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Chocolate Vegan Buckwheat Waffles (Gluten Free)

Healthy Buckwheat Waffles with Chocolate and Nut Butter Maple Syrup is a pantry staple recipe made with minimal ingredients and easy to customize! It’s a nutritious and delicious vegan and gluten-free breakfast that is sure to be a favorite!

side angle view of chocolate vegan buckwheat waffles with banana and syrup.

Why We Love Buckwheat Waffles

Buckwheat flour is highly nutritious and gluten-free. Despite its name, buckwheat is not related to wheat at all and is, in fact, a fruit seed related to rhubarb and sorrel.

It can be used to replace flour 1 for 1 in any recipe. So, I’m sharing this scrumptious vegan waffle recipe with chocolate and nut butter maple syrup!

These buckwheat waffles are crispy on the outside and almost cake-like in the center. The chocolate flavor is subtle and pairs well with the nuttiness of the buckwheat flour, creating the perfect balance.

Fresh banana slices add a touch of freshness and the nut butter syrup ties everything together with its decadence and richness. It’s a seriously crave-worthy combination of flavors!

What else is there to love about these buckwheat waffles:

  • gluten-free
  • dairy-free
  • eggless
  • healthy + nutritious
  • vegan + WFPB
  • so easy to make!
top down view of ingredients used to make vegan buckwheat waffles recipe.

Ingredient Notes

Here is everything you will need (measurements can be found in the recipe card below):

  • Buckwheat Flour – This healthy, gluten-free flour can be found at most health-conscious grocery stores or online. I love and use Anthony’s Buckwheat Flour (affiliate link) from Amazon.
  • Cocoa Powder – Use regular cocoa powder or dutch for a more intense chocolate flavor.
  • Sugar – I used pure cane sugar, but coconut, date, brown, turbinado, or sugar-free monk fruit sweetener will do just as well.
  • Baking Powder – Preferably aluminum-free.
  • Unsweetened Almond Milk – You can use your favorite non-dairy milk (cashew, oat, soy, etc.). If you don’t have milk on hand, water will do just fine.
  • Oil or applesauce – Use your preferred ingredient. I’ve also made these without adding these ingredients with success.
  • Vanilla + Cinnamon – Optional, and will add another layer of flavor.
  • Salt – Use just a pinch to enhance all the flavors.

Why We Love Nut Butter Maple Syrup! Not only does it taste amazing, but it adds a good amount of protein to your waffles. The nut butter maple syrup provides about 7 – 8 grams of protein per serving – not too bad at all for this ultra-decadent topping! You can find the instructions for this simple 3 ingredient topping in the recipe card below.

top down view showing the process of making vegan buckwheat waffles.

How To Make Buckwheat Waffles

Making vegan buckwheat waffles is as easy as 1, 2, 3!

  1. Simply mix together the flour, sugar, cocoa, baking powder, and salt. Pour in the non-dairy milk, oil or applesauce, and vanilla, and whisk to combine.
  2. Pour waffle batter onto the center of a preheated waffle iron and cook according to the manufacturer’s instructions.
  3. Gently remove the waffle and serve.

Top Tips

  • Make oil-free buckwheat waffles by replacing the oil with applesauce. I’ve done this many times with great success! Just be sure your waffle maker is non-stick.
  • Make regular flavored buckwheat waffles. If you don’t have chocolate on hand, make them plain by using flour instead of cocoa powder. Also, reduce the sugar by half.

side angle view of buckwheat waffle batter in a bowl.


Why do my waffles split when opening the waffle maker? This could be due to undercooking. You may need to turn up the heat or cook the waffles a few seconds extra before opening the lid to make sure they are done.

Can I make pancakes with this waffle recipe? Yes, if you don’t have a waffle maker handy, you can use this recipe to make pancakes or use my Buckwheat Pancakes recipe.

Can I make buckwheat Belgian waffles with this recipe? Yes, it works for both classic and Belgian waffle makers and will make 2 buckwheat Belgian waffles.

top down view of chocolate buckwheat waffle with items surrounding.

Storing + Reheating

If you happen to have leftovers, buckwheat waffles can be stored in the refrigerator for 4 – 5 days. You can also freeze them for up to 2 – 3 months. When ready to eat, reheat from frozen or chilled in the toaster oven. when ready to serve.

top down view of nut syrup being poured over buckwheat waffles.

Once assembled, these gluten-free, vegan chocolate buckwheat waffles are simply delicious. It’s a great flavor combination and I think you’ll agree!

More Healthy Breakfast Recipes!

If you try this buckwheat waffle recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Chocolate Vegan Buckwheat Waffles (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Deliciousness in every bite, chocolate vegan Buckwheat Waffles are made with minimal ingredients! Gluten free and wfpb recipe.

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: Serves 2
  • Category: Breakfast
  • Method: waffle iron
  • Cuisine: American
  • Diet: Vegan


  • 1 1/2 cups buckwheat flour
  • 1/2 cup organic cocoa powder
  • 1/4 cup sugar (organic pure cane or coconut sugar)
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon, optional
  • 1/2 teaspoon mineral salt
  • 1 3/4 cup unsweetened almond milk, or plant milk of choice
  • 1/4 cup light flavored olive oil, coconut oil or applesauce
  • 1 teaspoon vanilla, optional

Maple Nut Butter Syrup (serves 2)

  • 4 tablespoons almond butter or nut butter of choice
  • 4 tablespoons pure maple syrup
  • 2 tablespoons water, + more as needed


Nut butter maple syrup: First, mix your nut butter syrup. Combine ingredients in a small bowl and stir until smooth. For thinner syrup use more water. Set aside.

Preheat waffle maker to manufacturer’s instructions.

Waffle batter: In a medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined.

Cook: Pour batter onto the center of waffle iron, close and cook about 3 – 4 minutes (or according to your waffle maker’s instructions). Gently remove waffles and serve right away. You can also keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready.

Serve with the maple nut butter syrup and sliced bananas.

Store: Leftovers can be stored in the refrigerator for 4 – 5 days, or in the freezer for up to 2 – 3 months. Reheat in the toaster oven.

Makes 4 – 5 regular or 2 Belgian waffles.


Make vegan buttermilk. Add juice of 1/2 large lemon to non-dairy milk and let set for about 10 minutes.

Using coconut oil. Be sure to warm the milk or use room temp milk. Cold milk will solidify the coconut oil making it lumpy. For best results, warm the milk and coconut oil together.

Oil-free waffles. These will turn out just as well without any oil added. 

Plain buckwheat waffles. If you don’t have cocoa or just want to make them plain, sub the cocoa powder with flour and reduce the sugar in half.

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  1. Made these waffles with nut butter maple syrup for Saturday morning breakfast today. They were so good!! Thank you for a healthier recipe that I can actually have to eat (gluten free, egg free)

  2. I substituted part of the cocoa flour for tapioca flour so I used 1/4 cup of each. I used the same amount of sugar the recipe calls for. They turned out great!

    1. Julie | The Simple Veganista says:

      Very good, Ann! I’m sure this will help others. Thank you so much for sharing!

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