Whole Wheat Ricotta Waffles with Blueberry Sauce

Whole Wheat Ricotta Waffles with Blueberry Sauce

By Home Skillet

Ingredients for the Waffles:

  • 2 cups white whole wheat flour

  • 1 Tbsp sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • ¼ tsp nutmeg

  • ½ tsp cinnamon

  • 1 cup ricotta cheese

  • 1 cup buttermilk

  • 4 Tbsp unsalted butter, melted

  • 2 tsp vanilla extract

  • 4 eggs, separated


  1. Beat the egg whites with a mixer until they hold soft peaks.

  2. Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl.

  3. In a large bowl, whisk ricotta, buttermilk, butter, vanilla extract, and egg yolks. Stir in the flour mixture. Gently fold in the egg whites.

  4. Pour batter into preheated waffle iron and cook until waffles are crisp and golden. I like keeping the oven hot at 350 and giving the waffles an extra round of crisping for a few minutes.

  5. Pour sauce on top of waffles and serve.

Ingredients for the Blueberry Sauce:

  • 1 lb blueberries

  • 1 lemon, juiced and zested

  • ¼ cup maple syrup

  • ¼ cup water

  • 1 Tbsp cornstarch

  • 1 cinnamon stick

  • ½ tsp ground clove


  1. Place all ingredients in a medium pot over medium-low heat and gently boil, stirring often.

  2. Let it cook together for about 5 minutes, and remove the cinnamon stick.

  3. Let cool.

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