Ricotta and Pumpkin Waffles are perfect for brunch in the fall. Pumpkin melts into the batter and ricotta gives the pancakes a slightly tangy flavour. Crisp edges provide a jarring contrast to the soft and airy middle. Cinnamon, ginger, vanilla, and cloves make the waffles comforting and familiar.
I have about a dozen kitchen appliances. There are common ones such as toaster, electric kettle, mixers, and food processors, also more exotic ones like T-Fal ActiFry. I have a few cookers too: Rice cooker (used regularly); slow cooker (new addition to my kitchen). And there are also various makers: Popcorn maker (rarely used, I prefer old fashion popcorn made on the stove); ice cream maker (used maybe once a year in the summer); espresso maker (Nespresso is used daily and sometimes twice daily) and waffle maker.
I bought my waffle maker five years ago. I was not sure I needed it and I did not use it often for the first few years. Now I cannot imagine not having it. I don’t use daily or even weekly, but I make waffles regularly. I find that making waffles is easier than pancakes (less watching and flipping). Also, I still have the childhood excitement of having waffles. For some reasons waffles just seem much more festive than pancakes. I always use pancake batter for waffles even though I read that waffles usually have a lot more oil or butter in them. I don’t think there’s any difference in taste whether there’s a table spoon of butter or a whole stick added to the recipe, so why not save some calories?
Most of the time I make my Yogurt Waffles, on occasion I indulge in Banana Bread Waffles, in the winter I make Gingerbread Waffles that I always mix on the go, so there’s no definite recipe (yet), but out of all my waffle experiments, I have never added ricotta into the batter before. This time, however, I decided to adapt my Pumpkin-Ricotta Pancake recipe and make Pumpkin and Ricotta Waffles. The result was incredible.
Pumpkin melted into the batter and ricotta gave the pancakes a very milky and slightly tangy flavour. Crisp edges provided a jarring contrast to the soft and airy middle. Cinnamon, ginger, vanilla, and cloves made the waffles comforting and familiar. Even with only two tablespoons of sugar, I did not eat these Pumpkin and Ricotta Waffles with maple syrup as there was enough sweetness and I wanted to savour them just as they were.
Ricotta and Pumpkin Waffles
- 1/2 cup milk
- 1/2 cup pumpkin puree
- 1/2 cup ricotta
- 1/2 cup Greek yogurt
- 1 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons brown sugar
- 1 1/2 teaspoon baking powder
- 1 cup flour
- oil for the waffle maker
- In a large bowl, combine the milk, pumpkin puree, ricotta, and greek yogurt. Whisk well.
- Add the spices, eggs, sugar and mix until well incorporated.
- Add the baking powder, flour and mix just until flour disappears. Don't over mix. It will be lumpy.
- Make waffles according to the waffle maker instructions.
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Wanted to love these! Should have realized that yogurt and pumpkin purée would make for super limp waffles. I’m going to look for a recipe with less pumpkin and more flour. Also, all the yogurt and cheese needs more sweetness. We loaded them up with cookie butter and managed to finish them 🙂
Hi, These are yummy. My family liked them a lot. Not very sweet but perfect with a little whipped cream. These are nutritious enough to eat often. I am going to try substituting 1/4 cup of whole wheat pastry flour for 1/4 cup of the white just to give them added nutritional value. Also will add one tiny pinch of salt next time. Thanks so much for this nice recipe.
I haven’t had waffles in a looong time, It’s been to long and I can’t stop gazing at you photos 🙂
Thank you so much! I hope you have waffles soon!
Heidi @ Food Doodles says
Mmm, these look wonderful 🙂 I was just thinking I should break out the waffle iron again 🙂
Oh, definitely! Fall and winter is the perfect time for waffles