Waffles and Gravy
Waffles and gravy are a new way to enjoy a breakfast classic. Switch up the biscuits for tender waffles topped with savory homemade sausage gravy!
Saturday mornings are for breakfast at your local diner or “greasy spoon” if you prefer. I used to make fun of my parents when they would do this ritual on the weekends but now that I am older, Brooks and I love to find new diners to have breakfast at.
We love trying to find a new place to go, but it never fails that I order the same thing pretty much every time. Biscuits and gravy. Even if it’s just a side of them for us to share.
You guys know I love leftovers or regular food for breakfast so I usually get fried chicken or country fried steak to go with them.
Some might call these “biscuit waffles” because the batter is thicker than the usual waffle batter you’re used to. But it’s also not like rolling out biscuit dough and cutting them into individual circles. It’s way easier!!
I don’t see too many people eating gravy anymore and I’m not sure why. I love it! My grandmother used to make this hamburger gravy all the time and serve it over mashed potatoes. It’s an easy, and budget friendly way to enjoy some comfort food.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Flour – Use all-purpose flour to make the gravy. Don’t use self-rising flour because you are adding baking powder already. Also, I haven’t tested this with gluten free or other flour alternatives. If you have (or do) please let me know how it turns out.
- Butter – I like to use salted butter for this but you can use unsalted and then taste as you go. If it needs more salt, you can always add it in later.
- Milk – Use whole milk for the richest flavor. Of course, any milk will work. Last time I made this I didn’t have any milk and used evaporated milk. Turned out great!!
- Sausage – I like to make this with spicy or hot pork sausage. If you only have links, then be sure to remove the casings and bread up the 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 waffles as you normally would.
- Make the gravy by cooking the sausage in a skillet over medium heat. Once it’s fully cooked, sprinkle in the flour and stir to coat the sausage.
- Add the milk, salt, and pepper. Slowly stir the gravy for about 5 minutes over medium heat, or until it thickens. Serve the gravy over the waffles and enjoy!
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Serving Suggestions
I would eat these as a complete breakfast. Fluffy waffles and that delicious pork sausage have everything you need.
But you can also add in some scrambled eggs and crispy bacon. Maybe a fruit salad too!
Variations
- Switch up the sausage for a spicy, maple, or sage flavor. You can also make your own!
- Add 1/2 cup shredded sharp cheddar cheese to the waffles to make them even tastier.
- I like to make these into waffle sticks and use the gravy as a dipping sauce. Great for the kids! They make a waffle iron that does this or you can just cut them into strips or small squares.
Storage & Reheating
Wrap any leftover waffles in plastic wrap and store in the fridge for up to 3 days. You can even freeze them for up to 1 month. Thaw and reheat in the toaster oven until crispy again.
Any leftover gravy can be stored in the fridge for 3 days in an airtight container.
The easiest way to reheat your gravy is to pour all the leftovers in a pan or skillet and slowly stir it over medium heat until it is warmed all the way through. You might need to add a little extra milk if it’s too thick.
Tips For No Leftovers
- You can make your own waffles with bisquick or just use already made frozen waffles in a pinch.
- Don’t drain the grease from your gravy once the sausage is done cooking. The grease is going to help form the roux that will thicken your gravy. If you don’t want to use the grease then you can drain it and use ¼ cup of butter instead.
- The gravy is going to thicken as it cools. You want it to be thicken enough to coat the back of a spoon before serving.
- You can use regular or spicy sausage in this gravy.
If you love this recipe as much as I do, please write a five-star review in the comment section below. Thanks!
This waffles and gravy recipe is the perfect comfort food for breakfast. Serve them separately and let people add their own toppings like crumbled bacon and scrambled eggs.
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 homogeneous. Cook your waffles using a waffle iron according to the waffle iron 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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