In a medium bowl combine the freshly milled flour, baking soda, baking powder, salt, and sucanat.
In another bowl whisk together the eggs and melted butter then add the buttermilk and vanilla.
Add the wet ingredients to the dry ingredients and mix until moistened but not fully combined. Do not over-mix. You still want nice clumps in the batter.
Preheat waffle iron according to the manufacturer's directions.
While iron is heating, let waffle mixture rest for at least 5 minutes. While it is resting, more of the flour mixture will absorb the wet ingredients and make the perfect waffle.
Once waffle iron is heated, give the mixture one last stir (not too much though). Ladle recommended amount of the waffle mixture into your waffle iron, close the top and cook until the waffle is golden brown on both sides.
Top with whipped cream and fruit and serve immediately. You can also keep the waffle warm in the oven by heating it to 200 degrees F and placing the waffles directly on the rack.
Notes
My basic rule of thumb for cooking waffles is to cook them until most of the steam stops. I tend to cook mine longer because I use a Belgian waffle iron and my family likes them crisp on the outside.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/basic-whole-grain-waffle/