Crisp on the outside, light and fluffy on the inside, these Whole-Wheat Ricotta Waffles are great for a leisurely breakfast. Or, enjoy them as a grab and go breakfast or snack!
Meet my new favorite waffle. I made two batches of these waffles in two days. My freezer is stocked, but not for long! We can’t stop eating these whole-wheat ricotta waffles, sometimes with the strawberries and yogurt, sometimes without. Usually with a little drizzle of maple syrup, but even plain, eaten by hand, these waffles are irresistible.
Learn more about my Time-Saving Healthy Family Meal Plan.
Know what else? These whole-wheat ricotta waffles are a perfect grab and go breakfast for the kids, or even yourself! This week William and I have been enjoying my spring break by heading out in the mornings to soak up the beautiful weather and run some errands. We often stop along the way for a coffee and a snack, and when broken into quarters these whole-wheat waffles are just right for William’s little hands. I pop them into my snack bag straight from the freezer and by the time we’re ready to stop for a bite to eat, they are defrosted and ready for munching.
I would also send these with the kids to school for breakfast on the go, or morning snack time. I would even use these waffles in place of the bread to make a pb&j or ham and cheese sandwich. Since the waffles are very lightly sweetened, they are great for savory meals too. So many possibilities, so many waffles! I think I’ll be putting the rest of that buttermilk and ricotta in my fridge to good use soon.
- 1 cup white whole-wheat flour
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tsp. lemon zest
- 1 cup buttermilk
- ¾ cup whole milk
- ½ cup part-skim ricotta cheese
- 2 tbsp. pure maple syrup or honey
- 2 eggs
- ¼ cup canola oil
- 1 tsp. vanilla extract
- Greek yogurt
- Sliced strawberries
- Maple syrup
- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, and salt. Add the lemon zest and whisk to combine.
- In a medium bowl, whisk together the buttermilk, whole milk, ricotta, maple syrup, eggs, canola oil, and vanilla until well combined. Pour wet ingredients into the bowl of dry ingredients and whisk just until smooth.
- Preheat your waffle maker. Lightly spray with cooking spray. Scoop batter into waffle maker and cook according to manufacturer's instructions, until crisp and golden. Serve immediately or keep warm in a 200 degree oven until ready to serve. Serve waffles with a dollop of yogurt, sliced strawberries, and a drizzle of maple syrup, if desired.