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Punkwheat Waffles: Vegan Gluten-free Pumpkin Buckwheat Waffles

Dave W.
These delicious Belgian vegan waffles blend sweetness, wholesomeness, and warm spices. Pumpkin and buckwheat join powers to form a tempting gluten-free treat: Punkwheat Waffles.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine Gluten-free, Vegan
Servings 5 waffles
Calories 388 kcal


  • 2 to 2 1/4 cups soymilk or other non-dairy milk see note
  • 1 cup canned pumpkin
  • 1/4 cup canola, olive, coconut, grapeseed, or other preferred oil
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1/4 cup ground flaxseed
  • 1 tablespoon lemon juice or cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup buckwheat flour
  • 1/2 cup tapioca flour
  • 1/4 cup rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/16 to 1/8 teaspoon ground clove see note


  • Combine the soymilk, pumpkin, brown sugar, oil, ground flaxseed, lemon juice, and vanilla extract in a medium bowl and mix thoroughly. Allow to sit for 5 minutes.
  • While the liquid mixture is sitting, combine the buckwheat flour, tapioca flour, rice flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and clove in a large bowl and stir with a whisk.
  • Pour the liquid mixture into the flour mixture and stir until well blended, and until any large clumps of rice flour are gone.
  • Let the waffle batter stand for 3 to 5 minutes while preheating a waffle maker according to the manufacturer's directions. This will allow the rice flour to absorb more of the moisture.
  • Stir the batter more if necessary to get rid of any remaining rice flour clumps.
  • Spray both grids of the waffle iron generously with oil. This is especially important with vegan and gluten-free waffles, to avoid sticking--even if you have a "non-stick" iron. Pour or ladle the batter onto 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 both grids generously with oil prior to each waffle.


Start with 2 cups soymilk. If the first waffle is a bit too dense or not moist enough, add up to 1/4 cup more soymilk to the batter, 1 or 2 tablespoons at a time. Be careful, though, as adding liquid can increase the likelihood of sticking.
Some people are very sensitive to the flavor of clove. Start with 1/16 teaspoon if that sounds like you.
Keyword pumpkin, buckwheat, waffles