Lemon Ricotta Waffles with Poppy Seeds


Lemon Ricotta Waffles with Poppy-seeds are one of the most lovely ways to make homemade Waffles. They come together fairly quickly and they also freeze beautifully so you can make a batch of these for meal prep also!  Every year I take a trip to the beach with my Mom. During that week we invite our closest friends to come visit also & for many years I would make a different waffle or pancake for my guests.  Pumpkin one year I tried- which was good! Chocolate Chips, Blueberries.. everything you can think of. I always serve them with 2 slices of bacon, strawberries & whipped cream. I know- I like to pamper my visitors and make them feel like they’re at a resort!  Then 2 years ago I decided to make these. Lemon Ricotta Waffles; Stepped up my game with Mascarpone Whipped Cream…
As I often say when something is too good to have often.. “These are life changing good.”


The crew is all here!

The cast of characters


1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons granulated sugar

1 tablespoon fresh lemon zest

1/3 cup unsalted butter, melted

2 large eggs

1 teaspoon pure vanilla extract

4 tablespoons fresh lemon juice

1/2 cup  ricotta cheese

3/4 cup whole milk (Skim milk or water will work too)

2 teaspoons poppy seeds (optional)



In a medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.

In a small bowl, rub together granulated sugar and lemon zest until the sugar is scented with lemon. You’ll know because all of a sudden you’ll smell sunshine!

Lemon & Sugar before & after- Smells amazing.

Lemon & Sugar before & after

Add the lemon sugar to the bowl with the dry ingredients.

In a bowl or large measuring cup, whisk together butter, eggs, vanilla, lemon juice, ricotta, and water.  Whisk until thoroughly combined.

Add the wet ingredients all at once to the dry ingredients and stir to combine.  Add the poppy seeds (if using) and stir to incorporate.  Try not to over mix the batter.  It’s ok if a few lumps remain.

Ok. Maybe I just wanted to show off my lovely mason Jar spoons :)

Ok. Maybe I just wanted to show off my lovely mason Jar spoons :) but, adding these Poppy Seeds add the slightest crunch..


Ready to Bake!

Ready to Bake!

Heat your waffle iron according to the manufacturer’s instructions. Mine has a green light that says “READY”. It’s awesome & was only $25. Ladle or  Dollop batter into the waffle iron- really depends on if your iron is square or round.

Guesstamate how much batter.. I use 1/3 cup.

Cook until golden brown  & serve immediately

Think of imperfect beauty. (drooling now)

Thing of imperfect beauty… you drooling yet?

Texture like what!?

Texture like what!?

– I love them plain with nothing else but, feel free to add syrup & whipped cream & bacon for a complete brunch per late breakfast.. or actually this would be great for dinner!

A perfect plate. Waffle, Bacon, Strawberries & Mascarpone Whipped Cream. Yum!

A perfect plate. Waffle, Bacon, Strawberries & Mascarpone Whipped Cream. Yum!

Don’t forget that you may want to double the recipe so you can freeze these guys! Wrap them in saran wrap and then into a plastic bag. They’re good for 3-4 months! They can be toasted just like an Eggo, but, taste obviously crazy good!  I hope you’ll Waffle soon!
Love Jen.




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