Waffles Made with Freshly Milled Flour

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Waffles Made with Freshly Milled Flour

Waffles made with freshly milled flour are crisp on the outside, tender and fluffy on the inside, thanks to a simple 60/40 hard white and soft white wheat blend. Creating delicious whole grain waffles perfect for breakfast, brunch, or freezer-friendly meal prep.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: Waffles

Calories: 499kcal

Author: Emily Rider

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

Storage – Store leftover waffles in an airtight container in the refrigerator for up to 4 days.

Freezing – Freeze cooled waffles in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen in a toaster or 350°F oven until hot and crisp.

Fresh Milled Flour Tip – The 60/40 blend of hard white and soft white wheat creates waffles with excellent structure while keeping the interior light and tender. Don't skip the 10-minute batter rest, as freshly milled flour absorbs liquid differently than store-bought flour.

Serving Suggestion – Serve these waffles with butter, warm maple syrup, fresh seasonal fruit, or homemade whipped cream. If you enjoy sourdough breakfasts, pair this recipe with your Sourdough Discard Pancakes & Waffles recipe for another delicious breakfast option.

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