Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream

Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6

As award-winning chef Bobby Flay explains, making waffles with ingredients such as whole-wheat and spelt flour can be tricky; there is a fine line between light and fluffy and leaden and flat. It took some research, but he thinks he’s figured out the perfect ratio of ingredients to produce one really amazing waffle: delicious and healthy. The chef explained, “Blueberries make every breakfast better, plus they are full of antioxidants. Finally, while there’s nothing fake about it, this whipped cream fake-out of part-skim ricotta will fool your taste buds, for sure.”


For the lemon ricotta cream:

  • 1 cup (8 oz./250 g) part-skim ricotta
  • 1 Tbs. confectioners’ sugar
  • 1 tsp. grated lemon zest, plus more for garnish
  • 1 tsp. fresh lemon juice

For the blueberry compote:

  • 1 pint (8 oz./250 g) fresh blueberries, or 1 lb. (500 g) frozen blueberries, thawed
  • 1/4 cup (2 fl. oz./60 ml) water
  • 2 Tbs. honey or pure maple syrup
  • 1 tsp. fresh lemon juice

For the waffles:

  • 1 cup (5 oz./155 g) spelt flour
  • 1 cup (5 oz./155 g) whole-wheat flour
  • 1 Tbs. granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/8 tsp. fine sea salt
  • 2 cups (16 fl. oz./500 ml) low-fat buttermilk
  • 5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted
  • 2 eggs
  • 1 tsp. finely grated lemon zest, plus more for garnish
  • Nonstick cooking spray


To make the ricotta cream, in a small bowl, combine the ricotta, confectioners’ sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.

To make the blueberry compote, in a small saucepan over medium heat, combine the blueberries, water and honey and bring to a simmer. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.

To make the waffles, preheat an oven to 275°F (135°C). Set a rack on a baking sheet and put in the oven.

In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.

Preheat a waffle maker according to the manufacturer’s instructions; spray with nonstick cooking spray. Pour the batter onto the waffle maker (the amount depends on the size of the waffle maker), leaving a 1/2-inch (12-mm) border on all sides. Close the lid and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm. Repeat with the remaining batter.

To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest. Serves 6.

Courtesy of Bobby Flay