Buckwheat Waffles Recipe
These Buckwheat Waffles are crisp on the outside, light and fluffy on the inside, and come together with just a few simple ingredients! They’re naturally gluten-free and dairy-free, made in just one bowl, and prepped in 10 minutes. Serve them fresh or freeze them for a quick breakfast that you can enjoy any day of the week!
Waffles are hands down my favorite breakfast, and I love experimenting with gluten-free flours when I make them.
My waffles made with oat flour have a soft texture that I adore, and these Buckwheat Waffles have a hearty whole grain flavor and texture yet they’re still incredibly fluffy.
If you’ve never tried buckwheat flour, this is a great place to start. It tastes like a whole grain with its nutty, slightly earthy and bitter flavor, yet it’s not a grain at all.
It’s a seed that acts like a grain, and it’s naturally gluten-free. The texture of these waffles is surprisingly light and fluffy, with a crispy exterior that all waffles should have.
They’re perfect served hot from the waffle iron, although I love having a batch prepped and frozen for the week ahead. Just pop them in the toaster and breakfast is served!
Top them with your favorite fruit and a drizzle of pure maple syrup for a quick breakfast that everyone will be happy about. 🙂
Why you’ll love this recipe
- Buckwheat flour has a hearty, whole grain flavor, fluffy texture and crisp exterior that makes these waffles extra special.
- The simple waffle batter takes just 10 minutes to prepare and comes together in one bowl.
- They’re naturally gluten-free and include non-dairy buttermilk for a dairy-free alternative.
- You can freeze any leftovers to enjoy later for grab-and-go breakfasts.
Recipe ingredients
You’ll need just a handful of basic ingredients to make these gluten-free waffles with buckwheat flour.
- Buckwheat flour. This is a whole grain flour that is technically a seed that behaves like a grain. It has a nutty, earthy and slightly bitter flavor, and is naturally gluten-free.
- Eggs. Provides structure to the waffle batter.
- Coconut oil. Adds a subtle sweetness to the batter without making it taste like coconut. It may be substituted with any type of oil. The oil shown above is a combination of coconut oil and olive oil.
- Maple syrup. Can be substituted with an equal amount of honey or your favorite sweetener. The maple syrup tones down the bitter flavor of the buckwheat.
- Buttermilk. I made my own dairy-free buttermilk for this recipe by combining unsweetened almond milk with apple cider vinegar and letting it stand at room temperature for about 5-10 minutes to sour. Regular buttermilk would also work great here, or simply use whatever type of milk you have on hand.
- Baking powder and baking soda. Provides the waffles with leavening, which gives them a light, fluffy texture.
- Vanilla extract. Adds subtle vanilla flavor. Sub with your favorite extract or a teaspoon or two of ground cinnamon for added flavor.
- Salt. Enhances the flavor of the waffles without making them salty.
See the recipe card below for the full list of ingredients and quantities.
How to make buckwheat waffles
This is a simple batter that’s prepared with just a few pantry staples and it comes together in one bowl.
Pro tip: Buttermilk adds a tangy flavor and lends a light, fluffy texture and crispy exterior to the waffles. To make dairy-free buttermilk, combine your favorite non-dairy milk with 1 tablespoon of apple cider vinegar or lemon juice and let stand 10 minutes at room temperature until soured.
See the recipe card below for full instructions.
- Whisk the eggs, oil, milk and vanilla together to combine, then whisk in the buckwheat flour, baking powder, baking soda and salt until incorporated and no lumps remain.
- Grease a preheated waffle iron. Spoon the batter into each cavity, spreading it evenly over each prong. Cook according to manufacturer’s instructions. You’re looking for the edges to be slightly crispy and golden brown.
- Remove the first batch and place on a wire rack, then repeat with the remaining batter.
Recipe FAQs
Yes, buckwheat flour is naturally gluten-free, but if you’re gluten intolerant, make sure that the package is labeled certified gluten-free buckwheat flour as some cross-contamination can occur.
I have only tested this recipe with buckwheat flour, so I don’t recommend substituting it with any other types of flour.
Make sure to fully preheat and grease your waffle iron before adding the batter to it. If the waffle iron isn’t hot enough, the waffles will stick to it.
I also recommend greasing the waffle iron between each batch of waffles for best results.
The acidity in buttermilk reacts with the baking soda in the waffle batter, which helps the waffles rise. This creates a light, fluffy texture and a crispy exterior as well.
The tangy flavor of the buttermilk also balances the slightly bitter and earthly flavor of the buckwheat.
Yes! Simply add 1 tablespoon of apple cider vinegar or fresh lemon juice to the unsweetened almond milk (or your favorite non-dairy milk) and stir to combine.
Let stand for 5-10 minutes at room temperature until soured, and it’s ready to add to the batter.
Serving suggestions
We love eating these buckwheat flour waffles like toast! Slather them with your favorite nut or seed butter, then drizzle a little maple syrup over top. You could even sprinkle the waffles with cacao nibs or chocolate chips for extra sweetness.
Other ways to enjoy these waffles include:
- Keep it traditional by topping the waffles with butter and maple syrup.
- Dollop with homemade whipped cream and top with fresh fruit for a special breakfast treat.
- Pair with savory breakfast dishes like bacon and egg casserole or crustless mini broccoli quiche.
Recipe notes
- Pro tip: Buttermilk adds a tangy flavor and lends a light, fluffy texture and crispy exterior to the waffles. To make dairy-free buttermilk, combine your favorite non-dairy milk with 1 tablespoon of apple cider vinegar or lemon juice and let stand 10 minutes at room temperature until soured.
- This recipe makes 10 Belgian-style waffles. To create smaller waffles, fill the cavities of the waffle iron about halfway.
- Store waffles in the refrigerator for up to 3 days and reheat them in the toaster, or freeze for up to 3 months.
- If you plan on freezing these waffles, let them cool to room temperature. Then, transfer them to a zip-top bag and freeze.
More gluten-free waffle recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Buckwheat Waffles (Gluten Free)
Ingredients
- 2 large eggs
- 1/4 cup melted coconut oil sub with your favorite oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups unsweetened almond milk sub with your favorite milk OR buttermilk; see note 1 for dairy-free buttermilk alternative
- 2 cups buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Whisk together the eggs, oil, maple syrup and vanilla in a large bowl until well incorporated.2 large eggs, 1/4 cup melted coconut oil, 3 tablespoons maple syrup, 1 teaspoon vanilla extract, 2 1/2 cups unsweetened almond milk
- Add the buckwheat flour, baking powder, baking soda and salt to the wet ingredients and whisk together until combined and no lumps remain.2 cups buckwheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt
- Preheat the waffle iron according to manufacturer's instructions. Once heated, grease the waffle iron with oil to prevent sticking.
- Add the waffle batter to each of the cavities, spreading it evenly to cover each prong. Close the lid and cook according to manufacturer's instructions.
- Remove the waffles from heat and repeat with the remaining batter until you have used it all, greasing the waffle iron in between batches to prevent sticking. Serve waffles warm or cool completely and freeze. Enjoy!
Notes
- Pro tip: If you wish to make dairy-free buttermilk, combine the almond milk (or your favorite non-dairy milk) with 1 tablespoon of apple cider vinegar or lemon juice and let stand 10 minutes at room temperature until soured.
- This recipe makes 10 Belgian-style waffles. To create smaller waffles, fill the cavities of the waffle iron about halfway.
- If you plan on freezing these waffles, let them cool to room temperature. Then, transfer them to a zip-top bag and freeze.
- Store waffles in the refrigerator for up to 3 days and reheat them in the toaster, or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Buckwheat Waffles Recipe”
I can’t do 100% buckwheat, but I do like to add some to whole-grain pancake batter. I just had too much buckwheat when I lived in Southern California in the 70’s!!!
I haven’t done enough buckwheat and plan to change that. It is great combined with other flours too!