I think I can say that these are the best Kamut pancakes! They are delicious, easy to prepare and are healthy for you! These are great whipped up for morning, noon or night.
Are you looking for a healthy and easy Kamut Pancake recipe? Perhaps you are using the not-so-common grain, Kamut, because of allergies or sensitivities or maybe you are just curious about the ancient grain and would like to try out a recipe. These kamut pancakes are easy to make and require very little thought or time.
Do your children love cooking and you’re just looking for something easy and fun for them to mix up? These kamut pancakes are a fun and creative meal for the whole family!
Pancakes are so versatile with their add-in options and toppings that no one should be disappointed! This has become our family’s new favorite pancake recipe!
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Not everyone is readily familiar with the kamut grain. In the near future I hope to have a post for you exclusively related to the kamut grain and what it is. For now, here is a condensed explanation.
What is the Kamut grain?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
Growing up, we experimented with other whole grain flours. Anything from spelt flour, to rye flour and many others. We were made aware of kamut and as soon as we tried it we were hooked. We immediately began using kamut as a main flour in our baking.
Kamut bread was one of our first attempts with the new grain and it was fabulously amazing! Many other delightful goodies soon followed experimentation and we were not disappointed! These kamut pancakes were one of the new recipes we tried and became one of my family’s favorite breakfast meals.
The first time I served these delicious kamut pancakes to some overnight guests, I was a little skeptical if they would notice that these weren’t the typical all – purpose, white flour pancake that most Americans are used to. They didn’t even ask any questions!
That’s how yummy and delightfully tasting kamut flour can be. It has such a mild, buttery and nutty taste and texture, that most of the time it is enjoyed without a second thought.
Pro tip- Since kamut flour is a heavier grain, when swapping out regular flour with kamut flour, a little adaptation usually helps for a better final product.
If a recipe calls for 1 1/2 cups regular flour, I will usually adapt it to 1 1/3 cup kamut. Basically a scant 1 1/2 cups kamut flour would work. It can all depend on the item you are baking and many other factors between egg size to oven temperature.
What is the difference between pancakes, hotcakes and flapjacks?
It is common that there is often question to what exactly the differences are between these three types of pancakes. These are basically just names that you will hear that have originated from different regions.
Flapjacks is more of a southern term for pancakes and hotcakes come from Europian and United Kingdom countries. They are all still the same, a fluffy, hot and delicious pancake, smothered with butter and real maple syrup. Mmmmm, mmmmm.
Where to buy kamut?
Kamut has become increasingly difficult to source, whether online or locally at a health food store. I have been buying my kamut here.
Ingredients for Kamut Pancakes
- Kamut flour (although this can be substituted with white or other flour)
- baking powder
- baking soda
- milk or water (nut milk replacements also work)
- maple syrup
- oil or melted butter
How to make Kamut Pancakes:
In a mixing bowl or large glass measuring cup, mix together wet ingredients. Stir in the dry ingredients. Mix till everything comes together. For best results, allow a few clumps to remain. (Lumps help the batter not to spread out too much while cooking, and provide a smooth fluffy texture). Spoon pancake batter onto hot and greased nonstick griddle or cast iron skillet. (If you’re using cast iron make sure that it is greased and well heated before using.)
Possible Add-ins for Kamut Pancakes
- chocolate chips
- pureed banana
- pureed pumpkin
Topping for Kamut Pancakes
- pure maple syrup
- peanut butter
- whip cream
- chocolate syrup
- jams and jellies
- fruit sauces and syrups
- fresh fruit
- fresh berries
Can you make Kamut Pancake batter the night before?
Pancake batter can be made the night before and stored in the refrigerator overnight in a large jar, blender or pitcher.
How to thicken pancake batter:
If your batter is too thin, or your pancake batter runs when you pour on the griddle, try adding more flour, 1 tablespoon at a time, until it has reached a thicker consistency. I personally recommend only adding a few tablespoons, trying out the batter again, then adding more if it is still too runny.
How to store and freeze Kamut Pancakes
It is very easy and simple to store these pancakes. That is one of the things I like so much about making large batches of pancakes to have on hand, because they are so easy to store for future meals.
My husband leaves very early for work, and quick breakfasts are what we need in the mornings that don’t take a lot of time. I usually make a large batch of pancakes or waffles to freeze.
Some of the easiest ways to freeze waffles is either to lay out in a single layer on a baking sheet and freeze till solid, then place in plastic bags, or to layer between sheets of wax paper in plastic bags.
Pancakes also store well in the fridge up to 5 days. Beeswax wraps are also great way for wrapping your pancakes in while storing in the fridge. You can purchase Beeswax wraps here.
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Other favorite recipes and ways to use kamut flour
sweet breads (pumpkin bread, banana bread etc.)
cookies and cakes
Pin for later!
Hopefully you will also enjoy this easy recipe for kamut pancakes and that it will become a new favorite in your kitchen!
- 2 cups freshly ground kamut or other flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons oil or melted butter
- 2 tablespoons maple syrup
- 2 eggs
- 2 cups milk/buttermilk or water (I usually use a mixture of whatever I have on hand)
- 1 teaspoon vanilla
- Mix liquid ingredients all together
- Stir in dry ingredients
- Do not overmix. Allow a few clumps to remain.
- Let mixture set for 5 minutes
- In the meantime grease and heat your griddle or skillet
- When griddle is nice a piping hot, carefully spoon batter on.
- Flip when bubbly.
- Continue till batter is all used up. Keep warm till serving