Malted Waffles


Today is glorious, weather-wise. It’s sunny with a brilliant blue sky, there’s a slight breeze, the high is in the 70’s, the birds are chirping, the whole nine yards. It’s a beautiful spring day. And we have earned it! Winter hung on for dear life in New York, wanting to stay and play with us as long as possible. The feeling was not mutual, winter. But today is one of those days where it’s so pretty and happy that you want to sing off-key and twirl around like Julie Andrews in The Sound of Music. Even my cats have noticed the wonderful weather; they’re all sunning themselves by windows and are generally in good moods.


So what does a gorgeous spring day have to do with malted waffles? Not much, I suppose; I just needed to spread the news of this beautiful day, the likes of which I haven’t seen up here since early October. And for the first time since early October, we are GRILLING tonight! Woohoo!!!


So let’s talk waffles now, specifically malted waffles. These were amazing, and so unique! The malt powder gave them such an interesting texture; they were so light and moist, almost as if they had yeast in them. They were delicate (and a tad difficult to lift out of the waffle iron, which is why mine look a little wrinkled – no matter, didn’t affect the taste one bit!), and so addicting. The batter is pretty thin, compared to what I’m used to for waffles and pancakes. But it worked just fine. I had minimal spillage on the side of my waffle iron.


Malt powder is a genius thing. It makes everything better. Try these soon. So amazing… The only slight change I made to the original is to sub in whole milk for buttermilk, only because I realized at the eleventh hour that I didn’t have any buttermilk. It worked just fine!



Source: slightly adapted from Shutterbean

2 cups all purpose flour
1 cup malt powder
2 tablespoons firmly packed brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
2 1/2 cups whole milk
6 tablespoons salted butter, melted & cooled to room temp

Preheat your waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together flour, sugar, malt powder, salt, baking powder & baking soda. In a separate bowl, whisk the eggs; add the milk and butter, then whisk again.
Slowly pour the egg mixture into the big bowl with the dry ingredients. Mix just until combined. There will be lumps! Cook the waffles according to your manufacture’s instructions, using cooking spray between each batch. Place finished waffles on a plate or on a baking sheet in a 200 degree oven and continue to cook your waffles. You should have about 10 waffles. Serve with maple syrup!

8 responses to “Malted Waffles

  1. Today the weather is glorious here in the sunny South too. This morning I was able to sit on the patio for a bit and enjoy a cup of tea, despite all the pollen whirling around me. My cats were sitting in the open window looking out at me while taking turns snorting and sneezing. The dogwood trees, azaleas and spring flowering bulbs are making such a pretty show of color. Unfortunately, all those blooms bring with them a very high pollen count…it’s 2,000+ today. Even so, I’ll take the pollen over snow any day of the week!

    Breakfast is probably my favorite meal, especially on the weekends when I can relax and enjoy it more. My family was never much into pancakes, but we always enjoyed waffles. I liked the ones that were kept warm in the oven because they seemed to get a bit crisp along the edges. Waffles, bacon or sausage, maple syrup and a nice cup of tea…yummy. :o))

  2. I love making waffles for my family, because the waffle iron can make the next batch without me while I’m eating with the family not standing at the griddle!

    Thanks, Julie!

    • Texan New Yorker

      Exactly! Although I love pancakes too. We just plan to eat brunch after the last batch is done, and for whatever reason it doesn’t feel like it’s taking forever to get the food to the table.

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