These Blueberry Ricotta Waffles are light and airy and just bursting with juicy blueberries in every bite! These waffles are the perfect blend of sweetness and fluffiness and are extra tender thanks to the addition of ricotta cheese. A tasty twist on a classic breakfast favorite!
Looking for more blueberry recipes? Check out my Lemon Blueberry Bread, Lemon Blueberry Bundt Cake, or Blueberry Coffee Cake!
Blueberry Ricotta Waffles Recipe
Picture yourself in the morning savoring these light and airy waffles, each bite exploding with the sweetness of juicy blueberries. If you’re a fan of waffles, I promise you’ll love these blueberry ricotta waffles. They might just become your new breakfast obsession!
So, what’s the secret to their fluffiness? It’s all in the ricotta cheese and the whipped egg whites! This creamy addition of ricotta brings a whole new level of richness, flavor and tenderness to the party. Whether you’re enjoying these waffles with a generous drizzle of maple syrup, a dollop of whipped cream, or simply as is, these Blueberry Ricotta Waffles will surely be a hit at the breakfast table!
Recipe Notes:
The combination of ricotta cheese and whipped egg whites makes these waffles perfectly crispy on the outside and light and airy on the inside.
Why You’ll Love This Recipe
Add these easy blueberry waffles to your weekly breakfast rotation. The blueberries and ricotta make them irresistible—everyone will be begging for seconds!
Fluffy Perfection: The addition of ricotta cheese makes these waffles so fluffy! Their light and airy texture makes them a true winner.
Bursting with Blueberries: Blueberries add a fun little pop of sweetness to each bite.
Quick and Easy: Not only are these waffles delicious, but they are also so easy to make! They can be whipped up in 30 minutes, making them perfect for a busy weekday breakfast or a lazy weekend brunch.
How to Make Blueberry Ricotta Waffles
If you’re looking for something new to make for breakfast, these waffles are the perfect answer. They’re easy to make and are sure to be loved by kids and adults alike. As always, you can find the full printable recipe card at the end of this post.
- Whisk the dry ingredients together.
- Beat the egg whites with a hand or stand mixer.
- Whisk together the egg yolk, vegetable oil, milk, ricotta, and vanilla extract.
- Combine the egg yolk mixture and flour mixture.
- Fold in the egg whites, followed by the blueberries.
- Add the batter to the waffle iron and cook until golden.
- Serve with butter and maple syrup.
Want to know the secret to super fluffy waffles? Whipping the egg whites! Separating the eggs, whipping the egg whites separately and then folding them into the batter ensures your waffles are light and fluffy!
Storage Information
- Storage: Once cool, waffles can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: To freeze, flash freeze waffles on a baking sheet for 30 minutes and then place waffles in a freezer bag or freezer-safe container for up to 3 months. Reheat the waffles in the toaster before serving.
- Making Ahead: Waffle batter can be stored in an airtight container in the refrigerator for up to 3 days. Fold in the blueberries right before cooking the waffles.
Variations to Try
- Try adding lemon zest or even orange zest to the waffles for some citrus flavor.
- Swap the blueberries for raspberries for a different flavor and texture change.
- Instead of vanilla extract try almond extract – it adds a lovely flavor to these waffles!
Why are these called ricotta waffles?
This recipe calls for the use of ricotta cheese, hence the name. The ricotta cheese does an excellent job of adding moisture to the waffle batter so that they come out nice and soft, tender on the inside while crisp on the outside – just how a good waffle ought to be! The natural fat content in this ricotta cheese also adds an amazing level of flavor to these waffles that you don’t want to miss out on.
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries can definitely be used instead of fresh berries. In fact, using frozen blueberries may be easier when it comes to mixing them into the batter since fresh berries need to be handled with extra care so that they don’t bleed into the batter.
Trish’s Tips
- You can use fresh or frozen blueberries, whatever you have on hand. No need to thaw frozen blueberries either!
- Cottage cheese or Greek yogurt can be used as a substitute for ricotta cheese, although they may alter the flavor slightly.
- Swap in your favorite fruit for the blueberries -we love cherries and strawberries!
- Serve your freshly cooked waffles with maple syrup or a dollop of whipped cream!
More Breakfast Favorites
- Lemon Blueberry Crepes
- Banana Bread Coffee Cake
- Raspberry Lemon Muffins
- Yogurt Parfaits
- Blueberry Cheesecake Danish
Blueberry Ricotta Waffles
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 2 large eggs separated
- ½ cup vegetable oil or canola oil
- ½ cup whole milk
- ¾ cup ricotta cheese
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries frozen blueberries can also be used
Instructions
- Preheat the waffle maker and spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- In a separate medium bowl, use a hand mixer or stand mixer to beat the egg whites until stiff peaks form, about 3 to 4 minutes.
- In another medium bowl, whisk together the egg yolks, vegetable oil, milk, ricotta and vanilla extract.
- Add the egg yolk mixture to the flour mixture and stir just until combined. A few lumps should still remain.
- Gently fold in the egg whites being careful not to deflate the egg whites.
- Finally, fold the blueberries into the batter.
- Add the batter to the waffle maker (how much will be dependent on the size of waffle maker you have) and cook until golden brown. Make sure to not add too much batter or it will squish out the sides while it cooks.
- Enjoy immediately with butter and maple syrup.
Notes
- Storage: Once cool, waffles can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: To freeze, flash freeze waffles on a baking sheet for 30 minutes and then place waffles in a freezer bag or freezer-safe container for up to 3 months. Reheat the waffles in the toaster before serving.
- Making Ahead: Waffle batter can be stored in an airtight container in the refrigerator for up to 3 days. Fold in the blueberries right before cooking the waffles.
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