These Lemon Blueberry Ricotta Waffles have been a huge hit with my family. Brunch, is my favorite meal, and if you haven’t noticed don’t worry, there will be many more brunch posts coming!. So many different things you can eat for brunch-sweet, savory, sweet AND savory! My kids, however, lean towards the sweet, every time. So when I was rifling through my many cookbooks (Shhh…I might have a little cookbook addiction) and food magazines, I found this beauty. We happened to be up at the cabin for the weekend, and when I decided to make these waffles for breakfast on our last day up there, there were three very enthusiastic supporters.
Waffles are a “all hands in” food in our house. My daughter measures ingredients, my son cracks the eggs, who ever is the most awake stirs the mixture, and my husband mans the waffle iron. We can churn out a very respectable stack of waffles in a very short amount of time, which is good when my clan is hungry. Luckily, these waffles are pretty quick, even if you’re making them on your own-hopefully while enjoying some alone time in the kitchen with a strong cup of coffee.
These waffles were perfect. Not overly sweet, just right. Tangy due to the addition of the lemon zest. Best of all, these Lemon Blueberry Ricotta Waffles allowed me to use up that last bit of ricotta left over in my refrigerator, and I do like to use up leftovers! Speaking of leftovers, if you run out of blueberry syrup before you run out of the waffles, you could try topping the waffles with a little bit of lime curd (from our last post)-I bet it would be fabulous!
What are some of your favorite brunch foods?
- 1¾ cups of all-purpose flour
- 4 Tablespoons sugar, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup skim milk
- ½ cup ricotta cheese
- 2 Tablespoons melted butter + extra for coating waffle iron
- 2 Tablespoons canola oil
- 1 Tablespoon lemon zest + extra for garnish
- 1 Tablespoon + 1 teaspoon fresh lemon juice, divided
- 1 large egg
- 1 Cup blueberries + extra for garnish
- 2 Tablespoons sugar
- Preheat oven to 200ºF.
- Mix dry ingredients (flour, 2 Tablespoons sugar, baking powder, and salt) in a large bowl.
- Combine wet ingredients (milk, ricotta cheese, melted butter, canola oil, 1 Tablespoon lemon juice, lemon zest and egg) in a medium sized bowl.
- Make a well in the dry ingredients, add wet ingredients to the well, and combine until moistened.
- Coat waffle iron with melted butter or cooking spray, to create a nonstick surface.
- Spoon waffle batter onto waffle iron (use amount suggested by your waffle iron manufacturer). How much you need to use per waffle will impact how many waffles you get...
- Cook until golden (my waffle iron has a timer, if yours does not, the cook time will be anywhere between 3-5 minutes).
- Place waffles on a plate in the 200ºF oven to keep warm.
- Repeat until batter has been used up and you have a plate of golden waffles
- In a small saucepan, combine blueberries, 2 Tablespoons of sugar and 1 teaspoon of lemon juice.
- Bring blueberry mixture to a boil.
- Use a spatula, fork or wooden spoon (be careful here, your wooden spoon could get stained!) to mash the blueberries.
- Simmer for 3-5 minutes or until mixture thickens slightly.
- Serve waffles with syrup, garnish with additional blueberries and lemon zest!