Description

Whole Wheat Buttermilk Waffles made with fresh milled flour are fluffy and delicious + the absolute best start to your day. Use soft white wheat for a delicious delicate flavor or opt for an ancient grain like spelt for enhanced flavor and better digestability.

Ingredients

Scale

5 cups fresh milled flour (spelt, hard or soft white wheat)
4 cups buttermilk
4 egg yolks
6 TBSP maple syrup
4 TBSP melted butter or coconut oil
1 teaspoon salt
8 egg whites + pinch of salt

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Instructions

Begin by milling fresh flour at the finest setting. I love using spelt for this recipe but have also made it with soft or hard white wheat.
Combine flour, buttermilk, maple syrup, egg yolks, melted butter, and salt. Mix well.
In the bowl of stand mixer, whip egg white with a pinch of salt until stiff peaks form, about 2-3 minutes.
Fold egg white into the waffle batter until well incorporated.
Cook on a hot, well oiled waffle iron. I find these waffles do better when well-cooked and allowed to get dark on the waffle iron. These waffles are not super crispy when they come off the iron but crisp up nicely if warmed in the oven on a baking sheet.

Notes

These waffles can be fragile. It’s important to avoid opening your waffle iron until the waffles are nice and crispy. I’ve had to feed many a waffle to the ducks from trying to sneak a peek before the waffle was done.

These waffles are better when extra crispy but they tend to be on the softer side when they first come off the waffle iron. I like to toss them on a baking sheet to keep warm in the oven while I’m cooking the rest up. This gets them SO toasty and delicious!
Spelt creates the most delicious flavor and makes these extra fluffy. Hard white and soft white also make a delicious waffle.
Whipping the egg whites is key to make sure these waffles stay super fluffy. Be sure to whip the egg whites until they form stiff peaks.

Prep Time: 10 minutes
Category: breakfast