Buckwheat Blueberry Waffles

Just a general note to people having consistency issues: if consistency of the batter is off when dealing with flours and dry ingredients, consider weighing the ingredients the next time you make it. A cup of flour using a scoop method can be way too much. That being said if it IS off you can usually add more liquid to bring it to the right batter consistency.

Better as pancakes than waffles. Stuck to the waffle iron

I made these this chilly morning & loved them. A couple subs, coconut oil instead of butter. Date sugar instead of brown. Served with date syrup & scattered with some pecan pieces. The batter was thick but the waffle iron did its thing & made great, crispy waffles.

Made with all the ingredients except blueberries used scallions for more savory flavor. They were delicious. First attempt at buckwheat. Don’t overmix and let the batter hydrate a bit while the waffle iron gets hot (10min). Also depending on your iron size I used only 1/4 cup batter. Served with mushrooms and chicken. Will make again.

I made these using a Belgian waffle maker.While the flavor was delicious, the texture was very cakey. I suspect these would be much better as pancakes or using a conventional waffle maker.

Extremely dry and not good. Didn’t even make the whole batch. Threw out the batter after the first two waffles.

I loved the flavor, but this likely won’t be repeated. I couldn’t find whole-milk buttermilk, so I subbed in low fat. I weigh my ingredients, so I know quantities weren’t off, but I should have trusted my judgement and thinned out the batter. It was thick enough that I could have grabbed chunks with my hands to put in the waffle iron. They were very crumbly. It took well over an hour to get my iron clean by the end. If I did make this again, I would thin the batter and go for pancakes.

I made these twice. They are wonderful. Neither time did I have brown sugar. I used regular white sugar. But one time I combined the white sugar with some maple syrup and one time I left maple syrup out. The time I combined the white sugar with maple syrup came out a lot better. So I would suggest if you use white sugar combine it with maple or molasses.

I've never had buckwheat before, so perhaps I should have expected something non-flour-like. But I was very surprised by the texture - super delicate and almost wet, even after 10 mins on the iron. Not even a little bit crisp. I disliked it a lot, but I don't know what it was supposed to be.

These were terrific! I halved the nutmeg for our taste, made buttermilk with Meyer lemon juice and zest and added ~1-2 T water to loosen batter for the last half of the waffles. Also didn’t bother with shipping the whites because it was too much fuss. Per commenters, used lots of butter to grease our waffle maker. Excellent and perfect balance of flavors.

I made this dairy free by adding 1 T of acid (lemon juice) to 1 cup oat milk and using coconut pil instead of butter. I got ahead of myself and cracked and beat the eggs, forgetting they were supposed to be split. If you’re short on time or don’t want a hassle, I think it is totally fine to omit that step. Delicious!

Hey can leftover be frozen?

Loved the lemon zest and nutmeg. I buttered the waffle iron generously after reading review of sticking, worked very well. Served with crispy bacon, fruit and stewed blueberries from the same frozen packet. Will make again.

I didn't enjoy these waffles as much as everyone else who is commented.

Excellent delicious recipe!! All the favors come through. I was running out milk and had no butter milk so I used half kefir and half whole milk. I also experimented with the second batch and made the waffle without blueberries and scattered it with fresh strawberries. It was good but definitely stick with blueberries in the batter — it’s a superior combination IMHO :P