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Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crispy on the outside, soft on the inside, with a little crunch from the pecans. Keep waffles warm in the oven as they complete cooking and come off the waffle iron. The ricotta adds tenderness, richness, and great texture to the waffles. Breakfast, brunch, or breakfast-for-dinner never looked better! Serve with butter, maple syrup, and additional pecans, if desired.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
5
Yield:
5 waffles
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.

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  • Whisk flour, brown sugar, baking powder, baking soda, and salt together in a mixing bowl.

  • Combine buttermilk, ricotta cheese, and eggs in a large bowl; blend with an electric mixer until smooth. Stir in melted butter and maple extract. Add flour mixture to buttermilk mixture and stir until just combined but still lumpy; don't overmix or the waffles will be tough and chewy.

  • Lightly spray the waffle iron grids with cooking spray, if needed, following the manufacturer's instructions for cooking. Add about 1 cup of batter depending on the size of your waffle iron, spreading evenly, and sprinkle batter with about 2 to 3 tablespoons pecans.

  • Cook until golden brown, 3 to 5 minutes, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done). Remove waffle, place on a baking sheet without stacking, cover loosely with aluminum foil, and place in the preheated oven to keep warm. Repeat with remaining batter.

Cook's Note:

If you don't have maple extract, go ahead and use vanilla as a substitute. For those busy mornings or when time is at a premium, freeze the waffles individually on a parchment-lined baking sheet. Once frozen, put them in a resealable plastic bag, and then into the freezer. Add the frozen waffle to the toaster and cook until warmed through.

Nutrition Facts

468 calories; protein 13.7g; carbohydrates 46.2g; fat 25.9g; cholesterol 108.8mg; sodium 477.1mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
09/11/2019
Yum! These were light and a touch crisp. Only change I made was to use kefir instead of buttermilk because that is what I had. And vanilla instead of maple flavoring. Never would guess there was ricotta cheese in them. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2019
Made exactly as described...left out the pecans because of an allergy. Great texture and flavor. It’s a winner! Read More
Rating: 5 stars
09/10/2019
Yum! These were light and a touch crisp. Only change I made was to use kefir instead of buttermilk because that is what I had. And vanilla instead of maple flavoring. Never would guess there was ricotta cheese in them. Read More