Introduction

Mornings just got better with these Gluten-Free Buckwheat Blueberry Waffles, the perfect combination of light, crispy edges and a hearty, nutritious interior. Buckwheat flour brings a nutty flavor that complements the sweetness of fresh blueberries, creating a breakfast or brunch that is not only delicious but also packed with health benefits. This gluten-free waffle recipe is simple to make and yields a batch of waffles that will be perfect for sharing or freezing for later.

Buckwheat is naturally gluten-free, high in fiber, and contains a wealth of nutrients like magnesium and antioxidants, making it a great alternative to traditional wheat flour. Combine that with antioxidant-rich blueberries, and you have a breakfast that’s both indulgent and healthy. Whether you’re catering to a gluten-free diet or just want to switch up your morning routine, these waffles are an easy way to start the day on a positive note.

Let’s dive into the recipe that will have your kitchen smelling amazing and your taste buds asking for more. And the best part? They’re easy to customize—perfect for adding your favorite toppings or adjusting for various dietary preferences.

Ingredients List

For the Waffles:

  • 1 cup buckwheat flour
  • ½ cup gluten-free oat flour (or more buckwheat flour)
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 2 large eggs
  • 2 tablespoons melted coconut oil (or butter)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

For Serving:

  • Maple syrup or honey
  • Fresh blueberries (optional)
  • Whipped coconut cream (optional)

Preparing the Waffle Batter

1. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the buckwheat flour, gluten-free oat flour, coconut sugar, baking powder, baking soda, and salt. By mixing the dry ingredients first, you ensure an even distribution of the leavening agents, resulting in a perfectly fluffy waffle.

2. Mix the Wet Ingredients:
In another bowl, whisk the almond milk, eggs, melted coconut oil, and vanilla extract until well combined. Be sure that your coconut oil isn’t too hot, as it can scramble the eggs. If the oil has solidified, warm it slightly before adding it to the mix.

3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, ensuring that the mixture remains light and not overworked. Over-mixing can lead to dense waffles, and we’re aiming for a light, airy texture here.

Adding the Blueberries

1. Fold in the Blueberries:
Once the batter is combined, gently fold in the blueberries. If you’re using frozen blueberries, there’s no need to thaw them first. However, keep in mind that they might tint your batter purple. The blueberries will burst as they cook, adding bursts of juicy sweetness to every bite.

2. Let the Batter Rest:
Allow the waffle batter to rest for about 5 minutes. This helps the gluten-free flours absorb the liquid, resulting in a smoother batter and fluffier waffles. In the meantime, preheat your waffle iron.

Cooking the Waffles

1. Preheat the Waffle Iron:
Heat your waffle iron according to the manufacturer’s instructions. For best results, set the iron to medium-high heat to ensure crispy edges and a soft, fluffy interior. While it heats up, lightly grease the waffle plates with coconut oil or non-stick spray.

2. Cook the Waffles:
Pour the batter onto the hot waffle iron, using about ⅓ to ½ cup of batter per waffle, depending on the size of your iron. Close the lid and cook the waffles for 4-5 minutes, or until golden brown and crisp. Every waffle iron is different, so keep an eye on the waffles and adjust the cooking time if needed.

3. Keep Warm:
As the waffles finish cooking, transfer them to a wire rack placed on a baking sheet. Place them in a low oven (about 200°F or 95°C) to keep warm while you finish the remaining waffles. This prevents them from becoming soggy.

Serving the Waffles

1. Choose Your Toppings:
Serve the waffles warm with a drizzle of maple syrup or honey for a natural sweetness. Add a handful of fresh blueberries on top for extra flavor and texture. For a more indulgent breakfast, dollop some whipped coconut cream over the waffles.

2. Garnish:
Sprinkle some chopped nuts like almonds, pecans, or walnuts for added crunch and a boost of healthy fats. A light dusting of powdered sugar can also add a little sweetness without overpowering the natural flavors of the waffles and fruit.

Tips for Success

  • Make it Vegan:
    To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes). Use plant-based milk and butter substitutes as well.
  • Crispier Waffles:
    For extra crispy waffles, cook them a minute or two longer or increase the heat slightly on your waffle iron. Keeping them in the oven as you finish the batch will also help maintain their crisp texture.
  • Blueberry Tips:
    If using frozen blueberries, toss them in a tablespoon of flour before adding to the batter. This prevents them from sinking to the bottom and helps distribute them more evenly.

Recipe Variations

  • Chocolate Chip Waffles:
    Swap out the blueberries for dark chocolate chips to create a rich, dessert-like waffle perfect for a sweet brunch treat.
  • Banana Nut Waffles:
    Add ½ cup mashed banana and a handful of chopped walnuts to the batter for a banana bread-inspired waffle.
  • Mixed Berry Waffles:
    Instead of just blueberries, try adding a mixture of your favorite berries like raspberries, strawberries, and blackberries for a colorful and flavorful twist.

Serving Suggestions

  • Brunch Spread:
    Pair these waffles with scrambled eggs, crispy bacon, and fresh fruit for a complete gluten-free brunch. They’re also a great base for savory toppings like fried eggs and avocado if you’re craving something more filling.
  • Breakfast Bowls:
    Top the waffles with Greek yogurt, chia seeds, and granola for a breakfast bowl twist. The combination of textures adds interest, and the yogurt provides an extra protein boost.
  • Dessert Waffles:
    Transform these waffles into a dessert by serving them with a scoop of vanilla ice cream and a drizzle of chocolate syrup. It’s an indulgent way to end a meal.

Storage and Reheating

1. Storing Leftovers:
Let the waffles cool completely before storing them. Place them in an airtight container or zip-lock bag and store them in the refrigerator for up to 3 days.

2. Freezing for Later:
These waffles freeze well! After cooling, layer the waffles between sheets of parchment paper to prevent sticking. Freeze them in a zip-lock bag or freezer-safe container for up to 3 months.

3. Reheating Instructions:
To reheat, pop the waffles in the toaster for a few minutes until crisp and warmed through. Alternatively, you can reheat them in an oven at 350°F (175°C) for 5-7 minutes.

Nutrition Information (Per Serving)

  • Calories: 220
  • Fat: 9g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 6g
  • Sugar: 8g

Cost Estimation

Approximate Cost Per Serving:

  • Buckwheat flour: $0.50
  • Gluten-free oat flour: $0.30
  • Coconut sugar: $0.20
  • Almond milk: $0.40
  • Eggs: $0.60
  • Coconut oil: $0.40
  • Blueberries: $1.00

Total Estimated Cost for 4 Servings:
Approximately $7.00 (around $1.75 per serving).

Looking for more gluten-free breakfast recipes? Check out our Gluten-Free Banana Bread for another sweet start to your day!
Read more about the benefits of buckwheat in this health guide.