Easy & Fluffy Fresh Milled Flour Waffles

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There’s nothing quite like a stack of fresh milled flour waffles on a slow morning. These waffles are easy to make, fluffy, and tender, with a gentle wheat sweetness you only get from freshly milled grain—perfect for cozy weekends or special breakfasts.

If you love my fresh milled flour pancakes, you’ll love these waffles too. Made with the same real ingredients, they’re comforting and satisfying without leaving you feeling heavy, and they belong in your regular rotation.

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Fresh milled flour waffle topped with butter and blueberries on a white plate

Why You’ll Love This Recipe

Soft & tender texture: Freshly milled soft white wheat gives light, fluffy waffles.
Simple ingredients: Pantry staples you already have.
No rest time: Just mix and cook.
Customizable: Sweet add-ins, seasonal toppings, or savory options make these versatile.
Freezer-friendly: Make extra and save for busy mornings.

Ingredients:

Soft white wheat berries – Freshly milled soft white wheat gives these waffles their light, tender texture. It’s ideal for waffles, pancakes, muffins, and cakes. You could also try a combination of soft white and spelt or einkorn. Hard white or red wheat can be used, but the waffles will be slightly denser.
Milk – I use raw whole milk, but 2% or dairy-free milk can also be used.
Baking powder – Make sure it’s fresh for the best rise. I’ve used both store-bought and homemade baking powder.
White sugar – Adds just enough sweetness without overpowering the natural wheat flavor. Honey can be substituted if you prefer.
Salt – I use pure sea salt.
Butter – I use kerrygold grass fed butter. Melt it first and let it cool slightly before mixing.
Vanilla extract – I always use pure vanilla extract.
Eggs – Use room temperature eggs if possible for easier mixing.

Stack of fluffy fresh milled flour waffles with blueberries and butter

Variations & Add-Ins

Sweet Toppings

Butter + real maple syrup
Fresh fruit or warm compote
Yogurt or whipped cream
Nut butter + banana slices
Jam, preserves, or apple butter

Flavor Variations

Honey Waffles: Replace sugar with 3 tbsp honey.
Buttermilk Waffles: Use buttermilk instead of milk.
Cinnamon Sugar: Add 1 tsp cinnamon.
Pumpkin Spice: Add 1 tsp pumpkin spice.
Apple Pie Spice: Add 1 tsp apple pie spice.

Add-Ins

Sprinkle into batter after pouring: chocolate chips, banana slices, berries, or diced apples/pears.

Savory Option

Warm waffles topped with a thin layer of mayonnaise + favorite mustard, cheddar slices, and over-easy eggs make a hearty savory meal.

Close-up of golden fresh milled flour waffles showing crisp edges and soft interior

Recipe Tips

These waffles are soft by design — fresh milled flour retains more natural oils, which gives a tender texture.

Cool the butter before combining to prevent clumping.

Don’t overmix; fresh milled flour hydrates quickly.

Fill waffle wells gently so batter fills all pockets.

Bake a few minutes longer and don’t stack waffles while cooling if you want a firmer edge.

How to Make Fresh Milled Flour Waffles

Melt the butter and let it sit for a few minutes before adding it to the batter. Preheat your waffle maker so it’s ready when the batter is mixed.
Mill the soft white wheat berries until you have about 2¼ cups of fresh flour.
In a medium bowl, whisk together the freshly milled flour, baking powder, sugar, and salt.
In a large bowl, whisk the eggs. Add the milk, melted butter, and vanilla, mixing until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Pour batter into the preheated waffle maker (about ½ cup per waffle, depending on your machine). Spread gently so it fills the wells and cook until set. If you prefer a firmer texture, cook slightly longer.
Carefully remove the waffles and serve right away with your favorite toppings.

Storage Tips

Refrigerate: Airtight container for up to 5 days.
Freeze: Fully cooled waffles freeze up to 2 months.
Reheat: Toast or warm in the oven until heated through. They crisp up great!

Fresh milled flour waffles cooling on a wire rack

FAQs

Fresh milled flour retains natural oils and bran, resulting in a softer texture. This recipe is intended to be tender, not crisp.

You can cook them a bit longer or reheat them in the toaster or oven, though they’ll always be softer than refined flour waffles.

Soft white wheat gives the best texture; hard white wheat will be slightly denser. You could use a combination of soft white and spelt or einkorn.

No. Sifting is not necessary for this recipe.

Yes. Use an equal amount of freshly milled gluten-free flour, such as sorghum or quinoa, or a blend of gluten-free grains like buckwheat or amaranth. Keep in mind that gluten-free waffles will be softer and more delicate than wheat-based waffles.

Yes. Replace the butter with melted coconut oil, use an egg replacer (see options below), and your favorite dairy-free milk (like almond, coconut, or oat milk).

Yes. You can replace the eggs with one of the following options:

Unsweetened applesauce: Use ¼ cup applesauce per egg for a slightly softer waffle.
Flax eggs: Mix ground flaxseed (1 tbsp) with 2½ tablespoons water per egg. Let sit 5 minutes before using.
Chia eggs: Same ratio as flax—1 tbsp of ground chia seed + 2½ tablespoons water per egg.
Commercial egg replacer: Use according to package directions (such as Bob’s Red Mill Egg Replacer).

Equipment

Grain mill
Waffle Maker
Mixing bowls
Whisk or spatula
Measuring cups and spoons

Ingredients

295 g soft white wheat berries freshly milled — about 2¼ cups
1¾ cups milk
1 tbsp baking powder
¼ cup white sugar
1 tsp salt
½ cup butter melted and slightly cooled
2 tsp vanilla extract
2 large eggs room temperature

Instructions

Melt the butter and let it sit for a few minutes before adding it to the batter. Preheat your waffle maker so it’s ready when the batter is mixed.
Mill the soft white wheat berries until you have about 2¼ cups of fresh flour.
In a medium bowl, whisk together the freshly milled flour, baking powder, sugar, and salt.
In a large bowl, whisk the eggs. Add the milk, melted butter, and vanilla, mixing until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Pour batter into the preheated waffle maker (about ½ cup per waffle, depending on your machine). Spread gently so it fills the wells and cook until set. If you prefer a firmer texture, cook slightly longer.
Carefully remove the waffles and serve right away with your favorite toppings.

Notes

Refrigerate: Airtight container for up to 5 days.
Freeze: Fully cooled waffles freeze up to 2 months.
Reheat: Toast or warm in the oven until heated through. They crisp up great!

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5 Comments

Heidi says:

December 23, 2025 at 12:04 am

I should not be browsing food posts before dinner, lol. I’m hungry, and now I want waffles!! These look fantastic and sound so delicious. Love the fresh milled flour version! Everything tastes so much better with fresh milled flour. Thanks for sharing!

1. jamie says:
  
  December 25, 2025 at 8:35 pm
  
  My kids love these waffles, thank you!
  
Anna says:

December 25, 2025 at 10:03 pm

I love trying new fresh milled flour recipes. These look great!

Cass says:

February 9, 2026 at 1:36 am

My favorite for flavor and texture. I milled soft white on fine setting and after mixing put the batter in the fridge. I think it’s always a good thing to let FMF settle in a bit. Put waffles in the toaster to crisp up a little and they were delicious!!!! Not crumbly and grainy at all. Thanks11

1. Lisa says:
  
  February 11, 2026 at 12:47 am
  
  I love this — thank you for sharing! And that’s a great tip about letting the batter rest. I’m so glad they turned out well for you!

Why You’ll Love This Recipe

Ingredients: