A Nourishing Waffle That Keeps You Full
These Fresh Milled Sourdough Protein Waffles are extra special because this is my first fresh milled sourdough recipe! After months and multiple test batches, my family confidently says they’re the best waffles they’ve ever had, and honestly, I agree!
They’re made with freshly milled wheat, sourdough starter, eggs, and blended cottage cheese or yogurt, giving them a powerful combination of complete protein, fiber, and healthy fats. This recipe provides all nine essential amino acids, making it a complete protein meal! How cool is that?!
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Fresh Milled Flour
Before we dive in, it’s important to note that this recipe is written specifically for fresh milled flour. Milling your own flour means grinding whole wheat berries into flour at home, using the entire grain so you get all the natural fiber, nutrients, and flavor that are often lost in store-bought flour.
Fresh milled flour behaves very differently than store-bought flour. It absorbs liquid differently, changes texture as it hydrates, and can vary depending on the grain and how finely it’s milled. Because of that, results may vary. I’ll walk you through what the batter should look/feel like so you can adjust if needed.
If you’re looking for a version made with regular AP flour instead, you can find my original recipe here: 👉 Sourdough Discard Protein Waffles
Let’s walk through how to make them step by step.
Equipment
- Grain mill– I have the Nutrimill Harvest
- Blender (only if blending cottage cheese)
- Large mixing bowl
- Whisk
- Measuring spoons
- Digital kitchen scale
- Waffle iron
- Silicone spatula
Ingredients
Wet Ingredients
- 140 grams cottage cheese, blended smooth or Greek yogurt– I think blending the cottage cheese is worth the extra effort here, it yields more protein and milder flavor vs the Greek yogurt gives more tang.
- 140 grams sourdough starter– Active or discard work great
- 3 eggs (about 150 grams)
- 100 grams milk– Any milk will work here, Fairlife adds more protein 😉
- 28 grams butter, melted
- 25 grams honey– Really any sweetener will work here.
- 5 grams vanilla extract
- 5 grams almond extract– This is optional, but I LOVE the cake-like flavor it gives to these waffles.
Dry Ingredients
- 100 grams fresh milled flour– I like using soft white wheat or Kamut for these
- ½ teaspoon fine sea salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
Step-by-Step Instructions
Step 1: Prepare the Fresh Milled Flour
Finely mill your soft white wheat or Kamut berries just before making the recipe for the best flavor and nutrition. Set aside.
Step 2: Choose Your Method
You can make these waffles two ways depending on your schedule. Both use the same ingredients, one is fermented, and one is a quick “discard” version.
Option 1: Overnight Fermented Version (Long-Fermented)
This option gives the sourdough time to ferment the flour and allows the fresh milled flour to fully hydrate, resulting in a fluffier waffle.
How it works:
- Whisk all ingredients except the baking powder and baking soda the night before.
- Cover the bowl and refrigerate overnight.
- In the morning, remove the batter from the fridge and stir in the baking powder and baking soda.
- Let it sit for 5-10 minutes while your waffle iron preheats.
Option 2: Quick Sourdough Discard Version (Same-Day)
This version is perfect for busy mornings and still delivers great texture and flavor.
How it works:
- Whisk together all wet ingredients.
- Add the flour, baking powder, baking soda, and salt.
- Mix and let sit for 10-15 minutes while your waffle iron preheats.
Step 3: Cook the Waffles
Add batter to waffle iron and cook until golden brown and cooked through.
Tips for Success with Fresh Milled Flour
- Different wheat varieties absorb liquid differently, results may vary, but this recipe is very forgiving!
- If your batter feels too thick, add milk 1 tablespoon at a time.
- Let the batter rest while the waffle iron heats to hydrate the flour.
Frequently Asked Questions
Can I use yogurt instead of cottage cheese? Yes. Both work well. Cottage cheese adds slightly more protein and neutral flavor, while yogurt gives a tangier flavor.
Do I have to blend the cottage cheese? Yes! Blending is recommended for a smoother batter and waffle texture.
Can I use a different fresh milled wheat? You can, but results may vary. Soft white wheat and Kamut both work well for light, fluffy waffles. Other wheats may absorb more liquid or be denser.
Do I need a fresh milled sourdough starter to make these? No. You can use any active sourdough starter or discard you already have.
Can I freeze these waffles? These waffles freeze SO well! Freeze cooked waffles in a single layer, then transfer to a freezer-safe bag. Reheat in the toaster for a quick, filling breakfast.
Fresh Milled Sourdough Protein Waffles
Equipment
- Blender (if blending cottage cheese)
- Large mixing bowl
- Whisk
- Waffle iron
- measuring spoons
Ingredients
Wet Ingredients
- 140 g cottage cheese blended smooth or Greek yogurt- see notes
- 140 g sourdough starter active or discard
- 3 eggs about 150g
- 100 g milk any kind
- 28 g butter melted
- 25 g honey or any sweetener
- 5 g vanilla extract
- 5 g almond extract optional, gives a subtle cake-like flavor
Dry Ingredients
- 100 g fresh milled flour soft white wheat or Kamut work great
- ½ tsp fine sea salt
- 1½ tsp baking powder
- ½ tsp baking soda
Instructions
Option 1: Overnight Fermented Version
- The night before making waffles, we are going to ferment the batter. To start, finely mill your flour.100 g fresh milled flour
- Then, in a large bowl, whisk together all wet ingredients until smooth.140 g cottage cheese blended smooth, 140 g sourdough starter, 3 eggs, 100 g milk, 28 g butter, 25 g honey, 5 g vanilla extract, 5 g almond extract
- Add the flour and salt, mix all ingredients except the baking powder and baking soda. Cover and refrigerate overnight.100 g fresh milled flour, ½ tsp fine sea salt
- In the morning, remove the batter from the fridge and stir in the baking powder and baking soda.1½ tsp baking powder, ½ tsp baking soda
- Let it sit for 5-10 minutes while your waffle iron preheats.The batter should be thick but pourable and slowly drip off the whisk.Cook in a preheated, greased waffle iron until golden and cooked through.
Option 2: Quick Sourdough Discard Version (Same-Day)
- Start by finely milling your flour.100 g fresh milled flour
- In a large bowl, whisk together all wet ingredients until smooth.140 g cottage cheese blended smooth, 140 g sourdough starter, 3 eggs, 100 g milk, 28 g butter, 25 g honey, 5 g vanilla extract, 5 g almond extract
- Add the flour, baking powder, baking soda, and salt directly on top of the wet ingredients. Mix just until combined.100 g fresh milled flour, ½ tsp fine sea salt, 1½ tsp baking powder, ½ tsp baking soda
- Let the batter sit for 10-15 minutes to give the flour time to hydrate. The batter should be thick but pourable and slowly drip off the whisk.
- Cook in a preheated, greased waffle iron until golden and cooked through.
Notes
- Blending the cottage cheese is worth the extra step. It provides slightly more protein and a milder flavor, while Greek yogurt adds a bit more tang. Both options are delicious.
- When blending cottage cheese, add the milk at the same time to help create a smoother consistency.
- This recipe is written specifically for fresh milled flour, which absorbs liquid differently than store-bought flour.
- If the batter feels too thick, add milk 1 tablespoon at a time until it reaches a thick but pourable consistency.
- If the batter feels slightly thin, give it a few minutes. Fresh milled flour continues to absorb liquid as it sits.
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