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Fluffy Lemon Ricotta Waffles Recipe with Easy Blueberry Compote Tutorial

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These fluffy lemon ricotta waffles are light, airy, and moist with a bright citrus zing, paired perfectly with a simple homemade blueberry compote for a comforting yet fresh breakfast or brunch.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup (250g) ricotta cheese, whole milk, room temperature
  • 1 ½ cups (360ml) whole milk
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
  • Optional: a pinch of cinnamon or vanilla extract

Instructions

  1. Preheat your waffle iron according to the manufacturer’s instructions.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk ricotta cheese, milk, eggs, lemon zest, lemon juice, vanilla extract, and melted butter until smooth and slightly fluffy (about 2-3 minutes).
  4. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined; batter may have small lumps.
  5. Lightly grease the waffle iron with butter or nonstick spray. Pour about ½ cup (120ml) of batter per waffle. Close lid and cook for 4-5 minutes or until golden and crisp.
  6. Place cooked waffles on a wire rack in a warm oven (200°F/95°C) to keep warm and crisp if making multiple waffles.
  7. For the blueberry compote, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until berries release juices and mixture thickens (8-10 minutes). For thicker compote, add cornstarch slurry and cook 1-2 minutes more.
  8. Serve waffles stacked with warm blueberry compote spooned over the top. Optionally, dust with powdered sugar or add whipped cream.

Notes

Use room temperature eggs and ricotta for lighter waffles. Do not overmix batter to avoid toughness. Preheat waffle iron thoroughly and grease well to prevent sticking. Keep waffles warm on a wire rack in a low oven to maintain crispness. Blueberry compote can be thickened with cornstarch slurry if desired. Batter can be made a few hours ahead and stored in fridge. For gluten-free, substitute almond flour and gluten-free baking powder. For dairy-free, substitute ricotta with coconut yogurt and milk with almond or oat milk.

Nutrition

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

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