Malted Butter Pecan Waffles

Turns out the secret to better waffles is an old-fashioned ingredient that has been here the whole time. You might just know malted milk powder as an add-on to your milkshake order, but this blend of milk powder, barley and flour adds a toasty, nutty, milky flavor to our malted butter pecan waffles, giving them a softer crumb and making them evenly golden brown.

The flavor pairs especially well with the other ingredients in these waffles, including toasted pecans and real butter (not extracts or flavorings!). Pull your crispy-on-the-outside, fluffy-on-the-inside waffles from the waffle maker and douse them with your favorite toppings. Bourbon maple syrup would taste particularly heady and warming here.

Ingredients for Malted Butter Pecan Waffles

• All-purpose flour: Measure the flour correctly so your waffles have a light, spongy texture interior and a crisp exterior. Overpacking the flour into the measuring cup will make your waffles too dense.
• Malted milk powder: Find malted milk powder in the baking aisle. Even after this recipe, you’ll probably have a bit leftover, so save it for malted chocolate chip cookies, our triple-chocolate salty malty scones or, of course, extra-thick milkshakes.
• Sugar: Granulated sugar sweetens the waffles. For a deeper, more caramel-like flavor, use light brown sugar instead.
• Eggs: Bring three eggs to room temperature so they emulsify better in the batter. Take them out of the fridge 30 minutes ahead or submerge them in warm (not hot!) water for 10 minutes.
• Buttermilk: Buttermilk adds a pleasant tang and moisture to the waffles. If you don’t want to buy buttermilk, try making a buttermilk substitute instead with whole milk and distilled white vinegar or lemon juice.
• Butter: You only need a few tablespoons to give the waffles that buttery flavor that pairs so perfectly with pecans. So many recipes use butter extract, but we prefer the real stuff.
• Pecans: Toast the nuts to bring out their natural sweetness and remove their raw, oily edge. Once they’re cool enough to handle, give them a rough chop.
• Toppings: Set out toppings like the best maple syrup (not “pancake syrup”), whipped cream and good butter, so everyone can dress their own waffles to their liking.

Directions

Step 1: Make the waffle batter

In a large bowl, whisk together the all-purpose flour, malted milk powder, sugar, baking powder and salt. In a separate bowl, beat the eggs. Beat in the buttermilk and melted butter, then switch to a rubber spatula or wooden spoon and stir the wet ingredients into the dry ingredients just until combined.

Editor’s Tip: Don’t over-stir the batter or you’ll overdevelop the gluten. A few lumps are OK!

Step 2: Add the pecans

Fold in the pecans just until they’re dispersed. Again, don’t over-stir the batter.

Step 3: Griddle the waffles

Bake the waffle batter in a preheated waffle maker according to the manufacturer’s directions. The waffles should be beautifully golden brown all over and nice and crisp on the outside.

If desired, serve the waffles with real maple syrup and whipped cream.

Recipe Variations

• Try another nut: Not a fan of pecans? Use hazelnuts or walnuts instead. Toast the nuts the same way you’d toast the pecans.
• Enhance the flavor: Lean into the warming, toasty, nutty notes by adding baking spices to the batter, like sweet cinnamon or pumpkin pie spice. Even something as simple as vanilla or caramel extract would pair beautifully here.
• Bake them in a shaped waffle iron: I think waffles are such a great way to make a weekend or holiday morning feel special. For holidays, lean into the theme by using a specialty waffle iron, like a heart-, pumpkin- or shamrock-shaped iron.

How to Store Malted Butter Pecan Waffles

Allow leftover malted butter pecan waffles to cool to room temperature, then store them in an airtight container or zip-top storage bag, with pieces of parchment or waxed paper between them to prevent sticking. They can last in the fridge for up to three days.

Can you make malted butter pecan waffles ahead of time?

Yes, you can make malted butter pecan waffles ahead of time in one of two ways. The first is to mix up the batter the night before serving so it’s ready to griddle at a moment’s notice.

The second is to make and freeze the waffles to heat up whenever the craving strikes. To do this, make the waffles, cool them to room temperature, then place them 1 inch apart on a parchment-lined baking sheet. Freeze them, uncovered, for one hour. Transfer them to a zip-top storage bag and freeze them for up to three months. Reheat the waffles in a toaster oven so they’re crispy, or in a microwave for a quicker (but less crispy) treat.

Malted Butter Pecan Waffles Tips

Can you make gluten-free malted butter pecan waffles?

Unfortunately, you cannot make these malted butter pecan waffles gluten free. Malted milk powder is made with barley and wheat, and there isn’t currently a good substitute on the market. Instead, make a gluten-free version of our pecan waffles by replacing the AP flour with a reliable gluten-free flour blend. Make sure the baking spray is gluten free, too—they often contain flour.

How do you serve malted butter pecan waffles?

Serve malted butter pecan waffles for brunch with fun-flavored maple syrups, good butter and homemade whipped cream. Fill out the table with plates of eggs, bacon or sausages for protein. When I’m just hosting a few people, I like to make copycat coffee shop drinks. A pumpkin spice latte would work particularly well with these waffles. For a get-together of more than four, just make a pot of coffee and have lots of milk options.