Lemon-Berry Ricotta Waffles with Whipped Honey Greek Yogurt and Graham Cracker Crumble
If you’re like me, brunch is an essential part of life. This utterly decadent combination of flavors and textures is ideal for a celebratory gathering such as Easter, Mother’s Day, Father’s Day, birthdays, or any occasion to want to make extra special.
The entire process takes a little over an hour and produces an incredible feast for the senses. Incorporating ricotta in the waffle batter is more about texture than flavor. The addition adds a lovely creaminess to the waffles and helps keep them moist and pillowy.
The zing of the citrus with the fresh berries in the Lemon-Berry Ricotta Waffles offers the perfect canvas for the airy, delicious Whipped Honey Greek Yogurt and irresistible Graham Cracker Crumble.
The waffles are made using three different flours: almond, tapioca, and coconut. The combination creates a light, fluffy texture and a gluten-free breakfast solution you’re going to love. This is an awesome recipe to make with kids. They love helping mix the ingredients and being a part of such a fancy brunch experience!
I like to serve this meal with breakfast sausage cooked golden brown for a salty contrast to the decadent sweetness on the plate.
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Lemon-Berry Ricotta Waffles with Whipped Honey Greek Yogurt and Graham Cracker Crumble
Serves 4 - 6 people | Total Time: 75 minutes
Graham Cracker Crumble
Ingredients
2 graham crackers (approx. 31 g)– use gluten-free if desired
2 tablespoons light brown sugar
2 teaspoons cinnamon
½ teaspoon sea salt
1 teaspoon vanilla extract
1.5 tablespoons melted butter
Preparation
Preheat the oven to 325°F.
Break the graham crackers into pieces and place them in a mini food processor.
Add the light brown sugar, cinnamon, sea salt, vanilla extract, and butter and pulse together until the ingredients are combined but still chunky.
Line a baking sheet with parchment paper and spread the graham cracker mixture in an even layer.
Bake for about 10 minutes – you can make the Whipped Honey Yogurt while the crumble bakes. Remove from the oven to cool.
Reduce the oven temperature to 200°F – you’ll use it later to keep the waffles warm!
Once the crumble has cooled, use your fingers to break up the pieces if needed.
Whipped Honey Greek Yogurt
Ingredients
5 oz. 2% or whole-fat plain Greek yogurt
¼ cup coconut cream or whipping cream
1 ½ tablespoons honey
1 teaspoon vanilla extract
Preparation
Add all the ingredients to a bowl.
Using a hand mixer with a whisk attachment, start to mix the ingredients on low speed for about 30 seconds then slowly increase the speed until you reach the highest level.
Whip for about 60 seconds then scrape the sides and bottom of the bowl and whip for another minute.
Transfer to a bowl or container and store in the refrigerator until you’re ready to serve.
You can store the Whipped Honey Greek Yogurt in a sealed container in the refrigerator for about 5 days.
Lemon-Berry Ricotta Waffles
Ingredients
1/2 cup almond flour
1/3 cup tapioca flour
1/3 cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
3 tablespoons granulated sugar
1 tablespoon fresh lemon zest
5 ½ tablespoons melted butter
2 large eggs
1 tsp pure vanilla extract
3 tablespoons fresh lemon juice
½ cup ricotta cheese
¾ cup milk
½ cup raspberries, gently smashed
½ cup blueberries
Nonstick cooking spray — check your waffle iron as some do not recommend using a spray
Maple syrup
Preparation
Preheat the waffle iron.
In a medium bowl, combine the almond flour, tapioca flour, and coconut flour, baking powder, baking soda, and sea salt.
Pour the sugar into a small Ziploc bag and add the lemon zest. Seal the bag and use your fingers to press the lemon zest into the sugar so the oils infuse into the sugar.
Add the lemon sugar to the bowl of dry ingredients and mix them together.
In another bowl, beat the eggs and add the milk, vanilla, lemon juice, ricotta, milk, and melted butter.
Slowly add the wet ingredients to the dry ingredients and mix together so they are about halfway combined. Add the raspberries and blueberries and continue mixing until the batter is well combined but do not over-mix.
Coat the waffle iron with nonstick cooking spray if needed, add the batter, and cook until golden brown. I like to use a ½ cup measuring cup so they all turn out the same size.
While the first waffle cooks, place your serving dishes in the warm oven. Warming the plates is a signature move in my kitchen!
As the waffles finish, place them on the plates inside the oven to keep them warm.
Brunch is served!
When all of the waffles are finished cooking, carefully remove the hot plates from the oven. Top the waffles with the Whipped Honey Greek Yogurt, sprinkle with the Graham Cracker Crumble, and drizzle with high-quality maple syrup.
If you have leftover waffles, you can freeze them to enjoy throughout the week. Just pop them in the toaster to reheat and enjoy!
Did you try making this recipe?
If so, I want to know how it turned out! Drop a comment below and let me know.
Cheers! - Montana Rae, Founder & Sommelier
Explore my favorite wines to pair with this dish
When I come across a sparkling wine that has it all, I have to share it. Handley Estate Vineyard Brut Rosé 2016 is a fine blend of Pinot Noir and Chardonnay made in the champagne method. The grapes are certified organic and the winery was founded by a trailblazer of a lady, Milla Handley back in the 1980s. A stunning sparkling rosé, this bottle comes to Denver through the distribution portfolio of Master Sommelier, Doug Krenik.