RECIPE: Buckwheat buttermilk waffles even non-waffle eaters love


I have a confession to make: in the world of breakfast carbs, waffles don’t rank in my top 10.  

Maybe it stems from the fact that my mom only stocked whole wheat Nutri-grain Eggos in the house, which I didn’t enjoy nearly as much as the “regular” waffles every other family I knew ate.  Maybe it’s because most homemade waffles rely on one-size-fits-all pancake/waffle mixes that prioritize convenience and overlook the fundamental differences between pancake and waffle batters.

Whatever the reason, even now when I go out for brunch, any waffle on the menu doesn’t get a second glance unless it’s accompanying fried chicken.

To publish a waffle recipe here before a doughnut one feels like a downright betrayal, but that’s a testament to how much these waffles surprised and delighted me.

They strike the waffle trifecta of an ethereal, lighter-than-air interior; a subtle, outer-crust crunch; and a pleasant nuttiness from the buckwheat flour that gives them standing power against sweet toppings like maple syrup or fresh fruit.  And might I dare say, they remind me of an elevated version of those damned Nutri-grain waffles, too.


Buckwheat buttermilk waffles

Yields 5-6 waffles, depending on your waffle iron

Author: Kathleen Hayes; adapted from The Spruce


Dry ingredients

  • 150g all purpose flour

  • 75g buckwheat flour*

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda*

  • ½ teaspoon kosher salt


Wet ingredients

  • 438g buttermilk*

  • 55g vegetable oil

  • ½ teaspoon vanilla extract

  • 55g (½ stick) unsalted butter, melted (I used European butter, but regular works as well)

  • 45g egg yolks (~3 eggs)


Egg white/meringue ingredients

  • 105g egg whites (~3 eggs)

  • 15g granulated sugar


For the waffle iron

  • Cooking spray


Special equipment



Preheat/turn on your waffle iron and preheat your oven to 225 with a half sheet pan in it.

Melt your butter and set aside to cool slightly.

Measure all of your dry ingredients (flours, baking powder, baking soda, salt) into a bowl and set aside.

In a stand mixer with a whisk attachment, start whipping your egg whites on medium-low (speed 2-4 on a KitchenAid) until bubbles form across the top.  

Slowly add sugar to the whipping egg whites, crank up the speed to medium-high, and whip until you have stiff peaks.  Set aside.

While/after you whip your egg whites, whip (or aggressively whisk) your egg yolks in a large mixing bowl until they’re light and homogenous (~1 minute).

Add all of your other wet ingredients (buttermilk, oil, vanilla extract, melted butter) into the bowl with the yolks and mix until combined.

Using a sifter*, sift your dry ingredients directly into the bowl with your wet ingredients.  Fold/mix together until there are no dry patches of flour -- don’t overmix this step!

Gently fold in ⅓ of your whipped egg whites until they’re mostly incorporated; then repeat with the rest of your egg whites until it’s mostly folded in.  It’s okay if it’s not 100% mixed it -- the key is to keep the airiness from the whites intact.

Now it’s time to make the waffles!  After spraying your waffle iron with cooking oil, scoop batter into it, close the lid and cook until done (most waffle irons have a light indicator; if yours doesn’t have one, cook it until there’s little to no steam coming out of the machine).  My machine takes between ¾ cup and 1 cup of batter




  • If you don’t have a sifter, mix together your dry ingredients with a whisk

  • If you don’t have buttermilk, you can substitute whole milk in a pinch (and omit the baking soda), but the flavor won’t be quite the same

  • I loved the nuttiness of the buckwheat flour, but you can sub in other flours / finely ground nuts instead (examples: whole wheat flour, hazelnut flour, cornmeal!), or use 100% all purpose flour

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breakfastKathleen Hayes