Folks – welcome to Waffle Wednesday – where the only thing on the menu are these Buckwheat Waffles with a maple pineapple topping. Nothing else needed, right?
Obsessed to the point that the waffle maker has its own semi-permanent place on the kitchen counter and I have buckets full of milk in the fridge. No running out of milk in this house!
This vanilla buckwheat waffles recipe is actually about hitting two main goals:
The first is that I have been meaning to cook up a gluten free waffle recipe for you lot. The second is that I have had a pack of buckwheat flour in the pantry for the longest time. It just got hidden behind all the other flours and I plain old forgot.
These gluten free waffles are great with a liberal helping of honey, maple syrup, Strawberry Compote, or Crockpot Pumpkin Butter. You can certainly stop there, BUT the maple pineapple syrup elevates it to something beyond special.
Why Make This Recipe
- Easy and Quick: These gluten free waffles are a breeze to make with just six simple ingredients, so you can whip up a tasty breakfast in no time.
- Gluten-Free Goodness: Perfect for those with dietary restrictions, these waffles use gluten-free buckwheat flour, ensuring everyone can enjoy them.
- Sweet and Tangy: The maple pineapple topping adds a burst of flavor, combining the sweetness of maple syrup with the zing of pineapple for a mouthwatering experience.
- Versatile: You can get creative with your toppings; try honey, more maple syrup, or a fruity compote for extra deliciousness.
- Freezer-Friendly: Make a big batch and freeze the extras for a quick breakfast on busy mornings.
- A Healthier Twist: With buckwheat and minimal sugar, these waffles offer a healthier breakfast option without compromising on flavor.
- Milk: The base for the waffle, making it creamy and rich. You can also use unsweetened almond milk, oat milk, cashew milk, or coconut milk if you prefer.
- Unsalted Butter (melted): Adds a lovely buttery flavor and helps keep the waffles moist.
- Eggs: They bind everything together, providing structure to the waffle.
- Vanilla Essence: Infuses the waffles with a delightful hint of vanilla, enhancing the overall flavor. You can also use vanilla extract if you have it.
- Buckwheat Flour: The star of the show, this gluten-free flour gives the waffles their unique nutty, earthy taste.
- Gluten-Free Baking Powder: It’s the secret behind those fluffy gluten free waffles, helping them rise to perfection.
- Melted Butter: Adds a rich, buttery note to the topping.
- Frozen Pineapple: The star of this topping, adding a sweet and tangy tropical twist.
- Maple Syrup: Infuses a delightful sweetness that pairs perfectly with the pineapple.
How To Make Buckwheat Waffles
- Grab a bowl and whisk together the milk, melted butter, beaten eggs, and a dash of vanilla essence. Set this mix aside.
- In a separate, larger bowl, combine the buckwheat flour and gluten-free baking powder. Now, make a little well in the middle of this flour mix.
- Slowly pour the milk mixture into that flour crater. Don’t worry if you see a few lumps; they’ll disappear as the waffles cook.
- Time to cook the waffles. Follow the instructions for your waffle iron. Cook until crispy and golden brown. Keep cooked waffles warm while you make the maple pineapple topping.
- Heat a little butter in a saucepan, and then add the frozen pineapple. Let it simmer with the lid off for a couple of minutes.
- Stir in the maple syrup, and let it cook for about a minute until the pineapple gets all coated. Turn off the heat.
- Now, all that’s left to do is to serve these amazing buckwheat waffles with that fantastic maple pineapple topping. You can even get creative with your toppings – honey, more maple syrup, or a fruity compote would be fantastic options.
- Be sure to use gluten free flour and gluten free baking powder. In this recipe I used buckwheat flour, but other flour options include any combination of rice flour, almond flour, polenta and plantain flour.
- Give your waffle maker a chance to heat up fully before you start pouring in the batter. It ensures your waffles cook evenly and don’t stick.
- When you’re combining the wet and dry ingredients for the waffle batter, don’t overmix. A few lumps in the batter are totally fine, and they’ll disappear during cooking.
- Here are some of my favorite tools to make this recipe. Do you have any of these already?
- Chocolate Chip Waffles: Add gluten-free chocolate chips to the waffle batter for a sweet, indulgent twist.
- Cinnamon Apple Waffles: Incorporate ground cinnamon into the waffle batter for a warm and cozy flavor. Top your buckwheat waffle with sautéed cinnamon-spiced apple slices and a dollop of whipped cream.
- Lemon Blueberry Waffles: Add lemon zest and blueberries to the waffle batter for a refreshing, fruity taste.
- Pumpkin Spice Waffles: Mix in pumpkin puree and a dash of pumpkin spice to your waffle batter for a taste of fall.
Prep and Storage
- Prep Ahead – You can prepare the waffle batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before using it in the waffle maker. To save time in the morning, you can also make the waffles in advance and then reheat them in the toaster or oven when you’re ready to enjoy.
- Store – If you have leftover waffles, allow them to cool to room temperature. Then, stack them with a small piece of parchment paper in between each waffle to prevent sticking. Store the stacked waffles in an airtight container or a resealable plastic bag. You can keep them in the refrigerator for up to 2-3 days.
- Freeze – To freeze extra waffles, first let them cool completely to room temperature. Once cooled, place them in a single layer on a baking sheet and freeze for about an hour. This prevents the waffles from sticking together. Once partially frozen, transfer the waffles to a resealable plastic bag, separating them with parchment paper or wax paper. Be sure to remove as much air as possible from the bag. Properly stored, these waffles can be frozen for up to 2-3 months.
Buckwheat flour is ground from buckwheat groats and is naturally gluten-free. It has a nutty and earthy flavor, making it suitable for a variety of dishes, including pancakes, waffles, noodles, and bread.
You can find gluten-free buckwheat flour in most well-stocked grocery stores or specialty food stores. You can also order it online.
If you don’t have gluten-free baking powder, you can use regular baking powder, but be aware that it may contain trace amounts of gluten. Check the label or opt for a gluten-free baking powder for a completely gluten-free recipe.
Waffle batter typically has a slightly higher fat content and may include ingredients like melted butter or oil to make the waffles crispier. Pancake batter is often a bit thinner.
More Recipes You May Like
Check out all my Breakfast Recipes or start with the selection below.
- Easy Buttermilk Waffles– Best brunch recipe
- Bacon and Nutella Stuffed Waffles– Favorite with kids
- Chocolate Chip and Sweet Potato Waffles
- Gluten Free Zucchini Muffins– Great for eating on the go
- The best ever Cornmeal Porridge– So, so creamy
- Blueberry Compote– Easy to whip up.
- Crispy Bacon– Yum!!
- Some really decadent Hot Chocolate
- And flavorful fresh Infused Water
- Great multipurpose mixing bowls.
- Measuring cups and teaspoons.
- Super fragrant vanilla extract.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my buckwheat waffles recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Buckwheat Waffles With Maple Pineapple! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Buckwheat Waffles With Maple Pineapple
For the buckwheat waffles
- 2 cups (450 ml) milk
- 8 1/2 Tablespoons (125 g) unsalted butter melted
- 3 eggs beaten
- 1 teaspoon vanilla essence or vanilla extract
- 10 1/2 ounces (300 g) Buckwheat flour
- 1 teaspoon gluten-free baking powder
Fpr the maple pineapple
- 1 teaspoon melted butter
- 7 ounces (200 g) frozen Pineapple
- 2 Tablespoons maple syrup
- Whisk together milk, butter and eggs and vanilla and set aside.
- Mix flour and sugar and make a hole in the center.
- Slowly whisk the milk mixture into the flour to make a batter and don’t worry if there are some lumps.
- Cook the waffles according to your waffle maker's instructions until all the waffle batter is finished and set aside somewhere warm.
- To make the maple pineapple – heat the butter in a pot and add the frozen pineapple, allow ice to melt, and leave simmering with the pan open, for a couple of minutes. Stir in the maple syrup and cook for about 1 minute until the pineapple is well coated. Switch off the heat.
- Serve the buckwheat waffles topped with the maple pineapple.
- Use gluten-free flour and baking powder; buckwheat flour is one option.
- Preheat your waffle maker fully for even cooking.
- Don’t overmix the batter; a few lumps are okay, and they’ll vanish when cooking.
Please pin me: