Blueberry Ricotta Waffles leads you in the right direction for a delicious and easy brunch or breakfast. Plus these waffles are freezer friendly for meal planning…
I am a waffle lover at heart. I get so tickled pink when I am at a brunch buffet that has a waffle maker station with all the fixings. I enjoyed these experiences so much, that I decided to purchase my own Belgium waffle maker. And even though my big waffle maker is a headache sometimes, I still use the crap out of it. (Note: At this very moment I’m typing this, I’m searching the web for a waffle maker with removable plates which is way better in reference to easy clean up and my sanity.)
I think having a big ass waffle maker is actually the hardest part to making homemade waffles. When you make homemade waffles you just have to whip together a few ingredients and then you’ve got the winning ticket.
Plus, you can get creative with your ingredients and make so many different waffle recipes like this Blueberry Ricotta Waffle recipe….
Did I say Ricotta?? Yep…. I did.. I have seen a few pancake and waffle recipes with Ricotta and I just had to put together a recipe and try it. And I found out that the Ricotta gives the waffles a soft and tender texture.
These waffles were so good, which resulted in me nibbling on these bad boys while I did a Netflix binge for the last two days. I finished seven seasons for that show called Nurse Jackie in two days…. Is that normal???
Here’s a few more waffle recipes to give you different ideas for your next waffle showdown:
(I’m on my next Netflix binge right now – Girlfriend’s Guide to Divorce… I’ll let you know how that goes..)
Blueberry Ricotta Waffles
- 2 cups flour
- 3 and 1/2 tablespoons sugar (I used pure cane sugar)
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 2 eggs
- 1 and 1/2 cup buttermilk
- 1 cup ricotta cheese
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter (melted)
- 1 cup blueberries (fresh or frozen)
- Additional fresh blueberries for garnish (optional)
- Mix the flour, sugar, baking soda, baking powder together set aside.
- Mix together the buttermilk, ricotta cheese, vanilla, and eggs set aside.
- Now mix together the dry mixture and wet mixture just until blended.
- Add the melted butter to the mixture. Blend the mixture just until blended.
- Gently fold (mix) the blueberries into the waffle mixture.
- Cook waffles according to your waffle maker's instructions.
If you use frozen blueberries, don't let your blueberries thaw. The thawed blueberries will stain the waffle mix.
Freezer Friendly Tip:
If you are meal planning for your weekly breakfast menu, Immediately after cooking each waffle, place the cooked waffles on a baker's rack or pan and place the cooked waffles in the freezer. This helps the waffles to keep their beautiful shape as you do a quick flash freeze of the waffles. I usually leave the waffles in the freezer until I have finished cooking all of the waffles and cleaned up my cooking area. Then, I wrap each waffle with foil and place the wrapped waffles into a freezer friendly food storage container.
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.