📝 About This Recipe
Experience a breakfast that is as hearty as it is wholesome with these naturally gluten-free buckwheat waffles. Known for its deep, nutty flavor and mineral-rich profile, buckwheat flour creates a sophisticated, crisp exterior that gives way to a tender, airy crumb. Enhanced with a touch of warm cinnamon and real vanilla, these waffles prove that gluten-free dining never has to sacrifice texture or soul.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Buckwheat flour (light or dark variety depending on preference)
- 1/2 cup Tapioca starch (provides essential crispness)
- 2 teaspoons Baking powder (ensure it is gluten-free)
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Sea salt (fine grain)
- 1 teaspoon Ground cinnamon (Vietnamese cinnamon recommended for depth)
Wet Ingredients
- 1 3/4 cups Buttermilk (shaken, at room temperature)
- 2 pieces Large eggs (separated into whites and yolks)
- 6 tablespoons Unsalted butter (melted and slightly cooled)
- 2 tablespoons Honey (or maple syrup)
- 1 teaspoon Pure vanilla extract
Toppings
- 1 cup Fresh blueberries (rinsed and dried)
- 1/2 cup Maple syrup (Grade A Amber)
- 1/2 cup Greek yogurt (full fat for richness)
- 1/4 cup Toasted walnuts (roughly chopped)
👨🍳 Instructions
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1
Preheat your waffle iron to its medium-high setting. While it warms, preheat your oven to 200°F (95°C) and place a wire rack over a baking sheet inside; this keeps the waffles crisp while you cook the batches.
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2
In a large mixing bowl, whisk together the buckwheat flour, tapioca starch, baking powder, baking soda, sea salt, and cinnamon until perfectly combined and no lumps remain.
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3
Separate the egg yolks from the whites. Place the whites in a clean, dry medium bowl and the yolks in another medium bowl.
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4
To the bowl with the egg yolks, add the buttermilk, melted butter, honey, and vanilla extract. Whisk vigorously until the mixture is uniform and the honey is fully dissolved.
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5
Using a hand mixer or a balloon whisk, beat the egg whites until they form stiff, glossy peaks. This is the secret to a light, airy gluten-free waffle.
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6
Create a well in the center of the dry ingredients. Pour the buttermilk and yolk mixture into the well and whisk gently until just combined. Be careful not to overmix; a few small lumps are fine.
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7
Using a rubber spatula, gently fold one-third of the beaten egg whites into the batter to lighten it. Then, fold in the remaining whites until no white streaks remain, maintaining as much air as possible.
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8
Lightly brush the waffle iron with oil or melted butter. Pour about 1/2 to 2/3 cup of batter onto the center of the iron (depending on your iron's size).
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9
Close the lid and cook until the waffle is golden brown and crisp on the outside. Most irons will take about 4-5 minutes. Look for the steam to stop escaping as a sign of doneness.
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10
Carefully remove the waffle and place it directly on the wire rack in the preheated oven to stay warm and crisp.
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11
Repeat the process with the remaining batter, greasing the iron slightly between each waffle if necessary.
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12
Serve immediately while hot, piling them high with your favorite toppings.
💡 Chef's Tips
For the crispest texture, ensure your waffle iron is fully preheated before adding the batter; a drop of water should sizzle and dance on the surface. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice to 1 3/4 cups of whole milk and letting it sit for 5 minutes. Buckwheat flour comes in 'light' (milled from hulled kernels) and 'dark' (includes the hull); light is milder, while dark is more assertive and earthy. Avoid stacking the finished waffles on a plate as the steam will make them soggy; always use a wire rack in a low oven to maintain that crunch. To make these dairy-free, substitute the buttermilk with almond milk plus 1 tablespoon of apple cider vinegar, and use melted coconut oil instead of butter.
🍽️ Serving Suggestions
Drizzle with warm Grade A maple syrup and a generous dollop of cold Greek yogurt for a temperature contrast. Top with a handful of fresh berries and a sprinkle of hemp seeds for added texture and nutrition. Serve alongside thick-cut crispy bacon or breakfast sausage to balance the nutty sweetness of the buckwheat. Pair with a hot cup of French press coffee or a spicy chai latte to complement the earthy tones of the flour. For a savory twist, skip the honey and cinnamon and top with a fried egg and sliced avocado.