Table of Contents

Chocolate Buckwheat Waffles

What Is Buckwheat and Why It Belongs in Waffles

Despite the name, buckwheat isn’t wheat at all. It’s a pseudo-grain derived from the seeds of a flowering plant, and it brings a unique nutty, earthy flavor to recipes, especially baked goods. In waffles, buckwheat creates a texture that’s crispy on the outside and tender inside.

When blended with chocolate or cocoa powder, the result is something that tastes both rustic and luxurious. Think: a warm hug with a hint of sophistication.

Ingredients for Chocolate Buckwheat Waffles

Creating the perfect batter requires a delicate balance of flavor and structure. Here’s what you’ll need:

Dry Ingredients

1 cup buckwheat flour
1/4 cup unsweetened cocoa powder (Dutch-processed preferred)
2 tbsp coconut sugar or brown sugar
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt

Wet Ingredients

2 large eggs
1 1/4 cups milk (dairy or plant-based)
1/4 cup melted butter or neutral oil
1 tsp vanilla extract

Optional Add-ins

1/3 cup dark chocolate chips
1/2 tsp espresso powder for deeper flavor
Zest of an orange for brightness

Substitutions

Swap eggs with flax eggs or aquafaba for an eggless version.
Use oat or almond milk if dairy-free.
Replace butter with coconut oil for a more tropical twist.

Chocolate buckwheat waffles stacked with syrup and berries

Step-by-Step Instructions

Let’s get those waffles sizzling.

Mix Dry Ingredients
In a large bowl, whisk together the buckwheat flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients
In a separate bowl, beat the eggs. Add the milk, melted butter or oil, and vanilla extract. Stir until fully combined.
Unite the Mixtures
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix—a few lumps are perfectly fine.
Let the Batter Rest
Rest the batter for 5–10 minutes. This helps the flour absorb the liquid and improves the final texture.
Preheat and Grease Your Waffle Iron
If you’ve ever fought to peel waffles from the grid, you know this step is crucial. Here’s how to clean your waffle iron the easy way after cooking, too.
Cook Your Waffles
Pour the batter into the center of the preheated iron. Close and cook according to your waffle iron’s instructions—typically 3–5 minutes, until steam slows and the exterior is crispy and firm.
Serve Warm
Pile high and top with your favorites (we’ll get to those soon!).

Toppings to Elevate Your Chocolate Buckwheat Waffles

Waffles are a canvas. Here’s how to paint yours with flavor.

Whipped cream and raspberries
Peanut butter drizzle and banana slices
Espresso glaze or maple syrup
Dark chocolate shavings and a dusting of powdered sugar
Roasted hazelnuts or pecans

Feeling creative? Try building a waffle board with fruits, syrups, and spreads for a brunch showstopper.

Customizations & Variations

These waffles welcome personalization.

Vegan Version

Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg)
Substitute plant-based milk and oil instead of butter

Extra Chocolatey

Add chocolate chips or a ribbon of melted ganache in the batter

Savory-Style

Reduce sugar, omit vanilla, and serve with cheese, avocado, or fried eggs

Equipment You’ll Need

To get that golden, crispy edge and fluffy center, here’s your lineup:

Waffle iron (Belgian or classic-style)
Large mixing bowls
Whisk and spatula
Measuring cups and spoons
Optional: ladle or batter dispenser

What to Serve with Chocolate Buckwheat Waffles

If you’re planning a full meal around your waffles, here are some pairing ideas:

Greek yogurt and fruit compote
Scrambled tofu or eggs
Crispy bacon or meat-free sausage patties
Mocha smoothie on the side

Storing and Reheating Leftovers

Refrigerate

Store in an airtight container for up to 3 days.

Freeze

Layer between wax paper and freeze for up to 2 months.

Reheat

Toaster: Best for crispiness
Oven: Reheat at 350°F for 5–10 minutes
Avoid microwaving unless you like them soft and chewy

Make-Ahead Tips

Want to save time in the morning? You’ve got options.

Make batter the night before and refrigerate
Freeze cooked waffles and toast when needed
Prepare dry mix in advance (store in a jar for future mornings)

Chocolate Buckwheat Pancakes vs. Waffles

While the same batter can yield pancakes, there are a few key differences:

Texture: Waffles are crispier thanks to high heat and oil
Structure: Waffle batter is usually thicker
Caramelization: Waffles get that golden edge from direct contact with the iron

So, if you’re craving something bolder and crunchier, waffles win.

FAQs About Chocolate Buckwheat Waffles

Are chocolate buckwheat waffles gluten-free?
Yes, buckwheat is naturally gluten-free, and this recipe contains no wheat flour.

What does buckwheat taste like in waffles?
It has a toasty, nutty flavor that pairs beautifully with chocolate. It’s bolder than regular flour but not overpowering.

Can I use all-purpose flour instead of buckwheat?
You can, but you’ll lose the unique flavor. The texture will also be lighter and less rustic.

How do I make these waffles vegan?
Use flax eggs, plant milk, and oil instead of butter. Skip any animal-derived toppings.

Can I make these ahead of time?
Absolutely. The batter can rest overnight, and the waffles freeze beautifully.

How do you make them crispy?
Use a hot waffle iron, rest your batter, and let the waffles cook until the steam slows.

Conclusion

Chocolate Buckwheat Waffles offer more than just a twist on the classic breakfast—they deliver a deeply satisfying, bold and indulgent experience that stands out at any table. With their crisp edges, tender centers, and earthy cocoa flavor, they’re ideal for everything from casual Sunday brunch to an impressive dessert centerpiece.