These buckwheat waffles have quickly become the most requested breakfast in my house. They are crispy on the outside, tender on the inside, and so delicious that no one would ever guess they are vegan, gluten-free and made with a flax egg!

A plate of golden waffles topped with fresh strawberries, raspberries, and blueberries sits on a white surface, surrounded by a small pitcher of syrup, a bowl of mixed berries, cutlery, and a checkered napkin.

My kids ask for these waffles on repeat, which tells me everything I need to know. Whether I'm making a special Father's Day brunch, a cozy weekend breakfast, or stocking the freezer for busy school mornings, this is the waffle recipe I keep coming back to.

They seriously have everything you could want in a homemade waffle recipe. They're made with wholesome buckwheat flour and a flax egg, yet they taste just as satisfying as traditional waffles. And the texture is what really sets them apart - crispy outside, tender inside - and they hold together perfectly!

Why I Love Buckwheat

Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It is a nutritious ingredient that provides fiber, antioxidants and important minerals including magnesium, manganese and iron.

It has a slightly nutty flavor that works beautifully in breakfast recipes. These waffles are one of my favorite ways to incorporate buckwheat into our routine because they're approachable, delicious and completely kid-friendly!

Make sure to buy certified gluten-free buckwheat flour if you're on a strict GF diet to avoid cross-contamination during processing.

Top-down view of labeled bowls and cups containing prepared flax egg, avocado oil, buckwheat flour, vanilla extract, baking powder, maple syrup, non-dairy milk, and salt on a white marble surface.

Light vs. Dark Buckwheat Flour

This recipe works with either light or dark buckwheat flour, but I strongly recommend light buckwheat flour whenever possible.

Light buckwheat flour is made from hulled buckwheat and has a milder flavor and lighter appearance. It creates waffles that look and taste more like traditional waffles, making them especially appealing for kids and anyone new to buckwheat.

Dark buckwheat flour is made from unulled buckwheat. It has a a stronger, earthier flavor and creates waffles that are much darker in color, sometimes resembling chocolate waffles. The recipe still works with dark flour, but the lighter variety delivers the most family-friendly flavor and appearance.

How to Make These Waffles

1. Prepare the flax egg. I'm always amazed at this easy vegan swap - it really works so well. And preheat your waffle iron.

A small white bowl filled with ground flaxseed sits above a white bowl containing clear water, both placed on a white marble surface.

A hand whisks a mixture of brown ground flaxseeds and water in a small white bowl on a marble countertop.

2. Mix the batter. Start with the dry ingredients and then add the wet ingredients and flax egg.

A white bowl filled with flour, baking soda, and salt sits on a marble countertop, surrounded by small bowls containing liquid ingredients, flaxseed meal, and a checkered kitchen towel.

A hand whisks dry ingredients in a white bowl surrounded by small bowls containing liquid ingredients on a marble countertop, with a checkered cloth partially visible nearby.

3. Cook the waffles. Pour the batter into the waffle iron and cook until golden brown and crisp!

A hand pours vegan buckwheat waffle batter from a metal measuring cup onto the plates of an open, black waffle maker, ready to cook the batter into delicious waffles.

An open waffle maker with uncooked vegan buckwheat waffle batter spread over the grid, ready to be cooked. A white and gray checkered cloth is in the background on a white countertop.

A golden brown buckwheat waffle sits on an open waffle maker, with a white and gray kitchen towel nearby and a bowl of gluten-free batter in the corner on a white countertop.

4. Let them cool. Transfer to a wire rack or paper towel to allow the excess steam to escape so the waffles stay crisp. They will continue to crisp as they cool.

5. Add your favorite toppings and enjoy! You can keep these waffles simple with your classic vegan butter and maple syrup combo, or dress them up for a special brunch. Fresh berries and almond butter are great options, and I LOVE topping them with this raspberry chia jam!

A hand pours syrup from a small pitcher onto a stack of waffles topped with banana slices. In the background, there's a bottle of milk and a container of berries. A fork and knife rest on the plate.

Recipe Tips

I definitely have my favorite nonstick, non-toxic waffle iron which comes with both Belgian and classic waffle plates. The photos here show them on the Belgian plates but I usually go classic. A good quality nonstick waffle iron typically doesn't require any added oil, but if you do I recommend using avocado oil or vegan butter for the best flavor and texture.
Let the waffles cool before stacking. Fresh waffles release steam as they cool. Placing them on a wire rack allows air to circulate around them and helps maintain that crispy exterior. If you don't have one handy, place them on a paper towel and flip every few minutes.
These waffles are freezer-friendly! Feel free to make a double batch and freeze them. When ready to eat, simply pop them directly into the toaster while frozen and they become wonderfully crisp again!

I can't wait for you to try this recipe. These waffles are definitely not a compromise recipe - they are genuinely delicious that also happen to be vegan and gluten-free!

Vegan Buckwheat Waffles (Gluten-Free)

Why I Love Buckwheat

Light vs. Dark Buckwheat Flour

How to Make These Waffles

Recipe Tips