Crispy Buckwheat Waffles with Maple and Berries

Waffles are one of the most satisfying breakfasts, and using alternative flours is a great way to vary texture and flavor. If you enjoy oat flour waffles, you’ll find these Buckwheat Waffles offer a different profile: a hearty, nutty whole-grain flavor and a pleasantly rustic texture while still staying surprisingly fluffy.

Buckwheat flour isn’t actually a grain but a seed that behaves like a grain in baking. It has a distinct nutty, slightly earthy flavor that pairs beautifully with maple syrup, fruit, or nut butter. Despite its robust flavor, the finished waffles are airy with a nicely crisp exterior.

These waffles work well hot from the iron or stored for later. To freeze, let them cool completely, then layer them in a freezer-safe bag separated by parchment so they don’t stick together. Reheat in the toaster for a quick, crisp finish.

Why you’ll love this recipe

• Buckwheat flour lends a hearty, nutty flavor while keeping the waffles light and crisp.
• The batter comes together in one bowl and takes about 10 minutes to prep.
• These waffles are naturally gluten-free and easy to make dairy-free with a simple buttermilk substitute.
• They freeze and reheat well, making them ideal for meal prep and quick breakfasts.

Recipe ingredients

All you need are a handful of pantry staples to make these gluten-free buckwheat waffles.

• Buckwheat flour. A seed-based flour with a nutty, slightly earthy flavor and naturally gluten-free when certified.
• Eggs. Provide structure and lift.
• Melted coconut oil. Adds moisture and a hint of sweetness; you can substitute any neutral oil.
• Maple syrup. Sweetens and balances the buckwheat’s earthiness; honey or another sweetener may be used instead.
• Unsweetened almond milk. Or any milk of choice. For dairy-free buttermilk, add 1 tablespoon apple cider vinegar or lemon juice to the milk and let sit 5–10 minutes to sour.
• Baking powder and baking soda. Work together to give the waffles a light, fluffy texture.
• Vanilla extract and salt. Enhance and round out the flavor.

The full ingredient list and quantities are provided in the recipe card below.

How to make buckwheat waffles

This recipe uses a simple one-bowl method. Whisk the wet ingredients, then add dry ingredients and cook in a preheated waffle iron until the waffles are golden and crisp at the edges.

Pro tip: Using buttermilk or soured non-dairy milk brightens the batter and reacts with baking soda to produce lighter, airier waffles with a crisp crust.

Basic steps are summarized below; consult the recipe card for complete details.

1. Whisk together the eggs, melted oil, maple syrup and vanilla until smooth. Stir in the milk.
2. Add buckwheat flour, baking powder, baking soda and salt. Whisk until combined and free of lumps.
3. Preheat the waffle iron and grease it lightly. Spoon batter into each cavity, spreading evenly over the prongs.
4. Cook according to your waffle iron’s instructions, aiming for golden brown, slightly crisp edges. Remove to a wire rack and repeat with remaining batter.

Recipe FAQs

Serving suggestions

These waffles are great both sweet and savory. Try any of the following ideas:

• Classic: Serve with butter and pure maple syrup.
• Nut butter and fruit: Spread with almond or peanut butter, add fresh berries or banana slices, and drizzle with a little maple syrup.
• Sweet treat: Top with whipped cream or a dairy-free whipped topping and fresh fruit.
• Savory pairing: Serve alongside eggs, bacon, or a savory breakfast casserole for a balanced plate.
• Mix-ins and toppings: Sprinkle with chocolate chips or cacao nibs for extra indulgence, or add a dusting of cinnamon for warmth.

Recipe notes

• Make dairy-free buttermilk: Stir 1 tablespoon apple cider vinegar or lemon juice into 2 1/2 cups unsweetened non-dairy milk (or the amount called for) and let it sit 5–10 minutes until slightly thickened and sour.
• Yield: This batch makes about 10 Belgian-style waffles. For smaller waffles, fill the cavities of your waffle iron halfway.
• Storage: Store cooked waffles in the refrigerator for up to 3 days and reheat in the toaster. For longer storage, cool completely, freeze in a single layer or stacked with parchment between each waffle, and keep frozen up to 3 months.
• Reheating: Reheat frozen waffles directly in the toaster for best texture; avoid microwaving if you want to keep them crisp.

Recipe card

Buckwheat Waffles (Gluten Free)

Servings: 10 Belgian-sized waffles • Prep time: 10 mins • Cook time: 15 mins • Total time: 25 mins

Ingredients

• 2 large eggs
• 1/4 cup melted coconut oil (or your preferred oil)
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 1/2 cups unsweetened almond milk (or use buttermilk; see note for dairy-free buttermilk)
• 2 cups buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. In a large bowl, whisk together the eggs, melted oil, maple syrup and vanilla. Stir in the milk.
2. Add the buckwheat flour, baking powder, baking soda and salt. Whisk until combined and no lumps remain.
3. Preheat and grease your waffle iron according to the manufacturer’s directions.
4. Spoon batter into each cavity, spread evenly, and close the lid. Cook until the waffles are golden and edges are slightly crisp.
5. Transfer cooked waffles to a wire rack to cool slightly and keep crisp. Repeat with remaining batter, greasing the iron between batches as needed.
6. Serve warm or cool completely to freeze for later.

Notes

• To make dairy-free buttermilk: combine 1 tablespoon apple cider vinegar or lemon juice with the almond milk (or other non-dairy milk) and let sit 5–10 minutes at room temperature.
• Let waffles cool completely before freezing. Store in a zip-top bag with layers separated by parchment.

Nutrition (per waffle)

Serving: 1 waffle • Calories: 167 kcal • Carbohydrates: 22 g • Protein: 5 g • Fat: 8 g • Fiber: 3 g