Einkorn Light and Crispy Waffles

Posted September 14, 2015 by leisaw



  • 2 cups Freshly Milled Einkorn Flour
  • 1/3 cup Olive Oil
  • 2 cups Milk
  • 2 large Egg Yolks
  • 1/2 teaspoon Salt
  • 1 1/4 tablespoons Baking Powder
  • 2 Egg Whites


These waffles are nutty from the Einkorn and light and crunchy. I love the deep golden color that the Einkorn brings to the waffle. These are something the whole family will enjoy!



  1. Preheat your waffle iron
  2. Sift the Einkorn Freshly milled flour, salt and Baking powder together into a large bowl.
  3. In a separate bowl mix together your milk, egg yolks, and oil.
  4. Add your liquid ingredients to your dry ingredients while stirring.
  5. Stir until your lumps are all out and your batter is smooth.
  6. Beat your Egg Whites until stiff
  7. Fold the egg whites into your batter until the batter is all one color. Do not over mix.
  8. Follow your waffle iron instructions to make your waffles.
  9. Enjoy!!

15 thoughts on “Einkorn Light and Crispy Waffles

  1. Denise Carr


    I tried this recipe this morning and I’m wondering if the recipe should read 2 egg whites instead of 2 cups? I misread the recipe when deciding what to make and I was 2-3 eggs short of the 2 cups but went ahead and made them anyway. They were over the top fluffy but it was like eating pure egg white cooked on the waffle iron. The next time I will try it with just the 2 whites from the 2 yolks in the main batter and see how that does but wanted to check in case anyone else might try these.

    Thanks for the recipes and your site, I enjoy reading it!

  2. Diane

    Denise, I was wondering about the 2 cups of egg whites too! I used just 2 egg whites and it was perfect. (I also adjusted the flour to 2 1/2 cups and used only 1 T of baking powder.) First time I’ve made waffles in forever…and they didn’t disappoint.

  3. Erin

    I have been doing a lot of experimenting with einkorn. This us absolutely the best waffle recipe out there. I make one adjustment of adding 2 teaspoons of lemon juice to the milk and let it sit before mixing. These are irresistible!

  4. Samdra

    These were delicious!
    I made these with unsweetened cashew milk ( I only used 1 1/2 cups)
    I plan on freezing some to have a quick tasty breakfast.
    Definitely a keeper

  5. Nurlana

    Love this recipe, made it many times, very light and crispy, I think it’s the best waffle recipe. Thank you so much for sharing it with us!

  6. Diana

    Thank you for the recipe. I’ve made this recipe before without whipping the egg whites and I think doing so actually makes a big difference.

    This time I doubled the recipe and used 50/50 yogurt and water and avocado oil instead of olive oil because I didn’t have those ingredients. I did whip the egg whites and the waffles came out delicious.

    Next time I’ll have to try the recipe with milk and the whip egg whites like the original recipe says, but it’s good to know 50/50 yogurt and water works in a pinch.

    Thanks again! It’s a keeper for sure.

  7. harry aden


    does the flour have to e freshly milled? i buy store bought.
    can i use wholewheat? what is the original recipe?

    which non toxic teflon free waffle iron rad do you recommennd?



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