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Kamut waffles are here to shake up your breakfast routine with their nutty flavor and golden, crisp edges! Made with a blend of stone-ground kamut, oat flour, and flaxseed, these waffles are light, airy, and oh-so-satisfying.
Folded egg whites give them a light, airy texture and they’re just waiting to be topped with butter, syrup, or fresh fruit for a breakfast that’s anything but ordinary.
If you like this recipe, you will love our sprouted wheat pancakes.
Here is Why This Kamut Flour Waffle Recipe Works
Nutty Flavor with Substance: Thanks to stone-ground kamut and oat flour, these waffles have a hearty, slightly nutty taste that takes them a step beyond the usual breakfast fare.
Light as a Cloud: Folding in whipped egg whites gives them a fluffy texture without the need for any extra kitchen gymnastics. Just a quick mix and you’re done!
Sneaky Boost of Good Stuff: With ground flaxseed in the mix, you’re getting a little extra something-something. So much better than a waffle mix.
Versatile Topping Canvas: These waffles play well with everything from butter and syrup to a fresh fruit pile-up.
The Ingredients
- Pantry: Kamut flour, oat flour, ground flax seed, baking soda, baking powder, sea salt, Cooking oil
- Fridge: Buttermilk, milk, eggs
- Condiments: Honey
If you love the tangy flavor of my overnight yeast waffles, you’ll appreciate how these Kamut waffles bring that same homemade comfort with a nutty, whole-grain twist.
Variations
Blueberry Almond Waffles: Fold in ½ cup of fresh blueberries and ¼ cup of sliced almonds.
Cinnamon Apple Walnut Waffles: Fold in ½ cup of finely diced apple, ¼ cup of chopped walnuts, and a teaspoon of cinnamon.
Lemon Poppy Seed Whole Grain Waffles: Mix in 1 tablespoon of poppy seeds and the zest of one lemon.
Recipe Tips
Preheat: Give your waffle iron plenty of time to get hot; this helps achieve that crispy exterior while keeping the inside light and fluffy.
Egg whites: Whipping the egg whites to stiff peaks before folding them in makes a big difference in the waffles’ airy texture. Don’t skip this step!
Rest the batter: Allowing the batter to rest for 5–10 minutes gives the flours time to hydrate, resulting in a smoother, thicker batter.
Adjust if needed: If the batter feels too thick, gently stir in a splash of milk until it reaches a pourable consistency.
Check your waffle iron: Follow your waffle maker’s recommended amount to prevent overflow. Too much batter can lead to a sticky mess!
Keep warm: Keep cooked waffles warm in a low-temperature oven (200°F) until you’re ready to eat.
If you’re looking for another breakfast idea, my sweet potato waffles are a great option to keep in rotation.
Storage
Refrigerating Leftovers: Place any leftover waffles in an airtight container and store them in the fridge for up to 3 days.
Freezing: If you’d like to save waffles for later, let them cool completely, then arrange them in a single layer on a baking sheet to freeze until solid. Once frozen, transfer them to a resealable freezer bag. Frozen waffles can be stored for up to 3 months.
Reheating: To enjoy your waffles as if they were freshly made, pop them in the toaster or a 350°F oven for 5–10 minutes, until heated through and crispy. Avoid microwaving, as it can make them soggy instead of crisp.
Khorasan Wheat Waffles
These whole-grain kamut waffles are hearty yet light, with a touch of nutty richness that pairs perfectly with everything from maple syrup to fresh fruit. They are perfect for a weekend brunch or to make ahead and freeze for busy mornings.
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Whole-Grain Buttermilk Kamut Waffles
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Ingredients
- 1⅓ cup whole grain Kamut flour, 160 grams
- ⅓ cup oat flour, 40 grams
- ⅓ cup ground flax seed, 40 grams
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs, separated
- 3 tablespoons olive oil, or coconut oil
- 3 tablespoons honey
- 1 cup buttermilk
- 1½ cup milk
Instructions
- Spray waffle iron with non-stick cooking spray and preheat while making the waffle batter.
- In a large mixing bowl, whisk together the kamut flour, oat flour, ground flax seed, baking soda, baking powder and salt. Set aside.
- In a separate dish beat the egg yolks, oil, honey, buttermilk and milk.
- Add the wet mixture to the flour mixture and gently fold with a spoon or spatula just until combined and no dry streaks remain. Avoid overmixing.
- In a separate bowl, beat the egg whites until you have stiff peaks. With a spatula, gently fold the egg whites into the batter. Allow to sit for five minutes to absorb, thin with addition milk if needed, folding in gently with the spatula.
- Ladle the required portion of batter, according to the manufacturer’s directions for your waffle iron and bake for 3 to 4 minutes, until the iron stops steaming. Serve while hot with butter, syrup or fruit
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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i had a terrible waffle fail this morning..and ever since i have been craving a good waffle. this looks great and really interesting with kamut flour.
Hi, Dixya….I am pleased that you found our waffle recipe. Enjoy! 🙂