Buckwheat waffle with blueberry maple syrup, for one

Buckwheat waffle with blueberry maple syrup, for one

Two waffle recipes over the course of one month might seem excessive – ok, it is excessive – but this recipe is not like the other. Because this recipe is for one waffle. Just one. And I wanted so badly to call this the single lady waffle then realized it might be offensive to Thom considering this is my go-to waffle recipe and I am not a single lady. I am, however, a single lady at breakfast time because I can’t remember the last morning we ate first breakfast together. Which is a shame because I really enjoy first breakfast. A lot more than second breakfast, which is usually a mug of stale coffee and a few scoops of peanut butter drizzled over an apple or banana.

Are you following along? So far: first breakfast > second breakfast and, if you’re single, this recipe is for you. But if you’re not single, this recipe might still be for you. Like, maybe you have a significant other who sleeps in two hours past breakfast time? Yep, this waffle’s for you. And if he tries telling you that this recipe technically makes enough waffles for two breakfasts, just remind him who wakes up at 6AM to go to the gym. Who spends an hour running and competing over the only good set of 35 pound dumbbells with a bunch of meatheads. Remind him who walks all the way home in the cold (COMMITMENT) with a bottomless pit for a stomach, while he’s still sleeping like a baby. So he wouldn’t know the first thing about eating a proper breakfast because babies don’t eat that much.

I digress. If you’re on Team Thom, go ahead and share the other half of this waffle with your favorite person. If you are your favorite person, go ahead and save it for later. Or you could halve the recipe to make one waffle (except everyone on Team Ashlae knows it’s actually just half of one waffle). If you’re a big kid and like starting off your day with a solid 500 calories, don’t change a thing and down the entire waffle for breakfast. With a protein shake on the side. And maybe a banana smeared with peanut butter and rolled in chocolate chips. And now this is just getting ridiculous, but see what happens when I try to make a point?
Blueberry maple syrup + buckwheat waffle
Buckwheat waffle with blueberry maple syrup, for one

Notes: Feel free to use any flour you want. I’ve successfully made this waffle with all purpose flour, spelt flour, whole wheat pastry flour, and a gluten free flour blend. You can also use any starch you want (or flax meal – that works, too), but if you don’t have starch or flax meal hanging around, add an extra 2 tablespoons of flour to the batter. If you don’t have a 2 slice Belgian waffle maker, you can probably get away with making this recipe in your normal waffle maker (but it might make more than one waffle).


Buckwheat waffle
1/2 cup buckwheat flour
1 tbsp potato starch
1 1/2 tsp cane sugar
Pinch of fine sea salt
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/2 cup almond milk
2 tsp coconut oil, melted
1/2 tsp pure vanilla extract
1/4 cup frozen blueberries, optional

Blueberry maple syrup
1/2 cup frozen blueberries, divided
2-3 tbsp pure maple syrup

Preheat a 2 slice Belgian waffle maker. In a small mixing bowl, whisk together the flour, starch, sugar, salt, baking powder, and cinnamon. Create a well in the center of the dry ingredients and add the milk, oil and vanilla extract; whisk just until combined. Let the mixture stand to thicken for 1-2 minutes, then stir in the blueberries using a spatula. Spray the waffle maker with oil then cook according to the manufacturer’s instructions. 

For the blueberry maple syrup, bring 1/4 cup of the blueberries and maple syrup to a simmer over medium-high heat. Cook for 3-4 minutes then strain the cooked blueberries from the syrup. Add the remaining blueberries to the syrup and let sit for 10 minutes to allow the berries to thaw. Once ready, drizzle over waffle then top with whipped cream and a sprinkle of cinnamon, if desired.

Yield: 1 waffle


39 thoughts on “Buckwheat waffle with blueberry maple syrup, for one

  1. I always eat breakfast alone. I use to make a big batch of waffles and freeze them wrapped individually in parchment, so I could heat it up and eat it on my way to work. If only I could find a way to bake the syrup into pockets in the waffle so that it wouldn't drip!

  2. Totally love this. I am a 6am Ashtanga yogi. My bf rolls out of bed, no wait whistles to me to come and wake him up out of bed, (which I do kind of like ;), and then, then asks if I've saved him some of my superfood smoothie… Ha, you wish!…Somedays I do, yoga karma an all! P.s. Vanilla is AWESOME!

  3. #1 – I am in love with this post! You make me giggle. #2 – This waffle is FOR ME. #3 – YES to 500 calorie breakfasts #4 – buckwheat!! ❀ #5 – We got a DOUBLE waffle iron for Christmas. It's about time I put it to good use. And just because it can make 2 waffles at once doesn't mean one of the waffles will go to Chris. It means it will be my lunch. Actually, I think I'll make a few batches of these today and stash them in the freezer. I need to use up a bunch of fresh almond milk! #6 – These photos!!!

  4. I made banana buckwheat pancakes the other day and am officially in love with buckwheat. Perhaps I will invest in a waffle maker at some point. I am rather fond of waffles, and this one looks delicious!

  5. I have yet to purchase a waffle iron, but after all these scrumptious waffle recipes I think I must now. That blueberry syrup looks like a perfect match for those tasty waffles!!

  6. This post is hilarious. I love it. Probably because I totally relate to your getting up at 6am and working out while Greg is sleeping away. I got a nice Williams-Sonoma waffle iron last year and don't use it nearly enough. I am making these this weekend for sure!

  7. This is really making me regret not having a waffle iron. Yum!! I made some buckwheat pancakes the other day and seriously considered making a blueberry syrup to go with them πŸ™‚

  8. oh man. 6am. I love breakfast but I can't fault Thom for not being roaring to go at that hour. You are responsible for pushing me over the edge of purchasing a waffle iron, so I am glad to have your recipes, thank you, little lady.

  9. I feel you. I' always up at 7, sometimes even on weekends, and my boyfriend likes to sleep in till 10 or 11… but I'm HANGRY. This recipe is exactly what I need this weekend after a long, stressful week. Thanks for sharing!

  10. This is brilliant, Ashlae! Wish I'd seen your recipe yesterday because I woke up alone on a snow day. This would've been perfect. Also, "…because babies don't eat that much" made me lol, and how DO you voluntarily wake up at 6 am to work out?! I could never.

  11. This is amazing, I love your description at the start!I would totally make a jumbo waffle for myself and have it with my 2 mugs of tea :)Thanks for a recipe to fuel my weekend.Ibbsx xhttp://lalangostaymi.blogspot.com

  12. Thank you for the recipe! I simply doubled it and made it for laaaaaaaate Saturday breakfast. Subbed flax meal for tapioca and light coconut milk for almond milk. Had to increase the amount of liquid so I added 2/3 cups of water. We really enjoyed the waffles! Next time I will be adding chopped walnuts to the batter as well.

  13. Hi there, I just wanted to thank you for this gorgeous recipe! I made it the second time this morning (after having forgotten to soak any muesli over night and not having any other breakfast grains in the house). These are so good. I didn't have any blueberries, but I added some raisins for extra sweetness. Delish!Oh, and you wrote somewhere on the blog that you'll be in Europe this summer. So if come to Amsterdam, let me know and we can have a beer or coffee (or both πŸ˜‰ )cheers,Judith

  14. My boyfriend likes different breakfast food than I do (I want the sweets and he wants bacon and eggs), so we often make our food separately. Yesterday while he made an egg scramble, I made these waffles with spelt flour and I LOVED them. So hearty and perfect. πŸ™‚

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