Buckwheat Waffles With Strawberry Compote Recipe
A gluten-free buckwheat waffle recipe featuring a tangy Greek yogurt glaze and a sweet strawberry compote offers a delightful breakfast.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 250 F and heat the waffle iron to its highest setting.
-
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
-
Combine and whisk buttermilk, egg, melted butter, and vanilla extract in a separate cup.
-
Slowly add the wet mixture to the dry ingredients, stirring until just combined with small lumps; avoid overmixing.
-
Grease the hot waffle iron, add batter, and cook until golden brown. Place cooked waffles in the preheated oven to keep warm.
-
While waffles cook, combine strawberries, cherries, sugar, and lemon juice in a small saucepan. Cook on medium heat, stirring occasionally, until thickened (about 10 minutes). Keep warm.
-
Whisk Greek yogurt and powdered sugar together in a small bowl to create the glaze.
-
Drizzle glaze over the warm waffles and top with the strawberry compote.