Go Back
+ servings
buckwheat waffles on white plate with syrup and fork

Meaningful Eats

Buckwheat Waffles

The BEST Buckwheat Waffles! These waffles are light, crispy and nutritious. They are naturally gluten-free and so easy to make!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6


  • 1 ½ cups raw buckwheat groats or buckwheat flour
  • 3 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon optional
  • 1 ½ cups almond milk room temperature
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 egg beaten
  • ¼ cup coconut oil melted


  • 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.



 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!


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