Waffles and Gravy
Waffles and gravy put a fun twist on the classic breakfast of biscuits and gravy! Tender, fluffy waffles topped with homemade sausage gravy for a filling breakfast that’s easier than rolling out biscuit dough.
Saturday mornings are made for diner breakfasts, and I pretty much always order the same thing. Biscuits and gravy! My husband and I love finding new diners to try on Saturday morning, but sometimes I don’t want to change out my pajamas. That’s where these waffles and gravy come in.
These aren’t your typical waffles. The batter is thicker and more like a biscuit, making the perfect place to put the sausage gravy. And they are way easier than rolling and cutting out biscuits! And just as delicious.
I don’t see enough people eating gravy anymore, and I’m not sure why! My grandmother used to make hamburger gravy all the time over mashed potatoes. It’s an easy, and budget-friendly way to have some serious comfort food.
Serve these as part of a larger brunch spread with my chicken and waffle sliders, my breakfast pigs in a blanket, and this sausage hashbrown casserole.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Flour – Use regular all purpose flour in the gravy. Don’t use self-rising flour because you’re adding baking powder. Also, I haven’t tested this with gluten free or other flour alternatives. If you try with them, let me know how it turns out!
- Milk – I like to use whole milk to make the gravy super creamy but any milk will work. I have even made this with evaporated milk and it turned out great.
- Sausage – I make mine with spicy pork sausage. Of course, you can use maple or sage too. If you only have sausage links, remove the casings and break up the sausage meat.
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How To Make Waffles And Gravy
- Whisk together the melted butter, milk, vanilla, and eggs. Gently stir in the sugar, baking powder, and flour until smooth.
- Use a waffle iron to cook the waffle batter as usual.
- Cooking the sausage in a skillet over medium heat until no longer pink. I don’t drain, but you can. Sprinkle in the flour and stir to coat the sausage. Cook for 1-2 minutes to cook out the raw flour taste.
- Stir in the milk, salt, and pepper. Continue cooking while stirring slowly for about 5 minutes or until the gravy thickens. Serve over the waffles.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
This is pretty much an entire breakfast in one dish. Sweet and savory too. If you want to add more because you are serving a crowd, add some scrambled eggs and crispy bacon!
A fruit salad is great with them too!
Variations
- Make these into waffle sticks and use the gravy as a dipping sauce. Great for the kids! They make a waffle iron for this or make square waffles and cut them into strips or small squares.
- Try spicy, maple, or sage flavored sausage.
- Add 1/2 cup shredded sharp cheddar cheese to the waffles.
Storage & Reheating
If you make too many waffles, individually wrap them in plastic wrap and store in the refrigerator for up to 3 days. Or you can freeze them for 1 month.
Thaw and reheat them in the toaster or air fryer until they are hot and crispy again.
Leftover gravy can be refrigerated, in an airtight container, for up to 3 days.
Reheat the gravy in a skillet, over low heat, until warmed through again. Add a splash of milk it it’s too thick.
Recipe Tips & Tricks
- Waffle options – Make waffles from scratch with Bisquick, or use frozen waffles in a pinch for even easier prep.
- Don’t ditch flavor – Sausage grease helps form the roux that thickens gravy and adds flavor. If draining, substitute ¼ cup butter instead.
- Gravy goodness – Gravy thickens as it cooks. It’s ready when thick enough to coat the back of a spoon.
- Adjust heat – Use regular or spicy sausage based on your preference.
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This waffles and gravy recipe is easier than getting dressed and driving to the diner. Perfect for a lazy weekend breakfast with the family. If you are set on biscuits you can make this biscuits and gravy casserole is what you’re looking for!
Waffles and Gravy Recipe
Ingredients
Waffles
- ½ cup salted butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups whole milk warm
- 2 large eggs
- 1 tablespoon white granulated sugar
- 1 tablespoon baking powder
- 2 cups all-purpose flour
Sausage Gravy
- 1 pound pork sausage ground
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups whole milk
Instructions
- Start by making your waffles. Whisk together the melted butter, milk, vanilla, and eggs until combined.
- And the sugar, baking powder and flour. Whisk again until the batter is smooth and mixed. Cook your waffles using a waffle iron according to directions.
- Prepare your gravy by cooking the sausage in a large pan or skillet over medium heat. Once the sausage is fully cooked, whisk in the flour until it evenly coats the sausage.
- Add the milk, salt, and pepper. Slowly stir the gravy for about 5 minutes over medium heat, or until it starts to thicken.
- Serve your gravy over the waffles and enjoy!
Nutrition
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