Fluffy Vegan Buckwheat Waffles with Buttermilk

An overhead image of a buckwheat waffle on a plate, fresh berries and syrup top the waffle.

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Fluffy Vegan Buckwheat Waffles with Buttermilk

Crisp on the outside, soft and fluffy inside, these vegan buckwheat waffles are an easy homemade breakfast with a lightly nutty, earthy flavour. Made with buckwheat flour and vegan buttermilk, they’re simple to make, dairy-free, egg-free, and naturally gluten-free. Serve them warm with your favourite toppings for breakfast or brunch.

Prep Time10

Cook Time16

Total Time26

Servings:

Author: Gwen Leron

Ingredients

1 ⅔ cups (416ml) unsweetened dairy-free milk
4 teaspoons lemon juice
2 cups + 2 tablespoons (255g) whole grain buckwheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
3 tablespoons oil
2 tablespoons pure maple syrup
2 teaspoons vanilla extract

Instructions

Make Vegan Buttermilk:

Pour the dairy-free milk into a measuring cup or bowl.
Add the lemon juice to the milk and stir. Set aside for 10 minutes.

Make Waffle Batter:

Whisk the buckwheat flour, baking powder, baking soda, cinnamon, and salt together in a large bowl.
Add the oil, maple syrup, and vanilla to the rested vegan buttermilk. The buttermilk will be curdled, which is normal. Stir until everything has combined.
Slowly add the buttermilk mixture to the dry ingredients, and mix until all ingredients have combined. Set aside to rest for 5-10 minutes while you preheat the waffle maker.

Cook the Waffles:

Turn on the waffle maker and allow it to preheat.
If your waffle maker is not non-stick, using a pastry brush, lightly coat both sides with a small amount of oil.
Using a ladle or the premeasured cup that came with your waffle maker, add the batter to the centre of the preheated waffle maker. Close and cook until the machine beeps to indicate that the waffle is done. If your maker does not have this function, you'll know it's done when steam stops escaping from the waffle maker.
Carefully open the waffle maker, remove the waffle, and set it on a cooling rack.
Repeat until the batter is done.
Serve with maple syrup or other toppings of your choice.

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
This recipe makes 4 waffles in a standard Belgian waffle maker. You may end up with slightly more or less depending on the shape and size of your waffle maker.
Store fully cooled leftovers for up to three days in an airtight container or freezer bag in the refrigerator.
To freeze, cool them completely and freeze them in an airtight container or freezer bag for up to two months. Reheat in the oven, air fryer, toaster oven, or microwave. For the crispiest results, use the oven, air fryer, or toaster oven.
Nutrition information is based on 1 of 4 waffles made in a Belgian waffle maker without toppings or add-ins, prepared as written using soy milk. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition