Buckwheat Waffles

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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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: buckwheat waffles

Servings: servings (6 waffles)

Author: Sabine Venier

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

US Customary - Metric

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