Freshly Milled Overnight Sourdough Waffles: Fluffy, Crispy, Delicious!

We absolutely love sourdough waffles—especially when they’ve been slowly fermenting overnight using freshly milled flour. These freshly milled overnight sourdough waffles are not only delicious, but they are also nourishing for you and your family!

Whether you’re looking for a wholesome weekend breakfast, a make-ahead meal for busy days, or a way to use up your bubbly starter, this recipe checks all the boxes. Extra crispy on the outside, tender and fluffy on the inside, and just the right amount of tang from that overnight fermentation—this is a waffle recipe you’ll want to come back to again and again.

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Why You’ll Love These Freshly Milled Sourdough Waffles

There’s a reason this recipe is a favorite in our kitchen. These waffles are:

• Fermented overnight for optimal flavor and digestibility
• Made with freshly milled whole wheat flour for maximum nutrition
• Crisp on the outside, fluffy on the inside
• Freezer-friendly and perfect for batch cooking
• Naturally sweetened and made with pantry staples

The Benefits of Freshly Milled Flour

Before we dive into the waffle recipe, let’s take a minute to talk about why freshly milled flour is such a game-changer. Most flour on grocery store shelves has been stripped of its nutrients and shelf-stabilized with preservatives. When you mill your flour at home, you’re getting the bran, germ, and endosperm intact.

That means:

• More nutrients (especially B vitamins, fiber, and healthy fats)
• Better taste—nutty, fresh, earthy
• Higher digestibility when fermented with sourdough
• A closer connection to your food

For this recipe, I recommend using hard white wheat for a lighter waffle or hard red wheat if you love a richer flavor.

Sourdough and Whole Grains

Sourdough starter loves whole grains. The wild yeasts and beneficial bacteria in your starter thrive on the complex sugars found in whole wheat flour.

• The grains become easier to digest
• Phytic acid is broken down, unlocking more nutrients
• The flavor deepens into that signature sourdough tang

If you’ve been feeding your starter regularly, this is a great way to use the discard—or better yet, use it when it’s bubbly and ready to go for maximum rise.

Ingredients for Freshly Milled Overnight Sourdough Waffles

Here’s what you’ll need:

For the Overnight Sponge:

• 1 cup (240g) active sourdough starter (fed and bubbly or discard works too)
• 2 cups (240g) freshly milled whole wheat flour (hard white or hard red wheat)
• 2 cups (480g) whole milk (or buttermilk for extra tang)

In the Morning:

• 2 large eggs
• 2 tablespoons (28g) maple syrup or honey
• 4 tablespoons (56g) melted butter or olive oil
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tsp baking powder

This makes enough waffles to feed 4–6 people.

How to Make Freshly Milled Sourdough Waffles

Step 1: Mix the Overnight Batter

In a large mixing bowl, whisk together your sourdough starter, freshly milled flour, and milk. Stir until all of the ingredients are wet, cover loosely with a towel, and let it sit at room temperature overnight—anywhere from 8 to 12 hours.

Pro tip: If your house is chilly, place the bowl in your oven with the light on to give it a warm place to ferment.

Step 2: Add Morning Ingredients

In the morning, your batter will be bubbly and smell slightly sweet and tangy. Add your eggs, maple syrup or honey, melted butter (or oil), baking powder, salt, and baking soda. Stir gently until everything is well combined.

Step 3: Preheat the Waffle Iron

Heat your waffle iron according to its instructions and grease it if necessary. Pour in your batter and cook until golden brown and crisp. Every waffle maker is a little different, but 3–5 minutes is usually perfect.

Waffle tip: If your batter feels thick (some freshly milled flour absorbs more liquid), add a little bit of milk to loosen it up.

Step 4: Serve and Enjoy

Serve hot with your favorite toppings—maple syrup, butter, yogurt, fruit, jam, or honey are some simple ideas.

Variations and Tips

Want to make it dairy-free? Sub the milk with almond or oat milk, and use coconut oil instead of butter.
Egg-free? A flax egg (1 tablespoon flax meal + 3 tablespoons water) per egg works just fine.
Need gluten-free? While this recipe is built around wheat flour, freshly milled gluten-free grains like buckwheat or sorghum can be experimented with—just be sure your starter is gluten-free too.

Storing and Reheating

Let the waffles cool completely, then freeze in a single layer on a baking sheet. Once frozen, pop them into a reusable bag or container.

To reheat, toast them straight from the freezer for a quick, easy breakfast any day of the week.

Frequently Asked Questions

Can I use store-bought whole wheat flour?
Yes, but you’ll lose some of the freshness and nutrition that comes from milling your own. If you don’t have a mill yet, start with high-quality whole wheat flour and work your way up.

Can I use sourdough discard?
Absolutely! It won’t give you quite as much rise, but the flavor will still be great.

How long can I ferment the batter?
Anywhere between 8 to 12 hours is ideal. If you need to ferment longer, place the batter in the fridge after 12 hours to slow it down.

Final Thoughts

There’s something truly special about a breakfast that starts from scratch—scratch as in, you milled the flour yourself, fermented it overnight, and fed your family with love the next morning. These freshly milled overnight sourdough waffles aren’t just a recipe; they’re a rhythm. A reminder to slow down, nourish deeply, and enjoy the simple pleasures of life.

Did you try this recipe? Leave a comment below and tell me how it turned out!

Are you looking for a grain mill that won’t break the bank?

If you’ve been thinking about grinding your own grains at home, let me just say: do it. Seriously—there’s nothing like fresh-milled flour. It smells amazing, it tastes better, and you get all the nutrients without the extra shelf stabilizers or additives.

I’ve been using my NutriMill Classic for a while now, and it’s one of those tools I didn’t know I needed until I had it. It’s powerful, easy to use, and very affordable! I use it for wheat, oats, spelt, and even popcorn when I want cornmeal. It’s a game-changer if you bake from scratch or just want more control over what goes into your food.

And good news—you can get $20 off your own NutriMill with the code SANTAROSA at checkout. 🎉 Just head over to NutriMill’s website and pop in that code when you’re ready to order.

And I commend joy, for man has nothing better under the sun but to eat and drink and be joyful, for this will go with him in his toil through the days of his life that God has given him under the sun. Ecclesiastes 8:15

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