Buckwheat Waffles

Breakfast and BrunchGluten-FreeBuckwheat

Gluten-free buckwheat waffles, crispy on the outside, fluffy on the inside.

Photography Credit: Elise Bauer

Do you like buckwheat? When I lived in Japan I used to eat buckwheat soba noodles all the time, and a few years ago I started making buckwheat pancakes which have become a favorite. The taste is a little bit like whole wheat or whole grain versus white flour, but not wheat-y.

Buckwheat isn’t actually grain—it isn’t a grass, but a plant that produces seeds that are used like wheat, hence the name. It is completely gluten-free. So if you are trying to avoid gluten for any reason (my mother and I are a bit sensitive to gluten), buckwheat is a great option.

Many recipes that use buckwheat, mix buckwheat flour with all purpose flour. You can certainly do that with this waffle recipe if you want; the gluten in the all purpose flour will help create structure in the waffles. With this recipe I was looking for a method that would produce waffles that were crispy on the outside, fluffy on the inside, with 100% gluten-free buckwheat flour.

So, to help this batter achieve structure, that in my opinion a waffle demands (more so, say than a pancake), we are pulling out all the guns. We are using baking powder, which will help with leavening, as well will the combination of baking soda and plain yogurt.

We are also using extra egg whites, whipping them, and folding them into the batter. The result is more air in the batter, creating a fluffy interior, and structure for the waffle, so the outside is crisp, not spongy.

Buckwheat Waffles on Simply Recipes

I made several batches of these waffles, varying the number of egg whites, whipping and not whipping the egg whites, and even trying an overnight yeast-based rise for the batter. The following recipe is what I ultimately settled on. I can eat these straight without any added syrup or butter, and still want more.

Are you a crispy waffle person? or a fluffy waffle person? When I asked the question on Facebook recently, almost everyone said “crispy”. Almost everyone else said, “crispy on the outside, fluffy on the inside”. I do have friends that just want them fluffy, and could care less about the crisp.

Here’s the deal, cook them in your waffle maker to a light brown, and they will be fluffy. Cook them longer, and the outside will start to get browner and crispier.

Buckwheat Waffles on Simply Recipes

Buckwheat Waffles Recipe

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  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 8 to 12 waffles, serves 4 to 5

The fluffiness of these waffles is greatly enhanced by whipping the egg whites and folding them into the waffle batter. The whipped egg whites also help to provide structure for the waffles. You can skip this step, but the result will be a little more dense.

When whipping egg whites it's important that everything that touches the egg whites is very clean. Even the smallest amount of fat, butter, or egg yolk can interfere with the whip-ability (is that a word?) of the egg whites. So make sure you separate the eggs carefully, and remove any specks of egg yolk that may have wandered into the whites (it's easiest to do that with a large piece of egg shell).

You can substitute the plain yogurt and milk combination with buttermilk.

Ingredients

  • 1 1/2 cups buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • Pinch of cinnamon
  • 2 eggs, separated, plus 2 additional egg whites for extra lightness
  • 2 Tbsp sugar
  • 1 cup milk (low fat or regular)
  • 1/4 cup water
  • 1 cup plain yogurt
  • 1/2 cup (1 stick) butter, melted
  • Extra pats of butter for serving
  • Heated maple syrup for serving
  • Berries for serving

Method

1 Turn on your waffle maker, with the setting on medium. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and cinnamon.

2 Place the egg whites in a medium bowl and beat with a hand mixer or egg beater. Sprinkle in the sugar as you beat the egg whites.  Beat egg whites until you have soft peaks.

3 In a medium bowl, whisk together the egg yolks, the melted butter, yogurt, milk, and water.

4 Pour the yogurt/milk/butter/egg mixture into the buckwheat flour mixture and stir until just combined. It's okay if it's a little lumpy. Fold a third of the beaten egg whites into the batter until completely incorporated. Gently fold the remaining beaten egg whites into the batter until just combined, and there are no streaks of egg whites. Be gentle so that you do not deflate the egg whites too much.

5 When your waffle maker is ready, working in batches, pour or spoon the batter into the wells, until they almost come to the edge. You will know if you've over-filled it because the batter will spill out of the waffle maker. No harm done, but it's a little messy. I like to grease the inside of my waffle maker with a little butter, to help make it easy to remove the waffles. Cook until the waffle maker indicator indicates that the waffles are ready, or wait until steam stops rising out of the waffle maker. Gently pull the waffles out with a fork.

As you make the batches, the batter may thicken while it sits. If you want, thin it out a bit with some water.

Getting the right balance of doneness is key here. Lightly browned means the waffles will be fluffy, but not crisp. Dark brown means the waffles may be crispy, but a little dry inside. It depends on your preference and your waffle maker. You may need to experiment with a few test waffles to see what works best for you.

Serve with pads of butter, warmed maple syrup, and fresh berries.

 

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Buckwheat Waffles

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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47 Comments / Reviews

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Did you make it? Rate it!

  • Simlhi

    I’ve been incorporating buckwheat in many of my baking recipes. Light and fluffy waffles with 100% buckwheat. My kids cannot tell it is super healthy for them. Thank you.

  • Emily D

    Easy step by step instructions. Fantastic results and great taste!!!
    The whole family loved them!

    xxxxxyyyyy

  • Janet

    Oh, I also did half butter/half coconut oil.

    xxxxxyyyyy

  • Janet

    I made this with just two eggs, but did separate and whip/fold in the whites lastly. They are great! Oh, I also used both buttermilk and yoghurt in place of the milk. Extra snappy, and topped with thawed loganberries from last summer. Yum!

    xxxxxyyyyy

  • Maria

    I pulled out my old waffle maker and put it to the test on this recipe for Buckwheat waffles… I sprayed the irons with coconut oil spray which was essential to release waffles when done.. plus get rid of the dust from years of neglect! The result: utterly delicious! Beautiful flavor, light as a feather.. crispy on the outside and fluffy on the inside.. that hint of cinnamon just right.. topped with fresh raspberries and a dash of heated maple syrup! So yummy!

    xxxxxyyyyy

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Buckwheat Waffles