These Ricotta Vanilla Bean Waffles are soft, tender, chewy and oh so flavorful. They are the perfect way to start your morning. I served mine with dollops of savory mascarpone cream and lots of fresh fruit. These waffles are the perfect way to start your morning!

This post is sponsored by Nielsen-Massey Vanillas. As always, all opinions are mine.

Overhead of 3 white plates with waffles, berries and mascarpone cream. To the right there's a large white platter with a small bowl with mascarpone cream with a spoon, to the left is a rectagnle plate with waffles cut into ¼ and below a smaller circle plate with a whole waffle. slightly to the bottom right are 2 antique forks making an "x" shape and a grey linen cloth behind 2 plates to the left and top middle is a berry basket with mixed berries and small white flowers scatter everywhere

I LOVE WAFFLES! I love the chewy texture, fluffy inside and crispy outside. Not to mention, the square texture is perfect for holding whatever toppings you desire while not getting too soggy. These Ricotta Vanilla Bean Waffles are the perfect way to start your morning or brunch. The ricotta gives the waffles a fluffy yet chewy texture. The waffles don't taste cheesy from the ricotta but rather rich and milky. This compliments the delicate and heavenly taste of vanilla — thanks to a little bit of vanilla bean paste.

I'm a huge fan of Nielsen-Massey Vanilla Bean Paste! It gives a classic and rich vanilla flavor that can be used as a replacement for any recipe calling for vanilla extract. Not to mention, you know you are in for something special when you see the dark specks from the vanilla bean pod. Not only does the paste provide immense flavor, but also sophistication to your dish. I used it in the waffle batter and the mascarpone cream BUT this paste will seriously give whatever you are creating a delightfully delicious flair.

If it wasn't obvious from this blog, I have a MAJOR SWEET TOOTH. Usually, when I eat waffles, I'll go for powdered sugar, whipped cream or a butter-maple syrup my friend would always makes. But, this time I wanted something different to match the uniqueness of these waffles. I choose a mascarpone cream made with some greek yogurt, a bit of honey and vanilla bean paste. You can adjust the levels of mascarpone depending on how savory you want it. Finally for some natural sweetness, I topped it with lots of fresh fruit. But, I did drizzle some maple syrup on top for obvious reasons.

Overhead of ricotta vanilla bean waffles cut into ¼ circles, stacked on top of each other to the left of the platter, topped with dollops of mascarpone cream and mixed berries, to the right is a small bowl full of mascarpone cream with an antique spoon. It sits on top of a grey linen napkin on a white marble background with a white berry basket off to the right and a small white plate with a whole waffle off the the bottom right corner. Small white flowers are scattered about and 2 antique forks forming an "x" are to the bottom left of the platter

Ingredients

Dry Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Granulated sugar
Wet Ingredients
- Unsalted butter, melted
- Eggs
- Nielsen-Massey's Vanilla Bean Paste
- Ricotta cheese
- Whole milk

See the recipe card for full list and quantities.

Mascarpone Cream Ingredients

Overhead of mascarpone ingredients divided into small square bowls except for the vanilla bean paste which is in a brown bottle

Mascarpone Cheese
Greek Yogurt (Plain or Vanilla)
Honey
Nielsen-Massey's Vanilla Bean Paste

How to Make Ricotta Vanilla Bean Waffles

Add wet ingredients to your food processor.
Blend until smooth.
Add in dry ingredients. Blend until combined in the food processor.

Steps 1 - 3 for ricotta vanilla bean waffle, picture 1 shows wet ingredients in a food processor with the lid, step 2 shows the wet ingredients blended smooth without the top of the food processor, and step 3 shoes the wet ingredients with a large patch of dry ingredients on top, the lid of the food processor is still removed. All pictures depict the food processor sitting on the base on a marble background

Carefully remove the blade and use a silicone spatula to gently mix the batter to make sure all the flour is combined.
Cook waffles until golden according to your waffle maker's direction. Use non-stick spray as needed.
Enjoy, and serve with fresh fruit and mascarpone cream. Or, toppings of your choosing.

Ricotta Waffles steps 4-6, stpes 4 has the food processor body with the batter made with a silicone spatula sticked out of it, step 5 has a golden waffle in a waffle maker with the top lifted on a dark grey background and step 6 shows a large white platter with waffles cut into ¼ with dollops of mascarpone cream and fresh fruit on top with a small bowl of mascarpone to the right on a marble background

Making a large batch? Check out the best way to keep waffles warms.

How to Make Mascarpone Cream

In a bowl, whisk ¼ - ½ cup of mascarpone cheese, ½ cup of Greek yogurt, 1 teaspoon of vanilla bean paste or extract and 2 tablespoon of honey until combined.

Close up of a cut off photo of a bowl with mascarpone cream with lots of vanilla bean speckles in a white low bowl and a whisk

Recipe Notes

How many waffles does this recipe make? Depending on the size of your waffle maker, this could make anywhere from 3-4 regular sized waffles.

Can I make this waffle batter in a blender? Maybe, if you have a high powered blender like a Vitamix. The ricotta cheese makes the batter pretty thick so I am not sure if a standard mixer could blend it smooth.

Whole ricotta vanilla bean waffle on a small plate with a swoosh of mascarpone cream on top of the left part of the waffle with some mixed berries and 2 hand holding the plate from the bottom with thumbs up. Behind it are a large white platter and rectangle plate full of more waffles, berries and cream sitting on a grey linen

Love Breakfast? Me too! Try these breakfast loaf recipes next!

Food Processor Banana Nutella Bread: This amazing Nutella Swirl Banana Bread puts a hazelnut twist on the classic banana bread recipe. The batter is completely made in a food processor. The result: a beautifully layered loaf to enjoy for breakfast and dessert!

Food Processor Pumpkin Spice Loaf: This Pumpkin Spice Loaf is full of fall spices AND a whole can of pumpkin. The batter is quickly made thanks to our friend the food processor.

Kathy Gilpin says

October 27, 2024 at 5:01 pm