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Gluten-Free Ricotta and Lemon Waffles

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Cindy Anschutz Barbieri

"I have been enjoying Moon Rabbit Foods® products and used their pancake and waffle mix to create this amazing breakfast. These gluten-free ricotta and lemon waffles are the perfect Sunday breakfast. I just love adding ricotta to my pancakes or waffles. You can make these gluten-free or use your favorite pancake mix to create these light and delicious waffles. The blueberry sauce makes these delicious waffles extra special!"
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20 m servings 304 cals
Original recipe yields 8 servings (8 waffles with topping)

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  • Prep

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  1. Preheat a waffle iron according to manufacturer's instructions. Coat heated waffle iron with cooking spray or butter.
  2. Whisk milk, ricotta cheese, and egg together in a large bowl until smooth; stir in pancake mix, coconut oil, 1 tablespoon lemon juice, and vanilla extract. Mix batter until well combined.
  3. Combine blueberries, sugar, and 2 teaspoons lemon juice in a small saucepan; bring to a boil. Stir and reduce the heat to low, allowing blueberry sauce to simmer.
  4. Pour 1/4 cup batter on the center of the waffle iron and close. Cook until golden brown, about 3 minutes. Pour blueberry sauce over the waffle. Repeat with remaining batter and sauce.


  • Cook's Notes:
  • Vegetable oil can be substituted for the coconut oil.
  • Frozen blueberries can be thawed and substituted for fresh blueberries.
  • Agave can be substituted for the sugar.
  • Set your timer when you make the first waffle. This will give you a good indication of how much time it takes for each waffle.

Nutrition Facts

Per Serving: 304 calories; 6.7 g fat; 57.3 g carbohydrates; 5.2 g protein; 34 mg cholesterol; 255 mg sodium. Full nutrition

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