Leggo of Boxed Waffles – Try These Instead – Rustic Roots & Modern Finds

(Fresh-Milled or Store-Bought Flour)

Busy mornings used to feel rushed around here. Now? Not so much ❤️

A couple times each month we mix up a big batch of waffles, plug in the waffle iron, and fill the freezer. On school days, breakfast is as simple as popping one in the toaster or microwave.

Fast. Filling. From scratch.

And everyone gets them exactly how they like them.

Nash wants his crispy with syrup.
Gemma wants hers warm and soft with peanut butter — she calls them “floppy waffles.”
And Trace? He wakes up with a brand-new opinion every single day 😄

Either way, they disappear FAST.

🧇 Gemma’s waffle hack (the reason we can make these anytime)

At the start of our video, Gemma asks: “Are you ready for a hack to make waffles better?” Here it is 👇

We keep buttermilk powder in the pantry.

That means:

✔ no last-minute store runs
✔ no spoiled cartons
✔ no planning ahead

If we want waffles, we can make waffles.

It gives that classic tang and tenderness people expect from buttermilk, but it’s ready whenever we are.

Once we switched, we never went back.

Why we love freezer waffles

✔ perfect for weekdays
✔ kid-approved
✔ easy to grab
✔ amazing use for sourdough discard
✔ budget friendly
✔ works with fresh-milled OR store flour

One afternoon of cooking = many easy breakfasts.

Helpful Equipment

Waffle iron that produces toaster friendly waffles
Batter dispenser
Cooling racks

Our Fresh-Milled Sourdough Discard Waffles

Makes about 55 small waffles

Ingredients

900 g fresh-milled flour (about 7 1/2 cups)
100 g buttermilk powder (about 1 cup)
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
300 g sourdough discard (about 1 1/4 cups)
6–7 eggs (about 300 g)
227 g unsalted butter, melted (1 cup / 2 sticks)
825 g warm water (about 3 1/2 cups)
1 tablespoon vanilla extract
40 g honey (about 2 tablespoons)

How we make them

Preheat the waffle iron.
In a large bowl, whisk together the flour, buttermilk powder, baking soda, baking powder, and salt.
Add sourdough discard, eggs, melted butter, warm water, vanilla, and honey.
Stir until combined. A few lumps are totally fine.
Cook according to your waffle maker directions.
Cool completely on racks.
Place in gallon freezer bags.

That’s it 🙌

How we reheat on school mornings

Team Nash (crispy):
➡️ toaster + syrup

Team Gemma (floppy):
➡️ microwave + peanut butter
➡️ fold & eat

Team Trace (wild card):
➡️ whatever sounds good that day

Breakfast in under two minutes ❤️

No fresh-milled flour? No problem.

All-purpose store flour works great here. Fresh flour tends to absorb more liquid, so you may need slightly less water.

Store-Bought Flour Adjustment: make the recipe exactly the same except:

Start with 3 cups (710 g) water instead of 3 1/2.
Let the batter rest for 5 minutes.
Add a splash more water if needed to make it pour easily.

Easy peasy 👍

Pro tips from our kitchen

✨ Slightly undercook if you plan to microwave later.
✨ Cool before freezing so they don’t stick.
✨ Freeze flat for quick grab-and-go.
✨ Make a big batch — they go faster than you think.

Real life at our table

I love that one recipe can make everyone happy.

Crispy.
Floppy.
Syrup.
Peanut butter.
Surprise preference of the day.

If nobody argues before the school bus comes, I call it success.

If you try these, tell me:

👉 toaster or microwave?
👉 syrup or peanut butter?
👉 or are you Team Trace?

I love hearing how other families make mornings work.

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