Buckwheat Waffles

Buckwheat flour is naturally gluten free and has a bit of a nutty earthy flavor. I like to serve these with butter and maple syrup or top with maple apple butter in the fall. They freeze very well so I often make a batch to freeze so I have homemade toaster waffles on hand for a quick breakfast.

3/4 cup buckwheat flour

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

¼ teaspoon cinnamon

2 tablespoons sugar

1 ½ cups buttermilk

6 tablespoons butter, melted

2 eggs, beaten

1 teaspoon vanilla

¼ cup water

In a large bowl, mix all the dry ingredients. In another bowl whisk the wet ingredients, then add to the dry ingredients. Whisk until batter is smooth. 

Preheat a waffle iron and cook according to the manufacturer’s instructions.

Makes 8-10 medium waffles, depending on waffle iron

For gluten free waffles, use gluten free all-purpose flour with buckwheat flour.

I frequently don’t keep buttermilk on hand but an easy way to make your own is add 1 1/2 tablespoons white vinegar to the milk and let it sit for about 5 minutes.