Buckwheat Waffles
Published
These buckwheat waffles are crispy on the outside, tender on the inside, and naturally gluten-free. Made with simple pantry ingredients like buckwheat flour, eggs, milk, and butter, this easy waffle recipe comes together in just 30 minutes. They’re perfect for weekend brunch, meal prep breakfasts, or anyone looking for a wholesome gluten-free waffle option with a slightly nutty flavor.
I’d say I’m now a seasoned pro when it comes to baking with buckwheat flour. Buckwheat waffles are surprisingly easy to master once you understand how this gluten-free flour behaves in batter. It’s one of the most reliable gluten-free flours to work with, and I first fell in love with it while testing my buckwheat bread. The method is simple and uses basic pantry staples like eggs, milk, butter, and vanilla. You whisk the wet ingredients together, gently stir in the dry ingredients, and let the batter rest briefly before cooking. Since then, I’ve learned how beautifully buckwheat translates into waffles, giving them a slightly nutty flavor, a heartier texture, and crisp edges with a tender center.
Things I Learned While Testing
- Expect a heartier texture. Buckwheat has a deep, nutty flavor and a more natural structure than traditional wheat flour. These waffles will be darker and slightly denser. That hearty texture is what makes them so satisfying.
- Rest the batter. Let the batter sit for about 5 minutes before cooking. Buckwheat absorbs liquid as it rests, which improves texture and helps the waffles crisp up better in the iron.
- Use the batter right away. Buckwheat can thicken and dry out if refrigerated for too long. For best results, cook the batter right away or chill briefly and stir gently before using.
- Cook until the steam slows. If waffles turn out soft, the iron likely needs more heat or more time. Wait until the steam slows down significantly before opening the waffle maker. That is your best doneness cue.
- Adjust thickness if needed. The batter should be thick but pourable. If it feels too heavy, add milk one tablespoon at a time until it loosens slightly.
- Grease between batches. Buckwheat batter tends to stick more than traditional wheat batter, so I recommend lightly greasing the waffle iron before every batch, not just the first one. A quick spray or light brush of melted butter helps ensure crisp edges and easy release without tearing the waffles.
Buckwheat Waffles
Equipment
- 1 waffle iron
Ingredients
- 1½ cups buckwheat flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1¼ cups milk
- ¼ cup unsalted butter, melted
- 1 tsp pure vanilla extract
- cooking spray or butter for waffle iron
Instructions
- Preheat waffle iron according to manufacturer's instructions.
- In a large bowl, beat eggs, milk, melted butter, and vanilla extract until well combined.
- Add buckwheat flour, sugar, baking powder, and salt, stir until just combined. Small lumps are okay, don’t overmix. Let batter rest for 5 minutes to thicken slightly.
- Lightly grease the waffle iron with cooking spray or butter. Pour an appropriate amount of batter onto the waffle iron (amount varies by waffle maker size).
- Close lid and cook for 4–5 minutes, or until steam stops and waffles are golden brown and crisp. Remove carefully and repeat with the remaining batter.
- Serve warm with maple syrup, fresh fruit, butter, or whipped cream.
Notes
- For deeper flavor: Lightly toast the buckwheat flour in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let it cool completely before using. This enhances the natural nutty flavor.
- Vegan option: Substitute dairy-free milk, use melted coconut oil or neutral oil instead of butter, and replace each egg with a flax egg. The waffles will be slightly less golden and may be a bit softer, but they will still cook through nicely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Buckwheat Waffles Step by Step
Gather the ingredients. Gather all the ingredients together. Preheat your waffle iron according to the manufacturer’s instructions. A fully heated iron is key for crisp edges, so let it come all the way up to temperature before adding batter.
Whisk the wet ingredients. In a large mixing bowl, whisk together 2 large eggs, 1¼ cups (300 ml) milk, ¼ cup (56g) melted unsalted butter, and 1 tsp pure vanilla extract. Whisk until smooth and fully combined. The mixture should look creamy and uniform with no streaks of egg.
Add the dry ingredients and rest. Add 1½ cups (170g) buckwheat flour, 2 tbsp (25g) granulated sugar, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt to the bowl. Gently stir until just combined. The batter will be thick but pourable. Small lumps are perfectly fine. Do not overmix, as that can make the waffles dense instead of tender. Let the batter rest for 5 minutes. Buckwheat flour absorbs liquid as it sits, and you will notice the batter thickens slightly. It should still pour easily but have some body.
Add the batter to the waffle maker. Lightly grease the waffle iron with cooking spray or butter. Pour enough batter onto the center of the iron to mostly cover the grid without overflowing. The exact amount will depend on the size of your waffle maker.
Cook the waffles. Close the lid and cook for 4-5 minutes. Avoid opening the waffle iron too early. The waffles are ready when the steam slows down significantly, and the exterior is deep golden brown. They should feel crisp on the outside when lifted.
Top and serve. Carefully remove the waffle and repeat with the remaining batter. Serve warm with maple syrup, fresh fruit, butter, or whipped cream. Enjoy!
Serving Suggestions
I love serving these buckwheat waffles for a cozy weekend brunch or a lazy Sunday breakfast at home. They also make a beautiful holiday morning stack when I want something a little extra special, and I often add them to a brunch board with fresh fruit and spreads. Their nutty, wholesome flavor pairs well with both sweet and savory toppings, which makes them incredibly versatile.
Toppings & Pairings
- Classic: Warm maple syrup and a pat of butter melt into the crisp edges and highlight the natural nutty flavor.
- Raspberry coulis: The bright, tart berry sauce balances the heartiness of the buckwheat beautifully.
- Fresh berries and dairy-free yogurt: The creamy yogurt and juicy fruit lighten the texture while complementing the earthy notes.
- Savory twist: Smoked salmon and herbed cream cheese create a rich, brunch-worthy combination that pairs surprisingly well with the waffles’ depth.
- Nutty crunch: Chopped pecans and a sprinkle of cinnamon sugar enhance the toasty flavor and add texture. A keto granola is also delicious.
- Breakfast board: Serve alongside scrambled eggs, crispy bacon, and fresh fruit salad for a balanced meal that lets the waffles shine.
Storage Instructions
You can make the batter up to 2 hours ahead, but keep in mind that buckwheat flour thickens quickly as it sits. Store the batter in an airtight container in the refrigerator and stir gently before using. If it seems too thick, add a splash of milk to loosen it slightly.
Let the waffles cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat in a toaster or a 350°F oven until warmed through and crisp again.
To freeze, place cooled waffles in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag with parchment between layers. Freeze for up to 3 months. Toast straight from frozen for an easy breakfast with no thawing needed.
More Easy Breakfast Recipes
- Banana Oatmeal Pancakes: These banana oatmeal pancakes are soft, lightly sweet, and made with simple, wholesome ingredients. They’re a great option when you want an easy gluten-free breakfast that feels hearty and satisfying, like these buckwheat waffles.
- Gluten-Free Blueberry Muffins: These gluten-free blueberry muffins are moist, tender, and bursting with juicy berries in every bite. They make a perfect grab-and-go breakfast or brunch addition alongside a stack of buckwheat waffles.
- Almond Flour Scones: These almond flour scones are buttery, lightly crumbly, and naturally gluten-free. Their rich texture and subtle sweetness pair beautifully with coffee and make a lovely addition to any brunch spread.
