Buckwheat Waffles & Orange Scented Whipped Cream

Serves: Makes 8 six-inch round waffles
A whole grain waffle that tastes so good, you’ll want seconds (and maybe even thirds).


  • 1¼ cups (187 grams) whole wheat pastry flour
  • ¼ cup + 2 tablespoons (45 grams) buckwheat flour
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (2 grams) fine sea salt
  • 2 tablespoons (25 grams) granulated natural cane sugar
  • 1½ cups (355 ml) milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon (5 ml) vanilla extract
  • 1 stick (112 grams) butter, melted
  • Pure maple syrup, to serve
  • Orange Scented Whipped Cream, to serve (recipe here)


  1. Whisk the flours, baking powder, salt, and sugar together in a medium bowl.
  2. Add the milk, eggs, and vanilla extract to the bowl. Stir with a fork until just combined.
  3. Pour in the melted butter. Gently fold it in just until the batter looks combined—don’t worry if there are a few lumps.
  4. Let the batter rest for 5 minutes to develop (this brief rest allows the baking powder to activate).
  5. Meanwhile, heat your waffle iron. Pour, or ladle, enough batter to cover about ⅔ of the surface (the rest will spread once you close the top). Cook according to the manufacturer’s directions. A sure sign of doneness is once you see all the steam has stopped shooting out the sides of the waffle iron.
  6. Serve hot, with maple syrup and Orange Scented Whipped Cream.