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Ricotta Mini Waffles


This recipe is a great way to use a mini waffle skillet, if you happen to have one. These pancakes are light and wonderfully moist and open to adaptation!

Woke up this morning excited to use my new toy from Williams and Sonoma…a mini-waffle skillet! I can see so many cool ways to use this apparatus, like next time I think I’ll do ‘Waffle Boston Cream Mini Pies’! Anyway, today it’s breakfast waffles, which could easily be dessert waffles, too. They’re light and squeeeeshy moist, in a good way…they have a tender flavor, and next, time I think I’ll add some lemon or maybe almond or vanilla or maybe some fresh herbs! I’ve served them with some of my different sauces, ‘Blackberry Chocolate Vodka Vampire’ and a new one coming soon, ‘Tropical Dessert Sauce’…so swing by that link and pick something out that you’d like!

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Rate this recipe 4.5/5 (11 Votes)


  • 1 cup ricotta cheese
  • 1 cup self-rising flour
  • 2 eggs, beaten
  • 2 tablespoons honey


Adapted from


Step 1

Blend together ingredients in a mixing bowl. Heat a mini waffle skillet and spray with cooking spray. Scoop about 1 heaping tablespoon in each opening.

When bubbles begin to form on the top (after about 1 1/2 to 2 minutes), gently nudge the mini waffle and flip over. Using a spatula, press down lightly. Cook this side for about 1-2 minutes.

Remove and serve immediately. Of, if you’re like me, I eat them cold!

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