Buckwheat Waffles

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These buckwheat waffles with a delicious maple pineapple topping are made with just six ingredients! They are a delightful gluten-free breakfast option that combines the earthy flavors of buckwheat with the sweet and tangy notes of maple and pineapple.

Suitable for gluten free and vegetarian diets.

the completed buckwheat waffles recipe served with toppings and coffee

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?

It is obvious that I am a teeny little bit obsessed with waffle recipes. Like eating Orange Waffles and these fab Plantain Waffles twice a week and then again on Sundays kind of obsessed.

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!

top down view of the gluten free waffles served with pineapple maple topping

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.

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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.

Ingredient Notes

  • 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 Extract: Infuses the waffles with a delightful hint of vanilla, enhancing the overall flavor.
  • Buckwheat Flour: 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.

Handy Tip: Use Good Kitchen Tools!

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.

How To Make Buckwheat Waffles

  1. Grab a bowl and whisk together the milk, melted butter, beaten eggs, and a dash of vanilla. Set this mix aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the maple syrup, and let it cook for about a minute until the pineapple gets all coated. Turn off the heat.
  7. 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.
close up view of the completed gluten free waffles recipe

Expert Tips

  • 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?

Delicious Variations

  • 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.
top down view of the completed recipe

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 – Properly stored, these waffles can be frozen for up to 2-3 months. To freeze, follow these steps:
    • First let them cool completely to room temperature.
    • 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.

FAQs

What is buckwheat flour?

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.

Where can I find gluten-free buckwheat flour?

You can find gluten-free buckwheat flour in most well-stocked grocery stores or specialty food stores. You can also order it online.

Can I substitute regular baking powder for gluten-free baking powder?

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.

What’s the difference between waffle batter and pancake batter?

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.

top down view of two waffles served with with pineapple maple topping

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Easy vanilla buckwheat gluten free waffles - made with just 6 ingredients. Plus the maple pineapple topping is really good - recipesfromapantry. #glutenfreewaffles #easyglutenfreewaffles #buckwheatflourwaffles #glutenfreewafflesrecipe #fluffyglutenfreewaffles
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4.91 from 11 votes

Buckwheat Waffles With Maple Pineapple

These buckwheat waffles made with just six ingredients are served with a delicious maple pineapple topping.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8
Calories: 327kcal
Author: Bintu Hardy

Ingredients

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

Instructions

  • 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.
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Notes

  • 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.

Nutrition

Calories: 327kcal | Carbohydrates: 36g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 168mg | Potassium: 351mg | Fiber: 4g | Sugar: 9g | Vitamin A: 600IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 1.9mg

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Easy vanilla buckwheat gluten free waffles - made with just 6 ingredients. Plus the maple pineapple topping is really good - recipesfromapantry. #glutenfreewaffles #easyglutenfreewaffles #buckwheatflourwaffles #glutenfreewafflesrecipe #fluffyglutenfreewaffles

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4.91 from 11 votes

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24 Comments

  1. Hi. I really would love to make these. You say Mix flour and sugar for the second step of the waffles but there isn’t a sugar listed on the waffle ingredients list. What sugar and how much?

  2. These look delicious! The directions mention sugar but I’m not seeing sugar in the igredient list.. help?

  3. 5 stars
    I want one of these waffles right now! I love buckwheat, it’s a great gluten free option. And the topping sounds amazing too!

  4. 5 stars
    A waffle obsession is always a good thing! I love buckwheat — such a great earthy flavor and extra yummy with a touch of sweetness.

  5. 5 stars
    Yum I love how diet-conscious this recipe is on all counts, but that it’s still packed full of flavour. My all time favourite waffle toppings are lemon curd and berry compote, with a slice or two of orange and berries, but I’ve never tried maple pineapple – that’s going on the list for Sunday breakfast! 😀

  6. 5 stars
    You hit my weekend breakfast sweet spot. I love waffles. Buckwheat reminds me of when we used to make maple syrup in the spring and made pancakes and waffles with this great ingredient.

  7. Love the idea of using buckwheat in these beautiful waffles! They look amazing! Look forward to giving them a try!

  8. Yum! We love buckwheat pancakes but have never tried buckwheat waffles. Bookmarking this one! And that is so interesting about A2 milk – I’d never heard of that but what a great option for those who need it!