Buckwheat-Rice Yeast-Raised Vegan Waffles

I was in the mood to experiment with a relatively neutral gluten-free waffle that wasn’t quite as dense as one using only buckwheat flour. These are pretty light and fluffy, bind quite well without using egg replacer, and are a great basic waffle for any type of topping.

As with some other yeast-raised waffles I’ve tried, the exterior is relatively soft and breadlike, not that crispy–they’re great syrup sponges! They were inspired by a pancake recipe from what some call the mother of many vegetarian and vegan cookbooks,
The New Farm Vegetarian Cookbook. (A little secret: the “Old-Time Buckwheat Cakes” recipe there makes pretty decent waffles in its original form if you decrease the water by 1 or 2 tablespoons.)

Buckwheat-Rice Yeast-Raised Vegan Waffles

Dave W.
With a relatively soft and bread-like exterior, along with a moist inside, these vegan waffles are great syrup sponges. This recipe makes roughly 4 round Belgian vegan waffles.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine Gluten-free, Vegan
Servings 4 waffles
Calories 394 kcal


  • 1 C buckwheat flour
  • 1 C white rice flour
  • 3/4 t salt
  • 3/4 C + 1 T warm water (see note)
  • 2 t dry yeast (I've used quick-rise dried yeast a few times with good results; note that some yeasts contain gluten.)
  • 1 C unsweetened soymilk
  • 2 t raw sugar (or blackstrap molasses or other sweetener)
  • 3/4 t baking soda
  • 1/3 C hot water
  • 3 T vegan margarine (If you substitute oil, add another 1/8 to 1/4 t of salt.)


  • The night before you plan to bake and eat the waffles, whisk together the flours and salt in large bowl.
  • In separate bowl, dissolve yeast in warm water. Mix in soymilk, then blend yeast-water-soymilk mixture into flour mixture. Stir until very well blended (this is a case where the batter doesn't have to be lumpy).
  • Cover the bowl and allow the dough to rise slightly at room temperature overnight.
  • The next morning, dissolve the baking soda in the 1/3 C hot water, and add the sweetener and margarine. If necessary, place the mixture in the microwave just long enough to soften the margarine (for our microwave it's 30 seconds). Whisk to break up any lumps of margarine.
  • Pour the margarine mixture into the flour-soymilk-yeast mixture. Stir until well blended, and allow to sit another half hour
  • Preheat the waffle iron according to the manufacturer's directions.
  • Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
  • Bake each waffle for 3 to 5 minutes, or until it can be removed easily, spraying the waffle iron grids with oil prior to each waffle.


Use water that's warmer than lukewarm, but it should be cool enough so that it doesn't burn when dripped on your wrist. Warmth encourages the yeast to work, but too much heat can damage them.
Keyword buckwheat, yeast, waffles

4 thoughts on “Buckwheat-Rice Yeast-Raised Vegan Waffles”

  1. Hi, Mandee.
    If you’re taking out the yeast, you’ll need to replace it with something else to make the dough rise (baking powder, in addition to the baking soda); and b/c this uses gluten-free flours, you’ll also need to add something addt’l to bind it or hold it together (xanthan gum is one of my favorites-a bag is a bit pricey, but it lasts a very long time and is key if you wish to do much gluten-free baking).

    Please see the Buckwheat Rice Molasses Gluten-Free Vegan Waffle Recipe, and please let me know how it works for you!

  2. Mandee et al.,
    I just posted a new recipe in response to Mandee’s question above, and modified my previous response comment accordingly.

  3. I’m working with Allie’s buckwheat mix, modified for an overnight yeast recipe. Other than messing up the liquid ratio, which means I have to add 2 more cups of mix when I finally realize it, we’ve been amazed at the great texture. Still working on it, though.

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