So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a waffle iron according to manufacturer's instructions.

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  • Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.

  • Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.

Nutrition Facts

278 calories; protein 7.7g 15% DV; carbohydrates 22.6g 7% DV; fat 18.5g 29% DV; cholesterol 79.6mg 27% DV; sodium 815mg 33% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2014
These were amazing! My first attempt at gluten free waffles. Used combination of buckwheat, rice and coconut flours and used buttermilk, olive oil and coconut sugar. My family liked these even better than my usual wheat flour waffles. Now that we are eating gluten free this will be my new basic waffle recipe. Looking forward to experimenting with different gluten free flours. Thanks stairguy for this awesome recipe! Read More
(10)
26 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2014
These were amazing! My first attempt at gluten free waffles. Used combination of buckwheat, rice and coconut flours and used buttermilk, olive oil and coconut sugar. My family liked these even better than my usual wheat flour waffles. Now that we are eating gluten free this will be my new basic waffle recipe. Looking forward to experimenting with different gluten free flours. Thanks stairguy for this awesome recipe! Read More
(10)
Rating: 5 stars
10/12/2014
Very versatile and infinitely forgiving recipe. The description is right on the waffles do get a great crispy outer shell even if you change up the ingredients they are definitely for people who like buckwheat and the half creamer and half milk does make notable changes in the outcome. I made two and a half batches of these. Batch 1: I used cream and milk along with "dark" buckwheat flour. This version came out almost cake-like and somewhat dense still good though. I couldn't get them out of the waffle iron and thought it may be my machine so I made pancakes out of the rest of the batter and they came out nicely. Batch 1.5: I used "dark" flour half kefir and half milk and they were rich and dense and had a noticeable nutty flavour and crunch-a bit heavy though. Batch 2: I made with "light" flour and milk. These came out light and tender not fluffy or cake-like. Batch two was more what I consider a "regular" waffle: crispy outside and airy inside. The taste of buckwheat was evident in the batch 2 but not as powerful as with the dark flour. All versions are very good. In the end this recipe allows you to play around and experiment; but the original recipe-the way it is given-turns out a delicious waffle and stands up to its claims. Thanks stairguy for the treat! Read More
(8)
Rating: 5 stars
04/12/2016
I never thought I would be able to enjoy pancakes again after learning I was sensitive to wheat and gluten. I found this recipe and decided to give it a try. I am also sensitive to eggs and dairy so I used almond milk and egg replacer. I used applesauce instead of the oil like the author said you could. I don't make waffles any more because I am on a low fat diet so I used an ungreased electric skillet and made pancakes. All I can say is that these were amazing! They taste so close to regular pancakes that I thought I was in heaven while eating them. Thank you for this recipe.:) Read More
(7)
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Rating: 5 stars
09/06/2016
Very good waffles. I substituted a few tablespoons of coconut flour instead of almond flour. T Read More
(2)
Rating: 5 stars
04/30/2016
used Pillsbury gluten free flour...brown sugar...added cinnamon, vanilla and pecans Read More
(2)
Rating: 5 stars
06/18/2016
I have been cooking gluten free for decades and I like buckwheat. I substituted coconut milk for the milk and erythritol for the sugar to comply with my food intolerances. These were very good and my husband did not whine a bit. The leftover waffles were good too and came out of the toaster crispy. Read More
(1)
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Rating: 4 stars
12/29/2018
This recipe is really good! A few changes i made are instead of the flour it called for I just used regular gluten free flour. 2 cups of it. Then i added 2 table spoons of Sugar & a capfull of Imitation Vanilla extract. made it perfect! Read More
(1)
Rating: 5 stars
12/25/2015
what a great recipe.I altered to my taste but still wonderful. Read More
(1)
Rating: 5 stars
03/14/2017
I made recipe as written and thought it was great-this is our new go to waffle recipe. TY for sharing! Read More
(1)