Buckwheat Waffles

2026-10-26 · Serves 4

Ingredients

Method

  1. Preheat the waffle iron, on its low setting if it has one. Put the mix in a large bowl.
  2. In a medium bowl, whisk the egg whites to stiff peaks.
  3. In another bowl, whisk the yolks, buttermilk, and vanilla until smooth. Drizzle in the melted butter while you whisk.
  4. Fold in the whites, then the club soda. Pour over the mix and fold until just combined. Leave it lumpy.
  5. Brush the iron with butter or oil. For a Belgian iron, use about ¼ cup batter per well and cook until golden and crisp, about 10 minutes. For a 7-inch round stovetop iron, use ½ cup and cook about 8 minutes, flipping now and then. For an electric iron, follow its instructions.
  6. Keep finished waffles warm on a rack in a 200°F oven while you cook the rest. Serve with butter and maple syrup.

At a Glance

Preheat the waffle iron on low
2 egg yolkswhisk smoothdrizzle in, whiskingfold infold infold together; leave lumpycook in a greased iron, 8–10 minkeep warm at 200°F; serve with syrup
1½ cups buttermilk
1 tsp vanilla
4 Tbsp buttermelt
2 egg whiteswhip to stiff peaks
1 cup club sodakeep ice-cold
300 g mixweigh 300 g
butter or oil, for the iron
maple syrup

Notes

Adapted from J. Kenji López-Alt, The Food Lab (W. W. Norton, 2015), Basic Quick Waffles, p. 157, using our buckwheat version of his dry mix.

Ice-cold club soda adds bubbles on top of the baking powder and the whipped whites. That gives a light, crisp waffle with no yeast and no overnight rest. Keep the soda in the fridge until the last second, and cook the batter right away.

Whole-grain flours drink more liquid. If the batter looks thicker than you are used to, loosen it with a splash of buttermilk.

Buckwheat browns fast. The low setting on the iron gives the inside time to cook before the outside goes too dark.