May 3, 2018

Rise And Shine Buckwheat Waffles

Recipe: Kristen Eppich

Prep Time: 25 minutes

Total Time: 8 hours, including resting time

Buckwheat flour adds a nutty richness to waffles and is a great source of fiber and magnesium. Once your batter has rested for 8 hours, transfer it to the fridge to stop the activity of the yeast.


  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 cup buckwheat flour
  • 2 tbsp sugar
  • 1 tsp instant yeast
  • 1⁄2 tsp salt
  • 1 1⁄2 cups milk
  • 1⁄2 cup unsalted butter, melted
  • 2 large eggs
  • Vegetable oil (for greasing waffle iron)
  • 2 tbsp icing sugar
  • 2 cups mixed berries
  • Maple syrup


Yield: Serves 6

Make Waffle Batter 

  1. In large bowl, combine flours, sugar, yeast and salt.
  2. In small pot over medium-low heat, combine milk and butter and heat to lukewarm, about 100°F.
  3. Pour warm mixture into dry mixture and stir until flour is saturated. Cover and let sit at room temperature overnight, or for 8 hours.

Finish Waffle Batter

  1. Preheat oven to 250°F and preheat waffle iron.
  2. Separate eggs. In large bowl, whisk egg whites until soft peaks form. Stir yolks into waffle batter, then gently fold in egg whites.

Cook Waffles

  1. With pastry brush, lightly grease waffle iron with oil. Spoon enough batter onto iron to fill crevices. Cook until waffles are light and crispy, 4 to 5 minutes, or according to waffle iron instructions.
  2. Transfer cooked waffles to oven to keep warm and repeat with remaining batter.
  3. Sprinkle waffles with icing sugar and serve with berries and maple syrup.

Angus Fergusson


House & Home December 2017