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. Can this recipe for 100% buckwheat waffles also be used to make pancakes? any adjustments I need to be aware of? Thank you

  2. 5 stars
    I have a flour mill and was thrilled to find a recipe that had that in mind. I made this for my gluten and dairy free husband, after trying 3 different recipes that didn’t work well. Freshly ground up buckwheat was a tasty winner ingredient. This one is a keeper! Thank you!

  3. Are you able to include ingredients in exact gram measures? I find the cup measures are not specific enough to ensure success.

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