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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.
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 golden!
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
We used avocado oil but coconut oil or avocado oil are also great choices.
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.
Tips for Success
- Give your waffle iron plenty of time to get hot; this helps achieve that crispy exterior while keeping the inside light and fluffy.
- 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!
- Allowing the batter to rest for 5–10 minutes gives the flours time to hydrate, resulting in a smoother, thicker batter.
- If the batter feels too thick, gently stir in a splash of milk until it reaches a pourable consistency.
- Follow your waffle maker’s recommended amount to prevent overflow. Too much batter can lead to a sticky mess!
- Keep cooked waffles warm in a low-temperature oven (200°F) until you’re ready to eat.
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 buttermilk waffles are made with khorasan wheat often marketed under the brand name “Kamut”. They’re 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
- 1-⅓ cup 160g stone ground kamut flour
- ⅓ cup 40g oat flour
- ⅓ cup 40g ground flax seed
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 eggs, separated
- 3 tablespoons melted coconut, avocado or grapeseed oil
- 3 tablespoons honey
- 1 cup buttermilk
- 1-½ 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 stir with spoon or spatula until smooth. In a separate bowl, beat the egg whites until you have stiff peaks. With a spatula, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I have used kamut a few times, but not in waffles. I would imagine the taste would be nice and nutty…and the buttermilk would make the waffles nice and fluffy.
Yes, Gloria…you are sooo right! 🙂
Buttermilk waffles are so good! I love the tang of it. And stoneground grains help with a light texture – I love using them. These sound wonderful.
Hi, Anne….Oh, yes! These waffles are wonderful, I try to limit them to only once per week. 🙂
I’ve never heard of Kanut before. This sounds delicious though!
Hi, Matthew…so glad you found our site! I hope you try the waffles. You can learn about Kamut flour and products at http://www.kamut.com/ be sure to check out their recipe section. 🙂
These waffles were a lot of work but my family devoured them! Thanks for the recipe!
Hi, Allison, I’m so glad to hear your family liked the waffles, and yes, they are not as easy as a package mix that just requires adding water. But they are worth it. ?
Ohlala worth getting out of bed for !
Thanks for visiting, Florentina….I hope you try them!
Sounds interesting…I’d give it a try.
Hello, Theresa…..I hope you try them. 🙂
I have never tried Kamut, I would love to try that! I love that you use coconut oil in this recipe, it’s a staple in my household! Thank you for sharing this!
Sara we really love Kamut, if you want to give it a try you might be able to find it in the organic section of your grocery store but if not, online shopping makes life sooo easy. Here is a link for some Kamut flour if you want to go that way.
Oh my goodness! These waffles look amazing! it makes me want to start the day over again and have breakfast a second time! Yum! 🙂
Thank you, J…..Plug in that waffle iron and enjoy these yummy waffles for dinner! 🙂
Oh yeah, we stopped buying ready-make pancake/waffle mixes a long time ago. Making your own is so easy and tastes much nicer! I must say I haven’t tried kamut flour before but this is an excellent opportunity to try 🙂
Hi, Jolina….Thanks for the visit to our site.:) I am betting that you will love these waffles!
I haven’t tried kamut flour yet but you’ve completely sold me. These could actually get me to buy a waffle maker. Beautiful! If you do Instagram and you think about it, I’d love you to use the hashtag #ibrakeforrealfood. I do a daily and weekend feature. Your recipes are a great fit.
thanks Christine, I followed you and will be using your hashtag. I do hope you try these waffles and give Kamut flour a spin.
I love the taste of Kamut . My wife Nicoletta is a fan of using it in her baking and whatever she had made was gone that day. So good on you to sum up the courage to make these they look really good.
Hey, thanks for visiting our site, Loreto…..Yes, there really is a difference in the taste of Kamut and these waffles are really delicious.