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

sourdough Kamut Flour pancakes pinterest image

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These sourdough discard pancakes are a breakfast staple in our home, and I usually just make them with whatever grain I have the most of and happen to toss into the mill. However, if you’ve recently jumped on the Kamut train, you’ve got to try these sourdough Kamut pancakes.

Kamut is an ancient grain that’s packed with nutrition. It has a nutty, buttery flavor that makes it perfect for pancakes, sweet breads, or any breakfast baked good you’re craving.

Click over to the full recipe below and go make a bunch of fluffy sourdough kamut pancakes.

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!

Why You’ll Love This Recipe

Fluffy texture with a familiar taste: These are delightfully fluffy pancakes, not flat or dense. Unlike many whole grain recipes that can be tough or bitter, using freshly milled Kamut flour gives them a tender texture and a mild, buttery flavor that even picky eaters will enjoy. You get the wholesome benefits of ancient grains without losing that familiar pancake taste.
This sourdough kamut pancakes recipe is a true one-bowl recipe. It’s perfect for those busy mornings – just whisk together the wet ingredients (sugar, milk, eggs, and vanilla), then stir in the dry ingredients: Kamut flour, baking powder, baking soda, and salt.
Nutritious and wholesome ingredients: Kamut flour isn’t just flavorful, but it also offers more nutritional value than all purpose flour used in regular pancakes. As an ancient grain, Kamut (also known as Khorasan wheat) has more protein and minerals like selenium and zinc compared to refined, modern wheat.
Several studies have shown that ancient wheat provides more health benefits than modern wheat. Also, some people find Kamut easier to digest, and sourdough-based foods are generally gentler on the stomach. That’s why these pancakes are a great option for your breakfast table. The recipe keeps it simple with real-food ingredients, nothing extra or unnecessary.

What You’ll Need

INGREDIENTS

1 cup of sourdough starter (active or discard is ok) (240 grams)
1/4 cup of sugar (50 grams)
1 cup of milk (240 grams)
2 eggs (100 grams)
1 1/4 cup of Kamut flour (150 grams)
1 tsp baking powder (4.8 grams)
1/4 tsp sea salt (1.25 grams)
1 tsp baking soda (4.8 grams)
1 tsp vanilla extract (4.2 grams)

TOOLS

large bowl
whisk or hand mixer
ladle
cast-iron skillet or griddle
spatula

Step-By-Step Instructions

Heat a cast-iron skillet or griddle on medium heat while you mix the batter.
Combine the sugar, milk, eggs, starter, 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 the 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 the 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 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, but they sure won’t be kamut pancakes. The kind of flour you use will change the flavor and texture to some extent. Whole wheat flour, for example, gives a heartier taste and a denser texture compared to Kamut.

What should the kamut sourdough pancake batter look like?

The kamut batter should be pourable but not runny. If it’s too thin and spreads too much in the pan, stir in a tablespoon of flour at a time until it thickens. And if it’s too thick and doesn’t pour with ease, add a tablespoon of milk at a time until you get the right consistency.

Is Kamut flour gluten-free?

No, Kamut flour is not gluten-free. It contains gluten, which makes it unsuitable for individuals with gluten sensitivity. However, some people who are sensitive to modern wheat find Kamut easier to digest. This may be because Kamut has a different gluten structure, which could make it less irritating to the digestive system.

Tips for the Best Pancakes

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.
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 400°F 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

Leftover 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.

sourdough kamut pancakes with butter on top

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