Homemade fresh milled waffles are a delicious, quick breakfast full of healthy whole grains and wholesome flavors with a crisp, griddled exterior and pillowy center.
Starting your morning off with a platter of delicious waffles really sets the tone for the day. A batch of waffles just feels like happiness.
You already know how our family feels about waffles – sourdough waffles, cheddar waffles, and even potato waffles are some of our favorite waffle recipes.
Homemade waffles are incredibly easy and low-effort. They’re great for any day of the week, not just Saturday morning or holidays. They are simple, quick, and consistent.
As if waffles were not great already, this recipe utilizes freshly milled soft white flour. That means more beneficial nutrients, better digestibility, and so much more flavor packed into those golden brown circles (or squares!).
Some of our favorite toppings are soft butter and real maple syrup, a thick spread of peanut butter, homemade whipped cream and fresh fruit, or homemade blueberry topping. To add more protein to your plate, try a scoop of homemade Greek yogurt, homemade granola, and a drizzle of raw honey. These healthy, fresh milled waffles are hearty, tender, buttery, and satisfying.
Why You’ll Love This Recipe
Wholesome ingredients – Whole grains are nourishing and hearty, with essential nutrients and providing a rich, nutty flavor. The ingredients are basic, and the lightly sweetened batter is the perfect foundation for whatever delicious toppings you choose.
Tender, fluffy texture – With a toasty exterior and fluffy center, it’s a breakfast (or breakfast for dinner) that the whole family will love.
Quick and easy – This whole wheat waffle recipe is made in one bowl and can be prepared in minutes for a quick and hearty breakfast.
Ingredients
Fresh Milled Soft White Wheat Flour – You can also use regular whole wheat flour or white whole wheat flour.
White sugar – Swap for brown sugar or honey if you prefer.
Milk – Whole milk gives a fluffier, richer taste and texture, but you can easily swap for your milk of choice.
Melted butter – You can swap coconut oil for a dairy free option!
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Grain Mill – I love my Mockmill, but there are many countertop grain mills to chose from. You could also buy freshly milled flour from a local mill.
Waffle Iron or Waffle Maker
How to Make Fresh Milled Waffles
Step 1: Preheat your waffle maker before you start the batter so that it’s nice and hot when you begin cooking. A hot griddle gives that crisp exterior everyone loves.
Step 2: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Add the milk, eggs, vanilla and butter to the dry ingredients and stir just until combined. Overmixing can lead to dense waffles. Let the batter rest for 5-10 minutes to soften the grains.
Step 3: Add about one cup of batter to a nonstick waffle iron, pouring it evenly over the middle of the iron. Once closed, the griddle will spread the batter to the edges for you. (If your waffle iron isn’t nonstick, make sure to grease it with butter or cooking spray.)
Step 4: Cook according to your waffle maker directions, then serve warm with your favorite toppings! Keep cooked waffles on a tray or cooling rack in the oven at a low temperature to keep warm.
Tips
- Mix until just combined without over-stirring for tender, fluffy waffles.
- Don’t skip letting the batter rest. This helps to soften the whole grains, which yields a more tender waffle texture.
- Don’t overfill the waffle iron, or it will spill out the sides. About one cup is just enough.
- Try pouring the batter in an “x” pattern over the center of the griddle so the waffles will be evenly spread.
- Cook in the waffle iron for a minute or two longer for an extra crispy waffle.
- Keep cooked waffles in the oven on the lowest heat setting to keep warm while cooking the rest. A cooling rack works better than a plate to keep them from becoming moist from the trapped steam.
- Double the recipe and freeze the second batch for a quickly reheated, delicious breakfast that can be ready anytime.
Recipe FAQs
Store leftovers in an airtight container or bag in the refrigerator for several days. For longer-term storage, layer each waffle (make sure they are cooled completely) between a piece of parchment paper in a freezer-safe bag or container and freeze for several months. Gently reheat in the oven or toaster until warmed through.
Homemade whole wheat waffles are a healthier option than store-bought mixes or even white flour pancakes. Real food like whole grains and healthy fats, combined with toppings like fresh fruit or real maple syrup, will nourish your body and help you feel full for longer.
Yes, substitute the milk with a dairy-free milk of your choice and use oil instead of butter.
Yes, you can add a sprinkling of berries, nuts, or chocolate chips to each waffle after pouring it onto the griddle. I would recommend adding fresh berries rather than frozen to avoid excess moisture that can make the waffles soggy.
More Great Breakfast Recipes from the Farmhouse
- Whole Wheat Biscuits with Fresh Milled Flour
- Easy Breakfast Pizza
- Strawberry Stuffed French Toast
- Sourdough Dutch Baby Pancake
- Baked Apple Cider Donuts
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Waffles with 100% Freshly Milled Flour
Equipment
Ingredients
Instructions
- Preheat your waffle maker so that it’s nice and hot when you begin cooking.
- In a large bowl, combine the flour, baking powder, salt, and sugar. Add the milk, eggs, vanilla and butter to the dry ingredients and stir just until combined. Let the batter rest for 5-10 minutes.
- Add about one cup of batter to a nonstick waffle iron, pouring it evenly over the middle of the iron. Once closed, the griddle will spread the batter to the edges for you. (If your waffle iron isn't nonstick, make sure to grease it with butter or cooking spray.)
- Cook according to your waffle maker directions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoyed these very much. Light and fluffy on the inside and a little crisp on the outside. No grainy texture. Whole family loved them. Made a blueberry sauce to go on top. This one is a keeper for sure. Thank you.
Love these, I made a big batch and then froze them and toasted them through the week for me and my children for a quick breakfast- I even add some collagen for a little extra protein boost!
ThI we waffles were easy and tasted fantastic. Crispy outside, soft inside. I was worried how they’d go over with my husband, who thinks Krusteaz is the greatest thing ever, but he agreed these were great and I can make these every time! Yay!
These waffles are so good! Nice and fluffy!
These are great! I used freshly ground kamut flour, and added some sprinkles to the batter for fun. They’re delicious!
Absolutely delicious! I will be making these in bulk and stashing them in the freezer. Love that you made an exclusive fresh milled recipe. I know it’s easy to convert but I’m intimidated! Thank you!
This was great! I have been looking for a fresh milled waffle recipe. I used spelt berries instead of wheat, and it turned out yummy and kid-approved! Thanks for the recipe
These waffles were easy and delicious!
These were quick and easy and tasted great! Before trying them, my husband’s comment was “well, we’ll see. “. Afterwards, his comment was that we don’t need to buy pancake and waffle mix any more! Really, enjoyed these a lot. Perfectly crispy. Just enough sweetness.
These look delicious! I want to add my sourdough starter to this so I can use discard. How much can I add?
As much as you would like, I imagine.
In one of her recent Q&A videos Lisa mentioned that the exact amount of sourdough one adds isn’t hugely important. Especially in this recipe, since the wild yeast wouldn’t be used as the rising agent.
A quarter to half cup of discard shouldn’t make much of an impact on your outcome. 🙂