For the last few days, my kids have been begging me for what they very confidently call

“BIG WAFFLES.”

Not toaster waffles.
Not small waffles.
Big waffles.

And honestly? I get it. There’s something about waffles that feels like a little event. They take a bit more intention than a quick breakfast — more bowls, more mess, more cleanup — but they also turn an ordinary morning into something that feels special.

These waffles aren’t hard to make, but they do ask you to slow down just enough to be present. Mixing, pouring, waiting for the iron to heat, wiping batter off the counter — it’s all part of it. And somehow, that extra effort makes them taste even better.

**✨ Why I Love It:**

I love this recipe because it feels intentional without being overwhelming.
Yes, it makes a little mess. Yes, it uses more than one bowl. But it’s also simple, forgiving, and totally worth it. The waffles cook up crisp on the outside, fluffy in the middle, and sturdy enough to handle syrup, butter, and whatever toppings the kids insist on that day.
This is one of those recipes that reminds me that some things are worth the extra step. It’s not complicated — it just asks for a little presence. And when I see three kids hovering around the waffle iron, waiting for the next “big waffle,” it always feels like time well spent.
Messy counters, happy kids, and a stack of warm waffles on the table — that’s a win around here.

Category: Everyday Meals, Comfort Food, Breakfast & Brunch

Tags: Family Favorite, Freezer-Friendly

📝 Ingredients:

Makes about 6–8 waffles

Dry

1¾ cups all-purpose flour
¼ cup cornstarch
2 tbsp sugar
1 tbsp baking powder
½ tsp salt

Wet

¾ cup milk
¾ cup whole-milk ricotta
2 large eggs, separated
¼ cup unsalted butter, melted & slightly cooled
2 tbsp neutral oil (vegetable or avocado)
1½ tsp vanilla extract

🍳 Directions:

Preheat waffle iron fully
Ricotta waffles need a good hot iron to crisp.
Dry bowl
Whisk flour, cornstarch, sugar, baking powder, and salt.
Wet bowl (except whites)
Whisk milk, ricotta, egg yolks, butter, oil, and vanilla until mostly smooth
(small ricotta lumps are totally fine).
Combine
Stir wet into dry just until combined. Don’t overmix.
Whip egg whites
Beat to soft peaks.
Fold gently
Fold whites into batter carefully — this keeps the waffles airy, not dense.
Cook
Lightly grease waffle iron, add roughly 1/3-1/2 cup of batter to each waffle space, and cook until deep golden and crisp.

👩‍🍳 Katie’s Tips:

A hot waffle iron matters. Let it fully preheat before you start — that’s how you get crisp edges instead of pale waffles.
Don’t overmix the batter. A few lumps are totally fine and actually help keep the waffles fluffy.
This batter is thick! Do not thin it out, trust me!
Grease the iron well between batches, especially if you like extra-crispy waffles. (We love coconut oil spray for this!)
If your waffles are browning too fast but still soft inside, lower the heat slightly and let them cook a bit longer.
Keep cooked waffles warm on a baking sheet in a low oven (200°F) while you finish the batch.
These freeze beautifully — I often make a double batch and freeze extras for busy mornings.

🩷 From My Kitchen to Yours:

These waffles have earned a regular spot in our kitchen — especially when the kids start asking for “BIG waffles.” It’s not the fastest breakfast we make, and it’s definitely not the cleanest — but it’s one that feels worth the effort. The kids ask for it, the kitchen fills up, and for a little while, everything slows down just enough. Whether they’re piled high with toppings or eaten warm straight off the iron, I hope they bring a little joy (and lots of smiles) to your table, too.