Whole-Grain Buckwheat Waffles 4.000

Deb Lindsey for The Washington Post

Nourish Apr 29, 2015

Buckwheat flour gives these waffles a nutty depth of flavor and whole-grain goodness. Its more intense flavor is balanced here by milder whole-wheat flour, or, to make them gluten-free, brown rice flour. Ground flaxseed adds another layer of texture and nutrition; buttermilk and a little healthful oil ensure the waffles turn out as tender as they are hearty and nutty-tasting.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 large round waffles or 2 square waffles

  • 3/4 cup buckwheat flour
  • 3/4 cup whole-wheat or brown rice flour
  • 2 tablespoons ground flaxseed
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 3 tablespoons canola or safflower oil
  • 2 tablespoons maple syrup, plus more for serving
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh berries, each cut in half or into quarters as needed


Preheat a waffle iron.

Whisk together the buckwheat flour, whole-wheat or brown rice flour, flaxseed, baking powder, baking soda and salt in a mixing bowl.

Whisk together the buttermilk, oil, maple syrup, egg and vanilla extract in a separate bowl.

Pour the buttermilk mixture into the flour mixture, stirring just enough to incorporate.

Grease the waffle iron with cooking oil spray; ladle on batter, close the lid and cook according to the manufacturer’s directions. Repeat with the remaining batter.

Serve topped with the berries and drizzled with additional maple syrup.

Rate it

Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Mary-Denise Smith.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.