Ricotta Waffles

Ingredients

• 180 g (1 1/2 cups)plain flour
• 8 g (2 teaspoons)baking powder
• 2.5 g (1/2 teaspoon)bicarbonate of soda
• 3 g (1/2 teaspoon)salt
• 38 g (3 tablespoons)granulated sugar
• 1 tablespoonfresh orange zest
• 42 g (3 tablespoons)unsalted butter, melted
• 30 ml (2 tablespoons)blood orange olive oil (or plain olive oil)
• 2 largeeggs
• 5 ml (1 teaspoon)pure vanilla extract
• 120 g (1/2 cup)ricotta cheese
• 240 ml (1 cup)buttermilk

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, baking powder, bicarbonate of soda and salt together in a medium bowl, then set aside.

2. 2

   Make orange sugar

   In a small bowl, combine the sugar and orange zest, rubbing or mixing until the zest is coated. Add this orange sugar to the dry ingredients.

3. 3

   Whisk wet ingredients

   In a bowl or large measuring jug, whisk together the melted butter, eggs, vanilla, ricotta and buttermilk until well combined.

4. 4

   Combine the batter

   Add all the wet mixture to the dry ingredients at once. Stir only until the dry ingredients are moistened; a few lumps are fine, so do not overmix.

5. 5

   Cook the waffles

   Heat the waffle iron according to the manufacturer's instructions. Spoon batter into the iron and cook until the waffles are golden brown. Serve immediately.

What are ricotta waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron until their ridged surfaces turn golden. This version enriches the batter with ricotta and buttermilk for a tender, gently tangy centre.

Blood orange olive oil and fresh zest give the waffles a citrus aroma without changing their classic breakfast feel. If blood orange oil is not available, plain olive oil works as the recipe allows.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 9g protein, 34g carbs, 15g fat.

The flour and sugar provide most of the carbohydrates, while butter and olive oil contribute much of the fat. Ricotta, eggs and buttermilk supply some protein. Balance a waffle with fresh fruit and, if desired, plain yoghurt or an egg.

Why ricotta and buttermilk work

Ricotta: its soft curds add richness and help make the interior tender. Whisk it with the other wet ingredients so it is distributed through the batter.

Buttermilk: it brings a mild tang and loosens the ricotta mixture. Together with the raising agents, it helps the batter cook up light rather than dense.

Get the orange flavour into the batter

Orange zest: mixing it with the sugar first coats the fine pieces and spreads their fragrant oils through the sweetener. Add the orange sugar to the dry ingredients as directed.

Olive oil: blood orange oil reinforces the citrus flavour, while plain olive oil gives a subtler result. The melted butter adds another layer of richness.

Mix gently

Wet and dry: combine them in one addition, then stir only until no dry patches remain. A few small lumps are expected and are better than a thoroughly beaten batter.

Overmixing: too much stirring can make waffles firm and heavy. Stop as soon as the flour is moistened.

Look for golden edges

Waffle iron: preheat and use it according to its manufacturer's instructions, since appliances vary. Spoon in the batter and let each waffle cook until golden brown.

Serving: the recipe is best served straight from the iron, while the exterior is crisp and the centre is warm. Cook in batches if needed, keeping the finished waffles briefly on a rack rather than stacking them.

Serve and balance the plate

These waffles pair well with fresh berries or sliced fruit, which complement the orange zest. A spoonful of yoghurt is another simple accompaniment.

For a savoury contrast, serve them with eggs. If adding syrup or another topping, taste first: the batter already contains sugar and has a distinct citrus note.

Recipe notes & tips

• Measure the flour without packing it into the cup before weighing or measuring.
• Finely grate only the coloured part of the orange peel to avoid bitter white pith.
• Mix the zest with the sugar before adding it to the flour mixture.
• Let the melted butter cool slightly before whisking it with the eggs and buttermilk.
• Follow the waffle iron's instructions for how much batter to add.
• Serve the waffles soon after cooking for the best crispness.

Variations

• Plain olive oil: use it in place of blood orange olive oil for a gentler citrus profile.
• Berry topping: serve with fresh berries for a bright, fruity accompaniment.
• Lemon zest: swap the orange zest for lemon zest for a sharper citrus flavour.
• Warm spice: add a small pinch of cinnamon to the dry ingredients for a softly spiced note.
• Savoury plate: serve alongside eggs instead of a sweet topping.

Common mistakes to avoid

• Overmixing the batter: it can make the waffles dense; stop when the flour is just moistened.
• Skipping the zest and sugar step: mix them together first to spread the citrus aroma evenly.
• Using cold melted butter: let it cool slightly so it is less likely to affect the eggs when whisked in.
• Opening the iron too soon: wait until the waffle is golden brown before removing it.
• Stacking cooked waffles: trapped steam softens their surfaces; keep them in a single layer if holding briefly.

How to store

For best texture, serve these waffles immediately. Refrigerate leftovers in an airtight container for up to 3 days, then reheat in a toaster or oven until warmed through and crisp.

Frequently asked questions