overnight buckwheat waffles

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I’ve been making these buckwheat waffles often enough I would like to give you a recipe. 

You can also use this batter to make a flexible flatbread, a little thicker than a crepe, to use as wraps. That’s a ham and red pepper aioli wrap in the photo. I make those instead of sandwiches for the kids’ lunches sometimes too.

When making something from scratch feels like muscle memory instead of a recipe you have to learn? You save a lot of money at the store. 


about a dozen waffles
2 cups buckwheat groats
2 cups milk (I like cashew milk)
3 large eggs
1 tablespoon honey
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
another 1/2 cup of milk


Stir together the buckwheat groats and milk in the jar of the blender. Soak overnight.

In the morning, add the remaining ingredients. Blend them all up. If the batter feels particularly thick, pour in enough milk for the batter to whirl up in the blender easily.

Get the waffle iron hot. Grease it up. Pour the batter right into the waffle iron.

Makes about 12 waffles.

How this recipe can save you money and time. We make all the waffles in a big batch and let them cool completely, then put them in a freezer bag. Those are inexpensive toaster waffles for breakfast all week. The entire batch of waffles takes about 30 minutes from start to finish. And breakfast is made all week, other than scrambling eggs and scooping out some of the big batch of fruit salad we make on Sundays and Wednesdays.