Lemon Ricotta Waffles with a Fresh Blueberry Compote are the perfect way to celebrate the pairing of lemon & blueberries in fluffy waffles.

Fluffy, yet crisp, waffles that have a bit of zip from lemon are garnished with a fresh blueberry compote. Every bite will be delightful and sweet!

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Waffles are my favorite thing to make for breakfast. I love a good omelet but waffles have a special place in my heart. There is the whole process of making them and then topping them. Every bite is different depending on how much butter and syrup is trapped in each square.

These Lemon Ricotta Waffles are a favorite in my house. The kids love the fluffy texture and the lemony flavor. They are good on their own but the blueberry compote is the perfect topping. I just love how lemon and blueberry goes so well together.

Lemon Ricotta Waffles with a Fresh Blueberry Compote

They are the perfect amount of pillowy soft, while being crisp. Plus, the lemon flavor. Oh, the lemon flavor is so intense, but without it being tart and sour. It’s bright and fresh.

And the fresh blueberry sauce is the perfect substitution from using syrup. It highlights how lemon and blueberries are basically best friends. The added lemon juice to the sauce gives it a bit of pizzazz. You’ll love this breakfast!

In a small bowl, combine the zest of 1 lemon and butter. Melt in a microwave, in 15 second increments.

Beat the eggs in a large bowl. (I find it is easiest to work with a whisk)

Add the ricotta and sugar, beat well to break up any lumps. Add in the milk and vanilla extract. Then drizzle the melted butter, and mix until combined.

Add the dry ingredients to the better. Mix until just combined, as it should still be a bit lumpy.

In a well greased, preheated waffle iron add the batter to make the waffles. Follow the instructions on the waffle iron to create the perfect waffle. Transfer to a wire rack for cooling.

While the waffles are cooking, make the Blueberry compote. Just combine the blueberries, water, sugar, and lemon zest into a small saucepan. Let summer until the blueberries break down. To finish it, add in the remaining blueberries and turn off from the heat. The hot compote is enough to soften the blueberries but not break them down too much.

Make these Lemon Ricotta Waffles with a Fresh Blueberry Compote for breakfast when you are craving something fresh and sweet. These fluffy waffles are the perfect way to enjoy the delightful pairing of lemon & blueberries. You’ll gobble them up in no time.

Can I use frozen blueberries?

Yes, you can use frozen blueberries for the compote. The process remains the same.

Can we freeze leftover waffles?

Yes! I love to double batches of waffles as they freeze so well. Freeze them on the cooling rack on 1 layer. Once frozen remove from the cooling rack and place in freezer quality storage bags.

To enjoy, reheat in a toaster until warmed through.

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Lemon Ricotta Waffles with Blueberry Compote

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Lemon Ricotta Waffles with a Fresh Blueberry Compote are the perfect way to celebrate the pairing of lemon & blueberries in fluffy waffles.

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Ingredients

For the Lemon Ricotta Waffles

• 2 Cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1/3 Cup unsalted butter
• 1/2 Cup part-skim milk ricotta cheese
• 2 large eggs
• 3 Tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/3 Cup milk

For the Blueberry Compote

• 8 ounces of blueberries, divided
• 1/4 Cup water
• Zest of 1 lemon
• 2 Tablespoons lemon juice
• 1/4 Cup sugar

Instructions

1. To make the waffles, start by preheating your waffle iron, according to manufacturer's instructions. Note: just prior to using, spray it well with a non-stick cooking spray.
2. Combine the flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
3. In a small bowl, combine the lemon zest and the butter, then melt in the microwave. (Or this can be done in a small saucepan on the stove)
4. In a large bowl, whisk the eggs, sugar, and ricotta together. Once the lumps from the ricotta have been broken down, add in the milk and vanilla extract.
5. Then drizzle in the melted butter. Mix to combine.
6. Add the dry ingredients and mix until just combined. It's okay if it's still lumpy- you don't want to too smooth.
7. Prior to ladling in the better to your waffle iron, generously spray with nonstick spray. Cook the waffles until golden brown, according to your according to manufacturer's instructions. Let cool on a wire rack as you continue to make batches of waffles.
8. While the waffles are cooking, make the Blueberry Compote. Combine 6 ounces of blueberries. waffles, sugar, and lemon zest in a small saucepan. Cook over medium-low heat until the syrup starts to thicken the berries have burst. Turn off the heat and add in the remaining blueberries.
9. Serve the waffles with butter and the blueberry compote.

Notes

Blueberry Compote can be made in advance and reheated.

Waffles can be frozen and reheated in the toaster.

Recommended Products

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  Hiware 2-Pack Cooling Racks for Baking, Stainless Steel Wire Rack Baking Rack Oven Rack Cookie Rack, Oven Safe, Rust-Resistant Rack for Cooking, Baking, Roasting and Grilling - Fit Half Sheet Pan

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 417Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 100mgSodium: 527mgCarbohydrates: 60gFiber: 3gSugar: 23gProtein: 12g

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