Gluten-Free Yeasted Buttermilk Waffles are an absolutely delicious and unique take on your favorite breakfast food. Whip up a honey-sweetened lemon ricotta topping for a real good time.
Yeasted buttermilk waffles + lemon-honey ricotta = brunch of dreams.
This post is sponsored by Red Star Yeast, and all thoughts, feelings, and opinions are my own. Thank you for supporting the brands that make this site possible.
You say, “ricOHtta,” I say, “ricaaahtta.”
Seriously, I do.
Much to the dismay of anyone with the slightest bit of Italian heritage plus Giada De Laurentiis, I can’t help but pronounce ricotta, “ricaaaahtta.” Don’t get me started on “mozzarella” or “caprese.” There is just no hope for this girl.
I just recently discovered two things I’ve been missing out on all these years: yeasted waffles and sweet ricotta spread.
Put the two together and BOOM CLAP you’ve got yourself zee perfect bite!
Being as we’re cartwheeling full tilt into brunch season, there will be ample opportunity to make up for lost time on both yeasty waffles and honey-lemon ricotta spread.
Because what’s brunch without waffles? And what are waffles without a rich and delicious topping?
I double dog dare you to make these yeast waffles even if you’ve never touched a packet of yeast in your life.
Even if you’ve never made waffles.
Particularly if you’ve never stuck honey in your ricotta.
Especially if you don’t have a waffle iron. Wait a tick…
Point is, yeasted buttermilk waffles have an indescribable otherworldly flavor, and will make your brunch the swankiest event in town!
If you’ve never tried using ricotta in a sweet application, I highly recommend it!
Prior to this recipe, my ricotta experience was limited to savory Italian pasta dishes, and this waffle situation made me broaden my ricotta horizons.
And now I have visions of yeasted everything with ricotta everything times infinity in my brain.
Take for instance: yeasted banana ricotta bread with dark chocolate chips. Can you even fathom it?
The recipe for these buttermilk yeast waffles is very similar to the Overnight Yeast Pancakes with Strawberry Topping I showed you a while back.
Incorporating yeast and buttermilk into waffle batter makes the waffles turn out moist and decadent, yet with the most delightful crisp on the outside.
I used Red Star Yeast, which gives the waffles an incredible flavor, similar to homemade bread, and creates the fluffiest, most amazing waffles.
The waffle batter came together in a flash, and I was amazed at how quickly my batter grew with the yeast.
I loved getting whiffs of yeast when I walked by the batter and knew I was in for a real treat when after a couple of hours, it had already doubled in volume and became super fragrant and bubbly.
Topping the waffles with zesty rich honey-lemon ricotta spread, makes the whole thing just melt right in your mouth in crispy, creamy, soft decadence.
Although these waffles need no occasion, they are perfect for Easter brunch.
They do require some planning, not because they’re difficult, but because the yeast needs some time to ferment in the batter.
They are well-worth the forethought! You can prepare the batter the night before as a make-ahead breakfast, or make it the morning of brunch.
Have a great Easter weekend and enjoy your brunch!
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If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Yeasted Buttermilk Waffles with Honey-Lemon Ricotta
Honey-Lemon Ricotta Spread:
- Fresh blueberries
Prepare the Lemon-Honey Ricotta:
- Stir together all ingredients for the lemon-honey ricotta in a small bowl. Refrigerate until ready to use. Note: if your honey is hard or crystallized, heat it for about 8 to 10 second in the microwave, until liquid, then allow it to cool before adding it to the ricotta.
Prepare the Waffles:
- In a large mixing bowl, combine the warm water and yeast. Stir together and allow mixture to sit 5 to 10 minutes. Add the buttermilk, melted butter, and maple syrup and stir to combine (wet mixture).
- In a separate bowl, combine the flour and sea salt. Pour the flour mixture into the bowl with the wet mixture and mix until all clumps are out. Cover bowl with plastic wrap and allow it to sit at room temperature for least 3 hours or overnight.
- Add the beaten eggs and baking soda to the waffle batter and mix until combined.
- Heat your waffle iron and spray with cooking oil. Measure out about 1/2 cup of batter and pour onto the hot waffle iron. Replace the lid and allow waffle to cook until golden brown, about 1 to 2 minutes. Repeat for remaining batter.
- Serve waffles with honey-lemon ricotta, a drizzle of honey, and fresh blueberries