Ricotta Pumpkin Waffle Stacks (Printable)

Pumpkin-spiced waffles layered with sweet ricotta and maple syrup—perfect for brunch and seasonal gatherings.

# What You Need:

→ Waffles

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1 cup whole milk
11 - 1 cup pumpkin puree
12 - 2 large eggs
13 - 1/3 cup melted unsalted butter
14 - 1 teaspoon vanilla extract

→ Ricotta Layer

15 - 1 cup ricotta cheese
16 - 2 tablespoons honey or maple syrup
17 - 1/2 teaspoon vanilla extract
18 - Zest of 1 orange (optional)

→ To Serve

19 - Maple syrup, for drizzling
20 - Toasted pecans or walnuts, chopped (optional)
21 - Powdered sugar, for dusting (optional)

# Directions:

01 - Preheat the waffle iron according to manufacturer’s directions.
02 - In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
03 - In a separate bowl, whisk whole milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
04 - Add wet ingredients into the bowl of dry ingredients and gently stir until just incorporated, avoiding overmixing.
05 - Lightly grease the waffle iron. Pour enough batter to cover the waffle grid, close, and cook until waffles are golden and crisp. Repeat with remaining batter.
06 - In a small bowl, combine ricotta cheese, honey or maple syrup, vanilla extract, and orange zest (if using) until mixture is creamy.
07 - Stack waffles on serving plates, spreading ricotta mixture between layers. Finish with a generous spoonful of ricotta, a drizzle of maple syrup, and a sprinkle of toasted nuts or powdered sugar if desired.

# Expert Advice:

01 -
  • Fluffy waffles with warm fall spices
  • Creamy ricotta adds richness and contrast to the stack
  • Perfect for using leftover pumpkin puree
  • All done in about forty minutes for a festive brunch treat
  • Easy enough for a weekend morning but impressive enough for guests
02 -
  • Rich in protein from both eggs and ricotta
  • Freezes well pre syrup for easy make ahead breakfasts
  • Vegetarian and easily adaptable for nut free diets
03 -
  • Do not overmix the batter or your waffles will lose their fluffy softness
  • Always preheat your waffle iron to ensure golden crisp exteriors
  • Grate the orange zest just before stirring into ricotta for maximum aroma
  • Let each waffle cool on a wire rack before stacking so they stay crisp and perfection
  • A sprinkle of toasted nuts just before serving adds crunch and flavor pop

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