Sandra A stack of fluffy waffles is always welcome at the breakfast table, but when it’s Joanna Gaines’s homemade Waffle Recipe, it’s the guest of honour. Use our simple mixing method to ensure the exact level of golden crispness for your morning.
Joanna Gaines Waffle Recipe Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt (or to taste)
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- 2 large eggs
- 1 1/2 cups warm milk
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
How To Make Joanna Gaines Waffle Recipe
- Mix the dry: In a large mixing bowl, whisk together the flour, salt, baking powder, and white sugar. Breaking up any lumps now ensures a smooth batter later. Preheat your waffle iron to your desired setting (medium-high is usually best for a crispy exterior).
- Mix the wet: In a separate medium bowl, beat the two eggs. Stir in the warm milk, melted butter, and vanilla extract. (Make sure the milk and butter aren’t piping hot, or they will cook the eggs!).
- Combine: Pour the milk mixture into the flour mixture. Beat with a whisk or fork just until blended and smooth. A few tiny lumps are okay, but you want to avoid big pockets of dry flour.
- Cook: Ladle the batter into your preheated waffle iron. Close the lid and cook according to your machine’s instructions—usually until the steam stops escaping and the waffle is golden brown (about 3-5 minutes).
- Serve: Remove carefully with a fork and serve immediately with syrup and butter.
Recipe Tips!
- Warm Milk Magic: Using warm milk helps the melted butter incorporate smoothly without seizing up into cold clumps. It also activates the gluten slightly faster for a tender chew.
- Don’t Overmix: As soon as the dry ingredients disappear, stop mixing! If you beat the batter to death, your waffles will be tough and chewy instead of light and fluffy.
- Steam Signal: The best way to know a waffle is done without opening the lid is to watch the steam. When the steam stops puffing out of the sides of the iron, the waffle is crisp and ready.
- Keep ‘Em Crisp: If you are feeding a crowd, don’t stack the cooked waffles on a plate—they will steam and get soggy. Place them in a single layer directly on the rack of a 200°F oven to keep them warm and crunchy.
What To Serve With Joanna Gaines Waffle Recipe?
This Joanna Gaines Waffle Recipe is a blank canvas for toppings! Pure Maple Syrup and a pat of salted butter is the classic choice. For a fresher option, top with sliced Strawberries and whipped cream! If you want to go savory, these waffles are sturdy enough to hold Fried Chicken for a Southern-style brunch feast.
How To Store Joanna Gaines Waffle Recipe
- Refrigerate: Store leftover waffles in an airtight bag or container in the fridge for up to 3 days.
- Reheat: Never microwave a waffle! Pop them in the toaster or toaster oven to bring back the crispy edges.
- Freeze: Waffles are the ultimate freezer breakfast. Let them cool completely on a rack, then freeze in a freezer bag for up to 3 months. Toast straight from frozen!
Joanna Gaines Waffle Recipe Nutrition Facts
- Calories: 320 kcal
- Fat: 12g
- Carbohydrates: 45g
- Protein: 8g
Nutrition information is estimated per waffle (yields approx. 5 large waffles).
FAQs
Yes! Any milk alternative works well. Almond or oat milk will give a slightly nuttier flavor but the texture remains excellent.
Absolutely. Gently fold fresh or frozen blueberries into the batter after mixing. If using frozen, do not thaw them first or the batter will turn purple.
Soggy waffles usually mean the iron wasn’t hot enough, or there wasn’t enough fat (butter/oil) in the batter to crisp the outside. Ensure your iron is fully preheated!
Try More Recipes:
- Joanna Gaines Chocolate Cake Recipe
- Joanna Gaines Pumpkin Cheesecake Recipe
- Joanna Gaines Baklava Recipe
Joanna Gaines Waffle Recipe
Description
A classic, foolproof waffle batter enriched with melted butter and vanilla. It produces waffles that are crisp on the outside, fluffy on the inside, and ready for syrup.
Ingredients
Instructions
- Preheat waffle iron.
- Whisk flour, sugar, baking powder, and salt.
- Beat eggs with milk, butter, and vanilla.
- Pour wet into dry; mix until blended.
- Ladle onto hot iron.
- Cook until steam stops and golden.
Notes
- Warm milk prevents the butter from clumping.
- Don’t overmix to keep them tender.
- Keep warm in a low oven to stay crisp.
