Kamut Waffles

Kamut Waffles

Kamut Waffles (Light, Fluffy & Nourishing)

There’s something deeply comforting about waffles on a slow morning—warm, golden, and made to be shared. For me, waffles are pure nostalgia. They’re the one breakfast my kids ask for almost daily, and the kind of meal that brings everyone to the table with zero complaints. These Kamut® White Flour Waffles are one of those recipes that feels special but is still wonderfully simple.

Thanks to Kamut’s naturally buttery flavor and a classic technique of whipping and folding egg whites, these waffles turn out crisp on the outside, tender on the inside, and full of cozy, wholesome goodness.

Whether this is a weekend breakfast ritual or a make-it-feel-like-home kind of brunch, this is a recipe you’ll come back to again and again. I love that I can say yes to their favorite breakfast while feeling good knowing these waffles are made with Kamut—naturally higher in protein, fiber, and essential minerals than conventional flour.

Why You’ll Love Baking with Kamut® White Flour

Kamut (also known as Khorasan wheat) is an ancient grain with a loyal following—and for good reason:

  • Naturally nutty, buttery flavor

  • Higher protein than modern wheat

  • Light, fluffy texture when baked

  • A favorite for those looking to diversify their grains

Using Kamut White Flour keeps these waffles airy and approachable while still offering that signature depth of flavor.

Ingredients for Kamut Waffles

  • 1½ cups Kamut® White Flour

  • 1¾ cups buttermilk (see alternatives below)

  • 2 eggs, separated

  • ½ cup Avocado oil or other neutral oil (options below)

  • 3 teaspoons baking powder

  • ½ teaspoon sea salt

Buttermilk Alternatives

No buttermilk? No problem. Any of these will work:

  • Milk + acid: 1¾ cups milk + 1¾ tablespoons lemon juice or apple cider vinegar (rest 5 minutes)

  • Plain yogurt or kefir: Thin with milk to a pourable consistency

  • Dairy-free: Unsweetened almond, oat, or coconut milk + acid

Neutral Oil Options

Choose something mild so Kamut’s flavor shines:

  • Avocado oil

  • Light olive oil

  • Sunflower oil

  • Melted refined coconut oil

How to Whip Egg Whites (Step-by-Step)

This step is the key to ultra-fluffy waffles, and it’s easier than it sounds.

  1. Place the egg whites in a clean, dry bowl (any fat or residue can prevent whipping).

  2. Using a hand mixer or stand mixer, beat on medium speed until the whites become foamy.

  3. Increase speed to medium-high and continue beating until stiff peaks form.

    • Stiff peaks mean the whites stand straight up when you lift the beaters.

  4. Set aside while you prepare the batter.

Instructions

  1. Preheat your waffle iron according to manufacturer instructions.

  2. Prepare the wet base: In a large bowl, whisk together the egg yolks, buttermilk, and oil until smooth.

  3. Add dry ingredients: Whisk in the Kamut White Flour, baking powder, and sea salt just until combined. The batter will be thick—avoid overmixing.

  4. Fold in the egg whites:

    • Add one-third of the whipped egg whites to the batter and gently stir to loosen it.

    • Add the remaining whites and fold gently using a spatula.

    • Use a scooping motion from the bottom of the bowl, turning the batter over itself. Stop as soon as no white streaks remain.

  5. Cook the waffles: Spoon batter into the preheated waffle iron and cook until golden, crisp, and fragrant.

  6. Serve immediately or keep warm in a low oven while finishing the batch.

Serving Ideas

These Kamut waffles are cozy all on their own, but our favorite pairings make them extra special:

  • Kid favorite: Ricotta cheese with a generous sprinkle of cinnamon

  • My go-to: Warm waffles drizzled with homemade almond syrup

  • Fresh berries and whipped cream

  • Greek yogurt and toasted nuts

  • Butter and a pinch of flaky sea salt

Make Them Your Own

  • Sweeter waffles: Add 1–2 tablespoons maple syrup or honey

  • Vanilla warmth: Add 1 teaspoon vanilla extract

  • Spiced: A pinch of cinnamon or cardamom pairs beautifully with Kamut

Freezer-Friendly & Perfect for Busy Mornings

One of the things I love most about these waffles is how well they store—making them perfect for hectic mornings.

  • Let waffles cool completely after cooking.

  • Place a piece of parchment paper between each waffle to prevent sticking.

  • Stack and store in a freezer-safe bag or container.

To reheat, simply pop a frozen waffle straight into the toaster until warm and crisp. It’s an easy, nourishing breakfast that feels homemade—even on your busiest days.

Final Thoughts

These Kamut Waffles are proof that simple ingredients and classic techniques can create something truly special. Light, nourishing, and full of warmth, they’re the kind of breakfast that slows you down in the best way.

Once you start baking with Kamut, it tends to become a staple—and this recipe is a perfect place to begin. Here's to baking with ancient grains and free spirit 🤍