Stir together all ingredients for the lemon-honey ricotta in a small bowl. Refrigerate until ready to use. Note: if your honey is hard or crystallized, heat it for about 8 to 10 seconds in the microwave, until liquid, then allow it to cool before adding it to the ricotta.
In a large mixing bowl, combine the warm water and yeast. Stir together and allow the mixture to sit for 5 to 10 minutes. Add the buttermilk, melted butter, and maple syrup and stir to combine.
In a separate bowl, combine the flour and sea salt. Pour the flour mixture into the bowl with the wet mixture and mix until all clumps are out. Cover bowl with plastic wrap and allow it to sit at room temperature for at least 3 hours or overnight.
Add the beaten eggs and baking soda to the waffle batter and mix until combined.
Heat your waffle iron and spray it with cooking oil. Measure out about 1/2 cup of batter and pour onto the hot waffle iron. Replace the lid and allow the waffle to cook until golden brown, about 1 to 2 minutes. Repeat for the remaining batter.
Serve waffles with honey-lemon ricotta, a drizzle of honey, and fresh blueberries.
