Why We Make These Spelt Waffles Every Week
We absolutely love these fresh milled spelt waffles and make them at least once a week. I’ve made this recipe so many times I practically have it memorized.
I grew up in a family that had waffles for dinner every Sunday after church, and I’ve heard this is how my dad grew up too, which makes it even sweeter to carry this tradition into my own home. While we definitely don’t save these just for Sunday evenings, they’re one of our favorite easy and incredibly delicious meals any time of day.
The whole house fills with the nostalgic aroma of fresh milled spelt flour, cinnamon, and vanilla, and somehow every batch feels like comfort, tradition, and home all at once.
I hope this recipe becomes as loved in your family as it is in ours.
Fresh Milled Spelt Waffles
Description
These fresh milled spelt waffles are one of our family’s favorite easy meals, whether it’s breakfast, breakfast-for-dinner, or a slow weekend morning. Crisp on the outside, soft in the middle, and filled with the nostalgic aroma of cinnamon, vanilla, and fresh flour, they’re the kind of recipe that quickly becomes part of your family rhythm.
We love this recipe so much that we served these waffles on a brunch charcuterie board for my son’s second birthday, and they were truly the star of the table. They’re just as perfect for special celebrations as they are for our simple weekly breakfasts at home.
Ingredients
Instructions
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Instructions
- Melt the butter and set aside to cool slightly.
- Preheat your waffle maker.
- In a medium bowl, whisk together the fresh milled spelt flour, cinnamon, baking powder, and salt.
- In a separate small bowl, whisk together the egg, milk, maple syrup, and cooled melted butter.
- Add the wet ingredients to the dry ingredients and mix just until incorporated. Be careful not to overmix.
- Lightly grease or oil the waffle maker, then pour batter into each waffle well. The exact amount will depend on your waffle maker, and they can overflow easily, so you may need to make a few adjustments as you learn what works best with your machine.
- Close the lid and cook for 5–7 minutes, or until your waffle maker clicks if it has that feature. The waffles should be golden brown when ready.
- Remove the waffles and repeat with the remaining batter. We love storing extra batter in an airtight mason jar in the refrigerator for the next couple of days.
- Double or triple this recipe and freeze extra waffles if desired. They thaw and reheat beautifully for easy breakfasts later.
Note
We almost always double this recipe because extra waffles make the easiest breakfasts later in the week. Let them cool completely, freeze, and just pop them in the toaster whenever you need a quick cozy breakfast. They keep beautifully in the freezer for up to 4 months.
