Easy Buckwheat Waffles Recipe

French

These easy buckwheat waffles turn out crisp on the outside and fluffy in the middle.

The batter comes together fast, rests for better texture, and bakes up beautifully in any waffle iron, sweet or savoury.

Easy Buckwheat Waffles: Crisp Outside, Fluffy Inside

Perfect for a cosy breakfast, a sweet brunch, or a quick afternoon treat, these easy buckwheat waffles are a lovely addition to your Mardi Gras bakes.

Buckwheat gives them a deeper, nuttier flavour and a beautiful golden colour.

The best part is the texture: a crisp shell with a soft, tender centre.

Serve them simply with fresh fruit, a drizzle of maple syrup, or a spoonful of salted caramel for an extra-special finish.

I honestly didn’t expect my children to enjoy them, especially since they usually prefer Liege-style waffles, but they polished them off.

The technique is the classic one: the batter is lightened at the end by folding in stiffly beaten egg whites.

I often make Cyril Lignac’s quick waffle recipe, but the traditional method still wins for flavour and that truly satisfying bite.

Buckwheat Waffle Batter Ingredients (and What Each One Does)

• 100 g buckwheat flour: adds that nutty “buckwheat” flavour, a deeper colour, and a slightly rustic texture.
• 70 g plain flour (French T55): gives structure so the waffles hold their shape, and keeps the batter smooth and easy to work with.
• 30 g cornstarch (Maïzena): lightens the batter and helps the waffles crisp up, for a less dense crumb.
• 1/2 tsp baking powder: provides a gentle lift—measure accurately to avoid any aftertaste.
• 1/2 tsp salt: boosts the buckwheat flavour and balances sweetness, even with sweet toppings.
• 2 eggs (room temperature): bind the batter and add softness; room-temp eggs blend more evenly.
• 40 g honey: mild sweetness, subtle flavour, and better browning.
• 35 g butter (melted, then cooled slightly): richness and tenderness without scrambling the eggs.
• 340 ml whole milk (room temperature): a richer, smoother batter; prevents the butter from setting when mixed.

Easy Step-by-Step Buckwheat Waffles (Crisp and Fluffy)

• Mix the dry ingredients: In a large mixing bowl, combine the buckwheat flour, plain flour (T55), cornstarch, baking powder, and salt. Whisk for about 20 seconds to evenly distribute the baking powder and break up any small lumps.
• Add yolks, honey, and butter: Stir in the egg yolks (lightly beaten), then add the honey. Pour in the melted butter, cooled until just warm (not hot), to keep the batter smooth.
• Add milk and blend until smooth: Pour in the milk gradually while mixing. Blend with an immersion blender (or a regular blender) until the batter is silky and lump-free.
• Whip and fold the egg whites: Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them in with a spatula, lifting the batter to keep it light and airy.
• Rest the batter: Cover and rest for about 1 hour (it will thicken slightly).
• Cook: Preheat the waffle iron well, then lightly grease. Pour in a ladle of batter and cook until the waffles are deeply golden.
• Keep them crisp: Transfer to a wire rack (not a plate) so they stay crunchy.

Which Waffle Maker Should You Choose?

This isn’t a sponsored post, I’m simply sharing my honest experience to help you choose a waffle maker wisely.

I owned a well-known brand here in England, but I hated using it mainly because cleaning was such a pain.

Batter would drip into the back, stay damp around the wiring, and become almost impossible to remove.

If you can, avoid designs where the cooking plates sit higher than the base and the heating cable is exposed near the back. Any overflow tends to run straight onto that area, and the steam keeps it soft and sticky instead of letting it dry out.

When buying online, zoom in on photos and check the rear edge carefully. Price doesn’t automatically mean better.

I recently bought a Breville with removable plates, much easier to wash, but the cooking time is long (around 7 to 9 minutes). A useful tip: stop cooking when the steam has almost stopped escaping.

After 7 minutes, my waffles were cooked but still a bit pale, especially on the top plate, which browned less than the bottom. I simply extended the time for the next batches.

What I really liked, beyond the removable plates, is the high back lip: even if the batter overflows, it doesn’t run into the back of the machine. Instead, it collects in a small channel where it cooks and lifts off easily.

The downside is speed. Making 10 waffles (five batches) took me close to an hour.

I’m curious how it will handle Liege-style waffles, since my old waffle maker cooked those in about 3 minutes.

I also prefer the smaller waffle size on this model: the grid is 4 × 5, which looks cuter than my previous 5 × 5 pattern, but I’m still searching for a 4 × 4 option.

What about you, what’s your waffle maker like? Is the browning even and the cooking time fairly quick?

Tips for Extra-Crispy Waffles

• Preheat the waffle iron well: a fully hot iron sets the batter quickly and forms a crisp crust.
• Lightly grease between batches: it prevents sticking without making the waffles oily.
• Respect the resting time: the batter hydrates, cooks more evenly, and the texture improves.
• Don’t overfill: add just enough batter to cover the plates, overflow can make the edges soft.
• Use steam as your cue: cook until the steam drops noticeably, meaning moisture has reduced.
• Cool on a wire rack: never stack hot waffles, or they’ll soften from trapped steam.
• For even more crunch: cook 30-60 seconds longer, then reheat 1 minute in the waffle iron before serving.

Storing, Freezing, and Reheating Waffles

• Room temperature (short term): cool on a rack, then keep for a few hours under a clean tea towel. Don’t stack while warm (condensation = soggy).
• Fridge: store 2-3 days in an airtight container or zip bag once fully cool. Add a paper towel if needed.
• Freezer: freeze flat on a tray for 1 hour, then bag with parchment between waffles. Best within 2 months.
• Reheating (best crisp):
  • Toaster: 1-3 minutes
  • Oven: 180°C / 350°F for 5–8 minutes on a rack
  • Waffle iron: 1-2 minutes to bring back the crust
  • Avoid the microwave: it softens them.

Buckwheat Waffle FAQ

– Can I replace the honey? Yes, use the same amount of sugar or maple syrup, then adjust to taste.

– Why do my waffles stick? The iron isn’t hot enough, it needs a light greasing, or the batter is too wet.

– How do I know they’re done? Wait until the steam drops noticeably, then give them 30 more seconds for extra crunch.

– Can I make the batter ahead? Yes, make it in advance and chill it, then bring it back to room temperature before cooking.

Other Recipes for Breakfast

• Fluffy American Pancakes
• French bakery beignets filled with jam
• Classic french crepes