Recipe

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This ricotta waffles recipe makes golden, fluffy waffles with crisp edges and an airy, almost cake-like texture you’ll crave every weekend.

The irresistible, pillowy texture of these ricotta waffles with those crisp grooves that trap the maple syrup just right, makes it worth busting out the waffle iron for.

stack of ricotta waffles topped with berries

Fluffy Waffles with Ricotta Cheese

These waffles with ricotta cheese satisfy my craving for a soft and fluffy cake-like waffle with crisp golden edges that still delivers 14g of protein per serving.

This recipe is a classic I keep coming back to; and while they’re not quite as high in protein as my cottage cheese waffles or my high-protein waffles, they taste great, and my entire family devours them.

Ingredients

You can use whole or part-skim ricotta cheese for these waffles. The batter is made with classic ingredients you’d expect to find, including all-purpose flour as the base, baking powder and baking soda for a soft texture, and a pinch of salt. Milk of any type (dairy or not) is the liquid, eggs bind the ingredients, a little melted butter for moisture, sugar to sweeten, and vanilla to add flavor.

Making Ricotta Waffles

I like to mix my liquid ingredients in a separate bowl to ensure the ricotta cheese is well combined with the milk, eggs, and other ingredients. Then, I add the mixture of dry ingredients to the bowl and mix them slowly until they’re incorporated.

You’ll want to start with a hot waffle iron, grease it if necessary, and cook these for 2 to 3 minutes, making sure to wait until steam stops coming out of the sides before opening the waffle maker to check on them. All waffle irons vary, so after that, it’s up to you how much more golden you like them.

Try Next: Ricotta Pancakes

stack of three ricotta pancakes topped with berries

Keeping Waffles Warm

You can preheat the oven to 200°F, or the lowest warm setting, and place the cooked waffles on a baking sheet as you remove them from the waffle iron. Cook the remaining batter, then remove the warm waffles from the oven when you’re ready to serve.

Classic Ricotta Waffles

stack of three ricotta pancakes topped with raspberries and blueberries

Servings: 6

Prep Time: 5

Cook Time: 6

Total Time: 11

This ricotta waffles recipe makes golden, fluffy waffles with crisp edges and an airy, almost cake-like texture you'll crave every weekend.

5 from 7 votes

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Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
Pinch salt
1 cup milk
4 eggs
1 cup ricotta cheese
¼ cup butter, melted
¼ cup sugar
1 teaspoon vanilla

Instructions

Make the batter:

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the milk and eggs. Once the eggs have fully incorporated into the liquid, add the ricotta cheese, melted butter, sugar, and vanilla. Mix until the ricotta cheese is well incorporated into the liquid ingredients. If you want to zest a lemon and add its juice, now is the time.
Add the dry flour mix to the wet ingredients bowl and gently mix until they’re combined. A few lumps in the batter are ok.

Cook the waffles:

Preheat the waffle iron. Once hot, grease the waffle grids with spray or brush oil or butter onto them. Pour ¼ to ⅓ cup of batter per waffle (this varies by waffle iron). Although the batter is thick, when pressing down, no batter should ooze out on the sides.
Cook the waffles for 2 to 3 minutes. Wait to open the waffle until the steam stops venting out from the sides. When the waffles are ready, remove them from the waffle iron onto a plate. Keep them warm in the oven, in a pancake keeper, or covered with a clean kitchen towel. Repeat the process with the remaining batter.