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Lemon Ricotta Waffle With Mascarpone and Blueberries

Make these waffles for a special weekend breakfast

This divine waffle recipe is courtesy of the Hotel Saugatuck mere blocks from the center of the vintage-reminiscent small town of Saugatuck, Michigan. Formerly the Twin Gables Inn, it is the only original mill in the area still standing from the busy lumbering era. This recipe is one of many delicious items offered to customers.


  • 1 1/2 Cup flour
  • 1/4 Cup sugar
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 2 eggs
  • 1/2 Cup ricotta cheese
  • 1/2 Cup buttermilk
  • 1/2 Cup whole milk
  • 2 Tablespoons melted butter
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 8 Ounces mascarpone
  • 1 Tablespoon lemon curd
  • 1 pint blueberries, for garnish


In a large mixing bowl, mix flour, sugar, baking soda, baking powder, and salt.

In separate large bowl, whisk together eggs, ricotta cheese, buttermilk, whole milk, butter, and lemon juice.

Mix in lemon zest to the wet mixture.

Pour wet mixture into the dry mixture and stir until smooth.

Cook according to waffle iron instructions.


In a small bowl, blend lemon curd into mascarpone.

Place cooked waffle on plate and top with mascarpone and blueberries.