Malted Belgian Waffle Recipe
Make Malted Belgian Waffle Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Waffle Batter
Optional Mix-ins & Serving
Method
Waffle Batter
- 1
- 2
Dry ingredients
In a large bowl whisk together the all-purpose flour, malted milk powder, granulated sugar, baking powder, baking soda, and salt until evenly combined and free of lumps.
- 3
Wet ingredients
In a medium bowl whisk the milk, buttermilk, melted cooled butter, eggs, and vanilla until smooth. Make sure the melted butter is not hot so it doesn't cook the eggs.
- 4
Combine
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — some small lumps are fine. Do not overmix or the waffles will be tough.
- 5
Rest the batter
Let the batter rest at room temperature for 8–10 minutes. This allows the malted powder to hydrate and the leaveners to start working, producing lighter waffles.
Optional Mix-ins & Cooking
- 6
Add mix-ins (optional)
If using chopped toasted nuts, gently fold them into the batter right before cooking. Reserve a pinch of malted milk powder for dusting finished waffles.
- 7
Portion and cook
When the waffle iron is hot, brush both plates lightly with melted butter. Pour or ladle the recommended amount of batter for your iron (usually about 1/2 to 3/4 cup per waffle for a standard waffle iron) onto the center of the lower plate. Close the lid and cook until the waffle is deep golden brown and crisp — typically 3–5 minutes depending on your iron. Avoid opening early to ensure proper rise.
- 8
Keep warm
Transfer cooked waffles to a wire rack set over a baking sheet and keep in a 200°F (95°C) oven while you cook the remaining batter. This keeps them crisp rather than steaming on a plate.
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