Crispy Buckwheat Waffles (Gluten-Free & Dairy-Free)
These crispy buckwheat waffles are made completely from scratch with simple ingredients and no special gluten-free flour blends. Buckwheat flour gives them a rich, nutty flavor while arrowroot flour helps create a light texture and crispy golden edges. Perfect for a weekend breakfast or making ahead for the freezer.
Equipment
- waffle maker
Ingredients
For the Dry Ingredients
- 3 1/2 cups buckwheat flour
- 1/2 cup arrowroot flour
- 1 tablespoon baking powder
- 1/2 teaspoon mineral salt
For the Dairy-Free Buttermilk
- 3 cups unsweetened plain almond milk
- 3 tablespoons lemon juice or vinegar
For the Wet Ingredients
- 4 large eggs room temperature
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract look for gluten-free
- 1/2 cup refined coconut oil melted and slightly cooled
For the Waffle Maker
- oil for greasing the waffle maker
Instructions
Make the Dairy-Free Buttermilk
- In a measuring bowl or large measuring cup, combine the almond milk and lemon juice or vinegar. Stir gently and let the mixture sit for 5 minutes to curdle slightly.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the buckwheat flour, arrowroot flour, baking powder, and salt until evenly combined.
Mix the Wet Ingredients
- In a separate bowl, whisk together the eggs, dairy-free buttermilk, maple syrup, and vanilla extract.
Do not add the coconut oil yet. Adding it directly to the cold ingredients can cause it to harden into small chunks.
Combine the Batter
- Pour the wet ingredients into the dry ingredients and stir until combined.
- While stirring gently, slowly drizzle in the melted coconut oil a little at a time. This helps prevent the oil from clumping and creates a smooth batter.
Let the Batter Rest
- Allow the batter to rest for 5 to 10 minutes. This gives the buckwheat flour time to absorb the liquid and helps improve the texture of the waffles.
Cook the Waffles
- Preheat your waffle maker according to the manufacturer's instructions and lightly grease if needed.
- Pour the recommended amount of batter into the waffle iron and cook until the waffles are golden brown.
- For extra crispy waffles, continue cooking for about 1 minute after the steam has mostly stopped escaping from the waffle maker.
Serve
- Serve right away hot off the iron or to keep them warm as you finish cooking the rest, place them on a rack in the oven set to 200°F. Avoid stacking them up on a plate, which traps steam and will result in soft, soggy waffles.
- Serve warm with maple syrup, fresh fruit, homemade berry sauce, or your favorite toppings.
Notes
Buckwheat is naturally gluten-free and is actually a seed, not a type of wheat.You can omit the arrowroot flour if desired, but arrowroot flour helps create a lighter texture and crispier exterior.Leftover waffles can be refrigerated for up to 4 days or frozen for up to 3 months.Reheat in a toaster, oven, or air fryer for the best texture.
