, ‘3 Times a Day, Simple and Stylish’ by Marilou & Alexandre Champagne, and they were even better than we expected.  Next time I’ll be doubling the recipe as what’s below make 3 waffles (in our 4×4 waffle maker) – enjoy!



Ricotta Waffles

2 c. flour AND 2 t. baking powder

1/2 t. baking soda AND a pinch of salt

1 c. EACH milk AND full-fat ricotta

1/4 c. butter, melted

4 eggs AND 1/4 c. sugar

1 T. freshly squeezed lemon juice AND 1 t. vanilla


Preheat your waffle iron so it’s ready to go and give it a light spray if needed.  In a small bowl, whisk together the 4 dry ingredients and in a large bowl, whisk together all of the remaining 7 ingredients (milk thru vanilla).

Add the dry ingredients to the wet and stir well to combine.  Drop about a third of the batter onto your prepared waffle iron and work quickly to disperse it as evenly as possible.  Close the lid firmly and leave them to cook for about 3 minutes (or a bit longer if you prefer them more browned) and then slide the sheet of waffles into a warm oven while you cook the rest of your batter.  These are good with anything, but if you really want to impress your kids, ask them if they’d like some vanilla ice cream on their warm waffle!

  • Category: Breakfast, Ricotta, Pancakes


From Meagan's Kitchen

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