Gluten-Free Buckwheat Waffles Recipe
Delicious and crispy gluten-free buckwheat waffles made with wholesome ingredients, perfect for a comforting breakfast or brunch. These waffles are light, flavorful, and topped with your choice of maple syrup, almond butter, or fresh banana slices.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup buckwheat flour
- 1 tablespoon sugar (coconut sugar recommended)
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
Wet Ingredients
- 1 ¼ cups buttermilk, shaken (see notes for homemade alternative)
- ¼ cup (4 tablespoons) melted butter or coconut oil
- 1 large egg
Toppings (optional)
- Maple syrup
- Almond butter
- Fresh banana slices
Instructions
- Preheat the waffle iron. Preheat your waffle iron according to the manufacturer’s instructions. Optionally, preheat your oven to 200°F (93°C) to keep cooked waffles warm.
- Mix the dry ingredients. In a medium-sized bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Combine the wet ingredients. In a separate bowl or liquid measuring cup, whisk together the buttermilk, melted butter (or coconut oil), and egg until smooth and fully blended.
- Mix wet and dry ingredients. Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently until just combined, leaving a few small lumps. Be careful not to overmix. For lighter, crispier waffles, let the batter rest for 5 to 10 minutes.
- Cook the waffles. Pour batter onto the heated waffle iron plates, then close the lid and cook until the waffles stop releasing steam and feel lightly crisp to the touch. This may take longer than the waffle iron’s usual cooking time. Carefully remove the waffles from the iron.
- Keep warm and serve. Place cooked waffles in the preheated oven to keep warm if desired, and avoid stacking them to maintain crispness. Repeat with the remaining batter. Serve waffles topped with maple syrup, almond butter, and/or fresh banana slices.
Notes
- To make your own buttermilk substitute, mix 1 ¼ cups milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
- Letting the batter rest for 5-10 minutes can help produce lighter and crispier waffles.
- Do not stack waffles immediately after cooking to prevent sogginess and retain crispness.
- To keep waffles warm, use a low oven setting (around 200°F) but avoid leaving them too long to prevent drying out.
