Buckwheat Waffles

buckwheat waffle with butter and syrup on top.

Course: Breakfast

Cuisine: American

Keyword: buckwheat waffles

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 263kcal

Author: Megan Gilmore

Buckwheat waffles are naturally gluten-free, without requiring any special ingredients. They are the perfect make-ahead breakfast that you can pop in the toaster!

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Equipment

Waffle Iron

Ingredients

1 cup buckwheat flour (see notes)
1 teaspoon baking powder
1/2 teaspoon fine sea salt (I use Real Salt brand)
1 large egg
1/4 cup melted coconut oil (or butter)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup water

Instructions

Plug in your electric waffle iron so it can start to preheat. It should be ready to go by the time you mix the waffle batter. In a large bowl, combine the buckwheat flour, baking powder, and salt and whisk well to break up any clumps.
Add in the egg, coconut oil, maple syrup, vanilla extract, and water and whisk again. The batter will look very runny at first, but it will thicken up in about 60 to 90 seconds of mixing.
Once the waffle iron is ready, spray it with oil and add a 1/2 cup of batter into the center of the plates. Close the waffle iron and let it cook until the "ready" light goes on, letting you know the waffle is done. Depending on how crispy you like your waffles, you may want to let the waffle cook for an additional 1 to 2 minutes after the ready light signals the waffle is done.
Use a fork to carefully remove the cooked waffle, then add another 1/2 cup of batter to the waffle iron and cook the next waffle. Repeat until all of the batter is gone, making 4 classic-size waffles in total. (This size is thin enough to fit in a toaster; see the notes below for a Belgian waffle maker.)
Serve the waffles warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 1 week, or you can freeze them for up to 3 months. You can reheat directly from frozen in your toaster, for a fast morning.

Notes

Nutrition information is for 1 of 4 classic waffles. This information is automatically calculated, and is just an estimate, not a guarantee.
If you have a Belgian waffle maker, you'll need to use 3/4 cup to 1 cup of batter per waffle. In this case, the waffles will be much larger and you'll only get 2 waffles from this batch.
To make this recipe vegan, you can replace the egg with a flax egg or 2 tablespoons of arrowroot starch.
Buckwheat flour comes in both dark (unhulled) and light (hulled) colors. For the best flavor, look for a light-colored buckwheat flour. Or you can make your own by grinding buckwheat groats in a coffee grinder or high-speed blender.

Nutrition