Best 4 Lemon Ricotta Cornmeal Waffles Recipes

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Lemon ricotta cornmeal waffles are a delightful breakfast treat that combines the bright, citrusy flavor of lemon with the creamy richness of ricotta cheese and the hearty texture of cornmeal. These waffles are a perfect way to start your day, and they can be easily customized to suit your taste preferences. Whether you like them sweet or savory, fluffy or crispy, there's a lemon ricotta cornmeal waffle recipe out there for you. In this article, we'll explore some of the best recipes for lemon ricotta cornmeal waffles, so you can find the perfect one to satisfy your cravings.

Here are our top 4 tried and tested recipes!

CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA



Cornmeal Waffles with Bacon, Eggs and Creamy Ricotta image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

12 slices thick-cut bacon
1/2 cup pure maple syrup
2 heaping tablespoons Dijon mustard
Freshly ground black pepper
1 cup fresh whole milk ricotta
1 teaspoon finely grated orange zest
1 to 3 tablespoons heavy cream
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, plus more for the waffle iron
1 1/4 cups all-purpose flour
3/4 cup finely ground cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon fine sea salt
3/4 teaspoon baking soda
4 large eggs, separated
2 cups buttermilk
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
6 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • For the bacon: Preheat the oven to 400 degrees F.
  • Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
  • Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
  • Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
  • For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
  • For the waffles: Preheat the oven to 200 degrees F.
  • Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
  • Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
  • Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
  • Put the egg whites in a medium bowl and beat until soft peaks form.
  • Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
  • Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
  • For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
  • Top each waffle with some creamy ricotta, an egg and some bacon.

LEMON-RICOTTA CORNMEAL WAFFLES



Lemon-Ricotta Cornmeal Waffles image

Slightly dense waffles with a hint of lemon flavor and ricotta cheese for richness. If you like corn muffins, I think you will like these. Pairs well with fresh berries.

Provided by Kim's Cooking Now

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 cup all-purpose flour
½ cup cornmeal
¼ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup half-and-half
½ cup ricotta cheese
2 large eggs
2 tablespoons melted butter
1 teaspoon lemon extract
cooking spray

Steps:

  • Preheat a waffle iron according to manufacturer's instructions.
  • Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
  • Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
  • Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

Nutrition Facts : Calories 406.1 calories, Carbohydrate 52.2 g, Cholesterol 133.9 mg, Fat 16.6 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.2 g, Sodium 622.6 mg, Sugar 13 g

LEMON-RICOTTA WAFFLES WITH RASPBERRY-MASCARPONE WHIPPED CREAM



Lemon-Ricotta Waffles with Raspberry-Mascarpone Whipped Cream image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
Kosher salt
1 3/4 cups half-and-half
1/2 cup whole milk ricotta
3 tablespoon unsalted butter, melted
3 tablespoons lemon zest and 2 tablespoons lemon juice (from 2 to 3 lemons)
1 teaspoon vanilla extract
1 large egg
Nonstick cooking spray
Raspberry-Mascarpone Whipped Cream (see recipe below)
Fresh fruit such as strawberries, blueberries and/or raspberries, for serving
Maple syrup, for serving
1 cup heavy cream
4 ounces mascarpone
3 tablespoons seedless raspberry jam

Steps:

  • Preheat a waffle iron to medium-high heat.
  • Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
  • Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
  • To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
  • Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.

LEMON-RICOTTA CORNMEAL WAFFLES



Lemon-Ricotta Cornmeal Waffles image

Slightly dense waffles with a hint of lemon flavor and ricotta cheese for richness. If you like corn muffins, I think you will like these. Pairs well with fresh berries.

Provided by Kim's Cooking Now

Categories     Waffles

Time 30m

Yield 4

Number Of Ingredients 12

1 cup all-purpose flour
½ cup cornmeal
¼ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup half-and-half
½ cup ricotta cheese
2 large eggs
2 tablespoons melted butter
1 teaspoon lemon extract
cooking spray

Steps:

  • Preheat a waffle iron according to manufacturer's instructions.
  • Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
  • Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
  • Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

Nutrition Facts : Calories 406.1 calories, Carbohydrate 52.2 g, Cholesterol 133.9 mg, Fat 16.6 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.2 g, Sodium 622.6 mg, Sugar 13 g

Tips:

  • Use fresh ingredients. Fresh lemon zest and juice, ricotta cheese, and cornmeal will give your waffles the best flavor.
  • Don't overmix the batter. Overmixing will make the waffles tough. Mix just until the ingredients are combined.
  • Let the batter rest for 5 minutes before cooking. This will help the cornmeal absorb the liquid and make the waffles more tender.
  • Cook the waffles over medium heat. This will help them cook evenly without burning.
  • Serve the waffles warm with your favorite toppings. Butter, syrup, fruit, or whipped cream are all great options.

Conclusion:

Lemon ricotta cornmeal waffles are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a lazy weekend morning or a special occasion. With their light and fluffy texture, bright lemon flavor, and creamy ricotta filling, these waffles are sure to be a hit with everyone who tries them.

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