The best ever buckwheat waffles! These waffles are light, crispy and nutritious. They are naturally gluten-free and so easy to make!

This recipe was originally published in 2017 and continues to be a reader and family favorite. I make these waffles for my family 2-3 times a month because we love them so much. You also might like these buckwheat crepes!

buckwheat waffles on white plate with strawberries and syrup


 

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!

You also might like these gluten-free waffles, gluten-free popovers or these oat flour waffles. Be sure to check out my full collection of gluten-free breakfast recipes.

overhead shot of buckwheat waffles on white plates with strawberries

Ingredients You’ll Need

overhead shot of ingredients needed to make buckwheat waffles

Here are a few notes on the key ingredients needed to make these waffles:

  • Buckwheat: I prefer grinding my own buckwheat flour from raw buckwheat groats for this recipe. It makes a nice light flour with a slightly nutty taste. You can definitely still use packaged buckwheat flour. The waffles will be a bit darker and have a stronger flavor but they’ll still be delicious.
  • Oil: The original recipe I published in 2017 used coconut oil for these waffles. Coconut oil will still work, but these days I like to use a neutral oil like grapeseed oil or avocado oil.
  • Milk: I most often make these waffles with almond milk, but they will also turn out well with cow’s milk or oat milk.
  • Apple Cider Vinegar: This helps to lighten the waffle batter so the waffles cook up light and crispy!

How to Buckwheat Waffles

step by step instructions for 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!

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!

close up of buckwheat waffles on a plate with berries

Recipe Tips

  • Buckwheat: I prefer grinding my own buckwheat flour from raw buckwheat groats for this recipe. It makes a nice light flour with a slightly nutty taste. You can definitely still use packaged buckwheat flour. The waffles will be a bit darker and have a stronger flavor but they’ll still be delicious. 
  • Oil: I like to use a neutral oil like grapeseed oil or avocado oil for these waffles. 
  • Waffle Iron: I’ve had this intellicrisp waffle iron for 4 years and we LOVE it!
  • Freezer Waffles: I almost always make a double batch of these waffles so we have some to freeze for later. They are delicious toasted right out of the freezer and spread with chocolate hazelnut spread for on-the-go breakfasts. 

More Buckwheat Recipes

close up of buckwheat waffles on a plate with berries
5 from 20 votes

The Best 100% Buckwheat Waffles

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 waffles
The BEST Buckwheat Waffles! These waffles are light, crispy and nutritious. They are naturally gluten-free and so easy to make!

Video

Ingredients

  • 1 1/2 cups raw buckwheat groats (or 1 2/3 cup buckwheat flour)
  • 3 tablespoons sugar (or 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 oil of choice

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. We love 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

Buckwheat: I prefer grinding my own buckwheat flour from raw buckwheat groats for this recipe. It makes a nice light flour with a slightly nutty taste. You can definitely still use packaged buckwheat flour. The waffles will be a bit darker and have a stronger flavor but they’ll still be delicious. 
Oil: I like to use a neutral oil like grapeseed oil or avocado oil for these waffles. 
Waffle Iron: I’ve had this intellicrisp waffle iron for 4 years and we LOVE it!
Freezer Waffles: I almost always make a double batch of these waffles so we have some to freeze for later. They are delicious toasted right out of the freezer and spread with chocolate hazelnut spread for on-the-go breakfasts. 

Nutrition

Calories: 165kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 291mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 0.003mg | Calcium: 113mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Delicious! I used cashew milk because that’s what I have and they came out amazing. I even froze some for busy mornings.

  2. 5 stars
    As someone who is new to this whole gluten free life, thank you so much for sharing this recipe and adding waffles back into my life!

  3. Fantastic! Great texture, my sense of taste is not the best since I got covid, but they were yummy as I could
    tell. I omitted the sugar (I’m on a candida diet) and used coconut milk. thanks so much for this recipe.

  4. 5 stars
    Great recipe. I was low on a few ingredients (topped up the flour with GF oats, used maple syrup for the sugar, lemon for the vinegar and homemade hemp milk). I loved your original ingredient list (minus the ACV – humans should not actually put vinegar in their bodies) so will definitely try with those next time. The waffles were so fluffy and beautiful. My boys loved them. Thank you.

  5. I’ve made these for a huge amount of friends and family and every single person is blown away at how delicious these are! I fell in love with buckwheat thanks to this recipe. This waffle recipe is my all time favorite! Thank you!

  6. 5 stars
    I made them and added nutmeg and a little more cinnamon. I’m on the candida diet so I cut the coconut sugar but made some warm makes blueberries with a bit of honey and they were great!

  7. 5 stars
    These were OUTSTANDING! I used Bob’s Red Mill Buckwheat Flour and yes, they were considerably darker than yours. Also subbed coconut milk (carton, not can) for the almond, and subbed the egg with 3T of JUST Egg. Skipped the cinnamon. I couldn’t have been more pleased 🙂

  8. 5 stars
    Crispy, tasty waffles. The batter has the usual somewhat slimy or gluey texture usual with buckwheat batters. I added about a tablespoon of pumpkin seeds to the waffle griddle before pouring in the batter for extra crunch and flavor.

    1. You could try lemon juice in place of the vinegar. You need something acidic to help fluff up the batter.

      1. A chia seed egg (1 T chia seed, 3 T water, let stand 15 minutes, stirring occasionally) worked perfectly. These are great waffles, not heavy or dense at all! Thanks for the recipe!

  9. 5 stars
    Loved this organic buckwheat flour waffle recipe. However I used exact same ingredients EXCEPT substituted baking powder AND baking soda for “cream of tartar” and “arowroot powder” same dosage and instead of apple cider vinegar I used my “Bubblies pickle brine” ALL natural 1 tablespoon brine WATER AND half of the amount of sugar listed for “coconut sugar,” STILL came out AWESOME. Taste just LIKE buttermilk waffles.
    With almond milk and organic ghee clarified butter.

  10. 5 stars
    These are the best crispy buckwheat waffles ! Made them with my homemade kefir bc I didn’t have almond milk on hand . These are definately going into my recipe book. Thank you for the recipe!

      1. 5 stars
        Thank you for this recipe. I’ve tried so many and this one nails it. They’re light without whipping up egg whites, they’re not heavy and they’re not dry. They’re just perfect. Very yummy this is a keeper

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