These aren’t your grandma’s waffles… unless she’s a health nut from Vermont with a berry farm out back. This recipe brings all the crisp, all the fluff, and none of the gluten bloat.
It’s made with simple ingredients you probably already have—or can grab at your local farmer’s market or grocery store without hunting down obscure flours or weird-tasting mixes.
Now, before we get to flipping waffles, let me tell you what you’re really getting here: waffles that are nutty, crispy on the outside, soft inside, and topped with a sweet-tangy berry sauce that tastes like summer snuck into your kitchen.
Why Buckwheat?
Don’t let the name fool you—buckwheat has zero wheat. It’s naturally gluten-free and comes from a seed, not a grain. It’s got this earthy flavor that makes waffles taste fuller and heartier without feeling heavy. Plus, it’s high in fiber, protein, and has a pretty stellar reputation with folks who avoid gluten.
If you’ve ever had a gluten-free waffle that tasted like cardboard or sadness, this one is your redemption waffle.
Gear You’ll Need:
Waffle iron (stovetop or electric)
Medium saucepan
Mixing bowls
Whisk or hand mixer
Measuring cups + spoons
Small ladle or cup for pouring batter
Real Talk: Waffle Tips from My Kitchen
No buttermilk? Stir 1 tbsp lemon juice or apple cider vinegar into 1¾ cups milk. Wait 5 minutes—boom, buttermilk.
Make it dairy-free? Sub oat milk + lemon juice and use coconut oil instead of butter.
Freezing for later? Lay cooked waffles on a baking sheet, freeze till solid, then bag them up. Toast to reheat. Breakfast on autopilot.
Compote left over? Spoon it over yogurt, oatmeal, pancakes, or even ice cream.
Why Pinterest Folks Keep Saving This One
It’s simple. No 20-ingredient shopping list.
It works. Every. Single. Time.
It feels indulgent but it’s not loaded with junk.
It makes you look like a weekend breakfast hero.
You can say, “I made waffles from scratch,” and mean it.
Straight From the Farm (or at Least the Local Market)
Here’s the thing: this recipe shines when you use fresh stuff. If you can grab local eggs, sweet cream butter, and ripe in-season berries from a farmers market or co-op, it’ll taste way better. You’ll notice it. Your kids will notice it. Even your waffle iron might say thank you.
Final Bite
I’ve made these waffles for sleepy Sunday mornings, last-minute brunch guests, even my kid’s birthday breakfast (piled high with whipped cream and extra compote). Every time, I get that quiet moment where everyone takes their first bite and goes, “Ohhh okay—these hit.”
Gluten-free doesn’t mean bland or sad. Not in this kitchen.
Give them a go. Make ‘em yours. Add cinnamon, swap berries, drizzle peanut butter—whatever makes your waffle-loving heart happy.
Then freeze the leftovers (if there are any) and thank yourself Tuesday morning.
Print
Gluten-Free Buckwheat Waffles with Fresh Berry Compote
- Total Time: 35 minutes
- Yield: 4 large waffles 1x
- Diet: Gluten Free
Description
Crispy outside, soft inside, these gluten-free buckwheat waffles are easy to make and full of nutty flavor. Topped with a simple homemade berry compote, it’s the kind of breakfast you’ll want every weekend. No fancy ingredients, just fresh, wholesome stuff you can find at any U.S. grocery store or farmers market.
Ingredients
For the Buckwheat Waffles:
1 cup buckwheat flour (light buckwheat for milder flavor or dark if you like it nutty)
½ cup almond flour (adds softness and richness)
1 tbsp brown sugar or maple sugar
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt
1 ¾ cup buttermilk (or make your own with milk + lemon juice)
2 large pasture-raised eggs
¼ cup melted butter (or neutral oil like avocado)
1 tsp real vanilla extract
For the Berry Compote:
2 cups fresh berries (blueberries, strawberries, raspberries—whatever’s in season or on sale)
1–2 tbsp maple syrup (depending on how sweet your berries are)
1 tbsp lemon juice (fresh squeezed, always)
Optional: pinch of cinnamon or fresh thyme if you’re feeling fancy
Instructions
Step 1: Make the Compote First
Trust me—do this first so the flavors have time to come together.
Toss your fresh berries into a saucepan over medium heat.
Add maple syrup and lemon juice.
Let it bubble gently. Stir occasionally until berries soften and release juices—about 10 minutes.
Want it thicker? Let it cook longer. Want it runnier? Add a splash of water.
Taste it. Add more syrup or a pinch of salt if needed.
Set aside off heat. It’ll thicken a little as it cools.
Step 2: Mix the Dry
In a big bowl, whisk together:
Buckwheat flour
Almond flour
Brown sugar
Baking powder
Baking soda
Salt
This is your dry base. Smells earthy already, doesn’t it?
Step 3: Mix the Wet
In another bowl:
Crack the eggs and whisk until frothy.
Add buttermilk, melted butter, and vanilla.
Give it a good whisk—like, make-it-smooth good.
Step 4: Combine Without Overmixing
Pour your wet mix into the dry. Stir gently until just combined. It’s okay if the batter’s a little lumpy—don’t overthink it. Let the batter rest for 5–10 minutes while your waffle iron heats up. This gives the flour time to hydrate and helps with texture.
Step 5: Fire Up That Waffle Iron
Lightly grease your waffle iron with butter or spray oil. Once it’s hot:
Pour in enough batter to just cover the bottom (don’t overflow—this batter rises!)
Close the lid and let it do its thing. Mine takes about 4 minutes per waffle.
Peek only when the steam slows down—don’t mess with it too early or you’ll ruin that crispy outside.
You’ll know it’s done when it’s golden brown and releases without sticking.
Step 6: Serve It Like You Mean It
Stack your waffles, spoon over that warm berry compote, and dig in. Add a dollop of Greek yogurt, whipped cream, or a drizzle of extra maple syrup if you’re feeling wild.
Notes
Use light buckwheat flour if you prefer a milder flavor.
For dairy-free: sub oat milk + lemon juice and coconut oil.
Leftover berry compote? Spoon over yogurt, oatmeal, or toast.
Waffles freeze well. Just toast to reheat for a quick weekday breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 large waffle with ¼ berry compote
- Calories: 375 kcal
- Sugar: 9g
- Sodium: 310mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 75mg
