Buckwheat Blueberry Waffles

By Yewande Komolafe

Updated Oct. 11, 2023

Buckwheat Blueberry Waffles
Kelly Marshall for The New York Times
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(195)
Comments
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You could leave your waffles unadorned, but the combination of toasty buckwheat flour, fresh lemon zest, a tickle of nutmeg and pockets of fruit make these practically irresistible. The blueberries here could be fresh or frozen, and feel free to substitute other berries you have on hand. Serve warm with a pat of butter and a generous drizzle of maple syrup or honey. The batter can be prepared ahead and stored refrigerated in an airtight container for up to 24 hours. Remove from the refrigerator and cook as directed in Step 3. The cooked waffles can be tightly wrapped and stored in the freezer for up to 2 weeks. To serve, toast a frozen waffle in a toaster, toaster oven or an oven set to 375 degrees. 

Featured in: 3 Quick Breakfast Waffles That Meet You Where You Are

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Ingredients

Yield:4 waffles
  • 1¼cups/174 grams buckwheat flour
  • 3tablespoons/42 grams dark brown sugar
  • 1teaspoon baking powder
  • ½teaspoon grated nutmeg
  • ¼teaspoon baking soda
  • ¼teaspoon coarse kosher salt (such as Morton)
  • 2large eggs, at room temperature
  • 1cup/240 milliliters whole-milk buttermilk
  • 2tablespoons/30 grams unsalted butter, melted, plus more for waffle iron
  • 1cup/140 grams fresh or frozen (not thawed) blueberries
  • 1½tablespoons fresh, finely grated lemon zest (from 1 to 2 lemons)
  • Warm maple syrup, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

377 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 31 grams sugars; 11 grams protein; 426 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk together the flour, brown sugar, baking powder, grated nutmeg, baking soda and salt. Form a well in the center of the dry ingredients. Separate the egg yolks from the whites and put the whites in a medium bowl. Drop the yolks in the center of the dry ingredients. Add the buttermilk and stir together gently to form a batter. Do not overmix.

  2. Step 2

    Beat the egg whites to medium peaks using a whisk or a hand-held mixer. Add the whipped whites to the batter and, using a rubber spatula, fold them in by gently scooping up some batter from the bottom and folding it over the whites on the top. Rotate the bowl and repeat until just incorporated. Fold in 2 tablespoons melted butter. Add the blueberries and lemon zest, and gently fold in.

  3. Step 3

    Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter. Cook waffles (using about ⅔ cup batter per waffle) until golden and crisp. Butter the iron between batches as needed.

  4. Step 4

    Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve. Top with warm maple syrup.

Ratings

4 out of 5
195 user ratings
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Comments

Eve

It makes them fluffier.

Jefair

In reply to Bunny and in case others go looking for whole milk buttermilk: Traditional buttermilk is simply what's left after the production of cultured butter. It is low-fat (not whole) by definition; the fat went to the butter. Modern buttermilk is produced by adding selected bacteria to milk, mimicking the traditional culturing process. I think producers could use whole milk for this, but, like Bunny, I've never encountered it, maybe because producers know it wouldn't be like the real thing.

Jefair

Halfway into making these, I switched to pancakes, They were excellent. Even buckwheat novices will enjoy the surprisingly mild flavors. The lemon zest comes through -- a great touch. Buckwheat products don't hold together as well as wheat flour products. Maybe my burner wasn't hot enough (I use a cast iron waffle iron on the stove), but I suspect the lack of gluten makes buckwheat waffles inherently prone to sticking and tearing. I'll try it again, either as written or with 1/3 white flour.

Teri

Fantastic flavor. Batter was too thick, so I added 1/4 cup more buttermilk. Probably should weigh flour next time.

Kathy

Very nice waffle recipe. Made as written except used gluten free 1:1 baking flour and 1 cup unsweetened cashew milk 2 tbls lemon juice.

Megan

This is a lot more elevated/elaborate than my usual waffle recipes, but I felt ambitious on a Saturday morning after Christmas. I had to whisk the egg whites by hand, and I HAD to make half the batch with chocolate chips for my kids. The blueberry half is way better imo because they add some juiciness to a slightly dry waffle. I do think they’d make a good pancake. Not hard to clean from the waffle maker like others have said.

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