ricotta lemon hazelnut waffles (Printable Version)
Light waffles with ricotta, lemon zest, and hazelnuts for a bright, fluffy brunch or breakfast treat.
# The Ingredients You'll Need:
→ Dry Ingredients
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 fine sea salt
→ Wet Ingredients
06 - 3/4 cup ricotta cheese
07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and slightly cooled
10 - Zest from 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon pure vanilla extract
→ Extras
13 - 1/2 cup toasted hazelnuts, chopped, plus additional for garnish
14 - Butter or oil for greasing the waffle iron
# Step-by-Step Instructions:
01 - Preheat waffle iron according to the manufacturer's guidelines.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk ricotta, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients, stirring gently until just combined. Avoid overmixing for optimal texture.
05 - Fold in chopped toasted hazelnuts to distribute evenly.
06 - Lightly grease hot waffle iron with butter or oil.
07 - Ladle approximately 1/2 cup batter per waffle onto iron, spread evenly, close the lid, and cook 4 to 5 minutes until waffles are golden brown and crisp.
08 - Arrange waffles warm, topped with extra hazelnuts, optional powdered sugar, fresh berries, or a drizzle of honey.
# Additional Tips::
01 -
- Delicious combination of creamy ricotta and lemon zest
- Easy to prepare in under 40 minutes for any brunch or breakfast
02 -
- These waffles are vegetarian but contain wheat, dairy, eggs, and tree nuts
- Freeze leftover waffles and reheat in the toaster to keep them crisp
03 -
- Do not overmix the batter or the waffles may turn out dense
- Add a few drops of lemon extract for brighter citrus flavor