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.
Ingredients
- 1 cup buckwheat flour
- 1/3 cup tapioca starch *
- 2/3 cup brown rice flour *
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups milk or buttermilk if you have it
- 2 eggs
- 1/2 cup melted butter
- Vanilla Waffle Sauce and freshly grated nutmeg for topping
- * if you are not in need of a gluten free recipe simply substitute 1 cup AP flour for the items marked with an *
Instructions
- 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.
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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!!
Tricia @ saving room for dessert says
My husband would love you – he adores waffles. This beautiful vanilla sauce looks like icing on the cake – I could eat these for dessert. Have a lovely, kitchen successful weekend Mary!
Inside a British Mum's Kitchen says
I'm just starting to cook with buckwheat – these look fabulous :)Mary x
Sue/the view from great island says
There's that vanilla sauce again! The combination of buckwheat and sweet vanilla sounds pretty good to me right now.
Gerry @Foodness Gracious says
I'd love to try buckwheat, it looks so flavorful 🙂
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. 🙂
Amity says
I thought buckwheat had gluten in it?
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.htmThat 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.