Gluten-Free Vegan Buckwheat Waffles
Prep time
Cook time
Total time
These are overnight, yeast-raised waffles for a unique texture and delicious depth in flavor. Please note that the Prep time is hands-on time only. This is a make-ahead recipe - the batter rises overnight so you can make the waffles fresh in the morning.
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
  • 1 cup buckwheat flour
  • 1 cup white rice flour
  • ¾ teaspoon salt
  • ¾ cup + 1 tablespooon warm water
  • 2 teaspoons active dry yeast or quick rise dry yeast (make sure it’s gluten-free, if needed)
  • 1 cup unsweetened dairy-free milk beverage (Dave uses soymilk)
  • ⅓ cup hot water
  • ¾ teaspoon baking soda
  • 3 tablespoons dairy-free buttery spread (can sub oil but add ⅛ teaspoon salt)
  • 2 teaspoons raw sugar, blackstrap molasses, or other sweetener of choice
  • Maple syrup, for serving
  1. The night before you plan to make the waffles, whisk together the buckwheat flour, rice flour, and salt in a large bowl.
  2. In a separate bowl, dissolve the yeast in the warm water. Whisk in the milk beverage.
  3. Add the liquid yeast mixture to the flour mixture. Stir until very well blended (this is a case where the batter doesn’t have to be lumpy).
  4. Cover the bowl and allow the dough to rise slightly at room temperature, then refrigerate it overnight.
  5. The next morning, dissolve the baking soda in the ⅓ cup hot water in a small bowl. Stir in the buttery spread and sweetener. If necessary, place the mixture in the microwave just long enough to soften the margarine (for our microwave it’s 30 seconds). Whisk to melt and incorporate the buttery spread.
  6. Pour the buttery baking soda liquid over the waffle dough, and stir until well blended. Let it sit for another 30 minutes at room temperature before preheating your waffle iron.
  7. Make the waffles according to the waffle maker directions.
  8. Serve with maple syrup.
Recipe by Go Dairy Free at