Pumpkin Ricotta Waffles
Yield: 4-6 waffles
Serves: 3-4
Active Time: 15 minutes
Total Time: 25 minutes
Pumpkin Ricotta Waffles combine pumpkin puree, warm pumpkin pie spice, and creamy Galbani® Whole Milk Ricotta for a light, fluffy breakfast packed with cozy fall flavor. Topped with a sweet pumpkin ricotta cream, candied pecans, and maple syrup, these comforting waffles are perfect for autumn brunches, holiday mornings, and weekend breakfasts.
-
¾ cup Galbani Whole Milk Ricotta
-
2 eggs
-
1 cup whole milk
-
½ cup pumpkin puree
-
2 tablespoons butter, melted
-
2 teaspoons vanilla extract
-
1 ½ cup all-purpose flour
-
2 tablespoons cornstarch
-
2 tablespoons brown sugar
-
2 teaspoons baking powder
-
½ teaspoon baking soda
-
1 teaspoon pumpkin pie spice
-
½ teaspoon kosher salt
-
Candied pecans, to top
-
Maple syrup, to drizzle
-
Pumpkin Ricotta Topping
-
½ cup Galbani Whole Milk Ricotta
-
1 tablespoon powdered sugar
-
¼ teaspoon vanilla extract
-
¼ teaspoon pumpkin pie spice
Preheat the waffle iron according to the manufacturer’s instructions.
To make the pumpkin ricotta topping whisk together the ricotta, powdered sugar, vanilla extract, and pumpkin pie spice until thoroughly combined. Set aside.
In a large bowl whisk together the ricotta, eggs, milk, pumpkin puree, butter, and vanilla extract.
In a second large bowl whisk together the flour, cornstarch, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Pour the wet ingredients into the dry ingredients and gently fold until just combined.
Lightly grease the waffle iron, and add enough batter to fill the waffle iron. Cook until the waffles are golden brown. Transfer the finished waffles to a wire rack.
Plate the waffles on a serving dish, add a dollop of the pumpkin ricotta topping, sprinkle with candied pecans, and drizzle with warm maple syrup.
Related Recipes:
-
¾ cup Galbani Whole Milk Ricotta
-
2 eggs
-
1 cup whole milk
-
½ cup pumpkin puree
-
2 tablespoons butter, melted
-
2 teaspoons vanilla extract
-
1 ½ cup all-purpose flour
-
2 tablespoons cornstarch
-
2 tablespoons brown sugar
-
2 teaspoons baking powder
-
½ teaspoon baking soda
-
1 teaspoon pumpkin pie spice
-
½ teaspoon kosher salt
-
Candied pecans, to top
-
Maple syrup, to drizzle
-
Pumpkin Ricotta Topping
-
½ cup Galbani Whole Milk Ricotta
-
1 tablespoon powdered sugar
-
¼ teaspoon vanilla extract
-
¼ teaspoon pumpkin pie spice
Preheat the waffle iron according to the manufacturer’s instructions.
To make the pumpkin ricotta topping whisk together the ricotta, powdered sugar, vanilla extract, and pumpkin pie spice until thoroughly combined. Set aside.
In a large bowl whisk together the ricotta, eggs, milk, pumpkin puree, butter, and vanilla extract.
In a second large bowl whisk together the flour, cornstarch, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Pour the wet ingredients into the dry ingredients and gently fold until just combined.
Lightly grease the waffle iron, and add enough batter to fill the waffle iron. Cook until the waffles are golden brown. Transfer the finished waffles to a wire rack.
Plate the waffles on a serving dish, add a dollop of the pumpkin ricotta topping, sprinkle with candied pecans, and drizzle with warm maple syrup.