Lemon Ricotta Fluffy Waffles (Print Version)

Light and fluffy waffles infused with lemon zest and creamy ricotta for a bright breakfast delight.

# What You Need:

01 - 1 3/4 cups all-purpose flour

02 - 2 tablespoons granulated sugar

03 - 2 teaspoons baking powder

04 - 1/2 teaspoon baking soda

05 - 1/2 teaspoon salt

06 - 3 large eggs, separated

07 - 1 cup whole milk

08 - 1 cup ricotta cheese

09 - 1/4 cup unsalted butter, melted and cooled

10 - Zest of 2 lemons

11 - 1/4 cup freshly squeezed lemon juice

12 - 1 teaspoon vanilla extract

01 - Preheat waffle iron according to manufacturer's guidelines

02 - Whisk flour, sugar, baking powder, baking soda, and salt in large bowl

03 - Mix egg yolks, milk, ricotta, melted butter, lemon zest, lemon juice, and vanilla until smooth

04 - Beat egg whites in clean bowl until stiff peaks form

05 - Add wet ingredients to dry ingredients and stir gently until just combined, avoiding overmixing

06 - Carefully fold beaten egg whites into batter until fully incorporated

07 - Lightly grease waffle iron and pour 1/2 to 3/4 cup batter per waffle; cook 3-5 minutes until golden brown and crisp

08 - Serve warm with maple syrup, fresh berries, or powdered sugar

01 -

These waffles manage to be incredibly light while still feeling luxurious and substantial on your fork
The tang of fresh lemon cuts through the richness so they never feel too heavy or cloying

02 -

Overmixing the batter will make tough waffles so stop as soon as the flour disappears
Let the waffle iron do its work without peeking too early or they will steam instead of crisp

03 -

Room temperature ingredients blend more easily so pull everything out about 20 minutes before starting
Use a microplane for the lemon zest to get just the oil without any bitter pith