Buckwheat-Sour Cream Waffles


Buckwheat flour gives these waffles an earthy flavor.


  • 1 cup buckwheat flour

  • 1 cup all-purpose flour

  • 2 tablespoons packed light-brown sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • ¼ teaspoon ground cinnamon

  • 3 large eggs, separated

  • 1 cup sour cream

  • 1 ½ cups milk

  • 8 tablespoons (1 stick) butter, melted

  • Fresh blueberries (optional)

  • Homemade Creme Fraiche


  1. Preheat a waffle iron. Into a large bowl, sift together buckwheat and all-purpose flours, sugar, baking powder, salt, and cinnamon.

  2. In a medium bowl, whisk together egg yolks, sour cream, milk, and butter. Pour the egg mixture into the dry ingredients, and stir briefly until just combined.

  3. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.

  4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread the batter almost to the edges. Close the lid, and bake about 5 minutes, until no steam emerges from the waffle iron.

  5. Transfer the cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter. If desired, serve with blueberries and a dollop of creme fraiche.

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