The Best 100% Buckwheat Waffles

The best ever buckwheat waffles! These waffles are light, crispy and nutritious. They are naturally gluten-free and so easy to make! Make a double batch and freeze some for healthy breakfasts on-the-go. 

Buckwheat Waffles

These 100% Buckwheat Waffles are a family favorite at my house! We make them at least once a month and I always make a double batch so I can freeze some for later.

If you’ve ever made 100% whole wheat waffles think of these as an equally nutritious gluten-free waffle. I would say these are even lighter and crispier than any whole wheat waffle I remember. They have great texture!

Looking for more gluten-free breakfast ideas? Try these Gluten-Free Morning Glory Muffins or these Gluten-Free Popovers.  You also might like these Gluten-Free Waffles or these Oat Flour Waffles. Be sure to check out my full collection of gluten-free breakfast recipes.

Is Buckwheat Good for You?

Buckwheat is a gluten-free superfood. It is one of my very favorite ingredients to use in gluten-free baking. I love buckwheat because it has natural elastic properties. Adding buckwheat flour to gluten-free baked goods gives them a great non-crumbly texture.

Buckwheat is also a nutritional powerhouse. It is a nutrient-dense, easy-to-digest, pseudo-grain that is full of protein and fiber. I feel good about giving my kids these waffles because they are so wholesome!

How to Make Buckwheat Waffles

1. Start with raw buckwheat groats and grind them into flour in the blender. You can also easily use buckwheat flour if that’s what you have on hand.
2. Add the buckwheat flour to a bowl along with the other dry ingredients and mix together.
3. Whisk together the wet ingredients.
4. Add the wet ingredients to the dry and mix until just combined.
5. Scoop the batter into a preheated waffle iron.
6. Cook for 3 minutes, then enjoy!

TIP: I like to use a waffle iron that makes thinner waffles for this recipe rather than thick Belgian waffles. This is the waffle iron I use! 

Buckwheat Flour vs Buckwheat Groats

You can use either packaged buckwheat flour or raw buckwheat groats that you grind into flour yourself for this recipe. I prefer to grind raw buckwheat groats into flour in my blender because it makes a lighter, crispier waffle. Prepackaged buckwheat flour sometimes has a stronger taste and the waffles will turn out darker. But they will still be delicious either way!

Can I Freeze These?

I love to make a double batch of these waffles and freeze some for later. They are delicious toasted right out of the freezer for on-the-go breakfasts. Try spreading a toasted waffle with Justin’s chocolate hazelnut spread. This combination is one of my very favorite easy breakfasts!

More Buckwheat Recipes:

Buckwheat Crepes my kids favorite – we also make these at least once a month!

Buckwheat Chocolate Chip Cookies made with all buckwheat instead of regular flour

Gluten-Free Pancake Mix buckwheat flour is a key ingredient

5 from 19 votes

Buckwheat Waffles

Author Erin Collins

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings 6

The BEST Buckwheat Waffles! These waffles are light, crispy and nutritious. They are naturally gluten-free and so easy to make!

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Ingredients

• ▢ 1 1/2 cups raw buckwheat groats or buckwheat flour
• ▢ 3 tablespoons coconut sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon cinnamon optional
• ▢ 1 1/2 cups almond milk room temperature
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 egg beaten
• ▢ 1/4 cup coconut oil melted

Instructions 

• IF USING BUCKWHEAT GROATS: Place the buckwheat groats in the jar of a high-speed blender. Blend into a very fine flour. This might take a few minutes and require stopping the blender and shaking the container to get everything completely smooth.
• Pour the buckwheat flour into a bowl and add the coconut sugar, baking powder, baking soda, salt and cinnamon. Mix to evenly combine.
• In a glass measuring cup, add the almond milk (be sure it isn’t cold so the coconut oil doesn’t solidify), cider vinegar, vanilla extract and egg. Mix to combine. Pour the almond milk mixture into the dry ingredients along with the coconut oil. Stir to evenly combine.
• Preheat a waffle iron and light grease with cooking spray. Cook waffles according to the manufacturers instructions. (I usually cook my waffles for 3-4 minutes in this waffle iron).
• Serve immediately with toppings of choice. Leftover waffles freeze great! Just let them cool and put in a ziploc bag. Frozen waffles can be toasted directly from the freezer.

Notes

 I prefer grinding my own buckwheat flour from raw buckwheat groats for this recipe. You can definitely still use packaged buckwheat flour but the waffles will turn out slightly darker and may have a stronger taste.

Be sure your wet ingredients (almond milk!) are at room temperature so the coconut oil doesn’t solidify. 

I like to use a waffle iron that makes thinner waffles for this recipe rather than thick Belgian waffles. This is the waffle iron I use! 

Make double batch of these waffles and freeze some for later. They are delicious toasted right out of the freezer for on-the-go breakfasts. Try spreading a toasted waffle with chocolate hazelnut spread – yum!

Nutrition

Calories: 267kcal | Carbohydrates: 36g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 385mg | Potassium: 340mg | Fiber: 4g | Sugar: 4g | Vitamin A: 40IU | Calcium: 145mg | Iron: 1.2mg

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