The BEST Kamut Flour Pancakes – Simple Recipe

Delicious kamut flour pancakes made from home-ground kamut grain top the list of my favorite ancient grain breakfast foods!

I’ve been cooking from scratch for about 15 years or so now – I’ve done it all from sourdough to fermenting to cheesemaking – but one thing I put off until recently was grinding my own flour with a home grain mill.

I’ve known about the benefits of home-ground flour for years, so why was I so hesitant to put off trying it myself?  Well mainly because home grain mills aren’t cheap.  But recently I realized I needed to either cut out grains altogether or take the plunge due to health issues.  

So, a grain mill it is!  And you know what? Turns out it actually wasn’t that much money – I got mine on sale for $199.  And milling isn’t complicated at all, so it’s been no big deal to make the switch.  I’ve been using home-ground Kamut flour in my favorite pancake recipe for a while now and we are loving it!

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Why You’ll Love This Recipe

These are fluffy pancakes, not flat!  And they taste like regular pancakes, not bitter or super earthy.  Lots of “whole wheat” or “whole grain” pancake recipes yield a very tough, bitter pancake – but milling your grain at home fixes those problems!

This is a quick, one-bowl recipe so the batter is ready to go as soon as you mix it up.  Don’t overmix, overmixing pancake batter makes them tough.

Spend the day with me in my homestead kitchen in this video – blueberry kamut pancakes are on the menu as we chat about life and homeschooling!

What You’ll Need

INGREDIENTS

• 1/4 Cup sugar (50 grams)
• 1 1/2 Cup milk (360 grams)
• 2 eggs (100 grams)
• 1 tsp vanilla extract (4.2 grams)
• 1 3/4 Cup kamut flour (200 grams)
• 1 tsp baking powder (4.8 grams)
• 1 tsp baking soda (4.8 grams)
• 1/4 tsp sea salt (1.25 grams)
• 1/2 tsp cinnamon

TOOLS

• large bowl
• whisk or hand mixer
• ladle
• skillet or griddle
• spatula

Step-By-Step Instructions

Heat a skillet or griddle on medium heat while you mix the batter.

Combine the sugar, milk, eggs, and vanilla in a large bowl and whisk until smooth.  Add the dry ingredients – kamut flour, baking powder, baking soda, and salt to the wet ingredients and whisk until the batter is smooth.

Turn down the heat to medium-low heat, spread some coconut oil, olive oil, or melted butter to coat the surface of the skillet or griddle, and then ladle a half cup of batter onto the hot griddle.

Cook the pancakes for 2-3 minutes on each side.  Look for bubbles around the edges of each pancake to know when it’s ready to flip.  When you see bubbles and the edges begin to look dry, use a spatula to slightly lift edge and check the first side.   Once the first side is golden brown, flip – then wait until the second side is golden brown as well, then transfer to a dish with a lid to keep pancakes warm while you finish the batch.  

Serve kamut pancakes warm with fresh butter, maple syrup, and whatever toppings you like.  My favorite way to enjoy these pancakes is with whipped cream and fresh berries on top!

FAQ

What is a Kamut Flour?

Kamut® is a trademarked name for a specific variety of Khorasan wheat. This ancient grain is known for its large kernels and nutty flavor. The term “Khorasan” refers to the historical region where it was originally cultivated, which spans parts of modern-day Iran and Afghanistan.

Can I use whole wheat flour to make sourdough pancakes?

Yes, you can experiment with different kinds of grains when making these pancakes.  Just remember that the type of flour you use will affect the texture and flavor of your pancakes.

Tips

• The batter shouldn’t be runny, but it shouldn’t be too thick to pour.  If the batter is too thin, add a tablespoon of flour at a time to thicken it up.  If the batter is too thick, add a tablespoon of milk at a time to thin it down.
• Add a teaspoon of cinnamon or your favorite toppings like chocolate chips, fresh berries, or bananas to the batter for a delicious breakfast treat.
• If you don’t want to mess with making several rounds of pancakes in a skillet or on a griddle – pour all of the batter into a greased baking sheet and bake at 400F for 15-17 minutes or until golden brown.  Cut into squares and serve, this is the easiest way to make pancakes on the go!

Storage

Kamut pancakes can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for 5 days.  They can also be frozen for up to 3 months.

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