These Savory Buckwheat Waffles are crisp on the outside and loaded with herbed cream cheese, slices of smoked salmon, micro-greens plus any other toppings you want! Perfect for breakfast, brunch or a tasty appetizer.
How to Make Savory Buckwheat Waffles
These Savory Buckwheat Waffles are made in the same way as traditional waffles, just without as much sugar. The buckwheat adds a delicious nutty flavor while olive oil helps keep the waffles moist on the inside and crunchy on the outside.
Start by whisking together your dry ingredients: the buckwheat flour, all purpose flour, leavening agents and salt. In another other bowl, combine the milk with a splash of apple cider vinegar and set it aside for a few minutes to curdle. This is going to act as buttermilk and keep our waffles from drying out. This method also works with most non-dairy milks! I used soy milk, but almond milk and dairy milk also work.
Combine the wet and dry ingredients, be careful not to overmix the batter or the savory buckwheat waffles will be dense. Spoon the batter into your preheated waffle iron and cook each waffle until golden brown. I like to make my waffles on the smaller side so their more suitable as appetizers.
While the waffles cook, I like to quickly mix together the herbed cream cheese. Fresh herbs are non-negotiable here, just a little dill and a few chives really take the cream cheese to the next level. Make sure your cream cheese is at room temperature so you can easily fold in the other ingredients.
What to Serve With Savory Buckwheat Waffles
I recommend serving these Savory Buckwheat Waffles right away with a schmear of herbed cream cheese and a few slices of smoked salmon. If you let the waffles sit out for too long, I noticed that they may dry up a bit, so keep that in mind when serving.
Feel free to get creative with toppings! The possibilities are pretty much endless. Here are a few more of my favorites:
- Herbed cream cheese (recipe below)
- Smoked salmon or lox
- Capers
- Micro greens or baby arugula
- Smashed avocado
- Eggs (or tofu scramble!)
- Sliced cucumbers or other fresh veggies
- Smashed chickpea salad
More Recipes to Try:
- Simple Sweet Potato Quesadillas
- Chimichurri Black Bean Breakfast Tacos
- Fig and Farro Grain Bowls
- Roasted Beet Salad with Avocado and Citrus
Made this recipe? Tag @wandering_chickpea on Instagramand follow along on Pinterest for more delicious recipes!
Savory Buckwheat Waffles with Herbed Cream Cheese and Smoked Salmon
These savory buckwheat waffles are loaded with a simple herbed cream cheese, smoked salmon and fresh sprouts for a delicious appetizer or snack.
Ingredients
- 1 cup all purpose flour
- 3/4 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups milk
- 1 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp honey
- Non-stick spray for cooking
- Smoked salmon, microgreens and capers for serving
For the herbed cream cheese
- 3 oz cream cheese, softened
- 2 tbsp chives, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp lemon zest
- Freshly ground black pepper
Instructions
- To make the buckwheat waffles, whisk together flours, baking powder, baking soda and salt in a large mixing bowl.
- In another mixing bowl, combine milk and apple cider vinegar. Set aside for 5 minutes to curdle. Whisk in the olive oil and honey.
- Combine the wet and dry ingredients, being careful not to over-mix. Spray preheated waffle iron with non-stick cooking spray. Cook waffles according to your waffle iron’s instructions.
- To make the herbed cream cheese, use a spatula to fold the dill, chives parsley and lemon zest in with the softened cream cheese.
- Serve each waffle slightly warm with herbed cream cheese and desired toppings.
Nutrition Information:
Yield:
8Serving Size:
1/8 recipeAmount Per Serving: Calories: 237Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 652mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 7g
All nutritional info is an estimation
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