Lemon Raspberry Waffles with Ricotta

My Lemon Raspberry Waffles with Ricotta are a delicious breakfast waffle that is bursting with fresh lemon flavor and tart raspberries in every bite. These are gluten free, and can be made dairy free or even vegan. Do you ever wake up on a Sunday morning and think, I really need waffles for breakfast. Well, if you are a breakfast lover like myself, these waffles will become part of your regular brunch routine.

These waffles are gluten free which is an added bonus. Once you taste these delicious waffles, I can guarantee you will never miss the gluten after trying just one bite.

Two of my favorite flavors to blend together are lemons and raspberries. These waffles are absolutely divine. Top with warm maple syrup and a dollop of mascarpone cheese with fresh fruit, and you have the perfect breakfast ensemble.

This is the perfect breakfast to serve on the weekends or for breakfast for dinner during the weeknight. These waffles do take a little bit of prep time- less than 20 minutes.

I always have frozen raspberries in my freezer and I usually have lemons in my fridge. I also use buttermilk quite a bit, so all the ingredients I already had. For this recipe, I used lemons with no seeds. It made juicing that much easier.

HOME-MADE BUTTERMILK

What to do if you do not have buttermilk? Here are a couple methods to make home-made buttermilk at home.

• Take 1 tablespoon of white vinegar and 1 cup milk
• Take 1 tablespoon lemon juice and 1 cup milk

The simplest way to make buttermilk is to pour 1 tablespoon of vinegar in to 1 cup of milk. Stir the mixture gently and let sit for about 5 minutes. Viola-buttermilk.

If you have a dairy allergy- instead of using 1 cup of regular milk- use 1 cup of coconut milk and allow to sit for about 5 minutes before using.

If you are vegan- add 1 tablespoon of vinegar to 1 cup of soy milk. Allow to sit for about 5 minutes before using.

ARE YOU TEAM WAFFLE OR PANCAKE? OR BOTH?

Are you team waffle or team pancake? My guess is if you are here, that you are team waffle. I honestly love pancakes and waffles- especially during the winter. There is something so comforting about a warm waffle with warm maple syrup.

Who doesn’t love waffles? Waffles make everything better. This recipe is the perfect gluten free waffle recipe. There is something so comforting about the crispy outside and soft inside of waffles that I truly do love. Top my home-made waffles with powdered sugar, maple syrup and fresh chopped fruit for the perfect brunch.

I don’t know about you, but I am always on the hunt for new waffle and pancake flavors. I get bored making the same waffles. When I started my gluten free journey, my waffles would of never tasted this good. My Almond Waffles are also a great breakfast option. Check them out.

Gluten free cooking and baking is hard y’all. Before Celiac, I felt a lot more confident baking. The transition to gluten free cooking and baking was probably the biggest challenge for me. Through a lot of trial and error, I have put together recipes that taste great and are gluten free.

WHY USE RICOTTA IN MY LEMON RASPBERRY WAFFLES WITH RICOTTA?

First things first, do not let ricotta scare you away. Ricotta is a great creamy element to add to waffles and pancake recipes. You don’t get an over powering ricotta taste. It really adds the perfect texture and creaminess.

CAN I MAKE THESE VEGAN?

You definitely can. Just swap out the buttermilk for a dairy free substitute.

TIPS AND TRICKS

• Separate the eggs when they are cold, then let them come to room temperature. Cold eggs separate much easier than room temperature. I use two bowls and my hands, but you could definitely use an egg separator.
• Use non stick cooking spray for the waffle iron so the waffles do not stick.
• Do not open the waffle iron while the waffles are cooking. Leave them alone until the light turns green. If you want them a little darker, then you can definitely add a little more time.
• Warm your maple syrup. If you use cold syrup and pour over your waffles, your waffles will become cold.
• Do not over-mix the waffle mix.
• You can top with fresh fruit. I topped my waffles with strawberries and mascarpone cheese as the waffles already have raspberries in them.

TOOLS NEEDED

INGREDIENTS NEEDED FOR LEMON RASPBERRY WAFFLES WITH RICOTTA

• Buttermilk- 1 1/2 Cups
• All Purpose Gluten Free Baking Flour- 1 1/2 Cups
• Granulated Sugar- 1/4 Cup
• Baking Powder- 2 Tsp
• Salt- 1/4 Tsp
• Cinnamon- 1/4 Tsp
• Ricotta Cheese- 1 Cup
• Large Eggs- 3 (separated)
• Lemon Juice- 3 Lemons
• Lemon Zest- Zest from three Lemons
• Vanilla Extract- 1 Tsp
• Frozen Raspberries- 1 Cup
• Maple Syrup 1/2 Cup
• Powdered Sugar (1/4 Cup for dusting all the waffles)
• Mascarpone Cheese )2 Tbsp per waffle- optional)

INSTRUCTIONS ON HOW TO MAKE LEMON RASPBERRY WAFFLES WITH RICOTTA

• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt together. Set aside.
• Zest and juice 3 lemons and set the juice and zest aside. Using seedless lemons work best.
• Separate the eggs and set aside. Separating eggs when they are cold and letting them come to room temperature is the easiest way to separate.
• In another bowl, whisk buttermilk, ricotta, egg yolks, lemon zest, lemon juice and vanilla extract until blended.
• In a very clean smaller bowl, beat eggs whites until stiff with a hand mixer or stand mixer.
• Add the wet ingredients to the dry, stirring just until combined.
• Fold the egg whites into the batter.
• Gently add the raspberries.
• Grease your favorite waffle iron.
• Pour the batter into the waffle maker and fill until full, but do not over-flow. Leave a space around each side of the waffle maker so that the batter doesn’t run out. My family prefers square waffles, but you can use whatever you prefer or have on hand.
• I usually set mine one of the darker settings as I do not want a super soft waffle. I want a waffle that is crispy on the outside and soft and creamy on the inside.
• This makes 4- 2 piece square waffles.
• Warm the maple syrup on the stove-top on low heat and set aside until the waffles are done.
• Serve with warm maple syrup. Top with berries and mascarpone cheese.

Lemon Raspberry Waffles with Ricotta

Print Recipe

★★★★★

5 from 4 reviews

My Lemon Raspberry Waffles with Ricotta are a delicious breakfast waffle that is bursting with fresh lemon flavor and tart raspberries in every bite. These are gluten free, and can be made dairy free or even vegan. Do you ever wake up on a Sunday morning and think, I really need waffles for breakfast. Well, if you are a breakfast lover like myself, these will become part of your regular brunch routine.

• Author: Allie
• Prep Time: 20 Minutes
• Cook Time: 28 Minutes
• Total Time: 48 Minutes
• Yield: 4 1x
• Category: Breakfast
• Method: No Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• Buttermilk- 1 1/2 Cups
• All Purpose Gluten Free Baking Flour- 1 1/2 Cups
• Granulated Sugar- 1/4 Cup
• Baking Powder- 2 Tsp
• Salt- 1/4 Tsp
• Cinnamon- 1/4 Tsp
• Ricotta Cheese- 1 Cup
• Large Eggs- 3 (separated)
• Lemon Juice- 3 Lemons
• Lemon Zest- Zest from three Lemons
• Vanilla Extract- 1 Tsp
• Frozen Raspberries- 1 Cup
• Maple Syrup 1/2 Cup
• Powdered Sugar (1/4 Cup for dusting all the waffles)
• Mascarpone Cheese )2 Tbsp per waffle- optional)

Instructions

• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt together. Set aside.
• Zest and juice 3 lemons and set the juice and zest aside. Using seedless lemons work best.
• Separate the eggs and set aside. Separating eggs when they are cold and letting them come to room temperature is the easiest way to separate.
• In another bowl, whisk buttermilk, ricotta, egg yolks, lemon zest, lemon juice and vanilla extract until blended.
• In a very clean smaller bowl, beat eggs whites until stiff with a hand mixer or stand mixer.
• Add the wet ingredients to the dry, stirring just until combined.
• Fold the egg whites into the batter.
• Gently add the raspberries.
• Grease your favorite waffle iron.
• Pour the batter into the waffle maker and fill until full, but do not over-flow. I usually leave a space around each side of the waffle maker so that the batter doesn’t run out. I prefer square waffles, but you can use whatever you prefer or have on hand.
• I usually set mine one of the darker settings as I do not want a super soft waffle. I want a waffle that is crispy on the outside and soft and creamy on the inside.
• This makes 4- 2 piece square waffles.
• Warm the maple syrup on the stove-top on low heat and set aside until the waffles are done.
• Serve with warm maple syrup. Top with berries and mascarpone cheese.

Keywords: Lemon Raspberry Waffle with Ricotta, Gluten Free Breakfast, Lemon and Raspberry Waffle Recipe, Gluten Free Brunch Recipe

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