Protein-Packed Waffles with a Ricotta Twist!
If you’re looking for the coziest, most crave-worthy breakfast this fall, these pumpkin ricotta mini waffles are about to become your new favorite. Fluffy, packed with protein, and bursting with warm pumpkin spice flavors, they’re the perfect bite-sized indulgence for those mornings when you need a little extra comfort.
Made with a mix of creamy ricotta and pumpkin puree, these waffles bring together the best of both worlds—rich, yet light, with just the right touch of sweetness. Imagine the perfect blend of ricotta and pumpkin waffles coming out of your waffle iron, golden and crisp on the outside, soft and tender on the inside. Every bite is like a hug from fall itself.
What makes these mini pumpkin waffles even better? The ease. Whisk together your batter, scoop it into a mini waffle iron, and in no time you’ll have a stack of deliciousness that pairs perfectly with maple syrup or a dusting of powdered sugar. Plus, the ricotta adds a protein boost, making this breakfast feel just a little bit more indulgent and satisfying.
So, if you’re a fan of all things pumpkin spice (and really, who isn’t?), these waffles are calling your name. They’re a seasonal delight you won’t want to miss.
Macros Per Serving
383 Cal | 57g Carbs | 8.5g Fat | 39g Protein
Recipe Card
Pumpkin Ricotta Mini Waffles
Ingredients
Wet:
- 1 Large Brown Egg (Vital Farms)
- 56 g Nonfat Plain Greek Yogurt (Siggi’s)
- 30 g Pumpkin Purée
- 30 ml Unsweetened Plain Protein Plant Milk (Good Karma)
- 1 tsp Vanilla Extract
- 15 ml Sugar Free Syrup (Mrs Buttersworth)
Dry:
- 30 g All-Purpose Flour (King’s Arthur)
- 15 g Whey-Casein Egg Whites Powder (Naked Nutrition)
- 1 tsp Pumpkin Pie Spice
- 1 tsp Baking Powder
Pumpkin Ricotta:
- 62 g Low Fat Ricotta (H-E-B)
- 30 g Pumpkin Purée
- 4 g Whey-Casein Egg Whites Powder (optional (Naked Nutrition))
- 16 g Zero Calorie Sweetener (H-E-B)
- 15 ml Unsweetened Plain Protein Plant Milk (Good Karma)
Serve:
- 15 ml Sugar Free Syrup (Mrs Butterworths)
- Powdered Sugar Dusting
Instructions
Wet:
- Add all your wet ingredients to a large mixing bowl and whisk until smooth.1 Large Brown Egg, 56 g (0.25 cups) Nonfat Plain Greek Yogurt, 30 g (2 tbsp) Pumpkin Purée, 30 ml (2 tbsp) Unsweetened Plain Protein Plant Milk, 1 tsp Vanilla Extract, 15 ml (1 tbsp) Sugar Free Syrup
Dry:
- Then add in the dry and mix again. Ensure there are no lumps.30 g (0.25 cups) All-Purpose Flour, 15 g (2 tbsp) Whey-Casein Egg Whites Powder, 1 tsp Pumpkin Pie Spice, 1 tsp Baking Powder
- Grab your mini waffle iron and spray it down with some coconut oil. Add in 1/4 cup of batter and close the lid. Cook accordingly to machine.
- Repeat until all batter is used. Mine made exactly 4!
Pumpkin Ricotta:
- To a blender or jar, add in all of your ingredients. Use an immersion blender or counter blender to mix everything and get it nice and smooth.62 g (0.25 cups) Low Fat Ricotta, 30 g (2 tbsp) Pumpkin Purée, 4 g (1 tsp) Whey-Casein Egg Whites Powder, 16 g (4 tsp) Zero Calorie Sweetener, 15 ml (1 tbsp) Unsweetened Plain Protein Plant Milk
Assemble:
- Lay down one waffle and top with some of your pumpkin ricotta. Layer another waffle and repeat until you have used up all.
Serve:
- Drizzle with sugar free syrup and powdered sugar.15 ml (1 tbsp) Sugar Free Syrup, Powdered Sugar Dusting
- Cut into it and enjoy!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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