These fresh milled waffles are crispy on the outside, fluffy on the inside, and packed with real nutrition from fresh milled flour, Greek yogurt, and extra eggs. They come together in one bowl and are on the table faster than you'd think — making them the perfect special breakfast without the extra effort.
Saturday mornings always call for a big breakfast in our house. It's one way that we acknowledge the weekend and make it a little sweeter. I'm always trying to crack the code of making something that everyone is excited about, will eat, and is nutrient-dense — so that we're filling ourselves well for whatever the day holds.
A common go-to are pancakes (if you're looking for a nutrient-dense pancake that's full of protein, check out these cottage cheese pancakes!) but when I have a little more time and I want the weekend to feel a little more special, I make waffles.
These waffles have the best ingredients — nutrient-dense from the fresh milled flour and full of protein from the Greek yogurt and extra eggs. They also call for a little cornstarch, which gives them a perfectly crispy outside with a fluffy inside. They come together quickly and easily in one bowl, so making them and cleaning up are a breeze. All the specialness of a waffle with so much ease. Whether it's a lazy Saturday morning or a special occasion waffle bar, these are guaranteed to become a new family favorite.
Ingredients
- Fresh Milled Flour — The base of this recipe and what sets these waffles apart. Fresh milled flour is more nutrient-dense than store-bought flour with more fiber, vitamins, and minerals.
- Greek Yogurt — Adds protein and moisture to keep the waffles soft on the inside even with a crispy outside.
- Eggs — Add structure, richness, and even more protein to the batter. The extra eggs in this recipe help give the waffles that fluffy, satisfying interior.
- Cornstarch — The secret ingredient! Cornstarch is what gives these waffles that perfectly crispy outside while keeping the inside soft and fluffy.
See recipe card for quantities.
Instructions
Step 1: Prep
Preheat your waffle iron.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the Greek yogurt, water or milk, eggs, coconut oil, honey and vanilla until well combined.
Step 3: Whisk in Dry Ingredients
Add the fresh milled flour, cornstarch, baking powder, and salt right on top of the wet ingredients, then whisk until everything is incorporated. Be sure not to overmix or the waffles won't be as fluffy on the inside
Step 4: Pour batter into waffle iron
Pour the batter into your preheated waffle iron — about ⅔ cup works perfectly for me. Be careful not to overfill, as the batter will spread to fill the iron once it's closed.
Step 5: Repeat & enjoy
Re-grease iron between each waffle and repeat until all the batter is used. Enjoy!
Hint: To keep your waffles crispy, avoid stacking them before serving. Lay them in a single layer until you're ready to eat.
Substitutions
Fresh Milled Flour — This recipe is made with fresh milled flour using soft white wheat berries. Don't have a grain mill? No problem! Feel free to substitute with all-purpose flour, whole wheat flour, or a gluten-free all-purpose blend.
Please note: Fresh milled flour absorbs moisture differently than store-bought flour, so if you are using a different flour you need to adjust slightly. If you have a kitchen scale, substitute flour at a 1:1 ratio by weight for the best results. Since fresh milled flour is fluffier than most alternatives, a cup-for-cup swap won't give you the same outcome. For this recipe, use 2¾ cups of all-purpose, whole wheat, or a gluten-free all-purpose flour blend.
Coconut oil — can be swapped for melted butter or any neutral-flavored oil, such as avocado oil.
Greek Yogurt - No Greek yogurt on hand? Cottage cheese works great as a substitute — just blend it until smooth before mixing it in with the rest of the wet ingredients.
Variations
Waffles are such a crowd pleaser and can be customized to fit anyone's taste for any meal of the day. Here are a few of my favorites:
- Waffle Bar — Set out toppings like fresh fruit, nut butters, and maple syrup and let everyone customize their waffle to their liking.
- Savory — Skip the honey and top with savory proteins like eggs and bacon or fried chicken for a heartier twist.
- Dessert Waffle — Top with whipped cream, fresh berries, and chocolate chips or a drizzle of chocolate sauce for a more decadent treat.
Equipment
- Large mixing bowl
- Whisk
- Waffle iron
Storage
Store leftover waffles in an airtight container in the refrigerator for up to 4 days.
Reheating For the best results, reheat waffles in the toaster or a preheated 350°F oven for 5-10 minutes until warmed through and crispy again. Avoid the microwave if you can — it tends to make them soft and a little soggy.
Freezing These waffles freeze beautifully! Let them cool completely, then lay them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
Top Tip
Don't skip the cornstarch! It's the secret to getting that perfectly crispy outside and soft, fluffy inside that makes these waffles so irresistible.
FAQ
No grain mill? No problem! Fresh milled flour is what we love and recommend for this recipe, but it is absolutely not a requirement. You can easily substitute with all-purpose flour, whole wheat flour, or a gluten-free all-purpose flour blend.
If you have a kitchen scale, substitute flour at a 1:1 ratio by weight for the best results. Since fresh milled flour is fluffier than most alternatives, a cup-for-cup swap won't give you the same outcome. For this recipe, use 2¾ cups of all-purpose, whole wheat, or a gluten-free all-purpose flour blend.
A few things can affect crispiness. First, don't skip the cornstarch — it's key to getting that crispy outside! Next, make sure your waffle iron is fully preheated before adding the batter. And when it comes to serving, avoid stacking your waffles — lay them in a single layer to keep those edges crisp. For reheating, the toaster or a 350°F oven is your best bet for bringing that crispiness back. Avoid the microwave if you can, as it tends to make them soft and soggy.
Yes! These waffles are great for making ahead of time/meal prepping. You can mix the batter the night before and store it in the refrigerator — just pour and cook in the morning. You can also make a full batch of waffles, let them cool completely, and freeze them for up to 3 months. Just pop them in the toaster to reheat and they'll crisp right back up.
Related
Looking for other recipes like this? Try these:
Print
Fresh Milled Flour Waffles with Greek Yogurt
These fresh milled flour waffles are one of my favorite ways to make a weekend morning feel a little more special. Crispy outside, soft inside, and made with ingredients that actually nourish your family — could you ask for anything more? The Greek yogurt and extra eggs also give them a nice protein boost.
- Total Time: 45 minutes
- Yield: 10 waffles
Ingredients
- 2 cups Greek yogurt
- 1½ cups milk or water
- 4 eggs
- ¼ cup coconut oil, melted & cooled (+extra for oiling the waffle iron)
- 1 teaspoon vanilla
- 2 tablespoons honey
- 350 grams fresh milled flour (I used soft white wheat berries. If substituting for all-purpose, whole wheat, or gluten-free flour, use 2¾ cups)
- ¼ cup cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your waffle iron.
- In a large bowl, whisk together the Greek yogurt, water or milk, eggs, coconut oil, honey and vanilla until well combined.
- Add the fresh milled flour, cornstarch, baking powder, and salt right on top, then whisk until everything is incorporated.
- Pour the batter into your preheated waffle iron — about ⅔ cup works perfectly for me. Be careful not to overfill, as the batter will spread to fill the iron once it's closed.
- Re-grease between each waffle and repeat until all the batter is used. Enjoy!
Notes
The cornstarch is what gives these waffles that perfect crispy outside and soft, fluffy inside.
To keep your waffles crispy, avoid stacking them before serving. Lay them in a single layer until you're ready to eat.
- Category: Breakfast
Pairing
These are my favorite dishes to serve with this recipe:
Comments
No Comments