This post may contain affiliate links. Please see our disclosure policy.
If you’ve never added ricotta to your waffle batter, now’s the time. These ricotta waffles are everything I love about a cozy brunch: golden and crisp on the outside, soft and fluffy on the inside, and irresistibly flavorful. Even the picky eaters ask for them by name—and you’d never guess they’re hiding optional grated zucchini.
Why You’ll Love These Ricotta Waffles
I started adding ricotta to waffles after noticing how it transforms both flavor and texture. The creaminess gives the inside a tender, almost custardy bite, while the exterior crisps up beautifully. These are waffles that stay crispy, reheat well, and deliver on weekend-brunch quality every time. Plus, there are 4 grams of protein per mini waffle!
They’re naturally gluten-free, made with wholesome pantry staples, and easy to customize. I’ll sometimes sneak in grated zucchini for extra nutrients—peeling it first so the green specks stay hidden. This has become one of my kids’ most requested breakfasts.
Whether you’re looking for a high-protein breakfast, something you can meal prep, or a way to elevate your waffle maker recipes, this one’s got you covered.
Want more morning favorites? Check out these pancake mix muffins, sweet potato waffles, or air fryer french toast sticks.
Ingredients You’ll Need
- Ricotta cheese: Adds moisture and a subtle tang that makes these waffles soft and rich
- Avocado oil: Neutral in flavor and helps the waffles crisp up
- Egg: Binds the ingredients and supports the fluffy texture
- Sugar: Just a touch for balance, not overly sweet
- Vanilla extract: Adds depth and warmth
- Gluten-free flour blend: Use your favorite 1:1 all-purpose gluten-free mix
- Baking powder: For rise and a light, airy interior
- Sea salt: Enhances all the flavors
- Milk: Any kind works. This helps create a smooth batter
- Optional zucchini: Finely grated and squeezed dry; a sneaky nutrient boost that blends right in
You can use either a regular or Belgian waffle maker. Just adjust the amount of batter and cook time based on your machine’s depth.
How to Make High Protein Waffles
Step 1: In a large bowl, whisk together the ricotta, avocado oil, egg, sugar, and vanilla.
Step 2: Stir in the flour, baking powder, and sea salt until a dry, thick batter forms.
Step 3: Pour in the milk and stir until smooth. Fold in the zucchini, if using.
Step 4: Let the batter rest while you preheat your waffle maker. I use a ceramic nonstick waffle maker that heats evenly and helps with crispness.
Step 5: Spoon in 1/4 cup for mini waffles or 1/2 cup for standard waffles. Close the lid and cook for 3 to 4 minutes until crisp and golden.
Step 6: Repeat with the remaining batter. To keep waffles warm and crispy while batch cooking, place them on a wire rack over a baking sheet in a 200°F oven.
Tips for Crispy, Fluffy Waffles
- Drain excess moisture from ricotta if it’s very wet
- Preheat your waffle maker fully before starting
- Let the batter rest for 5 to 10 minutes to improve rise
- Avoid overmixing to keep the texture light
- Use a wire rack in the oven to keep waffles crisp while cooking in batches
Sweet and Savory Serving Ideas
- Sweet: Add lemon zest to the batter and serve with fresh berries, maple syrup, and whipped ricotta.
- Savory: Omit the sugar and vanilla, then top with chives, prosciutto, and a fried egg or serve alongside bacon.
Recipe FAQs
Yes. Store in the fridge for up to 1 week or freeze for 3 months.
Absolutely. Reheat in a toaster or air fryer until hot and crisp.
They’re lightly sweet, but they pair just as well with savory toppings.
Full-fat cottage cheese works, though the texture may be slightly looser.
Try maple syrup, whipped ricotta, fresh berries, or even crispy bacon for a sweet-savory combo.
Let me know if you try these ricotta waffles. Do you add zucchini or stick with classic? I’d love to hear how you serve them—sweet, savory, or stacked high with toppings.
More Breakfast Favorites
- Paleo Sweet Potato Muffins
- Paleo Chocolate Stuffed Pancakes
- The Crispiest Whole30 Hash Browns
- Dairy-Free Veggie Frittata with Potato Crust
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Fluffy High Protein Ricotta Waffles (Crispy & Kid Approved!)
Video
Ingredients
- 1/2 cup full-fat ricotta cheese
- 1/4 cup avocado oil, or any neutral flavored oil
- 1 egg
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1¾ cup gluten free all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 1 cup milk of your choice, I used almond milk
- OPTIONAL: 1/2 cup finely grated zucchini, moisture squeezed out (peel first if you don't want green flecks to show in the waffles)
Instructions
- In a large mixing bowl, add ricotta, avocado oil, egg, sugar, and vanilla extract. Whisk to combine.1/2 cup full-fat ricotta cheese, 1/4 cup avocado oil, 1 egg, 2 tbsp sugar, 1 tsp vanilla extract
- Add flour, baking powder, and salt, and stir into a dry batter.1¾ cup gluten free all-purpose flour, 1 tbsp baking powder, 1/4 tsp sea salt
- Stir in milk and, if using, grated zucchini.1 cup milk of your choice, OPTIONAL: 1/2 cup finely grated zucchini
- Heat up the waffle maker while the batter rests.
- Once heated, add 1/4 cup of the batter into the waffle maker for mini waffles, or 1/2 cup for standard waffles.
- Cook for 3-4 minutes until crisp on the outside and cooked through on the inside. Repeat with the remaining batter. Top with your favorite toppings, and enjoy warm!
Notes
- Drain excess moisture from ricotta if it’s very wet
- Preheat your waffle maker fully before starting
- Let the batter rest for 5 to 10 minutes to improve rise
- Avoid overmixing to keep the texture light
- Use a wire rack in the oven to keep waffles crisp while cooking in batches
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
