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Fluffy Lemon Ricotta Waffles with Fresh Blueberry Compote

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These lemon ricotta waffles are fluffy and tender with a subtle creaminess from ricotta, paired perfectly with a fresh blueberry compote for a bright, sweet, and tangy breakfast treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup ricotta cheese (whole milk ricotta preferred)
  • 1 cup buttermilk (or milk with 1 tablespoon lemon juice as a substitute)
  • 2 large eggs, room temperature
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons unsalted butter, melted and cooled (plus extra for greasing)
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • ¼ cup granulated sugar (adjust for sweetness)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your waffle maker according to the manufacturer’s instructions, and lightly grease it with melted butter or non-stick spray (about 5 minutes).
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, blend ricotta cheese, buttermilk, eggs, lemon zest and juice, melted butter, and vanilla extract until smooth (2-3 minutes).
  4. Pour wet ingredients into dry ingredients and gently fold together just until combined. Do not overmix; a few lumps are okay.
  5. Pour about ½ cup batter onto the preheated waffle iron. Close the lid and cook for 4-5 minutes until waffles are golden and crisp.
  6. Place cooked waffles on a wire rack in a 200°F (93°C) oven to keep warm and crisp while finishing the batch.
  7. To make the blueberry compote, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally and simmer for 6-8 minutes until berries burst.
  8. If thicker sauce is desired, stir in cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat and stir in vanilla extract.
  9. Serve waffles warm topped generously with blueberry compote.

Notes

Do not overmix the batter to keep waffles light and fluffy. Use room temperature eggs for better blending. Let batter rest 5-10 minutes before cooking to activate leavening. Butter the waffle iron well before each waffle to prevent sticking. The blueberry compote can be made ahead and stored in the fridge for up to a week. Reheat waffles in toaster or oven to restore crispness.

Nutrition

Keywords: lemon ricotta waffles, blueberry compote, easy waffles, homemade waffles, breakfast recipe, brunch, fluffy waffles

Find it online: https://grubella.com/fluffy-lemon-ricotta-waffles-recipe-easy-homemade-with-blueberry-compote/