These Buckwheat Waffles are crisp on the outside, light and fluffy on the inside, and made with just a few simple ingredients. Naturally gluten-free and dairy-free when using a non-dairy milk, this one-bowl batter takes about 10 minutes to prepare. Serve the waffles hot, or freeze leftovers for an easy, grab-and-go breakfast any day of the week.
Waffles are one of my favorite breakfasts, and I enjoy experimenting with different gluten-free flours. Buckwheat flour gives these waffles a hearty, nutty flavor and a satisfying texture while still producing a surprisingly airy interior and a nicely crisp exterior.
Buckwheat is technically a seed that behaves like a grain: it has a slightly earthy, nutty flavor with a faint bitterness that pairs beautifully with sweet toppings like maple syrup and fresh fruit. If you haven’t cooked with buckwheat flour before, these waffles are a gentle, delicious introduction.
I like making a batch and freezing extras. Reheat by toasting straight from the freezer for a convenient weekday breakfast. Top the waffles with fruit, nut butter, or a drizzle of pure maple syrup for a quick and crowd-pleasing meal.
Why you’ll love this recipe
- Buckwheat flour gives a rich whole-grain flavor with a tender crumb and crisp edges.
- The batter is quick and simple to mix in one bowl—ready in about 10 minutes.
- These waffles are naturally gluten-free; use non-dairy milk for a dairy-free version.
- They freeze and reheat well for easy meal prep and breakfasts on busy mornings.
Recipe ingredients
You only need a handful of pantry staples to make these buckwheat waffles.
- Buckwheat flour. A seed-based flour with a nutty, slightly earthy taste; naturally gluten-free.
- Eggs. Provide structure and help the waffles set.
- Coconut oil. Adds richness and a touch of sweetness; any neutral oil can be used instead.
- Maple syrup. Sweetens the batter and balances the buckwheat’s mild bitterness. Honey or another sweetener may be substituted.
- Buttermilk (or milk). I use a dairy-free version made from almond milk soured with apple cider vinegar, but regular buttermilk or any milk works.
- Baking powder and baking soda. Leaveners that create a light, fluffy texture.
- Vanilla extract and salt. For balanced flavor.
Measurements and full ingredient list are provided in the recipe card below.
How to make buckwheat waffles
This batter comes together quickly in a single bowl using common pantry ingredients.
Pro tip: Buttermilk contributes a gentle tang and reacts with baking soda to help the waffles rise. For a dairy-free buttermilk, stir 1 tablespoon apple cider vinegar or lemon juice into 1 cup unsweetened almond milk (or your preferred non-dairy milk) and let sit 5–10 minutes until it slightly thickens.
Follow the recipe card below for exact measurements.
- In a large bowl, whisk together the eggs, melted oil, maple syrup and vanilla until smooth. Stir in the milk or buttermilk.
- Add the buckwheat flour, baking powder, baking soda and salt. Whisk until the batter is uniform and free of lumps.
- Preheat and lightly grease your waffle iron. Spoon batter into each cavity, spreading to cover the surface evenly.
- Cook according to the waffle iron’s instructions until the edges are golden and crisp. Remove waffles and place on a wire rack; repeat with remaining batter, greasing between batches as needed.
Recipe FAQs
Yes. Buckwheat flour is naturally gluten-free. If you have celiac disease or a severe gluten intolerance, choose a package labeled certified gluten-free to avoid cross-contamination.
This recipe was developed for buckwheat flour, so results may vary with substitutions. If you try another flour, expect differences in flavor and texture.
Make sure the waffle iron is fully preheated and well-greased before adding batter. If the iron is not hot enough, waffles are more likely to stick. Re-grease between batches for best results.
Acidity from buttermilk reacts with baking soda to help the batter rise, producing lighter waffles with a crisp exterior. The tang also balances buckwheat’s earthy notes.
Yes. Mix 1 tablespoon apple cider vinegar or lemon juice into unsweetened almond milk (or another non-dairy milk) and let it sit for 5–10 minutes to thicken slightly. Use this in place of regular buttermilk.
Serving suggestions
These waffles are delicious served like toast: spread with nut or seed butter and a drizzle of maple syrup. For extra sweetness, sprinkle with cacao nibs or chocolate chips.
Other serving ideas:
- Topped with butter and maple syrup for a classic option.
- Served with whipped cream and fresh fruit for a special breakfast.
- Paired with savory sides such as eggs or breakfast casseroles.
Recipe notes
- Pro tip: Use dairy-free buttermilk for the same tang and lift. Combine 1 tablespoon apple cider vinegar or lemon juice with 1 cup non-dairy milk and let sit 10 minutes.
- The recipe yields about 10 Belgian-sized waffles. For smaller waffles, fill the waffle iron cavities halfway.
- Cool waffles completely before freezing. Store in a zip-top bag in the freezer for up to 3 months and re-toast when ready to eat.
- Keep fresh waffles in the refrigerator for up to 3 days and reheat in a toaster or oven.
More gluten-free waffle recipes you’ll love
- Pumpkin spice oat waffles
- Banana oat waffles
- Sweet potato waffles with oat flour
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see what you made.
Buckwheat Waffles (Gluten Free)
Buckwheat waffles are crisp, fluffy and quick to prepare. They make a hearty, gluten-free breakfast that’s great for meal prep.
Servings
10 Belgian-sized waffles
Times
Prep: 10 mins • Cook: 15 mins • Total: 25 mins
Ingredients
- 2 large eggs
- 1/4 cup melted coconut oil (or other oil)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups unsweetened almond milk (or milk/buttermilk)
- 2 cups buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Whisk together the eggs, melted oil, maple syrup and vanilla in a large bowl. Stir in the milk or buttermilk until smooth.
- Add the buckwheat flour, baking powder, baking soda and salt. Whisk until combined and free of lumps.
- Preheat the waffle iron according to the manufacturer’s directions and lightly grease the surface.
- Spoon batter into each waffle cavity, spreading evenly. Close the lid and cook until the waffles are golden and crisp.
- Remove waffles and repeat with remaining batter, greasing between batches as needed. Serve warm or cool and freeze for later.
Notes
- To make dairy-free buttermilk, combine 1 tablespoon apple cider vinegar or lemon juice with 1 cup non-dairy milk and let sit 10 minutes.
- This recipe makes 10 Belgian-style waffles; fill cavities halfway for smaller waffles.
- Cool waffles fully before freezing. Store in a zip-top bag for up to 3 months.
- Refrigerate fresh waffles for up to 3 days and reheat in a toaster or oven.
Nutrition (per waffle)
Serving: 1 waffle • Calories: 167 kcal • Carbohydrates: 22 g • Protein: 5 g • Fat: 8 g • Fiber: 3 g
Nutrition is estimated using a food database and provided as a guideline.