Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
Raspberry-Mascarpone Whipped Cream:
Yield:About 1 1/2 cups
Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.