Enjoy our vegan buckwheat waffles-crispy, fluffy, and guilt-free! Made with nutritious buckwheat flour, they’re perfect topped with fresh fruit or maple syrup for a delicious, wholesome treat.
Nothing says Sunday morning (or any morning) like a freshly made waffle recipe.
Like my buckwheat pancakes recipe, these vegan buckwheat waffles are wholesome, easy to make, delicious, and freezer-friendly.
Plus, they are suitable for many types of eaters being gluten-free, dairy-free, egg-free, and nut-free.
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Ingredients + Substitutions
Here’s what you’ll need to make these delicious vegan buckwheat waffles.
- Soy milk + apple cider vinegar: This makes vegan buttermilk as the acid reacts to the milk and thickens and curdles it, resulting in a fluffier waffle and increasing the dairy taste. For soy-free, almond milk also works with similar results.
- Buckwheat flour: A naturally gluten-free flour made from a seed, that's higher in protein and vitamins compared to wheat flour. I highly recommend weighing the flour using a kitchen scale for the most accurate and best results.
- Baking powder: Use active baking powder. Open bottles of baking powder sitting in the pantry for 6+ months may lose effectiveness.
- Cinnamon: For flavour, but you may omit or use another spice in its place.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Whisk the soy milk and apple cider vinegar in a large bowl and set aside for a few minutes until it thickens and curdles. This makes vegan buttermilk.
Add all the dry ingredients to your curdled milk.
Then stir the mixture until well combined.
Pour the batter onto your preheated waffle iron and cook according to the manufacturer’s directions, for approximately 3-5 minutes.
Then serve your vegan buckwheat waffles with fresh fruit or toppings of choice.
Topping suggestions
- Sliced banana, strawberries, blueberries, blackberries, cherries, raspberries, or any fresh berries or fruit.
- Chocolate chips or chocolate shavings.
- Drizzled peanut butter, almond butter, cashew butter, pistachio butter, or another seed or nut butter you enjoy.
- Maple syrup, date syrup, or blueberry or strawberry jam.
Equipment
I use this Cusinart Griddler with these waffle plates. (affiliate link)
I like this particular Griddler because it's one appliance I can use to make pancakes, grilled veggies, AND waffles.
Storage
Keep leftovers refrigerated for 3-4 days in a sealed container.
To freeze, wait until the waffles are completely cooled to room temperature, and then store them in an airtight container or ziptop bags for up to 3 months in your freezer.
You may reheat these buckwheat waffles in your toaster from frozen, or use a warm oven or toaster oven.
Expert Tips
- Weigh your flour and powder for the best results. If scooping from a bag, you may have too much and need more liquid to get the batter the right consistency.
- If you don't have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess.
- Make sure your waffle maker is HOT before adding the waffle batter to it, to prevent sticking.
- Do not lift the lid too soon or your waffles will break and lift the lid slowly and carefully to check for sticking.
- Subsequent batches of waffles cook a little faster than the first batch so watch closely.
More delicious buckwheat flour recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1.25 cups soy milk
- 1 tablespoon apple cider vinegar or lemon juice
- 180 grams buckwheat flour approx. 1.5 cups spooned + leveled
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
Instructions
- Preheat your waffle iron on medium heat, or according to its manufacturer directions.
- Combine the soy milk and apple cider vinegar in a large bowl and set aside for a few minutes. The milk will thicken and curdle, resulting in vegan buttermilk.
- Once curdled, add all the remaining ingredients to the same bowl and stir until combined. Then cook the waffles according to the manufacturer's directions, approx. 3-5 minutes, or until desired doneness is reached.
- Serve with your favourite toppings and enjoy.
Notes
- Weigh your flour and powder for the best results. If scooping from a bag, you may have too much and need more liquid to get the batter the right consistency.
- If you don't have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess.
- Make sure your waffle maker is HOT before adding the waffle batter to it, to prevent sticking.
- Do not lift the lid too soon or your waffles will break and lift the lid slowly and carefully to check for sticking.
- Subsequent batches of waffles cook a little faster than the first batch so watch closely.
James Guilford says
Great sounding recipe, Rosa! I don’t have any soy milk on hand, though — would oat milk work as well with the vinegar?
Rosa says
Oat milk doesn’t curdle as well as soy milk, and I haven’t specifically tried these waffles with oat milk.