Lemon Ricotta Waffles with Blueberry Citrus Syrup

Lemon Ricotta Waffles with Blueberry Citrus Syrup are absolutely perfect for any weekend. The waffles themselves have a fantastic texture, heightened by a bit of crunchy cornmeal and creamy ricotta cheese. Buttermilk adds tang, while a generous amount of lemon zest and lemon juice add beautiful brightness in flavor.

Although the lemon ricotta waffles are the delicious canvas for this sweet breakfast treat, the blueberry citrus syrup is perhaps the star. Nothing this good should be this easy to make. The citrusy berry-laden syrup really elevates these waffles to another dimension. This is definitely a more summer spin on syrup than your standard maple variety.

What I love most about these lemon ricotta waffles is that they're not too sweet and yet feel light and decadent all at once. Definitely try these next weekend. You won't be sorry.

Ingredient notes

• Blueberries: You may use fresh or frozen blueberries for this recipe, making this a great breakfast or brunch option year round!
• Buttermilk: Buttermilk adds a wonderful tangy flavor to these lemon ricotta waffles. If you don’t have buttermilk use 1 tablespoon white vinegar or lemon juice with enough milk added to yield 1 cup to replicate the same tang you’d get with buttermilk.
• Ricotta Cheese: Ricotta cheese is one of the key ingredients in making these lemon ricotta waffles super tender. You could use full fat or even part-skim ricotta cheese with good results in this recipe.
• Lemon: Use a fine rasp grater like a Microplane to remove only the yellow part of the zest for the waffle batter, and not the bitter white pith beneath it. Meanwhile use a vegetable peeler to get the strips of zest for the citrus blueberry syrup. Make sure you zest the lemon before juicing it!
• Cornmeal: Cornmeal ranges in texture from fine to medium and coarse, and even stone-ground. For these lemon ricotta waffles you should aim to use fine or medium grind cornmeal for optimal texture. If there is no label on the package distinguishing its grind, assume it's either fine or medium. Stone-ground cornmeal is also fine and will likely have some varying texture throughout.

How to make them

First make the blueberry-citrus syrup. Place water and brown sugar in a small saucepan over medium heat, then add blueberries and lemon zest and bring to a simmer. Cook until the berries pop and form a thick syrup, about 5 minutes. It will thicken more as it cools. Remove lemon zest strips before serving.

In a medium bowl, whisk together egg yolks, buttermilk, and melted butter. Gently stir in ricotta, lemon zest, and lemon juice.

In the bowl of a stand mixture using the whisk attachment, whip egg whites on medium-high speed until soft peaks form, about 3 minutes. Stir in granulated sugar and whip until stiff peaks form, another 2 to 3 minutes.

In a large bowl, mix together the flour, cornmeal, baking powder, salt, and nutmeg. Make a well in the center of the dry ingredients, and pour in the egg mixture, stirring until just combined. Then, gently fold in the beaten egg whites.

Ladle (or scoop) the lemon ricotta waffle batter into a preheated waffle maker. Spread the batter so it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 4 to 6 minutes. These waffles tend to be slightly wet, so you have to cook them a little longer than usual.

Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200°F oven for up to 20 minutes before serving. Drizzle the lemon ricotta waffles with the blueberry citrus syrup and serve!

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

Expert tips

I prefer waffles made in a Belgian-style waffle maker because they have deeper pockets for holding syrups and toppings, and also tend to have a slightly crisper texture because they are less doughy. Belgian waffles are traditionally small rectangles, but most Americans use round Belgian waffle makers. Either way works fine for this recipe though your yield will vary based on your waffle maker.

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