A waffle iron does most of the work here, but one small step changes the texture in a big way: whipped egg whites. Folded into the batter at the end, they help these einkorn waffles cook up with crisp edges and a tender center instead of turning heavy. If you’ve been looking for einkorn flour waffles that feel special enough for brunch and practical enough to freeze, this is a solid one to keep.
This recipe makes 6 to 8 einkorn waffles, depending on the size of your iron. Plan on about 15 minutes of prep, including a short batter rest, and 3 to 5 minutes of cooking time per waffle. Use 1/2 cup batter for standard waffles or 1 cup for large Belgian-style waffles.
Einkorn waffles ingredients
Prep time: 15 minutes, including a 10-minute batter rest
Cook time: 3 to 5 minutes per waffle
Total time: 20 to 30 minutes
Yield: 6 to 8 waffles
Ingredients
- 2 cups (240 g) einkorn flour, all-purpose or whole wheat
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (360 ml) milk
- 1/4 cup (4 tablespoons / 56 g) unsalted butter, melted
- 2 large eggs, separated
- 1 teaspoon vanilla extract
Allergen note: This recipe contains gluten, dairy, and eggs.
Why these einkorn waffles work
Einkorn has a different feel from standard wheat flour. The batter can seem a little softer, and the finished waffles have a gentle, almost delicate crumb. That’s part of the appeal of einkorn waffles. They still brown well, but they don’t need a lot of mixing.
The egg whites matter just as much. Beating them to soft peaks adds air, which helps the waffles rise and stay light inside. Fold them in gently and stop as soon as the batter looks even. If you stir too much, you knock out that air and the waffles lose some of their lift.
Heat is the other key. A fully preheated waffle iron gives you the crisp outside people want from homemade waffles. If the iron is only partly hot, the batter sits and steams before it starts to brown. That’s usually why waffles come out pale or soft.
How to make einkorn waffles
-
Preheat the waffle iron. Follow the manufacturer’s instructions. If you want to hold the finished waffles while you cook the batch, heat your oven to 300°F (150°C) and place a baking sheet inside.
-
Mix the dry ingredients. In a medium bowl, whisk together the einkorn flour, sugar, baking powder, baking soda, and salt.
-
Mix the wet ingredients. In a large bowl, whisk the milk, melted butter, egg yolks, and vanilla extract.
-
Combine wet and dry. Add the dry mixture to the wet ingredients and whisk just until the batter looks smooth. Don’t keep mixing once the flour is incorporated.
-
Beat the egg whites. In a clean bowl, beat the egg whites until soft peaks form, about 3 minutes.
-
Fold them in. Use a spatula to gently fold the egg whites into the batter until no large streaks remain.
-
Cook the waffles. Pour 1/2 cup batter into a regular waffle iron, or 1 cup for a large Belgian waffle. Close the lid and cook for 3 to 5 minutes, or until the waffle is deeply golden and crisp.
-
Keep warm or serve. Serve right away, or transfer cooked waffles to the warm baking sheet in the oven while you finish the rest.
Because this batter contains raw egg, cook it promptly after mixing. Don’t let it sit at room temperature for long stretches.
Tips for crisp einkorn waffles
A few habits make these einkorn waffles much more reliable.
Let the iron get fully hot
This matters more than people think. When the iron is properly heated, the outside starts setting right away. That quick contact helps create a crisp shell. If your waffles often come out limp, the iron usually needs more preheating time.
Don’t overmix the batter
Einkorn flour doesn’t need aggressive mixing. Stir just until the batter comes together, then stop. After you add the whipped whites, fold with a light hand. A few small streaks are better than a deflated batter.
Look for color, not just steam
Many waffle irons stop steaming before the waffle is fully crisp. Open the iron only when your machine allows it, then check the color. Deep golden brown is the best sign that the waffle is ready.
Keep finished waffles in a single layer
If you stack hot waffles on a plate, steam gets trapped and softens them. Set them directly on a baking sheet in the warm oven instead. That keeps the exterior crisp while the rest cook.
Easy swaps for einkorn waffles
There’s room to adjust this recipe without changing its basic structure.
- Use whole wheat einkorn flour: You can swap it for all-purpose einkorn flour. The waffles may turn out a bit denser.
- Add cinnamon: Stir 1/2 teaspoon ground cinnamon into the dry ingredients for a warmer flavor.
- Make them tangier: Use 1 cup yogurt and 1 cup milk in place of the 1 1/2 cups milk.
- Make them sweeter: Increase the sugar to 1/4 cup if you prefer a sweeter breakfast waffle.
- Change the fat: Olive oil or coconut oil can replace the melted butter.
- Use a dairy-free milk: Almond milk or another milk alternative works in place of regular milk.
If you use almond milk, note that tree nuts become an allergen in the recipe. If you use yogurt, dairy is still present.
Serving ideas for einkorn waffles
These einkorn waffles are best the minute they come off the iron, when the edges are crisp and the center is still warm. Butter and maple syrup are the obvious choice, but they also work well with fruit, yogurt, or a spoonful of jam.
For a brunch table, keep the first waffles warm in the oven and serve the whole batch at once. If you like a slightly crisper finish, leave them in the oven for a few extra minutes on the baking sheet, but don’t stack them.
How to store and reheat einkorn waffles
Leftover einkorn waffles store well, which makes this recipe useful beyond one breakfast.
Refrigerate
Let the waffles cool completely, then refrigerate them in an airtight container. Reheat until hot and crisp before serving.
Freeze
Cool the waffles completely first. Freeze them in a sealed freezer bag or freezer-safe container for up to 1 to 2 months. If you want, cut them into smaller pieces before freezing so they fit more easily in a toaster.
Reheat
For the best texture, reheat in a toaster or toaster oven until crisp again. You can thaw them at room temperature first if needed.
For food safety, refrigerate leftovers promptly and don’t leave cooked waffles out for more than 2 hours. Since the batter contains raw egg and milk, discard any batter that has sat out too long rather than saving it.
Common mistakes with einkorn waffles
Most problems come down to one of three things.
The waffles are soft: The iron likely wasn’t hot enough, or the cooked waffles were stacked while hot.
The waffles are dense: The batter was probably overmixed, or the egg whites were stirred in too aggressively.
The waffles are pale: They needed more time in the iron. Wait for a deeper golden color before removing them.
If you’ve been trying to figure out how to make crispy waffles at home, those three checks solve most of it.
FAQ about einkorn waffles
Why use einkorn flour for waffles?
Einkorn gives waffles a slightly different texture than standard wheat flour. The crumb tends to be tender, and many people enjoy the flavor in breakfast baking.
Why are my einkorn waffles not crispy?
The waffle iron may not have been fully preheated, or the waffles may have been stacked while hot. Cook until deeply golden and keep finished waffles in a single layer.
Can people with gluten sensitivity eat einkorn flour waffles?
Einkorn is still a type of wheat and contains gluten. That means these einkorn flour waffles are not suitable for people with celiac disease.
Can I use whole wheat einkorn flour instead of all-purpose einkorn?
Yes. Whole wheat einkorn flour works here, though the waffles may be a little denser.
Can I freeze einkorn waffles for later?
Yes. Cool them completely, then freeze in a sealed bag or container for up to 1 to 2 months. Reheat in a toaster or toaster oven for the best texture.
