Jamie Oliver Best Breakfast Waffles

If you’ve never had waffles that taste like a quiet Sunday morning, like sun through the window and bare feet on cool tiles, then make these. Jamie Oliver’s best breakfast waffles aren’t trying to impress. They’re simple, even a bit nostalgic. First bite? Crispy edge, a hint of butter. Then that soft, almost cloudlike center. I didn’t expect much. But something about the smell of the batter cooking—just reminded me of being little, half-asleep at the table.

Ingredients Needed

• 150g self-raising flour
• 1 tsp baking powder
• 1 tsp caster sugar
• 250ml milk
• 1 egg
• 20g butter, melted

How To Make Jamie Oliver Best Breakfast Waffles

1. Prep the Batter: Grab a bowl that feels right. Toss in your flour, baking powder, sugar. Stir them together—gently. No need to overthink it.
2. Mix Wet Ingredients: Make a little well in the middle. Like a crater. Crack in your egg, start pouring the milk slowly. Mix as you go. Don’t rush. You want a batter that’s smooth-ish, not perfect. Pour it into a jug. Easier that way.
3. Cook the Waffles: Heat up your waffle maker until it’s ready and slightly threatening. Brush on some melted butter. That sizzle, Always satisfying. Pour the batter in—not too much, it grows. Close the lid. Wait. Don’t peek. 5, maybe 6 minutes.
4. Remove and Serve: Use a plastic spatula to lift them out. Don’t scratch the plates. Stack the waffles. Watch them steam. Eat fast or slow—your call.

Why I Love This Recipe

Made these on a morning where everything felt stuck. Kids arguing, emails piling up, milk almost gone. But then the smell hit and for a second? Peace. Everyone sat down. We didn’t talk much, but we all smiled. That’s something.

Recipe Tips

• Weigh your stuff. Guesswork’s fine, but not here.
• Let the waffle maker get properly hot. Like, fully committed.
• Stir the batter just enough. Let it be lumpy.
• Butter the plates. Generously.
• Peek only if you absolutely have to.

How To Store This Jamie Oliver Best Breakfast Waffles

• At Room Temperature: They’ll be fine for a few hours if you forget about them. Just cover them.
• In the Fridge: Cool them. Stack with paper between if you’re fancy. Store in a container, up to 3 days.
• In the Freezer: Freeze flat on a tray first. Then chuck them in a bag. Good for a few months.
• Reheating: Oven at 350°F. 5 to 7 minutes. Toaster works too. Crispier that way. Microwave if you must—but expect softness, not crunch.

Let’s Answer a Few Questions! (FAQs)

How Do You Make Crispy Breakfast Waffles?
Hot iron. Enough fat. And patience. Don’t lift the lid too soon.

How Do You Prevent Breakfast Waffles From Sticking To The Waffle Maker?
Grease the heck out of it. And make sure it’s hot—like properly hot.

Can You Make Breakfast Waffles With Greek Yogurt?
Yes. They get tangy and kind of richer. Just tweak the milk.

Can You Make Breakfast Waffles Ahead Of Time?
Totally. Batter can chill. Or make, freeze, and reheat later. They hold up.

Nutrition Facts (per serving)

• Calories: 224
• Carbs: 33g
• Protein: 8g
• Fat: 7g Sugar: 1g
• Fibre: 1g
• Sodium: 653mg

Try More Recipe:

• Jamie Oliver Breakfast Casserole
• Jamie Oliver Strawberry Buckwheat Pancakes
• Jamie Oliver Eggy Bread