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Ricotta-Yogurt Waffles Topped with Strawberries Lightly Macerated in Sugar

Ricotta-Yogurt Waffles

Adapted from Dorie Greenspan
Course Breakfast
Cuisine quick breads
Author TheSpicedLife


  • 8 T (1 stick) unsalted butter, melted and cooled to room temperature
  • 4 eggs, separated and whites whipped to stiff peaks
  • 3 1/2 cups (440 g) AP flour
  • 4 t baking powder
  • 1/2 t baking soda
  • 1 t fine sea salt
  • 1 cup ricotta cheese, preferably whole milk
  • 1 cup Greek yogurt, at least 2% fat
  • 2 cups whole milk
  • 5 T agave syrup (or honey-agave will taste more neutral)


  1. Whip the egg whites to stiff peaks and set aside.
  2. Preheat the waffle iron. If you will be holding some of the waffles warm until serving time, also preheat your oven to 200 F or the "warm" setting.
  3. Whisk together the flour, baking powder, baking soda and salt. Set aside.
  4. Whisk together in a large bowl the egg yolks, ricotta, Greek yogurt, milk and agave (or honey).
  5. Switch to a rubber spatula and gently fold in the flour mixture. Then fold in the butter. Last, fold in the egg whites.
  6. Lightly butter or oil the grids of the waffle iron.
  7. Be warned that these waffles brown quite quickly--for an All Clad Belgian waffle iron, I found that level 4 worked best for just a few minutes.
  8. Serve with maple syrup and strawberries lightly macerated in sugar.