Buckwheat Gingerbread Waffles
Gingerbread Buckwheat Waffles- whole grain and naturally gluten-free, these gingerbread waffles make the perfect holiday breakfast. Freezer friendly with vegan option too!
If you’re looking for a healthy and festive breakfast to ring in the holiday season then you are going to love these buckwheat gingerbread waffles!
I love combining buckwheat flour with the flavors of gingerbread because the spices mask the earthy flavor of buckwheat and the dark hues suit one another. The beauty of these gingerbread waffles is that you can freeze them and pop them in the toaster when you’re ready to eat. They are just as delicious as they are when served fresh from the griddle.
Buckwheat Gingerbread Waffle Ingredients
- Buckwheat Flour- Even though buckwheat has the word wheat in it, it has no relation to wheat and is therefore gluten-free. As I said before, the flavor is somewhat earthy but the spices in this recipe mask it perfectly. I haven’t tested it with any other gluten-free flours but you could easily sub whole wheat or spelt flour if you don’t need them to be gluten-free.
- Baking Powder and Baking Soda- We need both of these to properly leaven the waffle and assure crispy edges.
- Apple Cider Vinegar- Another key ingredient for crispy waffles, the acid in the vinegar reacts with the leavening agents.
- Non-Dairy Milk- Any kind of non-dairy milk will work here. Feel free to use plain or vanilla if you like.
- Ground Cinnamon, Ginger and Salt- Cinnamon and ginger are my go-to spices for gingerbread. You can also add a pinch of nutmeg if you’re feeling lucky but it’s not necessary. Salt helps balance out the sweetness.
- Blackstrap Molasses- I always get asked if you can leave out the molasses because it’s not a common ingredient for most people to have on hand. Well it’s time to get some because not only does it add moisture and flavor to the waffles but it’s packed full of vital minerals and iron. Plus it has a ridiculously long shelf life so it will definitely last until the following year if you only use it during the holiday season.
- Pure Maple Syrup- Since we’re serving the waffles with syrup, we can keep things easy by using it as our natural sweetener. Just a few a tablespoons is all that’s needed for the entire batch.
- Egg- I’ve tested these with regular eggs and flax eggs and both work wonderfully.
- Coconut Oil- Buckwheat is a very absorbent flour so we need a bit of fat to help add moisture and prevent sticking to the iron. I use unrefined coconut oil and you can’t taste it at all. That said, melted vegan butter or a different neutral flavored oil will work in its place. You might be able to make them oil-free by substituting a very runny tahini or almond butter but it would require some experimentation on your part.
How to Make Buckwheat Gingerbread Waffles
There’s no fancy steps or tools required to make these delicious waffles.
- Heat your waffle iron. Whisk together the dry ingredients in a large bowl.
- Combine the wet ingredients in a large measuring cup or separate medium bowl.
- Pour the wet into the bowl with the dry and stir until evenly combined.
- Fill the waffle iron with batter. Cook until crispy, serve with warm syrup and enjoy!
- Can I make them vegan? Yes! Simply substitute the egg with a flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons water).
- Can I freeze them? Yes! Make sure to let them cool completely so that they release excess moisture (this will help prevent freezer burn). Transfer them to a sealed container and freeze for several months. If you have a square waffle maker like I do then you just can pop them in the toaster straight from the freezer.
More Waffle Recipes to Try
- Carrot Cake Waffles
- Whole Grain Pumpkin Spice Waffles
- Flourless Vegan Banana Bread Waffles
- Apple Cinnamon Oatmeal Waffles
Buckwheat Gingerbread Waffles
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons molasses
- 2 tablespoons pure maple syrup
- 1 egg, or 1 flax egg*
- 3 tablespoons melted unrefined coconut oil, see blog post for substitutions
- Preheat your waffle iron. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and ginger.
- In a separate bowl or large measuring cup, combine the milk with the apple cider vinegar. Allow to to sit for a few minutes. Add the egg, maple syrup and molasses and whisk until smooth.
- Pour the liquid mixture into the bowl with the flour. Using a spatula, stir a few times. Add the melted coconut oil then continue to stir until a smooth batter forms. If the batter seems a little thin, allow to sit for 5-10 minutes, until thickened.
- Once the iron is preheated, scoop out about 1/4 cup of batter per waffle (this amount may vary depending on the type and size of your waffle maker). Close and cook until edges are firm and crispy. Remove and allow to cool on a cooling rack.
- Reheat waffles in the toaster for maximum crispness. Serve warm with pure maple syrup and enjoy!
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