Start your morning with these gluten-free apple cinnamon buckwheat waffles—crisp on the outside, fluffy on the inside, and bursting with cozy fall flavors.
These vegan gluten-free apple waffles are not only easy to make, but they're also packed with wholesome ingredients. The subtle nuttiness of buckwheat pairs perfectly with sweet apples and warm cinnamon, making each bite a delicious, guilt-free indulgence. Perfect for a weekend brunch or a quick weekday breakfast treat!
With autumn in the air, the juiciest apples have started trickling into the market. That means fall baking is in full swing! Baked apple donuts, apple cinnamon swirl cake, apple crumble cheesecake, stovetop apple butter, and apple butter bread...the list is endless!
And of course now apple waffles!
Next to pancakes, waffles are one of the most popular breakfasts with my kids. Needless to say, these apple cinnamon waffles went down with a lot of appreciative noises!
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Why We Love Apple Buckwheat Waffles
Fantastically easy to make, absolutely nourishing, and tasty to boot!
Buckwheat gives these apple cinnamon waffles a delicious, rich, nutty flavor.
It’s a vegan waffle recipe, hence friendly for all vegetarians and vegans.
Apples get caramelized, imparting the gluten-free waffles a feel that indulges all the senses. Paired with the cinnamon, the taste was out of this world.
Recipe Ingredients
Flour: The buckwheat flour makes the waffles hearty and lends them an amazing earthy flavor. This recipe works well with all-purpose and wholewheat flour too.
Baking soda and powder: These are the leavening agents that give the apple waffles all the lift they need, making them deliciously fluffy.
Apples: I used 2 medium-sized apples. You could certainly use more to give the buckwheat waffles recipe a stronger apple flavor punch.
Sweetener: Good substitutes for maple syrup are honey and sugar.
Milk: Coconut milk adds richness to the waffles. Any milk you have at hand is fine...regular or plant-based.
Oil: You can replace the coconut oil with melted butter or any neutral-tasting oil.
Coconut cream: Lightly whipped sweetened coconut cream is a lovely topping. You can use regular dairy cream as well.
How To Make Apple Cinnamon Buckwheat Waffles
Step 1: Set the waffle maker to preheat.
Step 2: Sift and mix buckwheat flour, baking soda, baking powder, cinnamon powder, and salt.
Step 3: Next, blend coconut oil, coconut milk, coarsely chopped apples, and maple syrup.
Step 4: Pour the wet ingredients into the dry to make a thick buckwheat waffle batter. Please don't overmix.
Step 5: Rest the batter for 10 minutes. This helps the flour absorb the liquid and activate baking powder and soda.
Step 6: Grease your waffle iron and pour the batter into the cavities.
Step 7: Cook until golden and crisp.
Final step: Serve with sautèed apples, sweetened whipped coconut cream, and maple syrup, and enjoy!
Pro Tips
- Keep the batter thick. That’s how you get those crunchy apple cinnamon waffles.
- If you prefer a thinner batter, just add a splash more of the milk.
- Don't overmix the batter.
- Rest the batter for 10 minutes. This helps the flour absorb the liquid and activate baking powder and soda.
- To prevent your cooked waffles from getting soggy, slide them into a preheated oven. this will keep the waffles warm and crisp.
Toppings For The Waffles
I topped these beauties with thick, maple-cinnamon coconut cream and sautéed cinnamon apples. I’m telling you, it was sublime. In the mood for something less fancy, try:
- A drizzle of maple syrup
- Greek yogurt, or just whipped cream
- A slathering of peanut butter would be a lovely accompaniment to the apple and cinnamon flavors.
Recipe FAQs
The apples I bought were exceptionally sweet, with succulent flesh and crisp, firm skin. Sautéing them made the crispy exterior just a tad soft and beautifully golden. To sauté:
-Stir diced apples in heated coconut oil for 2-3 minutes.
-Sprinkle a pinch of cinnamon powder.
-Add a few walnuts.
Chill your coconut cream tin. Scoop out only the top, thick part. Whisk it with cinnamon powder and maple syrup. Drizzle on top of the sautéed apples as the finishing touch to these vegan apple cinnamon waffles.
Absolutely! Cool the gluten-free waffles and store them in an air-tight container in the refrigerator or freezer. They will last 3-4 days in the fridge and for 1 month if frozen.
For reheating, pop the waffle in the toaster. Thaw the frozen waffles for 10 minutes on the countertop before putting them in the toaster.
📖 Recipe
Apple Cinnamon Buckwheat Waffles
Ingredients
- 2 cups Buckwheat flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/4 tsp Salt
- 1 1/4 cup Coconut milk, you may need more Or any other milk of your choice
- 2 Tbsp Maple syrup/honey
- 2 Apples, coarsely chopped
- 4 Tbsp Oil Coconut oil or any other vegetable oil
- Extra oil for greasing the waffle iron
Sauteed Apples
- 1 Apple, diced
- 2 tsp Coconut oil or butter
- 1/2 tsp Cinnamon powder
- 2 tbsp Walnuts, coarsely chopped
Coconut Cream
- 1/2 cup Coconut cream, chilled Chill the coconut cream can and use only the cream on top.
- 1 Tbsp Maple syrup
- 1/2 tsp Cinnamon powder
Instructions
Waffles:
- Preheat your waffle iron.
- Combine buckwheat flour, baking soda, baking powder, cinnamon powder and salt in a large bowl.
- Add the apples, oil, maple syrup and coconut milk in a blender and blend until smooth.
- Pour over the dry ingredients and mix. The batter will be thick and a bit lumpy. Please don't overmix.Let the batter rest for 10 minutes.
- Grease the waffle iron and drop 1/4 cup of batter in each cavity. Cook until golden and crisp. Repeat till all the batter gets used up.
- Serve warm with sautéed apples, sweetened whipped coconut cream, and maple syrup. Enjoy!
Sauteed Apples:
- Heat coconut oil in a pan and add the diced apples. Stir well for a couple minutes. Add the cinnamon powder and walnuts and cook for a further 3-4 minutes until the apples are golden and just slightly softened, yet crisp.
Coconut Cream:
- Whisk the chilled coconut cream, maple syrup, and cinnamon powder.
Notes
- Don't overmix the batter. Don't worry if it's a bit lumpy.
- Rest the batter for 10 minutes.
- To prevent your cooked waffles from getting soggy, slide them into a preheated oven. this will keep the waffles warm and crisp.
Shruti says
Absolutely delicious! I added a frozen banana instead of honey and butter/oil. Though the waffles did not get crisp even after cooking for about 30 mins - anything that could be done differently? I did add a little more milk than specified as I felt that the batter was a little thick.
Natasha Minocha says
Banana sounds wonderful here! But it would've made the waffles more moist for sure. Maybe next time, add some oil too. I think that would help in crisping up the waffles.:)
Albertina says
Wow, this looks amazing and absolutely delicious! Thanks for sharing this recipe.
Natasha Minocha says
Thanks so much, Albertina! 🙂
Adi says
Hello, where did you get such a thick waffle iron ? All the ones on the markets churn out thin crispy waffles and I am looking for something like these, with a deeper mold so you get this kind of thick spongy waffle instead of thin and crispy.
natashaminocha says
Hi! I got mine on Amazon.in, NOVA. It works out very nicely everytime.:)
Adi says
Thank you so much! Looking forward to make these.