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.
- 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 *
- 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.