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 will become part of your regular brunch routine.
- 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
- 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