Buckwheat Waffles

by autumn on September 2, 2014

Buckwheat Waffles // Autumn Makes & Does

Two summers ago, before we went away to Vermont, I set up a ziploc baggie assembly line and measured out a vacation’s worth of dry ingredients for my favorite buckwheat pancake recipe. I needed to be prepared for the maple syrup. Once we were there, I made Paul drive me out to this farm that was waaaaay further away/in the mountains than I initially thought to get what was–thankfully–maybe the best bacon I’ve had in my life. I cooked the pancakes and bacon in my cast-iron on the grill of our Airbnb and we had some legendary porch breakfasts.


Buckwheat Waffles // Autumn Makes & Does

Buckwheat Waffles // Autumn Makes & DoesThis all happened pre-waffle maker and I can’t believe it has taken me this long to adapt my favorite buckwheat pancake recipe for my favorite small kitchen appliance. One of the things I love about buckwheat flour is that, if you play your cards right, you can use it alone in a recipe, without a supporting cast of other flours and starches. If you’re a regular gluten-free baker, you understand that this is a special thing and will be happy to learn that’s the case here. Only having one flour to measure (#glutenfreeproblems) keeps the recipe simple, so you’ll actually want to make these in a partially caffeinated state.

Buckwheat Waffles // Autumn Makes & DoesI’ve heard rumors that something called “fall” may be close to happening for some of you. It is currently 100 degrees as I type this so your PSL tweets mean nothing to me, but these waffles are totally cool morning worthy. They have just enough sugar to keep the outside adequately crispy to stand up to hefty toppings. And thanks to the magic of whipped egg whites, they’re light and fluffy on the inside too.

Buckwheat Waffles // Autumn Makes & Does

Buckwheat Waffles
Recipe Type: waffle
Cuisine: breakfast
Author: Autumn Giles
Prep time:
Cook time:
Total time:
Serves: makes 3 waffles
A gluten-free, dairy-free buckwheat waffle recipe made with only buckwheat flour.
  • 1 cup of buckwheat flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons cane sugar
  • Pinch of kosher salt
  • 2 tablespoons maple syrup
  • 1 cup unsweetened almond milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 egg, separated
  1. Combine the buckwheat flour, baking soda, baking powder, cane sugar, and salt in a large bowl. Whisk to combine.
  2. Make a well in the center and add the maple syrup, almond milk, canola oil, vanilla extract, and egg yolk. Whisk together vigorously until no lumps remain. Set aside.
  3. In a medium bowl, use a clean whisk to beat the egg white to soft peaks by hand. Whisking the white by hand provides the perfect built-in timer for how long the batter needs to sit and hydrate. You can take breaks!
  4. Once you have soft peaks, use a spatula to gently fold the egg white into the batter until it is just combined.
  5. Cook in a waffle maker according to the manufacturer’s instructions. For my waffle maker, I use about a cup of batter and cook it for about 7 minutes.
  6. Serve immediately or freeze any extras for reheating.


  • Unfortunately, I can’t give credit where credit is due here because google is telling me that the blog my coveted pancake recipe came from has been hacked for quite some time 🙁 If that changes, I’ll update with a link to the original recipe here.
  • My tummy is happiest with dairy-free breakfasts, but you can of course experiment with the milk/fat that you prefer.

{ 12 comments… read them below or add one }

1 Lissa September 2, 2014 at 11:57 pm

One of my goals is to go to Vermont in the Fall. May not be this fall but soon for sure. Bacon and maple syrup. Divine. Love the pancakes. They look amazing. Oh and PSL is da bomb iced. 🙂


2 autumn September 3, 2014 at 1:57 pm

Ha! I was wondering about that Lissa! I guess I will have to try it iced 🙂 We were there in mid-late august, which was already pretty fall-like. But, I think full-on fall would be amazing.


3 Kelly @ Kelly Bakes September 3, 2014 at 3:36 am

Fun fact: Joanne (my mom) LOVES buckwheat. One day someone mentioned buckwheat on like, the Food Network, or something and she said, ‘I love buckwheat!’ WHO KNEW?!

Also, VT <3 It's a million degrees in my apartment (PSL-esque baking may have been involved) but the thought of VT in the fall makes me yearn for sweaters and my heart is now swooning a little. SIGH.


4 autumn September 3, 2014 at 1:58 pm

Haha! And my mom claims she is allergic to buckwheat… Ahh, sweaters <3


5 Thalia @ butter and brioche September 3, 2014 at 7:21 am

Totally wish that I was waking up to a plate of these waffles tomorrow morning, they look and sound seriously delicious. Pinned!


6 autumn September 3, 2014 at 1:59 pm

Thanks, Thalia 🙂 When I was testing this recipe I totally froze the leftovers and reheated them in the toaster oven for weekday waffles.


7 Kate @ ¡Hola! Jalapeño September 8, 2014 at 7:52 pm

You are such a planner, but who wouldn’t be in the land of maple syrup! These looks awesome!


8 Brighid September 11, 2014 at 1:52 am

Here in the southern part of New Hampshire (White Mountain State to Vermont’s Green Mountain State), it’ll be 75 tomorrow and afterwards all the highs will be in the 60s pretty much. There’s maple syrup, apple picking, covered wooden bridges and in about a month the leaves will be amazing. But our tomatillos are only an inch in diameter, watermelons only grow to the “personal” size and frost is just a matter of weeks away.

And in January, I will longingly look at pictures of Arizona and say “Look! Those people are outside without jackets! And they look happy in the sunshine!”

Thanks for the recipe! It looks wonderful!


9 Amy @ Thoroughly Nourished Life October 10, 2014 at 3:51 am

I love buckwheat so much! And I love as a GFer that you can use it completely unsupported by other flours! I just inherited a stove top waffle iron from my grandmother and I can see now that we are in for plenty of delicious breakfasts this summer 🙂


10 Shelly November 8, 2014 at 6:40 pm


The project I’ve been working on lately is creating a gluten free waffle mix that I can whip up the night before in a magic bullet (a small sized blender for one). So far the flours I’ve tried have tasted horrible. I’m new to gf baking and still learning the different flours. Going to run to the store today for buckwheat and try these. Any suggestions for halving a recipe with one egg?
Will let you know how it goes.


11 autumn November 9, 2014 at 3:39 pm

Hi Shelly, these freeze so well that rather than messing with halving an egg, I’d recommend making a full batch and freezing any leftovers. That’s my strategy at least!


12 Wayne January 7, 2015 at 7:40 am

great recipe, I took a punt to make these for my wife for Christmas breakfast as she prefers to eat Gluten free. My mistake…….. I have had to make them New Years day for breakfast and twice for dinner and it’s only January 7th. She loves them. Doesn’t want to go out for breakfast now days just wants to stay home and have your Waffles. Well done.


Cancel reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: