Malted Waffles

waffle butter bacon

Malt…how I love thee…Let me count the ways…

-I love you in a chocolate malt at a baseball game. You are the perfect ending to all the roasted peanuts & hot dogs I inhale. I love you so much that I endure eating you with a wooden spoon. Hey! It’s not that easy!

-I love you in a strawberry milkshake at a diner. I always convince the waitress to add more of you in my cup, because you are THAT good.

-I love you in the Robins Eggs I eat at Easter. I love you so much that I’ve endured bloody cracked lips from wearing off the candy shell to get to you!

eggs & malt

-I love you in these Matled Waffles. You add a yeasty depth that mimic the Weekend Waffles & the Buckwheat Belgium Waffles I’ve made in the past. The best part is that I didn’t have to wait for any yeast to rise. You were perfect right off the bat! You make the waffles crispy on the outside and subtly chewy on the inside. You were a star! Now, what should I do with you next?!!

And we’re off!

Gather your ingredients!

overview

Melt some butter…

butter & eggs

Put all of the dry ingredients into a bowl.

D R Y

Whisk your eggs, get your buttermilk together and…..

W E T

Add the melted butter and buttermilk. MIX.

buttermilk meets egg & butter

Now mix dry with wet.

mixing...

Stir…but not too much. Lumps are welcome here. I know. It’s weird, right?

lumps

Fill up your waffle iron and cook the waffles! There should be about 10 total…Including the ones you ate in the process.

in process

Here’s Coop devouring his first waffle while I get a waffle steam facial. Good times. Good times.

It’s a thing of beauty…watching waffles come out of no where.

cooking

Here I am…putting bacon ON TOP of my waffle and smothering it with maple syrup.

maple syrup

Or if you wanna be simple, add a pad of butter and then some syrup. It’s a classic!

malted waffles

The boys at Baked suggest chocolate chips sprinkled on top. Next time, boys! Next time!

Malted Waffles

(recipe slightly adapted from Baked Explorations: Classic American Desserts Reinvented)

  • 2 cups all purpose flour
  • 1 cup malt powder (I used Carnation)
  • 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 buttermilk
  • 6 tablespoons salted butter, melted & cooled to room temp.

Preheat oven to 200 degrees. Prepare waffle iron with cooking spray.

In a large bowl, whisk together flour, sugar, malt powder, salt, baking powder & baking soda. In a separate bowl, whisk the eggs, add the buttermilk and butter, now whisk again.

Slowly fold 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. I used about a large ice cream scoop & a half for each waffles. Place finished waffles on the rack of your oven and continue to cook your waffles. You should have about 10 waffles.  Serve with maple syrup!  Baked suggests chocolate chips!

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31 Comments

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  • November 7, 2010

    I’ve been wanting to make these waffles! So, I will be buying malt powder this week, because I need these waffles in my life. They look lovely and tasty!

  • November 7, 2010

    Oh. My. God. No you didn’t. These look sooo delicious! I LOVE malted stuff…this is the time of year when it’s acceptable to gorge on malt balls like there’s no tomorrow (and I will). That bacon looks insanely good too! Tracy, you’re my hero :o)

    • November 8, 2010

      IT IS!! It’s hibernation time!! :)

  • November 7, 2010

    I am so lusting after that cookbook! And I’m not sure if I’ve had anything with malt in it besides Whoppers…hmm! Can’t imagine a waffle I wouldn’t like, though…

    • November 8, 2010

      agreed. any waffle is really a good waffle.

  • November 7, 2010

    These waffles look fantastic! Thanks for the recipe.

  • Jessica
    November 7, 2010

    Where did you purchase the malt powder?

    • November 8, 2010

      I got it at my regular grocery store- Carnation Malt Powder (near the hot chocolate/tea section). Good luck!

  • November 8, 2010

    Oh my gosh, this looks like the quintessential breakfast. Gorgeous. (Bloody, cracked lips? Wow, you really are a malt fanatic!)

    • November 8, 2010

      haha…i guess i am!

  • November 8, 2010

    Great looking waffles! I have never never tasted malt powder but after your post I’m gonna look for it.
    Magda

  • November 8, 2010

    yummmmmmmmmmmmmmm!!!!!!!

  • November 11, 2010

    Okay the waffles look great but have to say that my favorite part is bacon soaked in syrup. YES!!!

    Paul
    http://www.PaulByronDowns.com

    • November 12, 2010

      heehee. that’s probably my favorite part too ;)

  • November 15, 2010

    are you for hire?

    i’m thinking…. next sunday… say around 11:30?

  • April 11, 2013

    I made these for Sunday brunch last weekend – omg, crazy good! Malt powder is such a genius thing, isn’t it? I blogged it with my own pictures too. http://www.texannewyorker.com/2013/04/09/malted-waffles/

    So yummy, thanks for the great post!

    -Julie

  • January 16, 2014

    A few years ago, I lazily came up with waffle pizzas – an easy way for everyone to individually make their own pizzas and no waiting for a yeast-based dough to rise. Back then I only had a belgian waffle maker… Last night my 15 year old step-kid asked if I’d please make waffle pizzas for dinner? Since I’ve acquired a thinner waffle maker, these malted waffles were my base for the batter. I decreased the sugar, added fresh chopped basil, oregano, garlic, and parmesan cheese… and holy crap! We demolished every single waffle (pizza-topped and plain!). This is also my favorite weekend waffle recipe, hands down.

    • Tracy
      January 16, 2014

      Oh wow!! That sounds fantastic. I’m totally going to try that. THANK YOU!! I’ve done a bacon & cheddar waffle before and they were a real hit here.

  • SassyinDC
    March 7, 2014

    I’m going to make these malted waffles this weekend either for Saturday or Sunday brunch. Do you know if I could make the batter a day ahead of time and store in the fridge, or would this affect the leavening power of the baking soda and baking powder?

    Thanks for a great take for using malt. I love malt and am so looking forward to making these!

    SassyinDC

  • Jessica
    April 20, 2014

    I came across this recipe the other day thanks to Pinterest, and I just knew I had to make these beautiful waffles! These turned out delicious, especially the ones where I added in some chocolate chips :) Thanks for posting such a fantastic recipe, this is a keeper around our house for sure!

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