Ricotta adds tenderness, richness, and great texture to these waffles that are crispy on the outside, soft on the inside, with a little crunch from the pecans.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
468 Calories
Recipe Instructions
Step 1
Whisk flour, brown sugar, baking powder, baking soda, and salt together in a mixing bowl.
Step 2
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.
Step 3
Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.
Step 4
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.
Step 5
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.