Homemade Malted Milk Waffles
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These homemade Malted Milk Waffles use malted milk powder in a simple waffle recipe. Top these weekend waffles with butter and maple syrup and serve up with my Homemade Pork Breakfast Sausage for a delicious breakfast or brunch!
If you love waffles as much as I do, make sure to check out my Homemade Buttermilk Waffles, Blueberry Waffles, or my Eggless Banana Waffles.
Table of Contents
I use malted milk powder in this easy weekend waffles. The malted milk powder lends a creamy and nostalgic flavor to these fluffy waffles! Serve up these homemade Malted Milk Waffles with my Homemade Pork Breakfast Sausage for a delicious breakfast or brunch! I
I love making these Homemade Malted Milk Waffles because whenever I make them, I freeze half of them so that we can have waffles easily anytime. Homemade Malted Milk Waffles are amazing to freeze as they stay so fresh in the freezer. All you have to do is pull one out and pop in the toaster or air fryer!
Why You'll Love This Recipe
Nostalgic: I love waffles because they are so nostalgic! Adding malt powder makes them even more so for me.
Creamy Malty Flavor: The addition of malted milk powder adds a creamy, malty flavor that is unmatched! This is a unique waffle recipe that has an amazing flavor that you will fall in love with!
Weekend Indulgence: This easy weekend waffles are a pure indulgence for when you have a little extra time in the morning.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Valley Heavy Whipping Cream
King Arthur Malted Milk Powder
Simply Organic Vanilla Extract
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Tools Needed
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Step by Step Instructions
Step 1
In a large bowl, add the flour, cane sugar, malt powder, sea salt, and baking powder and whisk together.
Step 2
Add in the melted butter, milk, heavy whipping cream, eggs, and vanilla extract and whisk until a smooth batter forms.
Step 3
Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure ½ cup of batter into the waffle iron (if you have a smaller iron, you’ll have to do less or if you want to fill the entire iron do 1 cup). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
Tips
- This is pretty much dump all ingredients into a bowl and mix kind of recipe! Just be sure that you mix together your dry ingredients, even if the others get out of order, it’s no big deal here!
- I use my Cuisinart Belgian Waffle Iron and I use a ½ cup to measure batter in. This does not fill the waffle iron completely, as I made these on the smaller side (so I could eat more, haha). If you want to fill the whole iron, use 1 cup of batter and you’ll get a thicker waffle as well.
- This recipe makes 7 round waffles using the ½ cup measurement. In the photos, I broke up that round waffle into triangles, so it seems like a lot! This is a great recipe to serve a crowd!
- I don’t grease my waffle iron, as this Cuisinart Belgian Waffle Iron really doesn’t need it! If you are using a different type of waffle iron or you know yours needs grease, then definitely add it.
- Store extra waffles in an airtight container in the fridge for up to 3 days. Or you can store them in the freezer for up to 3 months.
- To reheat waffles from the freezer just pop into your toaster or air fryer until warm and crispy!
FAQ's
No, unfortunately, malt powder is not gluten free so it's not possible to make these gluten free.
Try my Homemade Pork Breakfast Sausages, Maple Turkey Breakfast Sausages, or Everything Bagel Turkey Breakfast Sausages. I also love serving these with bacon, eggs, and fresh fruit.
Yes! You can easily freeze these homemade waffles by placing them in a freezer safe airtight container (tupperware or zip bag). You can pop them in the toaster or air fryer directly from the freezer to easily reheat them.
Craving More?
Homemade Malted Milk Waffles
Ingredients
- 284 grams all purpose flour
- 28 grams cane sugar
- 2 tablespoons King Arthur Malted Milk Powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 226 grams salted butter (melted)
- ⅔ cup milk
- ⅓ cup heavy whipping cream
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add the flour, cane sugar, malt powder, sea salt, and baking powder and whisk together.
- Add in the melted butter, milk, heavy whipping cream, eggs, and vanilla extract and whisk until a smooth batter forms.
- Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure ½ cup of batter into the waffle iron (if you have a smaller iron, you’ll have to do less or if you want to fill the entire iron do 1 cup). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
- Serve immediately and store extra waffles in the fridge for up to 3 days or freeze for up to 3 months in an airtight container.
Video
Notes
Nutrition
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