Buckwheat Waffles


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Buckwheat Waffles - Gluten Free or Not recipe by Barefeet In The Kitchen

Crisp on the outside, light and fluffy inside, these buckwheat waffles were a huge success when I first made them last fall. My husband requested buckwheat waffles after I made these Almond Buckwheat and Bacon Pancakes last year.

I’ve made these waffles numerous times now and they turn out great every time. The flavor is deeper than traditional waffles and just a tiny bit nutty from the buckwheat. Topped with our much loved Vanilla Waffle Sauce, these waffles are always a hit.

Buckwheat Waffles - Gluten Free or Not recipe by Barefeet In The Kitchen

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Buckwheat Waffles – Gluten Free or Not

Servings: 8 waffles


  • 1 cup buckwheat flour
  • 1 cup all-purpose flour*
  • 4 teaspoons baking powder
  • ½ teaspoon kosher salt
  • cups milk or buttermilk
  • 2 eggs
  • ½ cup butter melted
  • Vanilla Waffle Sauce and freshly grated nutmeg for topping

*Gluten-Free Alternative

  • cup tapioca starch
  • cup brown rice flour


  • Combine the dry ingredients and then whisk in the milk. Add the eggs, stir again and then add the butter. Whisk well to thoroughly combine and then let rest while the waffle iron heats.
  • Cook until the waffles are crisp on the bottom and browned on top, or until your waffle iron beeps at you. The buckwheat flour makes a darker waffle, so make sure they are cooked through before removing to a plate. Drizzle with waffle sauce or maple syrup right before serving. Enjoy!
  • FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight ziploc bag. Reheat the frozen waffles in a toaster oven or in the microwave.


Calories: 259kcal · Carbohydrates: 26g · Protein: 7g · Fat: 15g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.5g · Cholesterol: 78mg · Sodium: 276mg · Potassium: 404mg · Fiber: 2g · Sugar: 3g · Vitamin A: 500IU · Calcium: 170mg · Iron: 2mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Ooohhh.. I had my first buckwheat waffle a few years ago when I was taken to that small breakfast restaurant out at the Farms at South Mountain… they were amazing. Now I can make them out home… AND I can top them with that awesome vanilla sauce!!

  2. Sue Bridges says

    Hi, I found your blog looking for an easy recipe to preserve garlic, there are lots of love ideas and tips here and I will certainly be trying out your recipe for preserving garlic. Many thanks for sharing. 🙂

    • Mary says

      Despite its name, buckwheat is not wheat. It’s gluten-free, and it’s safe for people with celiac disease. Buckwheat and wheat are from completely different botanical families. Buckwheat seeds are technically the fruit of a plant called Fagopyrum esculentum.

      Source: http://celiacdisease.about.com/od/theglutenfreediet/qt/BuckwheatQT.htm

      That said, be careful to purchase buckwheat that is clearly labeled gluten free. Depending on where it is processed, it might contain trace gluten. (Or at least that is my understanding of it.) Depending on the level of your allergy, don't take my word for any of it. Ask your doctor.