These malted milk waffles are on rotation around here at least once a week. Generally at the request of my 3yr old, but the adults are also big fans. They’re quick un-yeasted waffles, and I make them so often, I know the recipe by heart. Since they’re always such a hit, I figured I would actually write the recipe down and share it with you!
This is a pretty classic waffle recipe, but it get a big boost of extra flavor from the addition of brown butter, brown sugar and the key ingredient: malted milk powder. That’s what gives them that nostalgic flavor and aroma you know from diners, waffle shops, or even an ice cream parlor (a hot Belgian waffle topped with ice cream? 10/10 recommend). The malted milk adds a nutty, rich flavor that makes them stand out from any ordinary waffle. And they are oh-so-good!
These malted milk waffles are on rotation around here at least once a week. Generally at the request of my 3 1/2 yr old, but the adults are also big fans.
What Makes Malted Milk Waffles Special?
If you’ve ever had a malted milkshake at a diner or a hot waffle with ice cream at an ice cream parlor you’ve tasted malted milk powder. It’s made from barley malt, wheat flour, and evaporated milk, and it’s been around for over a century. Bakers love it for that nutty, toasted flavor it adds to recipes, and it gives these waffles that unmistakable aroma and taste.
Combined with brown butter (which gives you all those caramelized, nutty notes) and brown sugar (for a little molasses sweetness), these waffles are richer and more flavorful than your average version. The edges cook up crisp, the centers stay super fluffy, and you get lots of that warm, malty flavor.
Ingredients You’ll Need
Here’s a quick look at what goes into these malted milk waffles:
- Flour – The base for these waffles, I use all-purpose flour for this.
- Baking powder – Since these are un-yeasted waffles, baking powder is our leavener for this recipe.
- Malted milk powder – The secret ingredient for all that flavor. I like the King Arthur Malted Milk Powder.
- Brown sugar – Adds some sweetness and helps the waffles get dark, golden brown and crispy.
- Brown butter – The brown butter gives lots of extra nutty flavor to these waffles.
- Eggs
- Milk – Whole milk is ideal for this recipe.
- Vanilla extract – You could get extra fancy and whole vanilla beans, or even swap out with some almond extract or spices to switch it up.
- Pinch of salt – You’ll need a little to help season the waffles
How to Make Malted Milk Waffles
Making these waffles is quick and simple—perfect for busy mornings or a weekend brunch.
- Brown The Butter
Melt the butter in a saucepan and cook until golden brown with a nutty aroma. Let it cool slightly. - Mix The Dry Ingredients
Whisk together your flour, baking powder, malted milk powder, and salt. - Mix The Wet Ingredients
In another bowl, whisk your eggs, milk, vanilla, and brown sugar until smooth. Slowly whisk in the cooled brown butter. - Make The Batter
Add the wet ingredients to the dry and stir until just combined. Don’t overmix—some lumps are fine. - Cook Your Waffles
Pour the batter into a hot waffle iron and cook until crisp and golden brown. - Serve it up!
Top with fruit, syrup, powdered sugar, or even ice cream if you’re making these for dessert.
FAQs About Malted Milk Waffles
What is malted milk powder?
Malted milk powder is made from barley malt, wheat flour, and dehydrated milk. It adds a distinct nutty, toasty flavor that’s hard to replicate with any other ingredients.
Can I make waffles without malted milk powder?
Yes, you can substitute regular milk powder, or just omit it, but the flavor won’t be quite the same. But they’ll still be delicious!
Can I freeze malted milk waffles?
Absolutely! It’s what I do. Let them cool, then stash them in a freezer bag, removing as much air as possible and then put them in the freezer. Reheat in the toaster. I will also occasionally slightly undercook the waffles I know I’ll be freezing, so when I toast them later, they are perfectly cooked and crispy without burning.
Why use brown butter in waffles?
Brown butter adds a deeper, nuttier flavor compared to regular melted butter. It enhances the malt and brown sugar for waffles that taste extra special. It’s not essential, but I would highly recommend browning the butter.
More Breakfast and Brunch Recipes to Try:
Caramelized Banana Dutch Baby – This caramelized banana Dutch baby recipe is the perfect sweet treat for breakfast or dessert.
French Crêpes – Sweet French crêpes with whipped cream and homemade blackberry jam.
Dutch Baby Pancakes – A simple Dutch baby recipe that can be both sweet or savory, plus three of my favorite Dutch baby toppings.
Easy Fluffy Pancakes – This easy pancake recipe makes the fluffiest pancakes with crispy edges. The secret ingredient? Sour cream! Plus, the best strawberry sauce recipe to go with it.
Eggs Benedict with Smoked Salmon & Hollandaise – A recipe for eggs Benedict with smoked salmon, creamy homemade hollandaise, and perfectly poached eggs.
Fried Egg Breakfast Tacos – These quick and easy fried egg breakfast tacos are wrapped in a crunchy fried tortilla, homemade refried beans, and quick-pickled onions. Great for breakfast, lunch, or dinner.
Did you try this Malted Waffles recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Malted Milk Waffles with Brown Sugar and Brown Butter
Equipment
- Waffle Iron
Ingredients
- 1/2 cup butter browned
- 2 cups flour
- 3 tsp baking powder
- 3 tbsp malted milk powder
- pinch salt
- 2 eggs
- 1 3/4 cups milk
- 1 tsp vanilla
- 2 tbsp brown sugar
Instructions
- Brown the butter in a pan over medium-high heat until dark brown and nutty. Set aside to cook slightly.
- Whisk together flour, baking powder, malted milk powder, and salt.
- In another bowl, mix eggs, milk, vanilla, and brown sugar. Slowly whisk in the brown butter.
- Combine the wet and dry. Don’t over mix, a few lumps are fine.
- Cook in a hot waffle iron until crisp and golden.
- Top with berries, bananas, powdered sugar, and maple syrup.
Video
Did You Make This Recipe?
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
2 thoughts on Malted Milk Waffles with Brown Sugar and Brown Butter
Really want to try this recipe. Thinking of using buttermilk instead though.
These would be great with buttermilk! If you try it out, let me know.