Jamie Oliver Waffles 

Right. So… Jamie Oliver Waffles. These aren’t just waffles. They’re the waffles you make when you’re tired of every other breakfast letting you down. Crispy edges that crackle when you cut in, soft middles like a warm hug. I made them last Sunday with my kids yelling in the background and coffee that went cold twice. Still, they came out perfect. Inspired by Jamie Oliver, of course.

Ingredients Needed

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder (yeah, four—don’t skimp)
• 2 tablespoons sugar that crunches a little when you stir
• 2 eggs, room temp if you remember
• 1½ cups warm milk (not hot, not fridge-cold—just right)
• ⅓ cup butter, melted and smelling like heaven
• 1 teaspoon vanilla extract, the real deal

How To Make Jamie Oliver Waffles

1. Start here: get your waffle iron going. If it’s old like mine, it might hiss a bit, but let it get hot. Real hot. Meanwhile, grab a big bowl. Dump in the flour, salt, baking powder, sugar. Whisk it until it stops looking patchy.
2. Then crack your eggs into a second bowl. Beat them like they owe you money. Add the milk, melted butter, vanilla. The smell at this point—sweet, creamy, a little nutty—makes you want to dip a finger in. Don’t.
3. Now the part where it all comes together. Pour the wet into the dry. Stir like you mean it, but only just until it’s mostly smooth. A few lumps? Totally fine. This isn’t cake batter.
4. Scoop some batter onto your waffle iron. Close it with purpose. Wait. Listen. When the sizzle dies down and the smell takes over the kitchen, open it up. Golden. Crisp. Yours.
5. Serve fast. Syrup, butter, berries, whatever you’ve got. I once threw chocolate chips on top and didn’t regret it.

Why I Love This Recipe

Okay, I made these on a whim. Everyone was hangry and I was trying to save a slow, gray morning. The first bite, Immediate silence. That good. It’s one of those recipes that asks very little but gives a lot. Feels old-fashioned in the best way.

Recipe Tips

• Let your waffle iron warm up before the batter goes in. Patience pays off.
• Don’t go nuts with the mixing. Less is more.
• Warm milk, warm eggs, warm heart. Trust me.
• Use a ladle or a measuring cup, unless you enjoy cleaning up spillovers.
• Keep finished waffles in the oven at low heat if you’re making a batch. They won’t go soggy that way.

How To Store This Jamie Oliver Waffles

• At Room Temperature: Leave them out, covered, for maybe half a day. Any longer and they start to sulk.
• In the Fridge: Three days tops. Keep them in something airtight, or they’ll taste like fridge.
• In the Freezer: Wrap ‘em. Bag ‘em. They’ll last three months if you forget about them.
• Reheating: Oven at 350°F for a couple minutes. Or the toaster. Microwave works if you’re desperate, but the crisp dies a little.

Let’s Answer a Few Questions!

Can I swap in whole wheat flour?
Sure. Just know you’re getting something denser, more earthy. Not worse. Just… different.

Why are mine kinda floppy?
Waffle iron probably wasn’t hot enough. Or maybe you added too much butter. It happens.

No eggs—am I doomed?
Not at all. Use mashed banana, or even a flax egg if that’s your vibe. The texture shifts, but it’s still waffle-y.

What if I want bananas in there?
Absolutely do it. Mash them up and mix with the wet stuff before combining. Adds a hint of caramel, almost.

Nutrition Facts (per serving)

• Calories: 379
• Carbs: 48g
• Protein: 10g
• Fat: 16g
• Sugar: 9g
• Fibre: 1g
• Sodium: 899mg

Try More Recipe: 

• Jamie Oliver Roasted Stone Fruit
• Jamie Oliver Key Lime Pie
• Jamie Oliver Rocky Road