These waffles made with freshly milled flour are crisp around the edges, soft in the center, and sturdy enough to hold plenty of butter and maple syrup. They’re the kind of breakfast that makes an ordinary morning feel a little more special without adding complicated steps.
After reading about the different methods home cooks use to get that perfect waffle outcome, I found that separating the eggs and sifting the flour weren’t necessary here. Beating the whole eggs well and letting the batter rest for 10 minutes gives the freshly milled flour time to hydrate while keeping the recipe simple.
You will hear me suggest soaking your batter over and over in freshly milled flour recipes here on the blog. The reason is simple. It helps!
You can test it out yourself: a presoak and no presoak, and you too will come to see what a difference it makes in your baked goods using freshly milled flour.
The batter uses the 60/40 blend from All-Purpose Flour from Freshly Milled Flour. For more help with whole-grain batter, visit Baking with Freshly Milled Flour, or make Sourdough Discard Pancakes & Waffles if you want to use your starter. Use the guide How to Convert Recipes to Freshly Milled Flour to help you convert the sourdough version with freshly milled flour.
Why You’ll Love This Recipe
Did you know you can convert your recipes to freshly milled flour? I share how to convert your recipes and more at The Cottage Mill.
The Cottage Mill: Freshly Milled Flour Guides, Recipes, and More Await!
Ingredients
Variations & Add-Ins
Recipe Tips
Let the Batter Rest – After mixing, let the batter rest for 10–15 minutes before cooking. Freshly milled flour continues to absorb moisture as it sits, creating a thicker batter and helping the waffles bake up with a tender, fluffy interior.
Don’t Overmix the Batter – Stir the wet and dry ingredients together just until no dry streaks of flour remain. A few small lumps are perfectly fine and will help keep the waffles light instead of tough.
Cook Until the Steam Slows – Resist the urge to open the waffle iron too soon. Most waffle makers release a steady stream of steam while the waffles cook. Once the steam slows significantly, the waffles are usually crisp on the outside and fully cooked inside. Follow your waffle maker manual for accurate cooking directions.
Keep Waffles Crisp – If you’re making multiple batches, place the cooked waffles in a single layer on a wire rack set over a baking sheet in a 200°F oven. This keeps them warm and crisp while preventing the bottoms from becoming soft or soggy.
Instructions
- Mill the wheat berries – Mill the hard white and soft white wheat berries together on the finest setting.
- Preheat the waffle iron – Heat the waffle iron according to the manufacturer’s instructions.
- Combine the dry ingredients – Whisk the freshly milled flour, salt, baking powder, and granulated sugar together in a large bowl.
- Mix the wet ingredients – Beat the eggs well in a separate bowl. Whisk in the warm milk, melted butter, and vanilla extract.
- Make the batter – Pour the wet mixture into the dry ingredients and stir just until combined.
- Rest the batter – Let the batter rest for 10 minutes so the freshly milled flour can hydrate.
- Cook the waffles – Pour about 1/3-1/2 cup of batter into your preheated waffle iron. Cook until golden and crisp.
- Serve – Transfer the waffles to a wire rack and serve warm with butter, maple syrup, or your favorite toppings.
Freezing and Storage
- Refrigerator – Store cooled waffles in an airtight container for up to three days.
- Freezer – Freeze the waffles in a single layer, then transfer them to a freezer-safe container for up to three months.
- Reheating – Reheat refrigerated or frozen waffles in a toaster or oven until warm and crisp.
- Make Ahead – Mix the dry ingredients in advance, then add the wet ingredients and rest the batter just before cooking.
FAQ
Join The Community
Want More Cozy Recipes & Seasonal Inspiration?
Get cozy, from-scratch recipes, seasonal cottage living tips, and slow living inspiration delivered straight to your inbox.
More Breakfast Recipes from the Cottage
⭐️ Rate This Recipe
Made this recipe? Leave a star ⭐️ rating below, it means the world to me and helps my recipes get found by more people like you.
Waffles Made with Freshly Milled Flour
Prep:10 minutes Cook:15 minutes Total:25 minutes Equipment
- Waffle maker
Ingredients
Freshly Milled Flour Blend
- ¾ cup hard white wheat berries, freshly milled on the finest setting 144 grams
- ½ cup soft white wheat berries, freshly milled on the finest setting 96 grams
For the Waffle Batter
- 1 teaspoon salt about 6 grams
- 4 teaspoons baking powder about 16 grams
- 4 tablespoons granulated sugar about 50 grams
- 2 large eggs about 100 grams
- 1¾ cups warm whole milk 420 grams
- ½ cup butter melted, 113 grams
- 1 tablespoon vanilla extract 13 grams
Instructions
- Mill the flour – Mill the hard white and soft white wheat berries on the finest setting to yield approximately 240 grams of freshly milled flour.
- Preheat the waffle iron – Preheat your Belgian waffle maker according to the manufacturer's instructions while you prepare the batter.
- Combine the dry ingredients – In a large bowl, whisk together the freshly milled flour, salt, baking powder, and granulated sugar until evenly combined.
- Beat the wet ingredients – In a separate bowl, beat the eggs well until light and slightly frothy. Whisk in the warm milk, melted butter, and vanilla extract until smooth.
- Mix the batter – Pour the wet ingredients into the dry ingredients and whisk just until no dry flour remains. The batter should be smooth with a few small lumps. Avoid overmixing.
- Rest the batter – Let the batter rest for 10 minutes before cooking. This allows the freshly milled flour to fully hydrate, resulting in a lighter texture and more tender waffles.
- Cook the waffles – Lightly grease the waffle iron if needed. Pour enough batter into the center of the hot waffle maker to nearly cover the cooking surface. For the waffle maker I have is about 1/3-1/2 cup of batter per waffle. Close the lid and cook until the waffles are deep golden brown, crisp on the outside, and steam has mostly stopped escaping, about 4 to 6 minutes depending on your waffle maker.
- Serve – Carefully remove the waffles and serve immediately with butter, maple syrup, fresh berries, whipped cream, or your favorite toppings. For the crispiest texture, place finished waffles on a wire rack rather than stacking them.
Notes
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
