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Buckwheat-Rice Yeast-Raised Vegan Waffles

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 Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: Gluten-free, Vegan
Keyword: buckwheat, yeast, waffles
Servings: 4 waffles
Calories: 394kcal
Author: Dave W.


  • 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.