Fresh Milled Sourdough Protein Waffles

Course: Breakfast

Cuisine: American

Keyword: fermented sourdough waffles, fresh milled breakfast recipe, fresh milled flour waffles, fresh milled protein waffles, fresh milled sourdough discard recipe, fresh milled sourdough waffles, high protein sourdough breakfast, sourdough discard waffles, sourdough protein waffles, whole food protein waffles

Prep Time: 10

Cook Time: 30

overnight fermentation: 11

Total Time: 12

Servings: 7inch Waffles

Calories: 251kcal

Fluffy, filling waffles made with freshly milled flour, sourdough starter, and whole-food protein sources. Naturally high in protein and fiber, these waffles keep you full longer with steady energy and no sugar crashes. Includes both an overnight fermented option and a quick same-day version.

Print Recipe

Equipment

Grain mill
Kitchen Scale
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.

Storage

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.

Nutrition

Serving: 1123 grams | Calories: 251kcal | Carbohydrates: 31g | Protein: 12.6g | Fat: 8.8g