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These homemade gluten-free buckwheat waffles have a crisp exterior and fluffy interior. Made without any refined sugar, these waffles are just lightly sweetened with a bit of maple syrup.
Are you a waffle or pancake kind of person?
I consider myself an 80/20 girl. 80 percent of the time I’ll choose waffles over pancakes, but can be convinced if the pancakes are a little different, like these Sweet Corn Pancakes or if these Buckwheat Pancakes. I’m a lover of Zoe Nathan’s Brown Rice Quinoa Pancakes from her book, Huckleberry.
But waffles, how can you not like waffles? I don’t think I’ve met a waffle I don’t like. Except for maybe the waffles served at a hotel continental breakfast, they just lack oomph, ya know?
With perfectly-designed divots for luxurious syrup, I believe waffles must have a crispy exterior (gotta cook them long enough) and a tender interior. These 30-minute Gluten-Free Buckwheat Waffles fit the bill, and more.
Can you make buckwheat waffles without eggs?
Although my recipe relies on eggs for structure, you could swap in a flax of chia egg for the whole egg and egg white. Just keep in mind the waffles won’t be as crisp.
How do you serve buckwheat waffles?
I like to serve these Buckwheat Waffles with pure maple syrup (don’t even mess with that fake stuff), fresh strawberries, and a drizzle of tahini or almond butter. These waffles would also be great with this Blueberry Maple Syrup, strawberry jam, or a drizzle of sweetened yogurt.
Gluten-Free Buckwheat Waffles
Description
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Ingredients
- ½ cup buckwheat flour
- ½ cup oat flour see recipe notes for how to make oat flour
- 1 tablespoon flax seed ground
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon table salt
- ¼ teaspoon cardamom optional
- Pinch grated fresh nutmeg
- 1¼ cups buttermilk
- 1 egg
- 1 egg white
- 3 tablespoons coconut oil melted
- 2 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- Toppings:Fresh strawberries
- Pure maple syrup
- Tahini
- Almond butter
- Fruit preserves
Instructions
- Heat a waffle iron to high, according to manufacturer’s instructions.
- Whisk together buckwheat flour, oat flour, ground flaxseed, baking powder, baking soda, cinnamon, salt, cardamom (if using), and nutmeg in a large bowl.
- In a separate bowl, whisk together buttermilk, egg, egg white, coconut oil, maple syrup, and vanilla; stir into flour mixture just until combined. Let sit 5 minutes.
- Ladle about a third of a cup of batter onto each waffle section, close iron and cook until waffles are crispy. This will take about double the time of most waffle recipes, I found 10 minutes to be perfect. Start checking at about 6 minutes, as waffle irons vary.
- Repeat with remaining batter. Serve with fresh strawberries and pure maple syrup, or desired toppings.
Notes
Nutrition
These look fantastic & I cannot wait to give them a try! Time to dust off the waffle iron!
Thanks Denise!
Yum! These waffles look awesome. I’m usually a pancake girl, mostly because they are so easy to whip together. But, if I’m out for breakfast or in the mood to cook, then I prefer waffles. Can’t wait to give these a try!
I totally get your you way of thought Alex! Thanks!
Best of all, these waffles are gluten free, which means that I can share them with all of my friends!
Wow, these are amazing! We loved them for Saturday brunch!
Can you substitute coconut milk for the buttermilk?
Hi Alyson!
Yes, you can use milk instead of buying buttermilk. I would recommend making “homemade” buttermilk by adding 1 tablespoon white vinegar to 1 cup milk. Allow it to sit for 5–10 minutes until it looks slightly curdled (this is OK!). Then use as directed in recipe instructions. The addition of acid helps the pancakes rise while cooking, making them fluffy and not too dense. I hope that helps!
Warning for non dairy alternatives: We substituted buttermilk for a non dairy alternative. There was wayyy too much baking powder. I’m assuming because the acid in the buttermilk reacts with the baking powder.
This recipe was written and developed using buttermilk. I have not tested this with a non-dairy alternative and cannot recommend making that substitution as that altering an ingredient (especially an acid) will have an impact on the end result. The amount of baking powder is correct for the recipe as written. I would recommend using a non-dairy buttermilk (made by adding 1 tablespoon vinegar to 1 cup of nut milk—for this recipe I would use 1 cup + 2 tablespoons nondairy milk + 1 1/2 tablespoons vinegar). I cannot guarantee this will work as I have not tested it, but a nondairy buttermilk will likely work better than a nondairy milk.