Whole Wheat Waffles with Freshly Milled Flour

The only waffle recipe I make! Get all the healthy benefits of whole wheat waffles made with fresh milled flour! This whole wheat waffle recipe is made with soft white wheat (grain) that we mill using our grain mill to make whole wheat flour in a cinch. They turn out so light and fluffy on the inside and super crispy on the outside!

We are loving fresh milled wheat in our pancakes, crepes, and blueberry muffins! Baking with fresh milled flour can be tricky, but not with this easy waffle recipe!

Fluffy Whole Wheat Waffles

Freshly milled flour recipes are way different than using whole wheat flour from the store. Especially, when is comes down to the grain! For example in waffles you’ll need a low gluten, pastry-like flour such as soft white wheat. Typically, store-bought whole wheat flour is either milled from hard red or hard white wheat (which are basically bread flours).

Using hard wheat varieties will result in heartier and earthy flavors, whereas using soft white wheat, results in a very mild flavor similar to white flour. It’s also one of the lightest colored grains so your finished product won’t be so brown. I get organic soft white wheat from Azure Standard and prefer to mill it at home for maximum nutrition!

My waffle maker is old but it’s such a classic piece and easy to work with! I usually have my son make them and clean up couldn’t be easier because you’re using one bowl and don’t have to stand and flip each individual waffle like you would pancakes.

How To Make Crispy Waffles:

You will love these easy whole wheat waffles! Nobody can tell they’re made from whole grains, plus they look and taste like there are made from white flour! This makes it a plus in my book, because transitioning from all white flour can be a struggle but not with these waffles!

I love that you don’t have to make a Belgian waffle recipe to have crispy waffles! Homemade waffles stay crispy if you arrange them in a single layer over a sheet pan lined with a cooling rack. You could take the extra step and place them into a warm oven (set on the lowest setting) for a super crisp outside but we just stack them high on a plate served with sausage patties and maple syrup.

These made a great breakfast freezer meal with our 6th baby. We just tore the waffles in half to fit the toaster. To freeze, simply place cooled waffles into a zip-lock bag enough for one meal and freeze. Then thaw the frozen waffles overnight. To reheat waffles place into a toaster and toast until crisp (just like Eggo Waffles).

Ingredients:

To substitute the freshly milled flour simply use whole wheat pastry flour. This recipe makes ten 7-inch waffles so you may want to consider freezing some.

• Whole Wheat Flour- I used fresh milled soft white wheat.
• Baking powder- will give waffles their light and airy texture. Using baking powder also allows you to make the batter in advance if you wanted to mix it together and store it in the fridge. Because baking powder isn’t as strong as baking soda it doesn’t require that you cook with it immediately.
• Salt- I like to use a good quality sea salt.
• Granulated Sugar– or coconut sugar can be used as a healthier sweetener.
• Eggs- we use farm fresh eggs from our chickens.
• Milk- use whole milk.
• Coconut oil- should be heated with the milk, otherwise your batter will be lumpy.

How To Make Waffles:

Healthy whole wheat waffles come together so easy with a few minutes of prep.

1. First, mill your grain. I use this grain mill that turns the wheat berries into flour in seconds! If you have a little extra flour milled just store it in the fridge inside a zip-lock bag. Refrigerating fresh milled flour helps it not go rancid as quickly.
2. In a small saucepan, heat the coconut oil and milk until the coconut oil melts. This prevents the batter from getting lumpy.
3. Preheat your waffle iron.
4. In a large mixing bowl, measure out the dry ingredients and give it a good whisk.
5. Gradually whisk in the hot milk mixture.
6. Add the eggs and mix well. The batter will be on the thin and runny side which makes super airy and fluffy waffles.
7. Ladle 1/2 cup of the waffle batter to the preheated waffle iron and cook until golden brown and crispy. I like to use number 2 or 3 heat setting on my waffle maker, so they don’t get too brown.
8. Arrange on a cooling rack for crispy waffles or stack on a large dinner plate if you want them soft and fluffy.