Sourdough Waffles Made with Fresh Milled Flour

If you’ve been curious about sourdough waffles with fresh milled flour, let me tell you about this recipe. It is my favorite waffle recipe!

I just got my grain mill for Christmas in December 2025, and I’ll be honest—I was equal parts excited and nervous to use it. VERY nervous. I kept wondering, What if I mess this up? What if everything tastes weird? So I decided to start with something that I LOVE… waffles. And wow, I picked the perfect first recipe.

This sourdough waffle recipe became the very first thing I ever made with fresh milled flour, and it instantly made me want to mill everything. The texture, the flavor, the way it cooked—it all just worked. I’ve made these waffles using hard white wheat and einkorn, and both versions turned out beautifully. That’s why I think this is such a great beginner recipe if you’re new to milling your own flour. I’ll be honest, I don’t have my cookies honed in yet, but I’m working on it! It’s just different and something to get used to. 

Ingredients You’ll Need for Sourdough Waffles with Fresh Milled Flour

Here’s everything you need to make these waffles:

• 240 grams active sourdough starter 
  
• 120 grams fresh milled flour (hard white wheat or einkorn both work great)
  
• 20 grams brown sugar or maple syrup
  
• 224 grams buttermilk
  
  • No buttermilk? Use 1 cup milk + 1 teaspoon vinegar, stir, and let it sit for 5 minutes
    
• 1 egg
  
• ¼ cup melted butter
  
• 1 teaspoon vanilla extract
  
• ½ teaspoon salt
  
• 1 teaspoon baking soda
  

Step 1: Make the Sponge (The Night Before)

The night before you want waffles, grab a bowl and mix together:

• 240 grams active sourdough starter
  
• 120 grams fresh milled flour
  
• 20 grams maple syrup or brown sugar
  
• 224 grams buttermilk
  

Stir everything until it’s well combined. Cover the bowl and leave it on your counter overnight. This sponge ferments while you sleep and builds incredible flavor (and digestibility).

Step 2: Finish the Batter (The Morning Of)

In the morning, you’ll add the rest of the ingredients directly to the sponge:

• 1 egg
  
• ¼ cup melted butter
  
• 1 teaspoon vanilla extract
  
• ½ teaspoon salt
  
• 1 teaspoon baking soda
  

Mix everything together really well. This is where the magic happens—you’ll actually see the batter start to puff up slightly as the baking soda reacts with the fermented sourdough. That’s how you know you’re on the right track.

Cooking Waffles Made With Fresh Milled Flour

While you mix the batter, let your waffle iron heat up really well. A hot waffle iron makes all the difference.

• Lightly grease the iron with melted butter (I use a pastry brush), or spray it if you prefer.
  
• Spoon the batter into the waffle maker’s center and gently spread it outward.
  
• Start with less batter than you think you need—this stuff rises, and overflow is real. ALL over the place.
  
• Close the lid and let it cook until the steam slows down or according to your waffle iron’s instructions.
  

Resist the urge to peek too early. If you open it too soon, the waffle can tear. Give it time, and you’ll be rewarded with a crisp outside and fluffy inside. Can I say that a waffle is like butter?? 

Favorite Toppings for Waffles

I love topping these waffles with fresh berries! I will heat up some real maple syrup from our local farm or use honey as an additional topping. You could even top them with peanut butter, whipped cream, or some mini chocolate chips. 

Regular waffles have always had a special place in my heart, so these babies are top notch. The best way to eat them is hot and right out of the waffle maker. 

Why Fresh Milled Flour + Sourdough Is Such a Win

One of the biggest reasons I’m loving fresh milled flour is that it contains the entire grain—the bran, germ, and endosperm—all of which get stripped away in most store-bought flours. Those parts hold important nutrients like fiber, B vitamins, minerals, and healthy fats. I’m on a bit of a health kick right now. 

Pair that with sourdough fermentation, which helps break down phytic acid and makes nutrients more absorbable, and you’ve got a total win-win. Better flavor, better texture, and more goodness packed into every bite.

Time to Be a Doer and Make Sourdough Waffles with Fresh Milled Flour

If you just got a grain mill—or you’re thinking about getting one—this recipe is such a confidence booster. These sourdough waffles with fresh milled flour taste amazing, work with different grains, and feel like a cozy, nourishing way to start the day.

This recipe is the one that made me excited to start milling flour for everything else, and I have a feeling it might do the same for you.