Skip to main content

Kale Ricotta Waffles/Pancakes

Savory Kale Waffles

We love getting veggies at breakfast any way we can and waffles are so much fun, but don’t stop at breakfast. These savory waffles/pancakes would also be delicious for dinner with a fried egg or some smoked salmon.

Make ahead and freeze in single serve portions and reheat in the toaster as you would any frozen waffles.

  • Duration
  • Cook Time
  • Prep Time
  • 10 wafflesServings


  • 1 ¾ cups whole wheat or spelt flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 cup ricotta
  • 2 cups milk
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1 ½ cups kale, chopped
  • Garnish: 1 teaspoon silan or maple syrup or honey and pinch of cayenne or red pepper flakes


  1. In a large bowl, mix together flour, baking powder, baking soda, salt, pepper, cayenne and nutmeg. Make a well in the center and add ricotta, milk, eggs, and butter. Mix the wet ingredients and then incorporate the dry ingredients. Add the kale and parmesan and mix again.
  2. Heat a waffle iron or griddle for pancakes (use a bit of oil if it is not non stick) and measure out ½ cup batter per portion. Cook until golden brown, flipping halfway through for pancakes.
  3. Serve drizzled with silan and sprinkled with cayenne. 

Nutrition Information

  • Serving Size: 1 1/2 cup waffle
  • Calories: 191
  • Carbohydrate Content: 20.7 g
  • Cholesterol Content: 61 mg
  • Fat Content: 9 g
  • Protein Content: 8.9 g
  • Sugar Content: 2.5 g