In a spacious mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. In a separate bowl, beat together 2 eggs, 1 ¾ cups of milk, and ½ cup of melted unsalted butter until well combined. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.

Preheat your waffle iron according to the manufacturer's instructions—most will require about 5 minutes. Lightly grease the iron with a bit of cooking spray or melted butter. Let your batter rest for a few minutes for optimal fluffiness.

Once the waffle iron is preheated, pour about ½ to ¾ cup of batter into the center, evenly distributing it without overfilling. Cook for approximately 4 to 6 minutes, or until golden brown and crispy. Carefully remove and place on a wire rack.

In a medium saucepan over medium heat, combine 2 cups of blueberries with a splash of water and ¼ cup of maple syrup. Stir occasionally and cook for about 10–12 minutes, or until the mixture thickens into a compote.

In a small mixing bowl, combine 1 cup of ricotta cheese, the zest of one lemon, and 2 tablespoons of maple syrup. Whisk until smooth and creamy, then set aside.

To serve, stack the warm waffles on a plate. Spoon the blueberry compote over the top and dollop with lemon ricotta cream.