Joanna Gaines Waffles

This crispy, fluffy Joanna Gaines Waffles recipe is made with melted butter and pantry staples, ready in 25 minutes. Golden brown edges give way to a soft, airy center as butter melts quickly across the warm surface. I make these almost every weekend for a comforting family breakfast.

Why This Classic Works

I used to think all homemade batters tasted the same until I tried this method. Pouring in the melted butter right at the end keeps the center incredibly tender while ensuring the outside crisps up beautifully in the iron.

My biggest mistake early on was overmixing the batter, which resulted in dense squares. I quickly learned that leaving a few lumps is the secret to achieving that signature airy interior.

Joanna Gaines Waffles Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 3/4 cups whole milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

How To Make Joanna Gaines Waffles

1. Preheat the iron: Turn on your waffle iron to a medium-high setting and lightly coat it with non-stick spray.
2. Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and kosher salt.
3. Mix wet ingredients: In a separate medium bowl, beat the eggs, then whisk in the whole milk and vanilla extract.
4. Combine the batters: Pour the wet ingredients into the dry, stirring gently until just combined.
5. Add the butter: Fold the melted butter into the batter, leaving a few lumps remaining.
6. Cook the waffles: Pour about 1/2 cup of batter onto the hot iron and cook for 3 to 4 minutes until golden and crisp.

Recipe Tips

• Do not overmix: Stirring too much activates the gluten, making the final result tough instead of tender.
• Keep them warm: Place cooked squares on a wire rack in a 200°F oven to stay crisp while you finish the batch.
• Cool the butter: Ensure the melted butter is slightly cooled before mixing so it does not scramble the raw eggs.

What To Serve With Waffles

Pair these with warm maple syrup and a generous dollop of whipped cream. Fresh berries or crispy bacon on the side perfectly balance the rich, sweet flavors.

How To Store

Keep leftover squares in an airtight container in the fridge for up to 3 days. To freeze, lay them flat on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat directly in the toaster.

FAQs

Can I use buttermilk instead of regular milk?

Yes, swap the whole milk for buttermilk to add a slight tang. You may want to add a pinch of baking soda if you do.

Why did my waffles turn out soggy?

Steam gets trapped if they sit flat on a plate while cooling. Always transfer them to a wire rack immediately after baking.

Can I make the batter ahead of time?

It is best to cook the batter immediately so the baking powder remains active. If you must prep ahead, mix the dry and wet bowls separately, combining just before cooking.

Nutrition

• Calories: 350 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Cholesterol: 85 mg
• Sodium: 380 mg
• Total Carbohydrate: 38 g
• Protein: 8 g

Try More Recipes:

• Joanna Gaines Blueberry Croissant Bake Recipe
• Joanna Gaines Baked Chicken With Bacon And Wild Rice
• Joanna Gaines Charcuterie Board

Joanna Gaines Waffles

Recipe by Imen Dridi

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Crispy, fluffy Joanna Gaines Waffles made with melted butter, simple pantry staples, and vanilla extract in just 25 minutes. These classic golden squares are an easy, comforting choice for lazy weekend mornings when you want a warm family breakfast.

Ingredients

• 2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon kosher salt

• 2 large eggs

• 1 3/4 cups whole milk

• 1/2 cup unsalted butter, melted and slightly cooled

• 1 teaspoon vanilla extract

Directions

• 1. Preheat the iron: Turn on your waffle iron to a medium-high setting and lightly coat it with non-stick spray.
• 2. Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and kosher salt.
• 3. Mix wet ingredients: In a separate medium bowl, beat the eggs, then whisk in the whole milk and vanilla extract.
• 4. Combine the batters: Pour the wet ingredients into the dry, stirring gently until just combined.
• 5. Add the butter: Fold the melted butter into the batter, leaving a few lumps remaining.
• 6. Cook the waffles: Pour about 1/2 cup of batter onto the hot iron and cook for 3 to 4 minutes until golden and crisp.